A silver lining to trading in my job for that of a stay-at-home housewife (like how I made it sound like I just woke up one morning and was like, “I think I won’t work anymore” instead of the reality of losing my job? I’m good like that.) means that I have lots of time to browse the endless supply of food blogs out in the Internets and drool over the glossy pages of cooking magazines. Specifically Martha Stewart Living. In her June issue she published a recipe for Strawberry Shortcake Cookies that looked too good to pass up.


Image courtesy of www.marthastewart.com

After I posted on Facebook that I made them, I instantly received requests for the recipe. They’re a great summer cookie — not too sweet, soft and full of great flavor.

Strawberry Shortcake Cookies
Acquired from Martha Stewart Living

Yields about 3 dozen

  • 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
  • 1 teaspoon fresh lemon juice
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
  • 2/3 cup heavy cream
  • Sanding sugar, for sprinkling (I didn’t have any so I used regular sugar…still tasty!)
  • Directions:

    1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.

    2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment paper, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

    Molly’s notes:

    The dough is an odd texture and quite sticky, so don’t be alarmed that something is wrong. I used a medium-sized ice cream scoop to shape the cookies and only yielded about 16. I suppose if you use a tablespoon you can get smaller cookies, and therefor more. The cookies taste best after completely cooling, but really, who can wait that long? Also, I didn’t have parchment paper, but greasing the cookie sheet worked just fine.

    I am probably going to experiment with different fruit over the course of the summer…blueberries? Peaches? Mmmmm.