Strawberry Shortcake Cookies

Holy. Cow. I wish more desserts had REAL strawberries in them!
This cookie was absolutely delicious! It tasted JUST LIKE a strawberry shortcake!

This recipe was pretty simple, and quick to make. Also quick to go! I have one left, and I’m sure it’ll be gone within the hour. While there seems to be a lot of ingredients, it’s not too complicated to put together, as you’ll see in the directions.

Here’s a tip for you novice cooks (and you veterans, too!). When a recipe calls for parchment paper: use it. I really need to go buy some, and it’s just perfect for any cookie you make. It keeps the bottom from burning, and anything that touches the pan from over cooking. It also is an easier clean-up, and who doesn’t love that!?




  • 1 cup strawberries, diced
  • 2 teaspoons lemon juice
  • 2 cups + 2 tablespoons all-purpose flour
  • 1 cup + 1 1/2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoo salt
  • 6 tablespoons cold butter, cut into small cubes
  • 1/2 cups nonfat Greek yogurt
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 1 cup powdered sugar, sifted
  • 2 tablespoons milk
  • 1 1/2 teaspoons vanilla extract


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 while prepping the rest of the recipe.

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.

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