Strawberry Biscuit Cookies

Adapted from my biscuits and strawberry shortcake, these strawberry cookies are tender and flaky in the centers, packed with juicy strawberries, and topped with a sprinkle of crunchy sugar and sweet icing. Chill the dough for at least 45 minutes before shaping and baking.

Ingredients

3/4 cup (120g) chopped strawberries (see note)
2 cups (250g) all-purpose flour (spooned & leveled)
1/2 cup (100g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
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: coarse sugar for topping

Icing

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

Strawberries: If you’re using fresh strawberries, chop the strawberries into small bite-sized pieces if you haven’t already. Gently blot them with a towel to rid some moisture. (No need to thaw and blot if you’re using frozen strawberries.) The wetter the berries are, the more difficult they are to combine with the dough. Freeze the fresh chopped strawberries as you prepare the other dough ingredients. The colder, the better.
You can use a food processor for this step, but I encourage you to do it by hand so you don’t accidentally over-work the dough.