Strawberry Shortcake Cookies

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, diced
• 1/2 cup unsalted butter, softened (for filling)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract (for filling)
• 1-2 tablespoons heavy cream (as needed for consistency)

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Gently fold in the diced fresh strawberries using a spatula, ensuring they are evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is perfect for softness.
9. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. In a medium bowl, beat the softened butter for the filling until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth. Add heavy cream as needed to achieve a spreadable consistency.
11. Once the cookies are completely cool, spread a generous amount of vanilla cream filling on the bottom of one cookie and top with another cookie, creating a sandwich. Repeat with remaining cookies.