As the school year winds to a close amid a beautiful spring, and our thoughts and plans turn to summer vacation and everything it has in store, a simple treat to power us through final exams and projects or energize us for summer fun is a must-have. Strawberry biscuit cookies are just the thing! Combining delicious, juicy strawberry flavor with the warm, soft centers of homemade biscuits and the sweet, crunchiness of cookies, this is the perfect treat to share with friends and family this spring and summer.
Begin by gathering the following ingredients:
For the biscuit cookies:
3/4 cup chopped strawberries
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 stick butter, chilled in freezer and cut into thin slices
1/2 cup buttermilk (or whole milk)
1 egg, cold
1 teaspoon vanilla extract
For the icing (optional):
3/4 cup confectioners’ sugar
2–3 Tablespoons milk or heavy cream
1/4 teaspoon pure vanilla extract
1 tablespoon strawberry jam, optional
If using fresh strawberries, begin by chopping them into small bite-sized pieces before blotting them with a towel to reduce moisture. Freeze the fresh chopped strawberries until they are called for. If using frozen berries, there is no need to blot them.
Once the strawberries are prepared and in the freezer, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Once they are combined, add the cubed butter and cut it into the dry ingredients with a pastry cutter or fork until coarse crumbs form.
Then, in a separate bowl, whisk the buttermilk, egg, and vanilla extract together. Make a small well in the center of the flour mixture and pour the liquid ingredients into it. Using a large spoon or rubber spatula, fold everything together until just combined. Avoid overworking the dough, which should be thick, sticky, and tacky.
Carefully incorporate the cold strawberries into the dough. Make sure not to over-mix, which may make the dough slimy. Not all of the strawberries will combine, which is normal. Cover the cookie dough when it is ready and chill it in the refrigerator for at least 45 minutes and up to 1 day.
When the dough is ready, preheat the oven to 375°F (191°C). Line two large baking sheets with parchment paper or silicone baking mats and set them aside. Using a tablespoon or medium cookie scoop, portion the dough into balls of about 1.5 tablespoons each. Press any strawberries that haven’t stuck to the dough into the tops of the cookie dough balls. Arrange the cookies three inches apart on the prepared baking sheets. For a delicious crunch, sprinkle each dough ball with coarse sugar.
Bake the cookies for 15-16 minutes, or until the edges are lightly browned. When they are ready, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Afterward, transfer them to a wire rack to cool completely before icing.
To make the icing, whisk the confectioners’ sugar, milk or heavy cream, and vanilla extract together in a small bowl until completely combined. Add up to one more tablespoon of milk or heavy cream to thin out the icing if necessary. To add a light strawberry flavor, whisk in some strawberry jam before drizzling the icing over the cookies.
These delightful biscuit cookies will stay fresh when covered at room temperature for up to one day or in the refrigerator for up to one week. They taste best fresh out of the oven, though, so share them with friends and family. You may use any berries for this recipe including blueberries, raspberries, and blackberries. Have fun trying different flavors, and for plain biscuits, simply remove the berries, sugar, egg, and vanilla extract and add an extra 1/4 cup of buttermilk and 1/2 teaspoon of salt. Enjoy!
Works Cited:
McKenney, Sally. “Strawberry Biscuit Cookies.” Sally’s Baking Recipes, 10 Feb. 2020, https://sallysbakingaddiction.com/strawberry-biscuit-cookies/.
Chef John. “Chef John’s Buttermilk Biscuits.” Allrecipes.com, 2012, https://www.allrecipes.com/recipe/220943/chef-johns-buttermilk-biscuits/.
Photo Credit: Isabel Rogers