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Strawberry Shortcake Cookies Recipe

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4.6 from 81 reviews

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.

Ingredients

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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

Find it online: https://chefmilacook.com/strawberry-shortcake-cookies-recipe/