Strawberry Shortcake Cookies – A Taste of Spring!
These soft and buttery strawberry shortcake cookies bring all the flavors of the classic dessert into a bite-sized springtime treat! They’re bursting with fresh strawberries, lightly sweet, and perfect for enjoying with a cup of tea or at a spring picnic.
Ingredients:
- 1 ¾ cups all-purpose flour (or gluten-free 1:1 substitute)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup coconut sugar (or regular sugar)
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup Greek yogurt (or coconut yogurt for dairy-free)
- ¾ cup fresh strawberries, diced
- 1 tablespoon cornstarch (helps absorb strawberry moisture)
Optional Vanilla Glaze:
- ½ cup powdered sugar
- 1 tablespoon milk of choice
- ½ teaspoon vanilla extract
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream together butter and sugar until light and fluffy. Add the egg, vanilla, and Greek yogurt, mixing until smooth.
- Toss the diced strawberries with cornstarch, then gently fold them into the dough.
- Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let cool for a few minutes before transferring to a wire rack.
- If using the glaze, whisk together powdered sugar, milk, and vanilla, then drizzle over the cooled cookies.
- Enjoy these soft, fruity bites of spring!
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