Recipe Station

Everything that I used for this recipe was Organic and Fresh. I would not recommend using frozen strawberries for this since they are sometimes dyed and can bleed into the cookie.

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
6 tablespoons cold butter, cut into small cubes
1/2 cup nonfat Greek yogurt
1 teaspoon vanilla extract
zest of 1 lemon

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 Greek yogurt and vanilla and mix until just combined. Fold in the strawberry mixture and lemon zest 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.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.

6. 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.

If you have ever tried Strawberry Shortcake Cookies then you know the rich, buttery taste that they have. You are going to love how easy these are to make and how addicting they can become.

What Are Your Summer Ideas For Strawberry Shortcake?

This Recipe & Photo Was Adapted From: Spoon Fork Bacon