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Strawberry Shortcake Cookies Recipe

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★★★★★

4.4 from 60 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  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, one teaspoon at a time, until the glaze reaches a smooth, drizzleable consistency.
  9. 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

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