Strawberry-Chocolate Shortcake Cookies
Take all the layers of this tender, fruity dessert and condense them into one impossibly light, airy, fresh-flavored cookie, and it’s like summer all year long!
Shortcake is delicious, but when prepared the typical way, it can feel a little old-fashioned. A sweet biscuit-like cake that’s often rolled and cut like biscuits, it’s layered with sugar-macerated strawberries, whipped cream, and sometimes chocolate. These tender cookies take all those elements and repackage them into an easier-to-eat cookie that feels nothing if not fresh.
When you pulse them into small pieces, fresh strawberries are a perfect mix-in that lends a crazy amount of flavor to these cookies. Coarse sugar gives a little crunch. And the ultimate trick to achieving the cookies’ tender texture is in the baking. Do so just until the edges are set. They may not look done, but trust yourself — they’ll set up in time to dig in.
Pulse strawberries in a food processor until finely chopped to yield 1 cup.
Cream butter and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 5 minutes.
Add egg to creamed mixture; beat on medium speed to blend, then add egg yolk and beat until incorporated. Beat in heavy cream, almond extract, and vanilla.
Whisk together flour, baking powder, and salt; beat into creamed mixture until combined.
Add pulsed strawberries to dough; beat just to incorporate. Stir chocolate into dough and chill at least 30 minutes.
Preheat oven to 350°. Line baking sheets with parchment paper.
Drop cookies with a #40 scoop (1½ Tbsp.) onto prepared baking sheets; sprinkle with sparkling sugar.
% Daily Value*
Total Fat 7g 10%
Saturated Fat 4g 20%
Cholesterol 26mg 8%
Sodium 30mg 1%
Carbs 15g 5%
*Percent Daily Values are based on a 2,000 calorie diet.