Get ready to indulge in a burst of summer with every bite of these delightful strawberry shortcake cookies! Glazed Strawberry Shortcake 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.
Strawberry cookies have the perfect balance of sweetness. They’re less sweet than traditional cookie recipes like confetti cookies, or Smore’s cookies 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’s perfect for breakfast or brunch and hits the spot during afternoon tea.
I love the red color which make these perfect for Valentines Day or Christmas or just having tea with a friend.
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. Soak your strawberries in sugar and lemon juice, and make a simple dough similar to a scone. Bake them together and glaze for the perfect strawberry cookie.
Can I use frozen strawberries to make strawberry cookies?
Unfortunately, not for this recipe. Frozen strawberries thaw with a lot of juice in them, and this recipe needs fresh berries for the cookie dough to bake properly.
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.
Why do I need to use Greek yogurt?
You don’t absolutely need to use Greek yogurt in your cookies. You can substitute it with sour cream, regular yogurt will not be thick enough. But I love the texture and the tangy flavor that Greek yogurt adds.
Greek yogurt is thicker and more flavorful than regular yogurt, and it’s more concentrated in protein than regular yogurt, with less sugar and carbs. So you can add moisture and flavor without adding as much fat and sugar.
This recipe calls for plain Greek yogurt, but you can also use vanilla or even strawberry yogurt for extra berry flavor.
Glazed Strawberry Shortcake Cookies Ingredients
For the Strawberries
- Fresh Berries – Frozen berries won’t work for this recipe. Use fresh berries.
- Lemon Juice – Freshly squeezed lemon juice is best.
For the Cookie Dough
- Flour – All-purpose flour will work best for this recipe.
- 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 biscuits.
- Greek Yogurt – Use plain Greek yogurt. If you need a substitute, you can use sour cream.
- Lemon Zest – One medium-sized lemon should be enough.
For the Glaze
- Powdered Sugar – Sometimes labeled ‘Confectioners’ Sugar,’ this light, powdery sugar should be used when fresh. If it’s been in your cupboard a while, pick up a new bag, or make sure to sift it well to remove any lumps that have formed.
- Milk – Any kind of milk will do. Add it slowly so your glaze doesn’t get too thin.
- Pantry Staples – sugar, flour, baking powder, baking soda, salt, vanilla.
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.
Dice your berries into small pieces and stir them together with the sugar, flour, and lemon juice. Set is aside to marinate while you make your dough.
Step 2: Make your dough.
Whisk together the dry ingredients for the dough. Then, remove your butter from the fridge and cut it up into small pieces. Add it to the flour mixture and begin cutting it in using a pastry cutter, until only small pea-sized pieces remain.
Add the yogurt and vanilla, and mix until a dry dough forms, then gently fold in the berries and zest.
Step 3: Bake the cookies.
Portion out the dough and bake the cookies for 13-15 minutes, just until they’re beginning to brown on top.
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 quickly.
How to Store Cookies
You can store these cookies at room temperature in an airtight container for up to a week.
You can also freeze cookies for up to two months. Make sure you keep them in a sealed container or freezer bag to protect against freezer burn.
How can I add more strawberry flavor?
These strawberry cookies have a beautiful pop of strawberry flavor. Because the strawberries are soaked in sugar and lemon juice, the flavor permeates the dough. However, if you want more, you can add freeze dried strawberries to the glaze.
Questions people ask about scone like cookies
How do I know my cookies are done?
These strawberry cookies are done when they are just beginning to brown on top. Because they’re a cross between a cookie and a scone, it’s important not to overbake them, so they don’t dry out.
What can I add to strawberry cookies?
You can add white chocolate chips if you want. Add about ½ cup to the dough when you add the berries, and stir everything together.
Can I make these cookies with different berries?
I haven’t made them with different berries, but you can certainly try! Blueberries, raspberries, or blackberries might work!
More yummy strawberry recipes to try:
Adapted from Spoon Fork Bacon
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Glazed Strawberry Shortcake Cookies
- 1 cup strawberries diced
- 2 teaspoons lemon juice
- 1 ½ teaspoons sugar
- 2 tablespoons flour
- 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
- 1 cup powdered sugar
- 2 tablespoons milk
- 1½ teaspoons vanilla
- 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.
- 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.