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Apr 22
23

Strawberry Shortcake Cookies

Spring has sprung and in between bouts of rain, everyone’s anxious to step out into the sunlight and enjoy the sun, the plants and the Spring air. Since food is so close to my heart, to me this brings about images of the beginning of outdoor eating season. Picnics and potlucks and cookouts, oh my! It seems like everyone is always looking a for a good spring or summertime dish to bring to these events. I have several good side dish options on my blog (I highly recommend either the Pasta with Feta and Roasted Vegetables served cold as a pasta salad or the Zucchini Squares for an outdoor potluck) and though I have lots of yummy cupcake recipes one could bring to such a soiree (my Lemon-Lime Cupcakes have Spring written all over them), I realized I only have one cookie recipe on my whole site! That oversight needed to be remedied immediately.

These truly are a cross between strawberry shortcake and a cookie. The texture is light, soft, pillowy and cake-ier than your average cookie (a little more like a muffin top), but the edges get slightly crisp. I loved the fresh, light citrus flavor that the orange juice and zest added to the batter and the bursts of sweet juicy strawberries in each bite. You can substitute lemon zest/juice for orange if you prefer. I’m sure either way will be delicious. You could also easily halve the recipe to make less cookies if you aren’t baking for a crowd. Bring these little handheld strawberry shortcakes to your next Spring or Summer gathering and watch them disappear. Who doesn’t want a bite of Spring?

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Strawberry Shortcake Cookies

Yield: 36 cookies

Ingredients:

  • 12 oz strawberries, hulled and diced into ¼” pieces
  • 1 T fresh juice from an orange
  • ½ cup plus 2 T sugar
  • ½ t orange zest
  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • 2 t baking powder
  • ½ t salt
  • 6 T cold unsalted butter, cut into pieces
  • 2/3 cup fat free half and half

Directions:

  1. Preheat the oven to 375. Lightly mist 2 baking sheets with cooking spray or line them with parchment paper.
  2. In a medium bowl, combine the strawberries, orange juice and 2 tablespoons of the sugar. Stir until combined and then set aside.
  3. In a large bowl, add the other ½ cup of sugar with the orange zest and massage them together with your fingertips until well combined and fragrant. Add the flour, baking powder and salt and whisk together to combine. Add the cold butter and cut the butter into the flour mixture using a pastry cutter or two sharp knives, the way you do when making scones, until the butter is cut very small and you have coarse crumbs. Add the half and half and stir together to form the dough. Add the strawberry mixture and gently fold it in until well combined.
  4. Drop 36 heaping tablespoons of dough onto the prepared baking sheets. Bake for 10-15 minutes until lightly golden.

Weight Watchers Points Plus:
2 per cookie, 3 for 2 cookies (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
60 calories, 9 g carbs, 2 g fat, 1 g protein, 1 g fiber (from myfitnesspal.com)

slightly adapted from Pinch of Yum and Bakergirl

   

23 Responses to “Strawberry Shortcake Cookies”

  1. #
    1
    Anonymous — April 22, 2012 @ 11:28 pm

    Sounds absolutely yummie and a must try. Thank you for sharing!

    • emilybites replied: — April 24th, 2012 @ 1:15 am

      I hope you love them!

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    2
    Mimi G — April 23, 2012 @ 3:52 am

    What a refreshing sounding recipe! Can’t wait to bake these babies!! I think I might use lime since I love lime and strawberry together. Thanks Emily for a great recipe.

    • emilybites replied: — April 24th, 2012 @ 1:15 am

      Thanks, Mimi! Lime would probably be delicious. Let me know how they turn out!

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    3
    Kim (Feed Me, Seymour) — April 23, 2012 @ 5:42 pm

    My daughter’s communion party is coming up and I want to make things that are both tasty and healthy. These have just topped the list! Not only do they look beautiful, I bet they taste absolutely amazing!

    • emilybites replied: — April 24th, 2012 @ 1:16 am

      Thanks, Kim! I hope they’re a hit :)

  4. #
    4
    Anonymous — April 23, 2012 @ 9:13 pm

    Can I use 2 c. all purpose flour instead of whole wheat? Will that change the points? Thanks!

    • emilybites replied: — April 24th, 2012 @ 1:14 am

      You sure can! It shouldn’t change the points at all.

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    Anonymous — April 26, 2012 @ 5:16 pm

    I made these this morning and was not a fan! They tasted like jelly doughnuts, not strawberry shortcake.

    • emilybites replied: — April 27th, 2012 @ 12:06 am

      Hm, I couldn’t disagree more, but everyone is different! I am surprised you thought the fresh strawberries tasted like jelly. I really feel like these mimic the flavors of strawberry shortcake. Oh well, I’m sorry you didn’t like them!

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    Anonymous — April 29, 2012 @ 5:48 pm

    Could I use fat free milk instead of half and half?

    • emilybites replied: — April 29th, 2012 @ 7:29 pm

      I didn’t make then that way, so I can’t really offer an opinion. You can certainly try it!

  7. #
    7
    melissasuemullins — May 14, 2012 @ 4:52 pm

    Made these today. Used all whole wheat flour and used fat free/sugar free vanilla yogurt instead of half & half. I also omitted the orange zest, and used just pure orange juice in a carton. The reason for these substitutions is because I was craving something sweet, but had limited items to bake with. hahaha

    they are VERY good. BUT next time I would add the zest and use white flour as well as the whole wheat. :)

    I will definitely make them again, but with the proper ingredients. Maybe next time they won’t just be good – they will be great! :)

    Thanks for the great recipe!

    • emilybites replied: — May 14th, 2012 @ 11:11 pm

      Glad they turned out well! Let me know what you think when you make them again!

  8. #
    8
    MyThy as in "Mighty" — May 14, 2012 @ 10:27 pm

    Hi, I made this but my dough came out too wet that I had to add a few more Tbs of flour and refrigerate the dough to stiffen it up. It came out more like a muffin top/soft biscuit. Did anyone else have this problem.

    • emilybites replied: — May 14th, 2012 @ 11:10 pm

      My dough wasn’t wet, but I did mention in my description that the texture is more like a muffin top than a cookie!

  9. #
    9
    Anonymous — July 5, 2012 @ 3:32 am

    I made these for the 4th of July and they were delicious! One of my favorite foods used to be strawberry shortcake. This is a great way to get the flavors without as much fat (plus its easier to eat on the run.) Thank you for a great recipe.

  10. #
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    Christie — July 20, 2012 @ 2:40 am

    I just made these and wanted to let everyone know they turned out perfectly. The only thing I did wrong was add the zest to the berries instead of the flour mixture, but I don’t think it affected the cookie either way. I can’t wait for my daughter to wake up in the morning to try them.

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    Jenn L. — July 29, 2012 @ 1:42 am

    Mmmmm these are so good! I just made these (tasted them while I wait for my baked oatmeal to bake!) and they’re spongy and light and wonderful (maybe they’re supposed to be dense like a muffin top but the way mine came out is lovely).

  12. #
    12
    Chrelaine — May 26, 2013 @ 10:35 pm

    I used Fat free milk and my cookies came out just perfect. They are light and airy and taste just like strawberry shortcake. Thanks so much for the recipe!

  13. #
    13
    Tina — March 23, 2014 @ 8:52 am

    Is it 60 calories per cookie?

    • Emily replied: — March 23rd, 2014 @ 2:18 pm

      Yup! Per cookie

  14. #
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    Amie — July 5, 2014 @ 8:18 am

    I made them once before with strawberries and they were yummy. This time I decided to use blueberries, lemon zest/juice, and skim milk to try something new. They came out yummy too. :)

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