Strawberry Shortcake Cookies

strawberry cookies 2I’m learning a lot more about moderation. For a long time I got paranoid about what to eat… Or whether I could have a cookie. Well I’m trying to be better. And I started with this recipe I made for my family this Easter. I got some pretty good reviews. So I decided to share. I originally got this recipe from Martha Stewart… But tweaked it a little. They came out great! Who can pass up cookies with fresh strawberries?!

What You’ll Need:

  • 2 cups of fresh strawberries hulled and diced.
  • 1/2 cup sugar (plus a little extra to dust the cookies with)
  • 1 tsp fresh lemon juice
  • 2 cups of flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons butter (cold)
  • 2/3 cup vanilla yogurt (feel free to use Greek if you prefer)

Preheat the oven to 375 degrees. In a medium-sized bowl, combine the strawberries, sugar and lemon juice. Set aside so the strawberries aside and let them macerate.

In a large bowl, combine the flour, baking powder and salt. Cut the butter into small pieces and add to the bowl. Mix together (using your hands is best) until it looks like coarse breadcrumbs.strawberry cookies 1

Take the bowl with the strawberries. Strain the syrupy juice from the bowl and add into the flour mixture. Once combined, add the rest of the strawberry mixture and the yogurt. The dough should become sticky.

Place parchment paper over a baking sheet. Scoop out the cookie dough using heaping tablespoons… And leaving space between the cookies for baking. Sprinkle the tops with sugar.

bake the cookies for about 25 minutes. Look for a golden color around the edges (however because the cookies are pinkish it can be hard to tell)

These cookies are best served same-day.




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