These cookies are the most delicate and dainty treat you can make! They are little bites of heaven! I love making these for any kind of party or shower. They are simply beautiful.
This recipe comes from my mom. She always makes the best cookies. If there’s ever a good cookie recipe, chances are it came from my mom! Though the dough requires a little bit of work and maybe some muscle power, it is worth it! My mom is such an example of baking with love and devotion. Every time I make these cookies, I think of her!
I always recommend reading the recipe all the way through before starting! Just to avoid any problems and so you know what you have ahead of you!
Strawberry Shortcake Cookies
Equipment
- Oven
- Stand Mixer
Ingredients
Cookie Dough
- 2 Cups Flour
- ½ Cup Sugar
- Dash Salt
- ⅔ Cup Butter Cold
- 2 tbsp Water Cold
- 1 tsp Vanilla High quality
FRESH STRAWBERRY FROSTING
- ½ Cup Butter Softened
- ¾ Cup Strawberries Fresh, sliced
- 2 tbsp Milk
- 5 Cups Powdered Sugar
- 1 tsp Vanilla High quality
- Additional strawberry slices and mint leaves for decorating
Instructions
Cookies
- Pre heat oven to 325 degrees F and line cookie sheet with parchment paper.
- In a large bowl, combine the flour, sugar, and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Combine water and vanilla and stir into crumb mixture until just moistened. Cover and refrigerate for 1-2 hours (until firm).
- Dump dough mixture out on a lightly floured surface. The dough will be very crumbly at this point. Work the dough together for about 10 minutes. (It seems like it will never come together, but stick with it IT WILL!)
- Roll out dough until its about 1/4 inch thick. Cut with a floured cookie cutter, (don’t twist while cutting)
- Place cookies 1 inch apart on cookie sheet lined with parchment paper.
- Bake for 15-20 minutes, or until golden brown. Cool for two minutes on the cookie sheet, then transfer to cooling rack to cool completely.
Frosting
- In a stand mixer, mix the butter, milk, and strawberries together. Slowly add the powdered sugar, one cup at a time. Ending with adding the vanilla. Keep frosting stored in the fridge until ready to frost.
- Frost the COMPLETELY COOLED cookies with the strawberry frosting. Decorate with one slice of strawberry and mint leaf.
