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:
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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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…
Can I replace the flour with gluten free flour, same measurement?
Yes!
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
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
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!
Any heat required when making the glaze? Lovey recipe, better than marta steward.
No heat required!
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!
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…
Anyone else find that animation hillarious?
I love this recipe and never seen anything like in home cooking magazines.
Can I use dried strawberries?
Yes!….but the overall taste and texture will be a bit different.
oooh these are so good. it was difficult for me not to gobble up all the dough as i went.
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!
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!
These look great and the thing I love about home baking is that they are all real ingredients. No nasty preservatives, colors, or additives.
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!
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!
WOW, looks amazing :)
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.
These are genius!
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
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!
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.
These are going on my must make list – I love strawberries in baked goods!
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!