Growing Chefs! Ontario Strawberry Shortcake Cookies
Strawberry Shortcake Cookies
Gather all your ingredients and equipment before you get started!
Using a rasp, remove lemon and place in a small bowl. Cut lemon in half, and squeeze out as much juice as possible, making sure to remove seeds. zest
Cut the stems off the strawberries, and into small pieces, about dice1 cm each.
Measure out flour, baking powder, and salt together.
Measure out sugar (½ cup plus 1 tablespoon kept separately), and brown sugar.
Measure out butter, egg, and vanilla.
Preheat oven to 350°F, line 2 baking sheets with parchment paper.
Mix together strawberries with lemon juice and 1 tablespoon of sugar. Let sit 10 minutes, and then strain out the juices.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, cream together butter and the sugar until light and fluffy.
Add in vanilla and egg, and mix until combined.
Add in the dry ingredients, and mix on low until just combined.
With a wooden spoon, carefully in the strawberries. fold
Set the dough in the fridge to cool for 15 – 20 minutes.
Measure out cream cheese, and icing sugar. Mix together icing sugar, cream cheese, and lemon with a wooden spoon. zest
Divide the cream cheese mixture into 12 balls, and set in the fridge until needed.
Divide the dough in half, and divide each half into 12 pieces. Roll each piece into a ball, and flatten into a pancake. Place a piece of cream cheese in the middle, and then place a second dough pancake on top. Make sure that the sides are creased together well, and place on two baking sheets, 6 cookies per sheet.
Bake cookies for 15 – 18 minutes, until edges are golden brown. Let cool, and serve.