Strawberry Shortcake Cookies Recipe
Introduction
These Strawberry Shortcake Cookies are a delightful blend of sweet strawberries and creamy white chocolate, all wrapped in a tender, buttery cookie. Perfectly soft and lightly golden, they capture the essence of classic strawberry shortcake in a convenient cookie form. A sweet glaze adds the final touch for a delicious treat.
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
- Step 1: Preheat the oven to 425℉. Line two cookie sheets with parchment paper and set them aside.
- Step 2: In a large mixing bowl, whisk together the baking mix and granulated sugar.
- Step 3: Add the half and half and melted butter to the dry ingredients. Stir with a spatula or wooden spoon until a soft dough forms.
- Step 4: Gently fold in the chopped strawberries and white chocolate chips until just combined. Be careful not to overmix to avoid the strawberries bleeding into the dough.
- Step 5: Use a medium cookie scoop or about 1½ tablespoons to portion the dough, placing 12 cookies per sheet. If desired, sprinkle the tops with coarse raw cane sugar.
- Step 6: Bake for 8–10 minutes, until the edges are set and the tops are lightly golden brown.
- Step 7: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely before glazing.
- Step 8: To make the glaze, stir together the powdered sugar and 1 tablespoon of half and half, adding more half and half as needed to reach a drizzling consistency. Use a fork to drizzle the glaze over the cooled cookies.
Tips & Variations
- Use very ripe, firm strawberries and chop them gently to prevent their juice from bleeding into the dough and discoloring the cookies.
- Swap white chocolate chips for regular or dark chocolate chips if you prefer a richer flavor contrast.
- For a zingy twist, add a teaspoon of lemon zest to the dough to brighten the strawberry flavor.
- To make the cookies dairy-free, substitute half and half and butter with plant-based alternatives.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for up to a week or freeze for up to 2 months. When reheating, warm briefly in the microwave or oven to soften the cookie and refresh the glaze.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries for these cookies?
It’s best to use fresh strawberries to avoid excess moisture, but if using frozen, thaw and gently pat them dry before folding into the dough to minimize sogginess.
Do I have to make the glaze?
The glaze adds a sweet finishing touch but is optional. The cookies are delicious on their own or can be dusted lightly with powdered sugar instead.
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Strawberry Shortcake Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Description
Delight in these Strawberry Shortcake Cookies, a perfect blend of sweet strawberries and creamy white chocolate chips baked into tender, golden cookies. Finished with a light powdered sugar glaze, these cookies offer the nostalgic flavor of classic strawberry shortcake in a handheld treat, ideal for any occasion.
Ingredients
Dry Ingredients
- 2½ cups all-purpose baking mix
- ½ cup granulated sugar
- 1 cup powdered sugar (for glaze)
- Coarse raw cane sugar (optional, for sprinkling)
Wet Ingredients
- ½ cup half and half
- 4 tablespoons salted butter, melted
- 1–2 tablespoons half and half (for glaze)
Add-ins
- 1 cup chopped strawberries
- 1 cup white chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 425°F (220°C). Line two cookie sheets with parchment paper to prevent sticking and set them aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose baking mix and granulated sugar until well combined.
- Add Wet Ingredients: Pour in the half and half and the melted salted butter. Stir with a spatula or wooden spoon until a soft dough forms, ensuring all ingredients are incorporated.
- Incorporate Strawberries and White Chocolate: Gently fold in the chopped strawberries and white chocolate chips, taking care to mix lightly to prevent the strawberries from bleeding color into the dough.
- Scoop and Prepare Cookies: Using a medium cookie scoop or about 1½ tablespoons of dough, scoop out 12 portions onto each prepared cookie sheet. Optionally, sprinkle the tops with coarse raw cane sugar for extra texture and sparkle.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes or until the edges are set and the tops turn a very light golden brown.
- Cool Cookies: Remove the cookie sheets from the oven and allow the cookies to cool on the warm sheets for 5 minutes. Then transfer them to a wire rack to cool completely before applying the glaze.
- Prepare and Drizzle Glaze: To make the glaze, stir together powdered sugar and 1 tablespoon of half and half in a small bowl, adding more half and half as needed to achieve the desired drizzling consistency. Use a fork to drizzle the glaze over the cooled cookies evenly.
Notes
- Use ripe but firm strawberries to avoid excessive bleeding into the dough.
- For a dairy-free version, substitute half and half and butter with plant-based alternatives.
- Coarse raw cane sugar on top adds a lovely crunch and visual appeal but is optional.
- Store glazed cookies in an airtight container at room temperature for up to 3 days.
- For a stronger strawberry flavor, chill chopped strawberries for 15 minutes and drain any excess juice before folding into the dough.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry Shortcake Cookies, white chocolate chip cookies, strawberry cookies, baked desserts, sweet treats
