Berry Shortcake Cookies
These BERRY SHORTCAKE COOKIES are everything you love about the classic summer dessert but in cookie form – no utensils required!
Summer is upon us! I mean, not technically, but if it’s warm here in Maine, it’s gotta be warm everywhere else, so I declare summer 2016: HERE! So grab a good book, kick up your feet, it’s time to soak up some of that beautiful sun! But don’t forget the dessert!
Now I don’t know about you guys, but there’s one dessert that screams summer more than anything else. Yes, even s’mores take a backseat to the one and only Strawberry Shortcake.
And since I love adding a bit of a twist to the classics, we’re turning those biscuits into cookies and adding a few more berries into the mix.
Seriously, though, just look at those juicy berries! Oh, and did I mention we’re swapping out the traditional whipped cream for a silky cream cheese frosting? Yeah, it’s amazing.
However, if you want to use whipped cream, got for it, just make sure to add the cream and berries just before consuming.
I promise this is the perfect summer dessert, especially for parties, and everyone will be asking for the recipe after! But if you’re in more of a chocolate mood, bring along a few dozen of these Double Chocolate Chip M&M Cookies, or bring both, then everyone will REALLY love you!
Berry Shortcake Cookies
Ingredients
Cookies:
- 2 sticks unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 4 ½ cups all-purpose flour plus more for rolling
- 1 Tbsp baking powder
- 1 tsp salt
Topping:
- ⅔ cup fresh strawberries diced
- ⅔ cup fresh blueberries
- ⅔ cup fresh raspberries
- 3 Tbsp granulated sugar
Frosting:
- 8 oz. full-fat cream cheese softened
- 1 tsp vanilla extract
- 3 cups powdered sugar
- ¼ cup heavy cream
Instructions
Cookies:
- In a large bowl or stand mixer fitted with a paddle attachment, cream together butter and sugar on high speed until light and fluffy, about 2 minutes.
- Add the eggs one at a time, scraping down the sides of the bowl as needed.
- Add the vanilla and half of the sour cream and mix until combined.
- In a large bowl, sift together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients slowly, mixing just until combined.
- Mix in the rest of the sour cream slowly and just until combined, do not overmix.
- Flour a large piece of plastic wrap and scoop the dough out onto it. It might be easier to split the dough in half and use two pieces. Refrigerate for 1 hour.
- Remove dough from refrigerator and preheat oven to 325 degrees F.
- Line baking sheet with parchment paper and set aside.
- Flour a large flat surface and break off sections of the dough and use a rolling pin to roll out the dough until it's 1/4 inch thick. Use a 3-inch round cookie cutter to cut out the cookies and place them on the prepared cookie sheet about 2 inches apart.
- Bake for about 12 minutes, just until edges start to brown, remove from oven and bake off the rest of the cookies. Transfer to a cooling rack to cool completely.
Topping:
- Combine the topping ingredients in a medium bowl and allow to set while cookies cool.
Frosting:
- Beat the cream cheese, vanilla, and 1 cup of confectioners' sugar until smooth. Alternately add the remaining confectioners' sugar and heavy cream until combined. Beat on high for 2 to 3 minutes until light and creamy.
- Spread on cooled cookies and top with macerated berries, serve the same day.
