Print

Strawberry Shortcake Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 7 reviews

These Strawberry Shortcake Cookies are a delightful treat featuring a soft, tender cookie base bursting with fresh chopped strawberries and creamy white chocolate chips. Topped optionally with coarse raw cane sugar for extra crunch and finished with a sweet powdered sugar glaze, these cookies offer the perfect balance of fruity freshness and rich sweetness. Ready in just 23 minutes, they make a wonderful dessert or snack for strawberry lovers.

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 strawberries
  • 1 cup white chocolate chips
  • Coarse raw cane sugar (optional)

Glaze

  • 1 cup powdered sugar
  • 1–2 tablespoons half and half

Instructions

  1. Preheat Oven: Preheat your oven to 425℉ (220℃). Line two baking sheets with parchment paper to prevent sticking and to allow for easy cleanup. Set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose baking mix and granulated sugar until well combined, ensuring the sugar is evenly distributed.
  3. Add Wet Ingredients: Pour in the half and half and melted salted butter to the dry ingredients. Stir gently with a spatula or wooden spoon until a soft, pliable dough forms.
  4. Incorporate Strawberries and White Chocolate: Carefully fold in the chopped strawberries and white chocolate chips. Mix gently to avoid the strawberries bleeding red too much into the dough, which can affect the color of the cookies.
  5. Form Cookies: Using a medium cookie scoop or measuring about 1½ tablespoons, scoop the dough and place 12 cookies evenly spaced on each prepared baking sheet. Optionally, sprinkle coarse raw cane sugar on top of each cookie for added texture and sweetness.
  6. Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just set and the tops turn very lightly golden brown.
  7. Cool: Remove the baking sheets from the oven. Allow the cookies to cool on the sheets for 5 minutes to firm up, then transfer them to a wire cooling rack to cool completely before glazing.
  8. Prepare Glaze: In a small bowl, whisk together the powdered sugar and 1 tablespoon of half and half, adding more liquid if needed to achieve a smooth, drizzleable consistency.
  9. Glaze Cookies: Use a fork or a spoon to drizzle the glaze over the cooled cookies evenly. Allow the glaze to set before serving.

Notes

  • Be gentle when mixing in the strawberries to prevent the dough from turning pink due to the strawberry juice.
  • For best results, use ripe but firm strawberries to maintain their texture within the cookies.
  • Coarse raw cane sugar topping is optional but adds a nice crunchy texture and rustic look.
  • Allow cookies to cool completely before glazing to prevent the glaze from melting.
  • Store cookies in an airtight container at room temperature for up to 3 days.

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