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Strawberry Shortcake Cookies


Greek yogurt replaces milk and eggs in strawberry shortcake cookies. Bits of fresh strawberry baked into the sweet morsels taste like little bursts of summer.

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  • Vanilla glaze:
  • 1 cup strawberries, diced
  • 2 teaspoons lemon juice
  • 2 cups plus 2 tablespoons all purpose flour, divided
  • 1 cup plus 1 1/2 tablespoons granulated sugar, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons cold butter, cut into small cubes
  • 1/2 cup 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


Servings 20
Adapted from


Step 1

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 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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