Description
These Strawberry Shortcake Cookies combine the classic flavors of strawberry shortcake into a soft, tender cookie studded with fresh chopped strawberries and white chocolate chips. Topped with a simple sweet glaze, these delightful cookies are perfect for spring and summer gatherings or any time you want a fruity, vanilla-infused treat.
Ingredients
Scale
Cookie 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, for sprinkling (optional)
Glaze Ingredients
- 1 cup powdered sugar
- 1–2 tablespoons half and half
Instructions
- Prepare the Oven and Baking Sheets: Preheat your oven to 425℉ (218℃). Line two cookie sheets with parchment paper and set them aside to prevent sticking and ensure even baking.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose baking mix and granulated sugar until well combined, which will help distribute the sugar evenly throughout the dough.
- Add Wet Ingredients and Form Dough: Pour in the half and half and melted butter to the dry mixture. Use a spatula or wooden spoon to stir gently until a soft dough forms, being careful not to overmix.
- Incorporate Strawberries and White Chocolate Chips: Gently fold in the chopped strawberries and white chocolate chips just until evenly distributed. Handle the dough gently to prevent the ripe strawberries from bleeding color into the dough.
- Scoop and Arrange Cookies: Using a medium cookie scoop or measuring 1½ tablespoons per cookie, portion the dough evenly, placing 12 cookies per prepared cookie sheet. If desired, sprinkle the tops with coarse raw cane sugar for a crunchy texture and extra sweetness.
- Bake the Cookies: Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are set and the tops have a very light golden brown color, indicating they are just baked through.
- Cool Cookies: Remove the cookie sheets from the oven and allow the cookies to cool on the warm sheets for about 5 minutes to firm up, then transfer the cookies to a cooling rack to cool completely before glazing.
- Prepare the Glaze: In a small bowl, stir together the powdered sugar and 1 tablespoon of half and half. Add more half and half gradually until the glaze reaches a smooth, drizzling consistency.
- Glaze the Cookies: Use a fork to drizzle the glaze evenly over the cooled cookies, allowing the glaze to set before serving.
Notes
- For best results, use ripe but firm strawberries to minimize bleeding into the dough.
- If you prefer a thicker glaze, use less half and half; add more for a thinner glaze suitable for drizzling.
- Coarse raw cane sugar on top adds a pleasant crunch and decorative sparkle but can be omitted if desired.
- These cookies are best enjoyed the same day but can be stored in an airtight container for up to 2 days to maintain freshness.
- You can substitute white chocolate chips with vanilla or regular chocolate chips if preferred.