Strawberry Shortcake Cookies
These tender, buttery strawberry shortcake cookies feature browned butter depth and punchy berries, finished with a silky vanilla glaze for the ultimate summer treat.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Wire cooling rack
Ingredients
- 1 cup Diced strawberries
- 2 teaspoons Lemon juice
- 2 cups plus 2 tablespoons All purpose flour
- 1 cup plus 1 ½ tablespoons Granulated sugar
- 2 teaspoons Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
- 6 tablespoons Cold butter cut into small cubes
- ½ cup Nonfat Greek yogurt
- 1 teaspoon Vanilla extract
- 1 Zest of lemon
Vanilla glaze:
- 1 cup Powdered sugar sifted
- 2 tablespoons Milk
- 1 ½ teaspoons Vanilla extract
Instructions
Prep the oven and the berry base
- Preheat the oven to 375°F to ensure a high initial heat for the best rise.
- In a small bowl, toss the diced strawberries with lemon juice, then coat with 2 tablespoons of flour and 1 1/2 tablespoons of sugar. Refrigerate immediately to keep the berries cold.
Brown the butter, then bring it back to cold
- Cook the butter gently until it foams and turns golden with brown specks and a nutty aroma. Chill the browned butter until it is solid again before use.
Mix the dry ingredients, cut in the butter, then fold in the good stuff
- Sift together the remaining flour, sugar, baking powder, baking soda, and salt. Whisk in freeze-dried strawberry dust if using for color.
- Cut the re-chilled brown butter into the dry mixture until it reaches a cool, sandy consistency.
- Stir in the Greek yogurt and vanilla extract until the dough is shaggy, taking care not to overmix.
- Gently fold in the chilled strawberry mixture and lemon zest, keeping the berries intact.
Scoop, bake, cool, and glaze
- Line a baking sheet with parchment paper. Scoop 2 tablespoons of dough per cookie and space them 1 inch apart.
- Bake for 17 to 20 minutes until the edges are barely golden. Transfer to a wire rack to cool completely.
- Stir the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cookies and let set for 30 minutes.
Notes
Pro Tip: Strain the macerated strawberries twice before adding them to the dough to prevent excess juice from making the cookies soggy.
Texture Secret: Use cold Greek yogurt and re-chilled browned butter to maintain a flaky, biscuit-like crumb rather than a greasy texture.
Storage Tip: Store in an airtight container for up to 48 hours. If the cookies soften, refresh them in a 300°F oven for 3 minutes.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.