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Orangeberry Shortcake Cookies

Delightful shortcake-style cookies featuring fresh strawberries combined with a citrus-scented dough, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Strawberry Mixture
  • 12 ounces strawberries, hulled and cut into 1/4-inch pieces
  • 1 tablespoon juice from an orange (or lemon)
  • 2 tablespoons sugar
For the Cookie Dough
  • 1/2 cup sugar plus 2 tablespoons for the strawberry mixture
  • 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

Method
 

Preparation
  1. Preheat the oven to 375°F.
  2. Line two baking sheets with parchment paper.
  3. In a small bowl, stir together the strawberries, juice, and 2 tablespoons of the sugar; set aside.
  4. In a large bowl, whisk together the remaining sugar and orange zest until moist and fragrant.
  5. Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine.
  6. Cut the cold butter into the flour mixture until coarse crumbs form.
  7. Stir in the fat free half and half until the dough starts to come together.
  8. Fold in the strawberry mixture gently.
Baking
  1. Use a small cookie scoop to drop dough onto the prepared baking sheets, spaced apart.
  2. Bake for about 10-15 minutes, until golden brown.
  3. Transfer pans to wire racks to cool.
Serving
  1. Serve at room temperature. They pair well with tea, coffee, or a small scoop of vanilla ice cream.

Notes

Store in an airtight container for up to 1 day. For longer storage, freeze in a single layer on a tray, then transfer to a freezer-safe bag for up to 1 month. Reheat briefly in a 300°F oven for 3-5 minutes for a just-baked texture.