Enjoy the flavors of a classic dessert in these delicious Strawberry Shortcake Cookies. Try serving them at your next party and watch how quickly they disappear!
What You Need
Original recipe yields 32 servings
1-1/2 cups chopped strawberries
1 Tbsp. fresh lemon juice
2 cups plus 2 Tbsp. flour, divided
1/2 cup plus 2 Tbsp. sugar, divided
2 tsp. CALUMET Baking Powder
1/2 tsp. salt
1/4 tsp. baking soda
6 Tbsp. cold butter, cut into small pieces
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. milk
2 oz. BAKER'S White Chocolate
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Let's Make It
Heat oven to 375ºF.
Combine strawberries, lemon juice, and 2 Tbsp. each flour and sugar.
Mix remaining flour, sugar, baking powder, salt and baking soda in medium bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add sour cream and milk; stir until mixture forms soft dough. Stir in strawberry mixture.
Drop tablespoonfuls of dough, 2 inches apart, into 32 mounds on parchment-covered baking sheet.
Bake 16 to 18 min. or until golden brown. Cool on baking sheet 2 min. Remove to wire racks; cool completely.
Melt chocolate as directed on package; drizzle over cookies. Let stand until chocolate is firm.
Substitute halved blueberries for the strawberries.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
32 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.