Chilled Strawberry Shortcake Cookies

Name: Chilled Strawberry Shortcake Cookies
Yield: 18
Cuisine: American
Ingredients: 1 ½ cup Strawberry (1 1/2 cups diced strawberries); 2 pieces Lemon (1 lemon juiced & zested (save zest for flour mixture) + zest of 1 lemon); 2 tbsp All-Purpose Flour (2 tablespoons flour + 2 cups flour); 1 cup Granulated Sugar (1 cup sugar); 2 tsp Baking Powder (2 teaspoons baking powder); ½ tsp Cream Of Tartar (1/2 teaspoon cream of tartar); ½ tsp Table Salt (1/2 teaspoon salt + sprinkle of salt); ½ tsp Bicarbonate of Soda (1/2 teaspoon baking soda); 6 tbsp Unsalted Butter (6 tablespoons cold unsalted butter, cut into small cubes); ¾ cup Greek Yogurt (3/4 cup greek yogurt); 1 tsp Vanilla (1 teaspoon vanilla extract); 1 cup Icing Sugar (1 cup powdered sugar, sifted); 2 tbsp Whole Milk (2 tablespoons milk); 1 tsp Raspberry Extract (1 teaspoon raspberry extract)

Chilled Strawberry Shortcake Cookies - Snacks (American)

American

Servings18

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Preheat the oven to 375F and line a baking sheet with parchment paper.
2In a small bowl- mix together strawberries, 2 tablespoons of flour and lemon juice. Set aside in the fridge.
3In a large bowl- whisk together flour, sugar, baking powder, cream of tartar, salt, and baking soda. Add in cubed butter- using a fork or pastry cutter, cut butter into flour mixture until crumbly consistency forms.
4Fold in greek yogurt, vanilla, lemon zest, and strawberry mixture until just incorporated.
5Using an ice cream scoop- scoop dough onto lined baking sheets and bake for 20-24 minutes until edges start to golden.
6While cookies are baking, make the icing- in a bowl mix together powdered sugar, milk, raspberry extract, and salt.
7Let cookies cool on rack
8Place baking sheet under rack and drizzle icing onto cookies. Let set for 15 minutes then enjoy!
9Store in the fridge for up to 3 days!