Strawberries are one of our favorite fruits, so it’s no wonder we like to take advantage of them when they’re in season. Strawberry clafoutis, strawberry shortcake, strawberry cream tartwe love it all! Once we picked up these strawberries from the store, we decided we wanted to try something new out and so the strawberry shortcake cookie was born.
These cookies have all the light, airiness of a biscuit, with the prerequisite touch of sweetness, along with the juicy, sweet strawberries that bring everything together. We absolutely loved these sweet little treatsand devoured them in an obscenely short period of time. As will you, when you try them out. There’s no avoiding it, so let’s just give in and make these cookies, cause they’re delicious!
Strawberry Shortcake Cookies
Yield: 2-3 dozen
- 2 cups all-purpose flour
- 1 1/2 cups strawberries, finely diced
- 3/4 cup sugar, plus 1 1/2 tablespoons
- 2/3 cup plain Greek yogurt or heavy cream
- 6 tablespoons cold unsalted butter, cubed
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt
- Preheat oven to 375º F and line a baking sheet with parchment paper.
- Combine strawberries, 1 1/2 tablespoons sugar and lemon juice in a medium bowl, making sure sugar and lemon juice is coating all the berries.
- In a large bowl, mix together flour, remaining sugar, baking powder and salt.
- Using a pastry cutter or two forks, add cubed butter to flour mixture and cut in until butter is the size of small pebbles.
- Stir in Greek yogurt, vanilla extract and lemon zest to dough and mix until totally incorporated.
- Gently fold in strawberries.
- Using a small ice cream scoop or a spoon, scoop 1 1/2-2 tablespoons dough to form each cookie and transfer to lined baking sheet.
- Place cookies in oven and bake for 19-22 minutes, or until the tops are very lightly browned.
- Remove from oven and let cool completely before serving.
Recipe adapted from Spoon Fork Bacon