Please watch my YouTube video for anything you may not understand in the directions: https://youtu.be/xqYcSCwgesM

Jumbo Stuffed Strawberry Shortcake Cookies Recipe

Ingredients:

6-8 oz fresh strawberries (chopped)

1 Tbsp. Lemon juice

1 Tbsp. sugar

10 tsp. Smucker’s Jam

For The Cookie Dough:

½ cup sugar

2 cups all-purpose flour

½ tsp. salt

1 tsp. vanilla

2/3 cup heavy cream

2 tsp. baking powder

½ cup butter (cut into cubes)

2 Tbsp. Strawberry Nesquik

For The Strawberry Glaze:

1 cup powdered sugar

2-4 Tbsp milk

3 Tbsp. Strawberry Nesquik

Combine chopped strawberries, lemon juice & 1 Tbsp. sugar in a bowl. Let it sit for 10 minutes and then drain as much juice as possible from the bowl. A mesh strainer works great for this. https://amzn.to/3VWDADb

In the video, I separated the strawberries into 10 small cups and then put them in the freezer until they were needed later. However, you can keep them in one large bowl and put them in the freezer.

To make the dough, whisk the sugar, salt and baking powder together. Add the cubed butter and mix together using your fingers until crumbly. Set aside.

Add 2 Tbsp. Strawberry Nesquik to the heavy cream and stir. Slowly add this strawberry mixture and vanilla to the crumbly dough you made with your fingers. Mix until a dough forms.

Divide this dough into ten equal balls. Put the dough balls on a cookie sheet in the refrigerator for 15 minutes.

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

Remove the dough balls from the refrigerator. Mold each ball into 3-inch round circles. You will be making 5 cookies per pan.

Remove the strawberries from the freezer. Add about a tablespoon of diced strawberries to the center of each dough round. Then, add 1 tsp. of strawberry jam to the center as well. Carefully mold the dough around the strawberry filling so that it doesn’t fall out. Flip the ball over on the cookie sheet so that the seam in facing down.

Bake at 350 degrees. Bake for 16-20 minutes, rotating the pans half way through. My cookies took the full 20 minutes to bake. They will be very pale when they are finished baking.

To make the strawberry glaze, add 3 Tbsp of strawberry Nesquik to 1 cup of milk & stir. Whatever you don’t use, you can drink. Add 3 Tbsp. of this strawberry milk to 1 cup powdered sugar. Combine with a whisk or fork. Spoon the glaze over each warm cookie. Use any remaining strawberry pieces to garnish the tops of your cookies. We refrigerated our cookies for about 10 minutes just so the glaze would set faster.