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Apr 22
25

Strawberry Shortcake Cookies

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?

Strawberry Shortcake Cookie Dough

Print

Strawberry Shortcake Cookies

Yield: 36 cookies

Ingredients:

  • 12 oz strawberries, hulled and diced into ¼” pieces
  • 1 tablespoon fresh juice from an orange
  • ½ cup plus 2 T sugar
  • ½ teaspoon orange zest
  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons 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 Freestyle SmartPoints:
2 per cookie (SP calculated using the recipe builder on weightwatchers.com)

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, 4 g sugars, 2 g fat, 1 g saturated fat, 1 g protein, 1 g fiber (from myfitnesspal.com)

slightly adapted from Pinch of Yum and Bakergirl

Strawberry Shortcake Cookies

25 comments on “Strawberry Shortcake Cookies”

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

  2. 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.

  3. 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!

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

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

    • 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!

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

  7. 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!

  8. 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.

  9. 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. 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.

  11. 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. 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. Is it 60 calories per cookie?

  14. 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. 🙂

  15. Can I make these a head of time and freeze them?
    gonna make them for my daughters 1st birthday, and would like to get things prepped before hand.

  16. Hi Emily!

    I’ve made these twice and absolutely love the flavor, but mine keep coming out flat/thin and with an overall brown color. They’re still great, but look nothing like yours! Any thoughts on what I’m doing wrong? I want the pretty fluffy ones like yours – haha!

    Thanks,
    Ashley

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