biscuit cookies

Adapted from my biscuits and strawberry shortcake, these strawberry cookies are tender and flaky in the centers, packed with juicy strawberries, and topped with a sprinkle of crunchy sugar and sweet icing. Chill the dough for at least 45 minutes before shaping and baking.

Strawberry Biscuit Cookies

(120 grams) chopped strawberries (see note)

(250 grams) all-purpose flour (spoon & leveled)

(100 grams) granulated sugar

baking powder

salt

(1 stick; 115 grams) unsalted butter, cold and cubed

(80 milliliters) whole milk, cold

egg,

vanilla extract

sugar

(120 grams) confectioners’ sugar

2-3 Tablespoons (30-45 milliliters) milk or heavy cream

strawberry jam

Strawberries

If you&#8217;re using fresh strawberries, chop the strawberries into small bite-sized pieces if you haven&#8217;t already. Gently blot them with a towel to rid some moisture. (No need to thaw and blot if you&#8217;re using frozen strawberries.) The wetter the berries are, the more difficult they are to combine with the dough. Freeze the fresh chopped strawberries as you prepare the other dough ingredients. The colder, the better.

You can use a food processor for this step, but I encourage you to do it by hand so you don&#8217;t accidentally over-work the dough. Overworked dough lends tougher cookies. Whisk the flour, sugar, baking powder, and salt together in a large bowl (or pulse together in your food processor). Add the cubed butter and cut into the dry ingredients with a pastry cutter until coarse crumbs form. (Or pulse several times in a food processor.) See photo above for a visual. If you used a food processor in this step, pour the mixture into a large bowl.

Whisk the milk, egg, and vanilla extract together in a small bowl. Pour over the flour/butter mixture. Using a large spoon or rubber spatula, fold everything together until just about combined. The dough is thick, sticky, and tacky. Avoid overworking the dough.

Carefully work in the cold strawberries. Do not over-mix, which will turn the dough slimy. Some strawberries won&#8217;t combine into the dough at all and that&#8217;s ok. You can add them to the dough balls when you shape the cookies before baking.

Cover the cookie dough and chill in the refrigerator for at least 45 minutes and up to 1 day.

Preheat oven to 375°F (191°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Using a Tablespoon measuring spoon or medium cookie scoop, portion/shape dough into balls about 1.5 Tablespoons of dough each. (If using a Tablespoon measure, it will be a heaping Tablespoon of dough.) Press any strawberries that haven&#8217;t stuck to the dough into the tops of the cookie dough balls. Arrange 3 inches apart on the prepared baking sheets. If desired for delicious crunch, sprinkle each dough ball with coarse sugar.

Bake the cookies for 15-16 minutes or until the edges are lightly browned.

Remove from the oven and let cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely before icing.

Icing

Using a fork, whisk confectioners&#8217; sugar, 2 Tablespoons (30ml) of milk/heavy cream, and vanilla extract together in a small bowl. Add 1 more Tablespoon (15ml) of milk/cream to thin out if necessary. (I always add it, especially if using cream.) If desired for light strawberry flavor, whisk in strawberry jam. Drizzle over cookies.

Cookies stay fresh covered at room temperature for up to 1 day or in the refrigerator for up to 1 week.

Delicious, Sally! I accidentally ate 10. Can I freeze the baked cookies?

Delicious Cookie!  We will definitely be making these all summer long! 
Sooo good by themselves, but my children will be eating them on top of vanilla ice cream this summer, I am sure!  I made half the icing recipe and it was the perfect amount.  Thank you for this unique and delicious cookie!!

These are so good! I made them as directed. Very easy and taste like strawberry shortcake. Thank you!

So delish and fresh! Not too sweet and taste exactly like strawberry shortcake. I got a little nervous when forming the cookies because the dough was very sticky from the moisture of the strawberries, but I should've never doubted a Sally recipe haha. Turned out great!

Great flavor. I only added the sugar on top to a few and those ones were the best of the bunch. The little extra crunch was awesome. I love the flavor with and without and icing. Mine spread too much. I shouldn't have let them sit out at all before scooping (I put in fridge overnight). Also I added a little more strawberries than was called for and that didn't serve me well. I think it contributed to the extra spread. But still delicious. I would make again.

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