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
Scale
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
