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    Home > Blog > Seasonal > Strawberry Shortcake Cookies

    Strawberry Shortcake Cookies

    by Jenny Park · Published: May 2, 2015 · Modified: Oct 12, 2020

    Jump to Recipe
    A stack of Strawberry shortcake cookies on a pink plate.
    Strawberry shortcake cookies taken off of parchment paper.
    A recipe for Strawberries Shortcake Cookies with a vanilla glaze.

    Hey guys! Today I’m jumping right into the recipe because I’m really excited about it. We have strawberry shortcake cookies topped with vanilla glaze for you! I have to admit, I hadn’t actually tasted my first strawberry shortcake until culinary school, about 4 years ago…I know….BUT I did grow up obsessed with the books, especially the scented ones that were also plastic with a sponge lining so you could take the book into the bath with you to smell and read it, which I now think are a little weird/creepy or maybe I’ve just been watching too much Law and Order: SVU lately….I digress.

    ANYWAY, I’ve been on a pretty big Greek yogurt kick lately… I mean, I’ve always had a thing for Greek yogurt, but I’ve recently become super into using it in my cooking/baking. Today I’ve replaced my egg and milk for Greek yogurt AND just like in regular shortcake recipes the amount of sugar in the whole batch is pretty low….yay, for sorta healthier cookies! :)

    These cookies are great, really! My boyfriend even looked at me with bright eyes the second he took his first bite and said, “Oh wow, these are delightful!” I don’t think I’ve ever heard him use the word “delightful” before…ever, so I’m going to take that as a good thing. They’re super light and fluffy and the strawberries are both sweet and slightly tart which is great with the thin, sweet glaze. They’re really great for any occasion and now that the weather around my parts has cooled off a bit I’m not terrified to turn my oven on anymore! Woo!! I think I may even like these cookies better than the cake itself, but I’m also a little bias….you all should bake these and let me know what you think…yes? maybe? please?! Enjoy!
    xx Jenny

    Have a ton of strawberries to use? Here are more yummy strawberry forward recipes:

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    Strawberry Shortcake cookies on two plates.

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    A stack of Strawberry shortcake cookies on a pink plate.

    Strawberry Shortcake Cookies

    5 from 8 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 10

      INGREDIENTS  

    • 1 cup diced strawberries
    • 2 teaspoons lemon juice
    • 2 cups plus 2 tablespoons all purpose flour
    • 1 cup plus 1 ½ tablespoons granulated sugar
    • 2 teaspoons baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • 6 tablespoons cold butter, cut into small cubes
    • ½ cup nonfat Greek yogurt
    • 1 teaspoon vanilla extract
    • zest of 1 lemon

    vanilla glaze

    • 1 cup powdered sugar, sifted
    • 2 tablespoons milk
    • 1 ½ teaspoons vanilla extract

      INSTRUCTIONS  

    • Preheat oven to 375°F.
    • Place strawberries, lemon juice, 2 tablespoons flour, and 1 1/2 tablespoons sugar into a small mixing bowl and toss together until well coated. Place in refrigerator and set aside.
    • In a medium mixing bowl, sift together the remaining flour, remaining sugar, baking powder, baking soda, and salt. Cut in the butter until a fine/even, grainy texture forms.
    • Stir in the Greek yogurt and vanilla and mix until just combined. Fold in the strawberry mixture and lemon zest and mix until well combined.
    • Line a baking sheet with parchment and spoon on 2 tablespoons of dough at a time, about 1 inch apart.
    • Bake for 17 to 20 minutes or until the cookies have barely started to brown on top. Remove from the oven and transfer cookies onto a cooling rack and allow to cool completely.
    • While the cookies cool, make the glaze: Place the sugar, milk and vanilla into a small bowl and gently stir together with a fork until no lumps remain. Drizzle glaze over cookies and serve or allow to set, about 30 minutes, before serving.

