Description
Soft and sweet Strawberry shortcake cookies are perfect for the summer months! Sweet and tender, these cookies are perfect for a BBQ or party!
Ingredients
Scale
- 1 1/3 cup butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 1/3 cup all purpose flour
Frosting:
- 1/2 cup butter, room temperature
- 1/2 cup fresh strawberries
- 4 cups powdered sugar
- Strawberries cut in half to top cookies
Instructions
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Preheat oven to 350°F. Line a baking sheet with parchment, set aside
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In the bowl of your stand mixer fit with the paddle attachment mix the butter and sugar until light and fluffy on medium speed, about 2 minutes.
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Add in the eggs, vanilla, baking powder, and salt and continue mixing on medium until incorporated, scraping the sides of the bowl as necessary.
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Turn mixer to low speed and add in the flour until the dough just comes together.
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Using a medium (2- tablespoon) sized cookie scoop, portion out the dough and drop onto the prepared baking sheet.
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Bake for 9 minutes, or until edges are just golden. Transfer to wire rack to cool.
- Frosting: In a blender or food processor puree strawberries until they become a liquid. Set aside.
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In mixing bowl with paddle attachment mix the butter until fluffy. Add in 4 cups of powdered sugar and beat until well combined. Add in 1/4 cup of the strawberry puree, beating until completely incorporated. If desired, add more powdered sugar and beat, until desired consistency is reached.
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Frost each cookie with a tablespoon of frosting and top with a fresh strawberry if desired.
Notes
I like to store these airtight i the refrigerator for up to 5 days.
