Hey! This is an oldie, BUT goodie! I love love this recipe, and with strawberries bursting right now, this is all I have on my mind! YUM!
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
Strawberry Shortcake Cookies
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
Did you make this recipe? We want to see!
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These sound splendid. I’m still having warm weather in Memphis so I am not quite adjusted to the fall-thinking.
These are adorable! And I love that you used Greek yogurt.
Yuuum! Must make these immediately to get the last strawberries.
These look great!
I love how there are like little strawberry polka dots! These sound soo good!
zomg. these look amazing. i might whip these up for a hostess gift this weekend… do they take a long time?
sweatshirt-weather.blogspot.com
as long as making other cookies from scratch. The extra slicing strawberries, tossing in lem. juise & flour, you could chalk up as a LITTLE more time, but nothing compares to the finished product!!
they’re absolutely beautiful! And that glaze – and those berries ! *Almost* too pretty to eat :)
These look so bright, cheerful and delicious! What a great way to make strawberry shortcake portable.
Hi! I love your blog! I have everything to make these cookies except for the greek yogurt. Would I just substitute an egg for the yogurt or do I need to add something else? Looking forward to trying these!
Giiiif!:)
I love this cookies and I love your blog!!
How long would these stay fresh?
They actually only stay fresh for about a day…but it you put them in a sealed container in the fridge, they’ll hold for about 3 days. I do recommend refreshing them in the oven for 2-3 minutes before serving if you’re going to fridge them!
i put in the freezer & they’re ready to go, one by one. Really don’t stay around that long!:)
Your photos honestly make me want to jump in the kitchen and bake something, they are great! This looks like a fun twist on a cookie recipe, definitely trying this one.
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great gif!
Yummy! Those look amazing! :)
what a great idea! Definitely want to make these :)
These look beyond delicious I can’t wait to make them
I made these this morning and they are incredible! The fresh strawberries + the glaze = killer. When you first take a bite it’s almost like a biscuit and then it just gets so much better. Thank you for the wonderful recipe!
I saw the picture of these and knew I had to make them, I was surprised how many a single batch made. They taste as look as they look! I will definitely make them again.
mmmm without the glaze I’d eat these beauties for breakfast. Or probably with the glaze too, cause I need my sugar in the morning!
I just had a total sensory flashback to how my Strawberry Shortcake doll smelled. It WAS delightful:)
These are beautiful!
I just made these!
p.s. you guys have lemon zest on the ingredients but there’s no instruction on what to do with it… I just added it to the cookie dough :)
Toss cut up berries with lemon juice and flour….set aside.
Toss lemon zest into dough after the Greek yogurt…you did the correct thing…re-read recipe, you’ll see it…
Hi! I`m a food enthusiast from Rio de Janeiro, Brazil, and i have to say i absolutely love your blog! It`s a daily favorite! :)
I made these on Saturday they are delicious. Almost scone like :)
I bought strawberries yesterday at the farmer’s market. I will make these tomorrow for my husband who is coming home from a 4-day trip. Yay!
These are going on my must make list – I love strawberries in baked goods!
These came out great. Everyone I invited to take part really enjoyed them and thought they were delightfully different. I really enjoyed eating a couple with coffee.
See? They are light, fluffy, and the fresh strawberries add an element you can’t get anywhere else besides straight from your oven. All things considered: DELIGHTFUL!
Sweet baby Jesus! These just came out of the oven and are absolutely wonderful!! Going to bring whatevers left in to work with me tomorrow!
I, unfortunately, was out of powdered sugar so these are sans glaze but opted to add a smidge (about 1/4 tsp of cinnamon) in the sifting process.
This is definitely one for the books!
xo
These are genius!
what exactly do u mean by “sift together?” can this be done without using a mixer?
No mixer used or required. “Sifting” is a common baking term where you put your dry ingredients into a fine, mesh strainer and push the ingredients through to avoid flour lumps in your overall product.
