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Strawberry Biscuit Cookies Recipe

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Delightfully tender Strawberry Biscuit Cookies featuring fresh chopped strawberries folded into a buttery biscuit dough, topped with a smooth vanilla glaze and optional strawberry jam. These cookies combine the light flakiness of biscuits with the sweet, fruity essence of strawberries, perfect for a refreshing treat any time of day.

Ingredients

Dry Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Fruit

  • 3/4 cup (120g) chopped strawberries (fresh or frozen)

Wet Ingredients & Fat

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed
  • 1/3 cup (80ml) milk, cold (dairy or non-dairy)
  • 1 large egg, cold
  • 1 teaspoon pure vanilla extract

Optional Toppings

  • Coarse sugar for topping (optional)

Glaze

  • 1 cup (120g) confectioners’ sugar
  • 2-3 Tablespoons (30-45ml) milk or heavy cream
  • 1/4 teaspoon pure vanilla extract
  • Optional: 1 heaping Tablespoon strawberry jam

Instructions

  1. Prepare Strawberries: If using fresh strawberries, chop into small bite-sized pieces and gently blot with a towel to remove excess moisture. If using frozen, no need to thaw or blot. Keep berries cold by freezing them briefly as you prepare the dough ingredients.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. If preferred, pulse these ingredients briefly in a food processor to combine evenly.
  3. Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or food processor pulses, work the butter into the flour mixture until coarse crumbs form. The texture should resemble coarse sand.
  4. Combine Wet Ingredients: In a small bowl, whisk together the cold milk, egg, and vanilla extract until smooth and combined.
  5. Form the Dough: Pour the wet ingredients over the dry flour and butter mixture. Gently fold together with a large spoon or silicone spatula just until combined. Avoid overworking to keep the dough tender. The dough should be thick, sticky, and tacky.
  6. Add Strawberries: Gently fold the chopped, cold strawberries into the dough, incorporating them evenly without mashing or crushing.
  7. Shape and Bake: (Assuming from typical biscuit cookie methods) Preheat the oven to 375°F (190°C). Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Optionally sprinkle coarse sugar on top. Bake for approximately 12-15 minutes or until lightly golden and cooked through.
  8. Prepare Glaze: While cookies bake, whisk together confectioners’ sugar, milk or heavy cream, and vanilla extract until smooth. Stir in strawberry jam if using for extra flavor.
  9. Glaze Cookies: Once cookies are fully cooled, drizzle or spread the glaze over the tops. Let the glaze set before serving.

Notes

  • Blotting excess moisture from fresh strawberries prevents soggy dough and helps balance moisture content.
  • Keeping ingredients and strawberries cold creates a flaky biscuit texture.
  • Do not overmix the dough; overworking activates gluten and makes tougher cookies.
  • Frozen strawberries can be used directly without thawing but might slightly affect dough texture.
  • Optional coarse sugar adds a crunchy texture on top prior to baking.
  • The glaze can be adjusted for thickness by adding more or less liquid depending on desired consistency.

Find it online: https://recipesbyliza.com/strawberry-biscuit-cookies-recipe/