Strawberry Shortcake Cookies

I originally saw this recipe on Pinterest and though ooo interesting, strawberry shortcake in cookie form. I knew I would have to try them. The original recipe was made with Greek yogurt but I did not have any Greek yogurt and I did not want to go to the store in the 4 degree weather. I doubled the butter and added an egg to help keep the cookies moist without any Greek yogurt. If you want a healthier version, you can reduce the butter to 6 tablespoons eliminate the egg and add a 1/2 cup plain Greek yogurt.

I had a really good feeling about these cookies before I baked them so I decided to double the recipe. Good thing I did!! I brought 6 to my boyfriend’s work and everyone took another after their first one and they were gone in two minutes! They asked me to bring more. We also had company over tonight and the cookies were well liked, each person ate about three and even said mmm while they were eating them. 🙂

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Ingredients:

  • 1 cup diced strawberries
  • 2 teaspoons lemon juice
  • 2 cups plus 2 tablespoons all purpose flour
  • 1 cup plus 1 1/2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cp. cold butter, cut into small cubes
  • 1 egg
  • 1 teaspoon vanilla extract

Vanilla glaze:

  • 1 cup powdered sugar, sifted
  • 2 tablespoons milk
  • 1 1/2 teaspoons vanilla extract

Directions:
1. Preheat oven to 375°F.
2. 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.
3. 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.
4. Stir in the eggs and vanilla and mix until just combined. Fold in the strawberry mixture and mix until well combined.
5. Line a baking sheet with parchment and spoon on 2 tablespoons of dough at a time, about 1 inch apart.
6. 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.
7. 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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