WOW, looks amazing :)
I used white whole wheat flour instead and added about an 1/8 cup more greek yogurt because the dough was too crumbly and they turned out delicious!!! Thanks for this recipe, they are gonna be gone quick!
Love your recipes,this strawberry short cake cookie sure looks amazing…and I bet taste even more “delightful!” Thank you for your recipes an notes!
These look great and the thing I love about home baking is that they are all real ingredients. No nasty preservatives, colors, or additives.
I made a batch of these and they disappeared so quickly, along with comments about how they were the best cookies ever, that I had to immediately make a second batch. Thanks for the yummy recipe!
I have a cookie exchange coming up and strawberries aren’t in season. Would frozen strawberries work?
Yes, just make sure you thaw them completely, drain them and pat them dry OR you chop them up and toss them in some flour, while frozen, before using. The drier, the better for these little guys!
oooh these are so good. it was difficult for me not to gobble up all the dough as i went.
Can I use dried strawberries?
Yes!….but the overall taste and texture will be a bit different.
I love this recipe and never seen anything like in home cooking magazines.
Anyone else find that animation hillarious?
I found this link on pinterest and let me just say these cookies are amazing! I used frozen strawberries since it’s the middle of winter. I realized I didn’t have Greek yogurt after I had already started the recipe so I substituted sour cream instead. I can’t wait to make these again and I’m thinking of trying them with raspberries or maybe even peaches when they come in season…
I just saw these cookies on the “Celebration Shop” site and HAD to have the recipe! I’ll be making them as soon as I get strawberries – will also be checking your blog for more ideas. I’m glad I got this link!
Any heat required when making the glaze? Lovey recipe, better than marta steward.
No heat required!
Yum! These look amazing, can’t wait to try them.
Question: Can I use frozen strawberries and normal yoghurt (instead of greek)?
Yes to frozen strawberries, just make sure you toss them in some flour before mixing them in. I would also cut the amount of yogurt by about 1/3…good luck!
Thank you very much! These little cookies taste amazing, btw!
Hi! I’ve been meaning to bake these for some time now (I’ve had them bookmarked since last year lol) but never really got around to doing so because of really bad schedule. But I do have a question before I finally make them, does the glaze harden for some time or does it stay runny? :D
The glaze eventually hardens :)
thank you! <3
Hi Jenny, I really love your blog :) I have been looking all over for a good strawberry shortcake recipe :) I am gonna try this out real soon :) I have a question : I was given strawberry shortcakes as a child by a family friend who has since passed and they were the kind where you roll out your dough and cut out cookies with a cookie cutter. Have you a recipe for this type or could you tell me how to work out how much strawberries to add to the cookie mix so that the cookies dont go soggy. I know my family would love it if I could make them for the memory day :) Any advice you could give me would be appreciated :) Thanks deb x
Can I replace the flour with gluten free flour, same measurement?
Yes!
These look AMAZING! I’m definitely going to need to try making these – love that they’re a little bit scone-y. :) Pinned – and I also love your cute GIF! I can’t for the life of me figure out how to make them continuously loop on my page…
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!!
I love these. They look so pretty.
these look great can they be made ahead and frozen?
these look great can they be made ahead and then frozen for later
can they be made like bars and frozen
Yes, these can be made ahead of time and frozen! I’m sure turning them into bars should be no problem either :)
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!
They sure look great! Thanks for sharing because this comes in really handy for the strawberry season!
xx,
E.
http://www.theslowpace.com
What a fantastic idea! Now I can eat my favorite dessert one-handed, genius!
CAN THE STREWBERRY SHORTCAKE COOKIES BR FROZEN I NEED THEM FOR A WEDDING IN 2 WEEKS
The dough should freeze okay, but I don’t recommend freezing them after they’re baked. These cookies are a bit sticky
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!
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!
Is there any way to sub the sugar and butter? Can I use honey instead of sugar?
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!
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 :-)
I’m so glad you enjoyed them!!
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!