You’ll get a burst of summer with every bite of these scrumptious strawberry cookies! These glazed cookies are a cross between a cookie and a scone. Fresh strawberries add a natural sweetness to go with a simple glaze drizzled on top.
Scone or Cookie?
Strawberry cookies have the perfect balance of sweetness. They’re less sweet than traditional cookie recipes and have the texture of a strawberry scone. If you want a sweeter cookie, include the glaze on these, and if not, you can leave it off.
This cross between a cookie and a scone is a real treat. The cookies aren’t really crunchy like a traditional cookie, but they’re also not dense enough to be scones. They’re an entirely unique snack that hits the spot for afternoon tea.
I love the red color which make these perfect for Valentines Day or Christmas or just having tea with a friend.
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What’s different about a strawberry cookie?
These strawberry cookies are made with fresh, sweetened strawberries added to a thick, tangy cookie dough made with Greek yogurt. Then, a light powdered sugar glaze is spread on top for a burst of sweetness. The bright strawberry flavor comes through beautifully.
Pro tip: Don’t have time to make cookies today, learn how to keep your strawberries fresh until you’re ready to bake!
Reasons to Love Strawberry Shortcake Cookies
These strawberry cookies might become your new favorite! Here’s why:
- Flavor – These have a distinct strawberry flavor, making your fresh berries the star of the show.
- The ingredients – This cookie recipe uses ingredients you likely have on hand in your cupboard.
- Versatile – These can be served for breakfast, brunch, or as a snack.
What you’ll need for the Best cookies
This is a brief list of what you’ll need to make this recipe. For the full list of ingredients, make sure to check the Recipe Card below.
- Fresh Berries – Frozen berries won’t work for this recipe. Use fresh berries.
- Butter – Keep the butter in the fridge just until you’re ready to use it. This recipe needs your butter to be very cold like when making buttermilk biscuits.
- Greek Yogurt – Use plain Greek yogurt and not regular yogurt which will not be thick enough. If you need a substitute, you can use sour cream or try vanilla or strawberry Greek yogurt.
A Couple of Steps for making Glazed Strawberry Cookies
This recipe requires some steps that are unlike other cookie recipes you’ve made before, but it’s a uniquely different outcome. Here’s how to make them:
Step 1: Prepare the berries.
Set is aside to marinate while you make your dough.
Step 2: Make your dough.
Whisk together the dry ingredients for the dough.
Step 3: Bake the cookies.
Step 4: Glaze the cookies.
Once the cookies have cooled, make a simple sugar glaze by stirring together the powdered sugar, vanilla, and milk. Smooth or drizzle it over the cooled cookies.
Tips for Cake Like Cookies
- Be sure your butter is cold. Like pastry dough, the texture of these cookies depends on there being pockets of cold butter in the dough.
- For the best flavor, use small to medium-sized, juicy berries. Fresh picked are wonderful!
- Don’t let these cookies stay in the oven too long. Keep a close eye on them, and remove them from the hot tray right away.
How to Store These Cookies
Like scones, these will only stay fresh for a day or two in an airtight container. It’s best to freeze what you don’t eat right away.
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Glazed Strawberry Shortcake Cookies with Fresh Strawberries
Ingredients
STRAWBERRIES
- 1 cup strawberries diced
- 2 teaspoons lemon juice
- 1 ½ teaspoons sugar
- 2 tablespoons flour
COOKIE DOUGH
- 2 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons cold butter cut into small cubes
- ½ cup greek yogurt
- 1 teaspoon vanila
- 1 tablespoon lemon zest
GLAZE
- 1 cup powdered sugar
- 2 tablespoons milk
- 1½ teaspoons vanilla
Instructions
- Preheat oven to 375º. Line baking sheets with parchment paper.
- In a small bowl, combine diced strawberries with 1 ½ teaspoons of sugar, 2 tablespoons flour and lemon juice. Set aside.
- In a separate bowl, whisk together flour, sugar, baking powder, baking soda and salt. With a pastry cutter or fork, incorporate the cold butter into the flour mixture, until there are only very small pieces of butter.
- Add the yogurt and vanilla and mix until just combined, it will be dry. Gently fold in the strawberry mixture and lemon zest and mix until combined.
- With a small ice cream scoop, scoop the cookie dough onto the prepared sheet.
- Bake for 13 to 15 minutes or until the cookies have barely started to brown on top. Let them cool on a cooling rack before adding the frosting.
GLAZE:
- Add powdered sugar, vanilla and gradually add milk until it is the right consistency. Whisk until smooth and pipe over the cookies.
Barbara’s Tips + Notes
- These cookies are delicious without the glaze
- If using a glaze, let them cool before adding then let the cookies sit for 15 minutes for the glaze to set.
- To freeze, first freeze flat on a cookie sheet for the glaze to harden, then stack between parchment paper.
- Like with scones, the butter should be cold.
Nutrition
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Margaret Miller says
These cookies are absolutely delicious! I made a trial batch for a friend who came for tea yesterday. She agreed that they would be popular at a big event we’re both supporting next week. She, and my husband, who also tested the cookies, loved the clear, fresh strawberry flavor coupled with the lemon taste and the soft texture. I did add 1/4 teaspoon each of cinnamon and nutmeg to the dry ingredients which increased the complexity of the flavors. However, the addition wasn’t necessary. My husband has just gone to buy more berries for another batch. Thanks to the author for sharing this recipe with us. It will be a favorite for years to come.
Barbara Curry says
Thanks so much for taking the time to write such a nice review. I adore these cookies and glad that you and your husband do too.