Strawberry Shortcake Cookies Recipe

Introduction

Strawberry Shortcake Cookies combine the sweet freshness of ripe strawberries with creamy white chocolate chips in a soft, tender cookie. Finished with a simple powdered sugar glaze, these treats offer a delightful twist on a classic dessert that’s perfect for any occasion.

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 (for glaze)

Instructions

1. Step 1: Preheat the oven to 425℉. Line two cookie sheets with parchment paper and set aside.
2. Step 2: In a large mixing bowl, whisk together the baking mix and granulated sugar.
3. Step 3: Add the half and half and melted butter. Stir with a spatula or wooden spoon until a soft dough forms.
4. Step 4: Gently fold in the chopped strawberries and white chocolate chips just until combined. Be careful to mix gently to avoid the strawberries bleeding into the dough.
5. Step 5: Using a medium cookie scoop or about 1½ tablespoons, drop 12 dough portions onto each prepared cookie sheet. Sprinkle the tops with coarse raw cane sugar if desired.
6. Step 6: Bake for 8–10 minutes until the edges are set and the tops are lightly golden brown.
7. Step 7: Remove the cookies from the oven and let them cool on the warm baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
8. Step 8: To make the glaze, stir together the powdered sugar and 1 tablespoon half and half until smooth. Add more half and half if needed to reach desired drizzling consistency. Drizzle the glaze over the cooled cookies using a fork.

Tips & Variations

• For sweeter, juicier cookies, use ripe but firm strawberries to prevent too much bleeding in the dough.
• Substitute white chocolate chips with dark or milk chocolate chips for a different flavor.
• Try adding a teaspoon of vanilla extract to the dough for extra depth of flavor.
• For a crunchy top, don’t skip the coarse raw cane sugar sprinkle before baking.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. To keep the glaze from melting, wait until the cookies are completely cool before glazing. You can also freeze baked cookies in a sealed container for up to 2 months; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

It’s best to use fresh strawberries, as frozen ones release too much moisture and can make the dough soggy. If you must use frozen, thaw and drain them well before folding into the dough.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it come to room temperature slightly before scooping and baking.