Try this recipe, or contribute your own.
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 egg white lightly beaten
- 1 lemon, zested
- 4.2 ounces (1 cup) whole wheat pastry flour (or all-purpose f
- 2/3 cup cup-for-cup sugar substitute (or granulated sugar)
- 2/3 cup greek yogurt (i used stonyfield organic)
- 3/4 teaspoon fresh lemon juice
- 1 cup fresh strawberries hulled and sliced
- 1/4 cup sanding sugar (optional)
- Carbohydrate 1.10307583217984 g
- Cholesterol 6.91458333305719 mg
- Fat 2.61731893214397 g
- Fiber 0.338928635344357 g
- Protein 0.221166350607989 g
- Saturated Fat 1.64006363892656 g
- Serving Size 1 1 Serving (24g)
- Sodium 21.9214520164701 mg
- Sugar 0.764147196835487 g
- Trans Fat 0.190475800403552 g
- Calories 28 calories
Step-by-step
- Heat oven to 375°F.
- Line rimmed baking sheet with parchment paper or a silicone baking mat
- In a medium mixing bowl, combine flour, baking powder, baking soda, and salt. Whisk together and set aside.
- In a small bowl, whisk together sugar, yogurt, egg white, lemon zest and juice, and vanilla until fully combined.
- Add the flour mixture to the yogurt mixture and stir just until no flour lumps remain, but try not to over mix.
- Gently fold in the strawberries.
- Drop dollops of batter, about 2 tablespoons in size, onto prepared sheet, about 1 inch apart.
- Sprinkle the tops of each cookie with a small amount of sanding sugar.
- Bake for about 10 minutes, or until the edges barely begin to brown.
- Allow to cool slightly before transferring to a cooling rack, or serving warm.
- If stored in an airtight container, cookies will keep for 2-3 days.
Standard measurements printed on a page cannot reveal how moisture from fresh fruit dictates structural integrity in soft-baked goods. Whole wheat pastry flour provides the tender crumb of all-purpose flour while supplying the bran and germ found in whole grains, though replacing it with standard all-purpose flour requires no adjustment to liquid ratios. Greek yogurt introduces concentrated dairy solids and acidity that react directly with baking soda to encourage gentle rising without heavy chemical leaveners. Fresh strawberries release free water upon heating, which demands precise handling during the folding stage to prevent the batter from turning grey or gummy. Whisking dry components thoroughly distributes baking powder and salt evenly, eliminating pockets of metallic flavor or uneven expansion. Folding diced berries gently at the final stage preserves cellular walls, keeping excess juices inside the fruit rather than bleeding into the surrounding dough. Portioning the batter into two-tablespoon mounds ensures uniform heat penetration across the sheet during baking. Monitoring the edges for a faint golden tint provides the visual cue for doneness at 375 degrees Fahrenheit, usually requiring ten minutes in a preheated oven. Allowing the warm batch to rest briefly on the parchment stabilizes the tender crumb before transferring them to wire racks for cooling. Storing the finished pastries in an airtight container preserves their moisture for two to three days without refrigeration. Pairing these fruit-forward morsels with unsweetened black coffee or sharp herbal tea provides a bitter contrast that cuts through the concentrated sweetness of the sanding sugar topping.
