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
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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
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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!
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!!
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!
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!
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!
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
What a fantastic idea! Now I can eat my favorite dessert one-handed, genius!
They sure look great! Thanks for sharing because this comes in really handy for the strawberry season!
xx,
E.
www.theslowpace.com
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!
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 :)
these look great can they be made ahead and then frozen for later
these look great can they be made ahead and frozen?
I love these. They look so pretty.
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!!