why make this recipe
Strawberry Shortcake Cookies are a delightful twist on the classic dessert. They offer a perfect balance of sweetness and tanginess, thanks to fresh strawberries and a hint of lemon. These cookies are soft and chewy on the inside, with a slightly crisp edge. They are not only delicious but also simple to make. Whether you’re looking for a sweet treat for a picnic, a special occasion, or just a little something to enjoy at home, these cookies are sure to impress.
how to make Strawberry Shortcake Cookies
Ingredients:
- 1 cup diced strawberries
- 2 teaspoons lemon juice
- 2 cups plus 2 tablespoons all-purpose flour
- 1 cup plus 1 and 1 half tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 quarter teaspoon baking soda
- 1 quarter teaspoon salt
- 6 tablespoons cold butter, cut into small cubes
- 1 half cup nonfat Greek yogurt
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1 and 1 half teaspoons vanilla extract (for glaze)
Directions:
- Preheat the oven to 375 degrees F.
- In a small mixing bowl, combine strawberries, lemon juice, 2 tablespoons flour, and 1 and 1 half tablespoons sugar. Toss until well coated, then place in the 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 the mixture has a fine, grainy texture.
- Stir in the Greek yogurt and vanilla extract, mixing until just combined.
- Gently fold in the strawberry mixture and lemon zest, combining until well mixed.
- Line a baking sheet with parchment paper and spoon 2 tablespoons of dough at a time, leaving about 1 inch between each scoop.
- Bake for 17 to 20 minutes, or until the cookies have barely started to brown on top.
- Remove from the oven and transfer the cookies onto a cooling rack. Allow to cool completely.
- While the cookies cool, make the glaze by mixing powdered sugar, milk, and vanilla in a small bowl until smooth.
- Drizzle the glaze over the cookies and serve, or let it set for about 30 minutes before serving.
Makes 20 to 24 cookies.
how to serve Strawberry Shortcake Cookies
These cookies are best served fresh and can be enjoyed on their own. You can also pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. They make a lovely addition to any dessert table or can be packed in a lunchbox for a sweet surprise.
how to store Strawberry Shortcake Cookies
Store the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just layer the cookies between sheets of parchment paper in a zip-top freezer bag, and they’ll stay good for about 3 months. When ready to eat, simply thaw them at room temperature.
tips to make Strawberry Shortcake Cookies
- Make sure your butter is cold for better texture.
- Don’t overmix the dough when combining the ingredients; this keeps the cookies soft.
- For extra flavor, consider adding a pinch of cinnamon to the dough.
- Use ripe strawberries for the best taste and sweetness.
variation
You can easily tweak the recipe by adding chocolate chips or using other berries, like blueberries or raspberries, in place of strawberries.
FAQs
1. Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them before adding to the dough.
2. Can I make these cookies without yogurt?
If you don’t have yogurt, you can use sour cream or buttermilk as a substitute.
3. How do I know when the cookies are done?
The cookies are done when they are slightly golden on top. They may look a little soft in the center, but they will firm up as they cool.
Strawberry Shortcake Cookies
Ingredients
For the cookies
- 1 cup diced strawberries Use ripe strawberries for best taste.
- 2 teaspoons lemon juice
- 2 cups all-purpose flour Plus 2 tablespoons for the strawberry mixture.
- 1 cup granulated sugar Plus 1 and 1 half tablespoons for the strawberry mixture.
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons cold butter, cut into small cubes Make sure your butter is cold for better texture.
- 1/2 cup nonfat Greek yogurt Can substitute with sour cream or buttermilk.
- 1 teaspoon vanilla extract
- Zest of 1 lemon lemon zest Adds extra flavor.
For the glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 and 1 half teaspoons vanilla extract
Instructions
Preparation
- Preheat the oven to 375 degrees F.
- In a small mixing bowl, combine strawberries, lemon juice, 2 tablespoons flour, and 1 and 1 half tablespoons sugar. Toss until well coated, then place in the 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 the mixture has a fine, grainy texture.
- Stir in the Greek yogurt and vanilla extract, mixing until just combined.
- Gently fold in the strawberry mixture and lemon zest, combining until well mixed.
Baking
- Line a baking sheet with parchment paper and spoon 2 tablespoons of dough at a time, leaving about 1 inch between each scoop.
- Bake for 17 to 20 minutes, or until the cookies have barely started to brown on top.
- Remove from the oven and transfer the cookies onto a cooling rack. Allow to cool completely.
Glazing
- While the cookies cool, make the glaze by mixing powdered sugar, milk, and vanilla in a small bowl until smooth.
- Drizzle the glaze over the cookies and serve, or let it set for about 30 minutes before serving.