Strawberry Banana Shortcake Cookies Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• STEP 2.In a mixing bowl, cream together the butter, sugar, and mashed banana until light and fluffy.
• STEP 3.Add the egg and vanilla extract, and mix until well combined.
• STEP 4.In a separate bowl, whisk together the flour, baking powder, and salt.
• STEP 5.Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• STEP 6.Gently fold in the chopped strawberries.
• STEP 7.Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• STEP 8.Bake for 12-15 minutes, or until the edges are golden brown.
• STEP 9.Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
• STEP 10.In the meantime, prepare the whipped cream frosting by beating the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• STEP 11.Once the cookies are completely cooled, pipe or spread the whipped cream frosting onto each cookie.
• STEP 12.Top each cookie with a sliced strawberry.
• STEP 13.Serve immediately, or store in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• Make sure the butter is softened at room temperature for easier creaming.
• Do not overmix the dough after adding the dry ingredients to avoid tough cookies.
• For a stronger banana flavor, use ripe bananas with brown spots.
• You can also add a sprinkle of powdered sugar on top of the cookies for extra sweetness.

Storage and Serving

• Store the cookies in an airtight container in the refrigerator to keep them fresh.
• Serve the cookies chilled or at room temperature.
• These cookies are best enjoyed within 2 days of baking.