Strawberry Shortcake Cookies Recipe
Introduction
Strawberry Shortcake Cookies combine the classic flavors of strawberry shortcake into a soft, tender cookie. With sweet white chocolate chips and a delicate glaze, these cookies are perfect for springtime treats or any time you want a burst of fruity sweetness.
Ingredients
- 2½ cups all-purpose baking mix
- 1/2 cup granulated sugar
- 1/2 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 (for glaze)
Instructions
- Step 1: Preheat the oven to 425℉. Line two cookie sheets with parchment paper and set 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. Stir with a spatula or wooden spoon until a soft dough forms.
- Step 4: Gently fold in the chopped strawberries and white chocolate chips just until incorporated. Be careful to mix gently to avoid strawberries bleeding red into the dough.
- Step 5: Using a medium cookie scoop or 1½ tablespoons, drop 12 scoops of dough onto each cookie sheet. If desired, sprinkle the tops with coarse raw cane sugar.
- Step 6: Bake for 8-10 minutes, or until the edges are set and the tops are lightly golden.
- Step 7: Remove from the oven and let the cookies cool on the warm baking sheet for 5 minutes, then transfer them 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 until smooth. Add more half and half if needed to reach desired consistency. Drizzle the glaze over the cooled cookies with a fork.
Tips & Variations
- Use firm, ripe strawberries to minimize bleeding and preserve vibrant color in the dough.
- For a dairy-free version, substitute half and half and butter with plant-based alternatives.
- Experiment with adding chopped nuts for extra texture and flavor.
- Serve cookies slightly warmed for a soft, melt-in-your-mouth experience.
Storage
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unglazed cookies in a sealed container or bag for up to 1 month. Thaw completely before glazing and serving. Reheat briefly in a microwave or oven if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries instead of fresh?
It’s not recommended to use frozen strawberries as they release extra moisture when thawed, which can affect the cookie dough’s texture and cause it to become too wet.
What can I use if I don’t have baking mix?
You can substitute equal parts all-purpose flour, baking powder, and salt to make your own baking mix. Use 1 cup flour, 1½ teaspoons baking powder, and ¼ teaspoon salt per cup of baking mix needed.
PrintStrawberry Shortcake Cookies Recipe
Delight in these Strawberry Shortcake Cookies featuring a tender, buttery dough studded with fresh chopped strawberries and sweet white chocolate chips. Topped with a light powdered sugar glaze, these cookies offer a soft, sweet treat reminiscent of the classic strawberry shortcake dessert, perfect for summer snacking or anytime you crave a fruity, indulgent cookie.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Ingredients
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 fresh strawberries
- 1 cup white chocolate chips
- Coarse raw cane sugar, for sprinkling (optional)
Glaze
- 1 cup powdered sugar
- 1–2 tablespoons half and half
Instructions
- Preheat Oven: Preheat your oven to 425℉ (220℃). Line two cookie sheets with parchment paper to ensure cookies do not stick and for easy cleanup, then set them aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose baking mix and granulated sugar until well combined, forming the base for your cookie dough.
- Add Wet Ingredients: Pour in the half and half and melted salted butter. Stir the mixture gently with a spatula or wooden spoon until a soft, cohesive dough forms, being careful not to overmix.
- Fold in Strawberries & White Chocolate: Gently fold in the chopped fresh strawberries and white chocolate chips just until evenly incorporated. Mix very gently to avoid the strawberries bleeding their juice and turning the dough pink.
- Portion Dough: Using a medium cookie scoop or approximately 1½ tablespoons, scoop and place 12 dollops of dough evenly spaced on each prepared cookie sheet. If desired, sprinkle the tops lightly with coarse raw cane sugar for a sweet, crunchy finish.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are set and the cookie tops turn very lightly golden brown, indicating they are cooked through.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the warm baking sheets for about 5 minutes. Then transfer them to a wire cooling rack to cool completely before glazing to prevent the glaze from melting.
- 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, one teaspoon at a time, until the glaze reaches a smooth, drizzleable consistency.
- Glaze Cookies: Use a fork or spoon to drizzle the glaze over the cooled cookies. Allow the glaze to set before serving for a sweet finishing touch.
Notes
- Use very ripe strawberries for the best flavor, but mix them gently to prevent the color from bleeding into the dough.
- Coarse raw cane sugar on top adds a nice crunch but is optional based on preference.
- The glaze consistency can be adjusted by adding more or less half and half for a thicker or thinner drizzle.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Make sure cookies are completely cooled before glazing to prevent the glaze from melting off.
Keywords: strawberry shortcake cookies, white chocolate cookies, fruit cookies, summer cookies, glazed cookies, easy baked cookies, sweet dessert