      NOTES  

    • *Makes 20-24 cookies
    Calories: 294kcal Carbohydrates: 54g Protein: 4g Fat: 7g Saturated Fat: 4g Cholesterol: 19mg Sodium: 236mg Potassium: 63mg Fiber: 1g Sugar: 34g Vitamin A: 210IU Vitamin C: 9mg Calcium: 58mg Iron: 1mg
    CUISINE: American
    KEYWORD: cookies, strawberry recipes
    COURSE: Dessert, Snack

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    May 2, 2015 / 81 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Gruyere and Green Onion Waffles
    Next Post: Roasted Strawberries over Honey Whipped Ricotta Next Post >

    Reader Interactions

    May 2, 2015 / 81 Comments

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      5 from 8 votes (8 ratings without comment)

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    1. Desiree

      July 09, 2017 at 12:18 pm

      I just came across this recipe after looking for something to make with the extra strawberries I had. I made these and used sour cream instead of yogurt, which I didn’t have. I made the icing and I have to say, these are very good cookies. I will be making more as I still have strawberries left and freezing them. A keeper recipe. Thank you!

      Reply
    2. Louise C

      October 07, 2016 at 8:25 am

      I have just made these cookies and they are absolutely delicious, my house smells as good as they taste!
      I’m British and have never measured butter in tablespoons before, but it seemed to go okay.
      I’m really glad I stumbled upon this recipe, I will definitely be making them again, thank you :-)

      Reply
      • Jenny Park

        October 10, 2016 at 6:36 pm

        I’m so glad you enjoyed them!!

        Reply
    3. Jennifer

      July 18, 2016 at 6:16 pm

      Is there any way to sub the sugar and butter? Can I use honey instead of sugar?

      Reply
      • Jenny Park

        July 22, 2016 at 3:19 pm

        I’m sure you could swap the sugar and butter out for things like naturally sweetened applesauce/honey/yogurt, but I’m not 100% about the amounts for each one!

        Reply
    4. Amy C

      June 15, 2016 at 10:47 am

      These are the perfect embodiment of summer to me!!! So tasty!!! I was a little worried I screwed something up as it was a really crumbly dough but it all came together in the oven beautifully. Thank you!

      Reply
    5. Lisa

      March 05, 2016 at 4:21 pm

      I made these for book club this afternoon and they were a bit hit! The girls thought that I had bought them! I had to increase the amount of greek yogurt because the dough was crumbly. A real winner!

      Reply
    6. RUTH

      June 21, 2015 at 11:15 am

      CAN THE STREWBERRY SHORTCAKE COOKIES BR FROZEN I NEED THEM FOR A WEDDING IN 2 WEEKS

      Reply
      • Jenny Park

        June 23, 2015 at 1:24 pm

        The dough should freeze okay, but I don’t recommend freezing them after they’re baked. These cookies are a bit sticky

        Reply
    7. Kate

      May 19, 2015 at 4:52 am

      What a fantastic idea! Now I can eat my favorite dessert one-handed, genius!

      Reply
    8. The slow pace

      May 04, 2015 at 3:55 am

      They sure look great! Thanks for sharing because this comes in really handy for the strawberry season!
      xx,
      E.
      http://www.theslowpace.com

      Reply
    9. Jennifer

      May 03, 2015 at 5:17 pm

      My husband, my 2 yr old, and I love these! Instead of the glaze, I used some peanut butter icing I had left over from a different recipe. It was very tasty!

      Reply
    10. Cheryl

      May 02, 2015 at 7:25 am

      can they be made like bars and frozen

      Reply
      • Jenny Park

        May 03, 2015 at 12:29 pm

        Yes, these can be made ahead of time and frozen! I’m sure turning them into bars should be no problem either :)

        Reply
    11. Cheryl

      May 02, 2015 at 7:22 am

      these look great can they be made ahead and then frozen for later

      Reply
    12. Cheryl

      May 02, 2015 at 7:22 am

      these look great can they be made ahead and frozen?

      Reply
    13. Ellie

      May 02, 2015 at 5:35 am

      I love these. They look so pretty.

      Reply
    14. Vevina

      June 05, 2014 at 4:49 pm

      I made these today- they’re so fluffy and beautiful. The yogurt and fresh berries make it so light! Let’s not forget that they’re delicious too ;-)
      Thanks so much for this recipe!!

      Reply
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