Strawberry Shortcake Cookies

June 2, 2013

It’s beginning to actually feel like Spring around here. There’s occasional blue skies and sunshine. I’ve gone outside a few times without a jacket. Oh, and those fluffy little allergy-makers are everywhere.

That’s totally Spring, guys.

Best of all, the produce stores are beginning to carry more and more Spring/Summer fruits. Currently, it’s all strawberries—all the time.

No complaints.

I had been thinking about strawberry shortcake for quite some time. Sometimes, my dad would bring home those super spongy, packaged shortcakes. They were terrible and delicious all at the same time.

The main problem traditional strawberry shortcake is that is requires a plate and fork. It’s not the best dessert to take to an event—and that what I needed.

Enter Strawberry Shortcake Cookies.

I’d been creeping on these little cookies on Martha Stewart and Spoon Fork Bacon for a while and I finally had a reason to make them.

The cookies are more like sweet biscuits. You apply the same biscuit making method—cutting in the butter and very few wet ingredients. The results are pretty wonderful. A sweet and fluffy biscuit, speckled with strawberries and a crispy, sugary outside.

Better yet, they are easily sharable. Really, they’re perfect for a potluck.

Strawberry Shortcake Cookies

1 cup strawberries, diced
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, diced
1/2 cup Greek yogurt
1/4 cup milk
Sanding sugar

Combine the strawberries, lemon juice, 2 tablespoons flour and 1 1/2 tablespoons sugar in a small bowl. Stir the mixture to ensure the strawberries are well coated and place in the refrigerator.

Stir together the flour, sugar, baking powder, baking soda and salt. Use a pastry blender to cut in the butter to the flour mixture. You want the mixture to look crumbly and the butter to be evenly dispersed.

Add in the yogurt and milk, stirring until just combined. Next, fold in the refrigerated strawberry mixture.

Spoon out drops of about 2 tablespoons of dough onto your cookie sheet (either line it with parchment paper or use a silpat). Sprinkle the cookies with sanding sugar. Bake at 375 degrees for about 18 minutes. Let cool slightly before moving the cookies to a baking rack.

Recipe adapted from Spoon Fork Bacon.