Description
A shortcake cookie with a slice of strawberry on top. This red and white cookie tastes just like the perfect bite of strawberry shortcake.
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3 oz cream cheese, softened to room temperature
- 1/2 cup sugar
- 1 tablespoon powdered sugar
- 2 teaspoons vanilla
- 2 cups flour
- 1/2 teaspoon kosher salt
- 12 small strawberries
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment and set aside.
- Cream together softened cream cheese and butter and the 1/2 cup sugar and whip for 3-5 minutes over medium speed until very light and fluffy.
- Add the powdered sugar and vanilla and mix well.
- Gently stir in flour and salt until just incorporated.
- Using a medium (size 40-50 or 1 tablespoon to 1-1/2 tablespoon) cookie scoop, scoop out dough on a baking sheet.
- Flatten each cookie slightly with fingers.
- Hull and slice strawberries into quarters. Place a strawberry piece, (seed side up) on each cookie and press it lightly into the dough.
- Bake for 15 minutes, or until very lightly colored on the edges. cool cookies on racks for 10 minutes.
- Best if enjoyed the same day.
Notes
These cookies don’t need to chill before baking. They also do not spread as they bake so you can space them with just 2″ between each cookie.
