introduction
These Orangeberry Shortcake Cookies are soft, bright, and quick to bake. They mix orange or lemon zest and fresh strawberries into a shortcake-style cookie. If you like simple cookie ideas, try this 3-ingredient cake mix cookies recipe for another easy treat.
why make this recipe
This recipe uses fresh fruit and citrus for a fresh taste. The cookies are quick to mix and bake. They are light, not too sweet, and good for a simple dessert or snack.
how to make Orangeberry Shortcake Cookies
Ingredients :
- 12 ounces strawberries, hulled and cut into 1/4-inch pieces
- 1 tablespoon juice from an orange (or lemon)
- 1/2 cup plus 2 tablespoons sugar
- 2 cups all-purpose flour
- 1/4 teaspoon orange zest (or lemon)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 2/3 cup fat free half and half
Directions :
- Preheat oven to 375 F.
- Line two baking sheets with parchment paper.
- In a small bowl, stir together the strawberries, juice, and 2 tablespoons of the sugar; set aside.
- In a large bowl, whisk together the zest and remaining sugar.
- Rub the zest into the sugar with your fingertips until moist and fragrant.
- Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine.
- Using a pastry cutter or your hands, cut the butter into the flour mixture until you have coarse crumbs.
- Add the cream to the bowl and stir until the dough starts to come together.
- Gently fold in the strawberry mixture.
- Use a small cookie scoop (about 1 1/2 tablespoons) to drop dough onto the prepared baking sheet, spaced apart.
- Bake for about 10-15 minutes, until golden brown.
- Transfer pans to wire racks to cool.
- Best fresh, but can be stored in an airtight container for 1 day.
how to serve Orangeberry Shortcake Cookies
Serve the cookies at room temperature. They pair well with tea, coffee, or a small scoop of vanilla ice cream. Plate them with extra sliced strawberries for color.
how to store Orangeberry Shortcake Cookies
Let cookies cool fully. Store in an airtight container at room temperature for up to 1 day. Do not refrigerate or they may become hard.
tips to make Orangeberry Shortcake Cookies
- Use cold butter for flaky crumbs.
- Do not overmix the dough to keep cookies tender.
- Gently fold the strawberries so they do not break too much.
- Space cookies well on the sheet so they bake evenly.
variation (if any)
Use lemon instead of orange for a brighter tart taste. You can also swap strawberries for raspberries or chopped blueberries.
FAQs
Q: Can I use frozen strawberries?
A: You can, but thaw and drain them well first so the dough does not get too wet.
Q: Can I use a different fat like milk instead of half and half?
A: You can use whole milk, but the texture may be slightly less rich.
Q: Can I make the dough ahead?
A: You can mix the dough and refrigerate for up to 24 hours before baking. Add a few extra minutes when baking from cold.
Conclusion
For a tested version and full photos, see the Orangeberry Shortcake Cookies Recipe – Pinch of Yum.