Strawberry Shortcake Cookies
By Lizzie on June 25, 2024
Hi my friends. It has been way too long since my last post, but I’m getting back into the swing of things with my blog. I’ve been too focused on social media and recipes for clients, and that in and of itself can be a full time job. Now, it’s time to catch up and post several wonderful recipes that I created for all of you wonderful friends!!
I hope you love all of these fun recipes and get to create them at home for all of your favorite bakers and dessert lovers 🙂
My Strawberry Shortcake Cookies are a little bit of summer in a portable, perfect cookie!! They are easy to make and so so pretty too!
I love Lucky Leaf Strawberry fruit filing, and it is so easy to incorporate into dessert recipes!
These cookies are easy to make and not overly sweet!
They bake up perfectly!
Blend up your stabilized whipped cream that will be used to top the cookie and hold the strawberry fruit filling in place.
Use a large round piping tip and piping bag for the stabilized whipped cream
How pretty is she? 🙂
These are so delicious!!
Make these for any holiday or a backyard barbecue. 🙂
Strawberry Shortcake Cookies
Makes: 12 large cookies Prep time: 1 hour Bake time: 16 minutes
Ingredients
MAKES 12 LARGE COOKIES.
YOU WILL NEED A 4 OUNCE ICE CREAM SCOOPER TO PORTION OUT THE COOKIES, ALONG WITH EITHER A LARGE ROUND PIPING TIP AND PIPING BAG, OR YOU CAN USE A PLASTIC BAG WITH A HOLE CUT OUT OF THE CORNER TO PIPE THE WHIPPED CREAM.
SET OVEN TO 325 DEGREES. LINE 2 BAKING SHEETS WITH SILICONE MATS OR PARCHMENT PAPER AND SET ASIDE. PLACE THE BOWL YOU ARE USING FOR THE WHIPPED CREAM, ALONG WITH THE WHISK ATTACHMENT, IN THE FREEZER UNTIL YOU ARE READY TO MAKE THE WHIPPED CREAM.
COOKIES:
1 CUP UNSALTED, SOFTENED BUTTER
1 CUP GRANULATED SUGAR
2 LARGE EGGS
1 AND 1/2 TEASPOONS VANILLA BEAN PASTE
1 TEASPOON BAKING POWDER
3/4 TEASPOON SALT
3 CUPS ALL PURPOSE FLOUR
1 CAN LUCKY LEAF STRAWBERRY FRUIT FILLING FOR TOPPING THE COOKIES
STABILIZED WHIPPED CREAM:
8 OUNCES SOFTENED CREAM CHEESE
2/3 CUP CONFECTIONERS SUGAR
1 TABLESPOON VANILLA BEAN PASTE
2 CUPS HEAVY WHIPPING CREAM
SMALL PINCH OF SALT
Directions:
IN THE BOWL OF YOUR STAND MIXER, MIX THE SOFTENED BUTTER AND GRANULATED SUGAR UNTIL LIGHT AND FLUFFY, (ABOUT 2-3 MINUTES)
ADD IN THE EGGS, ONE AT A TIME AND STIR TO COMBINE
ADD IN THE VANILLA BEAN PASTE AND MIX UNTIL COMBINED
ADD IN THE SALT AND BAKING POWDER AND MIX UNTIL COMBINED
SLOWLY ADD IN THE FLOUR AND MIX UNTIL THE DOUGH COMES TOGETHER.
SCOOP THE DOUGH INTO BALLS AND ROLL THEM IN YOUR HANDS UNTIL THEY ARE ROUND AND SMOOTH. SLIGHTLY FLATTEN THEM SO THEY WILL NOT BE TOO PUFFY ON TOP.
PLACE 6 COOKIES PER BAKING SHEET
BAKE AT 325 FOR AROUND 16 MINUTES, OR UNTIL VERY LIGHTLY GOLDEN BROWN AROUND THE EDGES. YOU DO NOT WANT THEM TO BE CRISPY, SO WATCH THEM CAREFULLY!
LET THEM COOL ON THE PAN FOR 10 MINUTES AND TRANSFER THEM TO A WIRE RACK.
PLACE THE COOKIES IN THE FRIDGE WHILE YOU PREPARE THE WHIPPED CREAM MIXTURE. THEY WILL NEED TO BE COMPLETELY COLD BEFORE YOU PIPE THE WHIPPED CREAM, AND PLACE THE FILLING ON TOP OF THE COOKIE!
MAKE THE WHIPPED CREAM:
IN YOUR CHILLED MIXER BOWL, WHISK TOGETHER THE CREAM CHEESE AND CONFECTIONERS SUGAR UNTIL SMOOTH AND CREAMY.
ADD IN THE VANILLA AND PINCH OF SALT AND MIX UNTIL COMBINED.
SLOWLY ADD IN THE HEAVY CREAM AND WHIP UNTIL STIFF PEAKS FORM.
ADD THE CREAM TO YOUR PIPING BAG
PIPE DOUBLE RINGS OF THE WHIPPED CREAM MIXTURE AROUND THE OUTER BORDER OF YOUR COOKIES
CAREFULLY SPOON IN THE LUCKY LEAF STRAWBERRY PIE FILLING IN THE MIDDLE OF THE WHIPPED CREAM RING
KEEP THE COOKIES IN THE FRIDGE UNTIL READY TO EAT
YOU MAY FREEZE THEM IN AN AIRTIGHT CONTAINER FOR UP TO A MONTH
ENJOY!!
XO
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