Strawberry Shortcake Cookies Recipe

Introduction

These Strawberry Shortcake Cookies are a delightful twist on the classic dessert, offering a soft, sweet cookie studded with juicy strawberries and creamy white chocolate. Finished with a simple glaze, they make a perfect treat for any occasion.

Ingredients

• 2½ cups all-purpose baking mix
• ½ cup granulated sugar
• ½ cup half and half
• 4 tablespoons salted butter (melted)
• 1 cup chopped strawberries
• 1 cup white chocolate chips
• Coarse raw cane sugar (optional)
• 1 cup powdered sugar
• 1–2 tablespoons half and half

Instructions

1. Step 1: Preheat the oven to 425℉. Line two cookie sheets with parchment paper and set aside.
2. Step 2: In a large mixing bowl, whisk together the baking mix and granulated sugar.
3. Step 3: Add the half and half and melted butter. Stir with a spatula or wooden spoon until a soft dough forms.
4. Step 4: Gently fold in the chopped strawberries and white chocolate chips just until incorporated. Be careful to mix gently to avoid the strawberries bleeding into the dough.
5. Step 5: Use a medium cookie scoop or about 1½ tablespoons to portion the dough, placing 12 cookies per sheet. Sprinkle the tops with coarse raw cane sugar if desired.
6. Step 6: Bake for 8–10 minutes, or until the edges are set and the tops are very lightly golden brown.
7. Step 7: Remove from oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. Step 8: To make the glaze, stir together powdered sugar and 1 tablespoon of half and half until smooth. Add more half and half if needed to reach a drizzling consistency. Drizzle the glaze over the cooled cookies using a fork.

Tips & Variations

• Use very ripe but firm strawberries to get the best flavor without too much juice that can make the dough soggy.
• If you prefer, substitute white chocolate chips with milk or dark chocolate chips for a different flavor profile.
• For extra texture, add chopped nuts like pecans or almonds to the dough.
• Sprinkling coarse raw sugar on top before baking adds a nice crunch and sparkle to the cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. Keep the glaze off until ready to serve for best texture. You can also refrigerate the glazed cookies for up to a week, but bring them to room temperature before enjoying. Reheat gently in a microwave for 10-15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries for this recipe?

Yes, fresh strawberries work best, but make sure they are chopped and patted dry to avoid excess moisture that could affect the cookie texture.

What can I substitute for half and half?

You can use whole milk or a mixture of milk and cream as a substitute. For a dairy-free option, try unsweetened almond or oat milk, though this may slightly alter the flavor and texture.

Strawberry Shortcake Cookies Recipe

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Strawberry Shortcake Cookies combine the classic flavors of strawberry and white chocolate in a tender, soft cookie. These delightful treats feature a light baking mix base studded with fresh chopped strawberries and creamy white chocolate chips, topped with an optional raw cane sugar crunch and finished with a sweet powdered sugar glaze. Perfect for a springtime dessert or a sweet snack, these cookies are easy to make and irresistibly delicious.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 8-10 minutes
• Total Time: 20 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 2½ cups all-purpose baking mix
• ½ cup granulated sugar
• ½ cup half and half
• 4 tablespoons salted butter, melted
• 1 cup chopped strawberries
• 1 cup white chocolate chips
• Coarse raw cane sugar (optional, for sprinkling)

Glaze

• 1 cup powdered sugar
• 1–2 tablespoons half and half

Instructions

1. Preheat Oven: Preheat your oven to 425℉ (218℃). Line two cookie sheets with parchment paper and set them aside to prepare for baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose baking mix and granulated sugar until thoroughly combined.
3. Add Wet Ingredients: Pour in the half and half and the melted salted butter. Use a spatula or wooden spoon to stir gently until a soft dough forms.
4. Incorporate Strawberries and White Chocolate: Gently fold in the chopped strawberries and white chocolate chips, taking care not to overmix so the strawberries don’t bleed excessively into the dough.
5. Scoop Dough: Using a medium cookie scoop or measuring 1½ tablespoons, scoop out the cookie dough and arrange 12 cookies per prepared cookie sheet. Optionally, sprinkle the tops with coarse raw cane sugar for extra texture and sweetness.
6. Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just set and the tops are lightly golden brown.
7. Cool on Baking Sheet: Remove the cookie sheets from the oven and let the cookies cool on them for 5 minutes to firm up before transferring to a wire rack to cool completely.
8. Prepare Glaze: In a small bowl, stir together the powdered sugar and 1 tablespoon of half and half. Add more half and half as needed to reach a drizzle-able consistency.
9. Glaze Cookies: Once cookies are completely cool, use a fork or spoon to drizzle the glaze evenly over the tops of the cookies. Allow glaze to set before serving.

Notes

• Use ripe but firm strawberries to minimize bleeding into the batter.
• For a sharper sweetness contrast, chill the dough for 15-20 minutes before baking.
• Cookies are best enjoyed the day they are made but can be stored in an airtight container at room temperature for up to 2 days.
• To make this gluten-free, substitute the all-purpose baking mix with a gluten-free baking mix of equal measure.

Keywords: Strawberry Shortcake Cookies, white chocolate cookies, strawberry cookies, quick dessert, easy cookies, spring dessert