Strawberry Cookies are a cross between a cookie and a scone. Delicious regardless of their name and even better with a little glaze drizzled on top.
Since I had so much success with bacon scones, when I spotted this recipe on Spoon Fork Bacon I had to try it. Even though it’s well past strawberry season in the Carolinas, we can still get pretty tasty ones from California. I think this recipe would work with frozen ones, but you might want to drain the juice from the berries first. My dough was sticky but I used an ice cream scoop and it worked perfectly.
Moving past the technical, the cookies/scones were fantastic. Not too sweet, but sweet enough. We tried some with the glaze and without, and both were good. If you are looking for something sweeter, just add the glaze. This is a cross between a cookie and a scone. It’s not substantial enough to be a scone and not crunchy enough to be a cookie, It is it’s own entity, the “cookie/scone”. They would be perfect for a breakfast meeting or brunch, or just with afternoon tea. If we were in England, they wouldn’t be bad with some clotted cream. Oh well.
- Category: Dessert
- 1 cup strawberries, diced
- 2 teaspoons lemon juice
- 2 tablespoons flour
- 2 cups flour
- 1 cup sugar
- 1 1/2 teaspoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons cold butter, cut into pieces
- 1/2 cup non-fat greek yogurt
- 1 teaspoon vanilla
- fresh lemon zest
- 1 cup powdered sugar
- 1 1/2 teaspoons vanilla
- 2 tablespoons milk
- Preheat oven to 375º
- Place strawberries, lemon juice, 2 tablespoons flour, and 1 1/2 teaspoons 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, 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. The dough will be sticky so a 2 tablespoon ice cream scoop works best.
- Bake for 13 to 15 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.
- The cookies are sweet enough that the glaze is not necessary.