Ingredients
Equipment
Method
Phase 1: Preparing Your Berries and Setting Up
- In a small mixing bowl, combine your finely chopped fresh strawberries, fresh lemon juice, and 1 tablespoon of granulated sugar. Give it a gentle stir and let the strawberries soak for about 10 minutes.
- Strain off the excess liquid into a separate small bowl – do not discard this! This vibrant, flavor-packed juice is crucial for our unique glaze. Set the strained strawberries aside, making sure not to press them dry.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Phase 2: Mixing the Dough
- In a medium mixing bowl, use a whisk to thoroughly combine your all-purpose flour, baking powder, baking soda, and salt. Whisking ensures these dry ingredients are evenly distributed.
- In a separate large bowl, using a stand mixer fitted with the paddle attachment (or a hand mixer), cream together your softened unsalted butter, ½ cup granulated sugar, and lightly packed brown sugar. Beat on medium-high speed for 3-5 minutes until the mixture is light, fluffy, and pale yellow. Add the large egg and vanilla extract, mixing until just combined, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Avoid overmixing to prevent tough cookies.
Phase 3: Assembling and Baking
- Gently fold in your prepared strawberries. To help prevent them from sinking, toss the strained berries with a pinch of all-purpose flour before adding them. Fold them in minimally and gently, just until evenly distributed throughout the dough.
- Using a 1.5 tablespoon cookie scoop, portion the dough into balls and place them on your prepared baking sheet, ensuring they are spaced about 2 inches apart.
- Bake for 18–20 minutes in your preheated oven. Start checking at 15 minutes; the bottoms should be lightly golden brown, but the tops should still look soft and slightly puffy. Do not overbake.
- Let the baked cookies cool on the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
Phase 4: The Unique Tangy Glaze
- Once your cookies are completely cool, combine the reserved strawberry liquid from Step 1, the powdered sugar, and if desired, the ½ teaspoon of fresh lemon zest in a small bowl. Whisk until completely smooth and free of lumps. The glaze should be thick enough to drizzle.
- Drizzle the vibrant strawberry glaze generously over the cooled cookies. Immediately after glazing each cookie, sprinkle with the coarse turbinado sugar. Let the glaze set for at least 30 minutes before serving.
Nutrition
Notes
This recipe transforms classic strawberry shortcake into an irresistible cookie, featuring a vibrant glaze made from the berries' own strained juice and a satisfying turbinado sugar crunch. Enjoy these impressive yet approachable treats for any occasion! Nutrition information is estimated based on common ingredients and serving sizes and may vary.