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Soft, puffy cookies with fresh strawberries and vanilla ~ then drizzled with a Vanilla Cream glaze. These taste just like a strawberry shortcake, but in portable form! ** They have a dense cakey or muffin texture ** Great for kids' snacks or lunches.
They can be made with sugar or Splenda (sugar-free). There's no egg in here, and you can substitute the butter with Crisco for a vegan version.
Strawberry Shortcake Cookies * sugar or sugar-free
1 cup diced fresh strawberries………………………….2 tsp. lemon juice
2 cups + 2 TB all purpose flour (divided use)……....…....2 tsp. baking powder
1 cup + 1-1/2 TB granulated sugar, or regular White Splenda (divided use)
1/4 tsp. baking soda (increase to 3/4 tsp. w/Splenda)...........1/4 tsp. salt
6 TB cold butter, cut into small cubes (substitute Crisco vegetable shortening for vegan)
1/2 cup sour cream (or Imo for vegan)...............................1 tsp. vanilla extract
Vanilla Glaze:
1 cup powdered sugar, sifted (or 3/4 cup regular white Splenda + 1/4 cup cornstarch)
2 TB milk, cream or French Vanilla or Italian Sweet Cream liquid coffee creamer
1-1/2 tsp. vanilla extract
***
Preheat oven to 375°F. Line baking sheets with parchment paper.
Put strawberries, lemon juice, 2 TB flour, and 1-1/2 TB sugar into a small mixing bowl (if you're using a food processor, put the strawberries into a large bowl ~ you'll see why later) and toss together until well coated. Set aside.
In food processor, pulse together remaining flour, remaining sugar, baking powder, baking soda, and salt. Add butter and pulse until they’re fine crumbs. (Or, do this with a pastry cutter in a large bowl.) Pulse/stir sour cream and vanilla into the flour mixture until well combined (it will be thick and sticky). If you're using a food processor, put this dough into the large bowl with the strawberries. If you're doing it by hand, empty the small bowl of strawberries into the larger bowl with dough ~ fold in the strawberry mixture with a rubber scraper until very well combined.
Using a heaping cookie scoop (or ice cream scoop) make cookies and put about 2” apart on a baking sheet. Lightly flatten and smooth out the mounds with your fingers.
Bake about 17-20 minutes or until the cookies are light golden brown. (These take longer than other cookies because they're thick, and from the moisture in the berries.) Remove from the oven and let sit on pan a few minutes, before removing to rack or paper to cool completely. Drizzle glaze on top.
While the cookies cool, make the glaze: Put ingredients into a small bowl, whisking the liquid in 1 tsp. at a time, until it’s a thick, smooth drizzle consistency. Let glaze set about 30 minutes before serving. Makes about 18 big, thick cookies (recipe can be cut in half too)
They can be made with sugar or Splenda (sugar-free). There's no egg in here, and you can substitute the butter with Crisco for a vegan version.
Strawberry Shortcake Cookies * sugar or sugar-free
1 cup diced fresh strawberries………………………….2 tsp. lemon juice
2 cups + 2 TB all purpose flour (divided use)……....…....2 tsp. baking powder
1 cup + 1-1/2 TB granulated sugar, or regular White Splenda (divided use)
1/4 tsp. baking soda (increase to 3/4 tsp. w/Splenda)...........1/4 tsp. salt
6 TB cold butter, cut into small cubes (substitute Crisco vegetable shortening for vegan)
1/2 cup sour cream (or Imo for vegan)...............................1 tsp. vanilla extract
Vanilla Glaze:
1 cup powdered sugar, sifted (or 3/4 cup regular white Splenda + 1/4 cup cornstarch)
2 TB milk, cream or French Vanilla or Italian Sweet Cream liquid coffee creamer
1-1/2 tsp. vanilla extract
***
Preheat oven to 375°F. Line baking sheets with parchment paper.
Put strawberries, lemon juice, 2 TB flour, and 1-1/2 TB sugar into a small mixing bowl (if you're using a food processor, put the strawberries into a large bowl ~ you'll see why later) and toss together until well coated. Set aside.
In food processor, pulse together remaining flour, remaining sugar, baking powder, baking soda, and salt. Add butter and pulse until they’re fine crumbs. (Or, do this with a pastry cutter in a large bowl.) Pulse/stir sour cream and vanilla into the flour mixture until well combined (it will be thick and sticky). If you're using a food processor, put this dough into the large bowl with the strawberries. If you're doing it by hand, empty the small bowl of strawberries into the larger bowl with dough ~ fold in the strawberry mixture with a rubber scraper until very well combined.
Using a heaping cookie scoop (or ice cream scoop) make cookies and put about 2” apart on a baking sheet. Lightly flatten and smooth out the mounds with your fingers.
Bake about 17-20 minutes or until the cookies are light golden brown. (These take longer than other cookies because they're thick, and from the moisture in the berries.) Remove from the oven and let sit on pan a few minutes, before removing to rack or paper to cool completely. Drizzle glaze on top.
While the cookies cool, make the glaze: Put ingredients into a small bowl, whisking the liquid in 1 tsp. at a time, until it’s a thick, smooth drizzle consistency. Let glaze set about 30 minutes before serving. Makes about 18 big, thick cookies (recipe can be cut in half too)
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