Strawberry Shortcake Cookies
Servings: 10
Calories: 294kcal
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
Nutrition
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