Strawberry Shortcake Cookies
Strawberry Shortcake Cookies are the perfect cookie for the strawberry lover. These strawberry shortcake cookies come together quickly and disappear even faster! Adapted from Martha Stewart's White Chocolate-Butterscotch Cookies
Servings: 30 cookies
Ingredients
- 1 3/4 cups (210 g) all-purpose flour
- 1/2 teaspoon (3 g) baking soda
- 1/2 teaspoon (1 g) kosher salt
- 2 tablespoons (28 g) butter softened
- 3/4 cup (138 g) Crisco
- 1 1/4 cups (266 g) packed light-brown sugar
- 1 (50 g) egg
- 1 tablespoon (14 g) vanilla extract
- 1 cup (160 g) dried strawberries roughly chopped
- 1/2 cup (75) macadamia nuts roughly chopped or whole
- 1 cup (170 g) white chocolate chips
Instructions
- Preheat oven to 350º Fahrenheit and prepare baking pans with parchment paper or silicon liners.
- Whisk together dry ingredients of flour, baking soda, and salt.
- Cream together butter, Crisco, and brown sugar until light and fluffy, about 3 minutes.
- Add in egg and vanilla and beat until well-combined.
- Slowly add in flour mixture until just combined.
- Stir in strawberries, nuts, and white chocolate chips.
- Scoop approximately 1 1/2 - 2 tablespoons of cookie dough and drop onto prepared baking pan, leaving about 2 inches apart to allow cookies to spread.
- Bake until lightly golden brown, about 12-15 minutes, depending on your oven.
- Remove and allow to cool.
Variations:
- You may omit the macadamia nuts in the case of nut allergies.
Nutrition
Calories: 180kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 74mg | Potassium: 48mg | Fiber: 1g | Sugar: 16g | Vitamin A: 33IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg
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