Berry Shortcake Cookies
These Berry Shortcake Cookies are everything you love about the classic summer dessert but in cookie form with no utensils required!
Servings 24 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
- 2/3 cup fresh strawberries diced
- 2/3 cup fresh blueberries
- 2/3 cup fresh raspberries
- 3 Tbsp granulated sugar
- 8 oz. full-fat cream cheese softened
- 1 tsp vanilla extract
- 3 cups confectioners' sugar
- 1/4 cup heavy cream
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.
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.
Calories: 323kcal | Carbohydrates: 45g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 146mg | Potassium: 128mg | Fiber: 1g | Sugar: 25g | Vitamin A: 490IU | Vitamin C: 3.7mg | Calcium: 53mg | Iron: 1.3mg