Strawberry Shortcake Cookies

Uh huh hunni. Say hi to these little fluffy summery cookies packaged up to perfection! I whipped these bad boys out few Sundays ago when I was on my baking spree.  After consoling with my roommates if I should make lemon bars or these strawberry shortcake cookies, we all decided on the cookies. I turned to one of my favorite cookbooks for the recipe. Joy is my go to girl when it comes to desserts and her book, Homemade Decadence is chalk full of her best recipes. Exhibit A.

These cookies are described as a hybrid between a cookie and biscuit. They are light and fluffy like a biscuit, but also slightly crispy around the edge like a cookie. My favorite part is the fresh nutmeg that is grated in. Nutmeg adds an outrageously good edge to everything. You get the perfect little hint of nutmeg in the cookies, so don't skip this ingredient!

I'd normally use this part to gab on some more about who great these cookies are and why you should make them, but let's be honest, if it's a recipe post then no one reads the text. People (highly including myself) skip straight to the visuals. You probably aren't event reading this rant right now anyway. 

Strawberry Shortcake Cookies adapted from Joy The Baker's Homemade Decadence
yields about 20 cookies

1 cup fresh strawberries, chopped small
1 tsp. fresh lemon juice
2 Tbsps. sugar
1 Tbsp. cornstarch
2 cups flour
3/4 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. freshly grated nutmeg
1 stick cold, unsalted butter
1 large egg yolk
2 tsps. vanilla extract
1/2 cup buttermilk plus
2 tsps. buttermilk
1 cup powdered sugar
2 Tbsps. milk or water
1 tsp. pure vanilla extract

Preheat your oven to 350 degrees. Line two cookies sheets with parchment paper and set to the side. 

In a small bowl, toss the cut strawberries, lemon juice, sugar, and corn starch. The smaller you cut the strawberries the more evenly distributed they will be. 

In a medium bowl,whisk together flour, sugar, baking powder, baking soda, salt and nutmeg. Then, using a pastry cutter, two dinner knives, or my favorite-your hands, cut in the butter until you get pieces the size of peas. 

In another small bowl, whisk the egg yolk, buttermilk and vanilla. Pour this mixture into the dry ingredients. Using a fork, stir until combined and the batter is moistened. Gently fold in the strawberries and juice with a spatula. 

Scoop the batter onto your prepared sheets. Bake for about 18 to 20 minutes or until slightly brown. Let the cookies cool completely before you try to ice them. 

For the glaze-whisk the powdered sugar, milk and vanilla extract. Add a little more milk if it's too thick. Using a fork, drizzle over the tops of the cookies. Serve slightly warm or wait until the glaze has hardened a bit. They will stay fresh for about 3 to 4 days!