Want to bake something quick and easy? Try these wonderful strawberry shortcake cookies from Lauren Hardy.
By Lauren Hardy
The idea for this recipe came to me while I was preparing for a creative project for an honors class. Our job was to make something that embodied themes we’d talked about in class. Using revolutionary as the theme to describe my project, I combined two “revolutionary” American recipes —strawberry shortcake, and the first cookie — into one to make Strawberry Shortcake Cookies.
- 8 ounces strawberries, hulled and cut into ¼-inch pieces (2 cups)
- 2 teaspoons fresh lemon juice
- ½ cup and 2 tablespoons sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- ⅔ cup Bailey’s Original Irish Cream coffee creamer
- Preheat the oven to 375°F, and line two baking sheets with parchment paper.In a small bowl, mix the strawberries, lemon juice, and 2 tablespoons of the sugar; set aside.In a large bowl, whisk together the remaining sugar, flour, baking powder, and salt until combined. Using a pastry cutter, cut the butter into the flour mixture until you have coarse crumbs. Add the creamer to the bowl and stir until the dough starts to come together, then gently fold in the strawberry mixture.
- Spoon heaping tablespoons of dough onto the prepared baking sheets, evenly spaced apart. Bake for 12-15 minutes, or until the cookies are beginnign to turn golden brown. Transfer the pans to wire racks and let the cookies cool. Cookies are best when fresh, but can be kept in an airtight container for 1 day.