Strawberry Shortcake Cookies
User Reviews
5
Strawberry Shortcake Cookies
Description
The Strawberry Shortcake Cookies feature fresh strawberries coated in lemon juice and a small amount of flour and sugar to keep their flavor bright and tangy within the cookie. The dough combines dry ingredients like flour, baking powder, baking soda, and salt with cold butter cut in to create tender crumb, then Greek yogurt and vanilla add moisture and richness. Folding the strawberry mixture and lemon zest into the dough results in a berry burst in every bite.
Baked until just beginning to brown on top, the cookies have a soft yet structured texture. Once cooled, a vanilla glaze made from powdered sugar, milk, and vanilla is drizzled over them, adding a sweet finishing touch that contrasts gently with the berry and citrus notes.
These cookies are well suited for snacks, parties, or as a refreshing dessert offering in warm months. The recipe yields about 20-24 cookies, making it suitable for sharing or storing for a few days.
Ingredients
- 1 cup strawberry diced
- 2 teaspoons lemon juice
- 2 cups all-purpose flour
- 1 cup granulated sugar quantity 1 1/2 tablespoons
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons butter cold, cut into small cubes
- ½ cup Greek yogurt nonfat
- 1 teaspoon vanilla extract
- lemon zest of 1
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
- This recipe makes around 20 to 24 cookies, depending on size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 54g | 18% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 19mg | 6% |
| Sodium | 236mg | 10% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 9mg | 10% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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