Strawberry Shortcake Cookies

By rebecca78

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.

Ingredients

• 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

Preparation

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.