Strawberry Shortcake Cookies: Pressure Cooker Style
Soft, chewy cookies packed with fresh strawberries and a hint of vanilla — these strawberry shortcake cookies are summer’s perfect treat.
Ingredients
Method
Instructions
- In a small bowl, combine chopped strawberries, lemon juice, and sugar. Stir and let soak for 10 minutes. Strain excess liquid.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla and mix to combine.
- Gradually add dry ingredients to the wet mixture until a soft dough forms.
- Gently fold in the strained strawberries by hand.
- Use a 1.5 tablespoon cookie scoop to portion cookies 2 inches apart on the baking sheet.
- Bake for 18–20 minutes, until bottoms are golden and tops remain soft. Let cool on pan for 5 minutes before transferring to wire rack.
- (Optional filling) Mix cream cheese with powdered sugar. Freeze in dollops, place inside cookie dough ball, wrap and chill for 5 minutes before baking.
Notes
Bake from frozen by adding 2–3 minutes. Use parchment paper, not silicone mats, for best texture. Ripe strawberries make all the difference!
Leave a Reply