Strawberry Shortcake Cookies

Strawberry cookies! I really loved these; they were light and soft and delicious. One caveat, though - they're probably best if eaten within a day. Strawberries tend to become less appealing in baked goods as time goes on. But finishing them shouldn't be a problem!

Strawberry Shortcake Cookies

Recipe first seen on Bakergirl, adapted from Martha Stewart

Ingredients

12 oz strawberries, hulled and cut into 1/4-inch pieces (2 cups)

2 tsp fresh lemon juice

1/2 cup plus 2 tbsp sugar

2 cups all-purpose flour

1/4 tsp lemon zest

2 tsp baking powder

1/2 tsp salt

6 tbsp cold unsalted butter, cut into small pieces

2/3 cup heavy cream

Coarse sugar, for sprinkling over the cookies

Directions

1. Preheat oven to 375°F. Line two baking sheets.

2. In a small bowl, stir together the strawberries, lemon juice, and 2 tablespoons of the sugar; set aside.

3. In a large bowl, whisk together the lemon zest and remaining sugar. Rub the zest into the sugar with your fingertips until moist and fragrant.

4. Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine. Using a pastry cutter to cut the butter into the flour mixture until you have coarse crumbs. Add the cream to the bowl and stir until the dough starts to come together, then gently fold in the strawberry mixture.

5. Drop dough onto the prepared baking sheet, evenly spaced apart. Sprinkle with coarse sugar. Bake for about 10-15 minutes, or until the cookies are golden brown. Transfer the pans to wire racks and let the cookies cool. The cookies are best the day they're made, but can be kept in an airtight container for 1 day.