Strawberry Shortcake Cookies

Strawberry Shortcake Cookies are a delicious twist on the classic dessert. These soft, sweet cookies are packed with juicy strawberries and white chocolate chips, creating a perfect balance of flavors. With a light golden brown crust and a sweet, creamy glaze on top, these cookies offer all the wonderful flavors of strawberry shortcake in cookie form. Ideal for any occasion, from summer picnics to holiday gatherings, they are sure to be a crowd-pleaser.

Why You’ll Love This Recipe

These Strawberry Shortcake Cookies are everything you love about traditional strawberry shortcake, but in a fun, portable cookie form. The soft dough is studded with ripe strawberries and white chocolate chips, while the glaze adds a touch of sweetness and extra creaminess. The best part? They’re incredibly easy to make, requiring just a few simple ingredients. The light golden edges and the delicate sweetness of the glaze make these cookies a treat for both the eyes and the taste buds.

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, for topping)

For the glaze:

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Cookie Dough

Preheat your oven to 425°F and line two cookie sheets with parchment paper. In a large mixing bowl, whisk together the baking mix and granulated sugar.

Add the half and half and melted butter to the dry ingredients, stirring with a spatula or wooden spoon until a soft dough forms.

Step 2: Add the Strawberries and White Chocolate Chips

Gently fold in the chopped strawberries and white chocolate chips, mixing just until incorporated. Be careful not to over-mix to prevent the strawberries from bleeding into the dough.

Step 3: Scoop and Bake the Cookies

Use a medium cookie scoop or about 1½ tablespoons of dough to form cookies, placing 12 per cookie sheet. If desired, sprinkle the tops of the cookies with coarse raw cane sugar for a bit of extra crunch.

Bake for 8-10 minutes, or until the edges are set and the tops of the cookies are very lightly golden brown. Keep a close eye on them to avoid overbaking.

Step 4: Cool and Glaze the Cookies

Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a cooling rack to cool completely before glazing.

To make the glaze, stir together the powdered sugar and half and half until you reach your desired consistency. Start with 1 tablespoon of half and half and add more if needed. Use a fork to drizzle the glaze over the cooled cookies.

Servings and Timing

This recipe makes about 24 cookies, depending on the size you scoop. The total time to prepare, bake, and glaze the cookies is approximately 30-40 minutes.

Variations

• Add Lemon Zest: For an extra pop of flavor, add a teaspoon of lemon zest to the dough for a citrusy twist.
• Substitute the White Chocolate: If you prefer, you can swap the white chocolate chips with milk or dark chocolate chips for a different flavor profile.
• Add Almond Extract: For a richer taste, add ¼ teaspoon of almond extract to the dough.

Storage/Reheating

Store these Strawberry Shortcake Cookies in an airtight container at room temperature for up to 3 days. If you have leftovers, you can refrigerate them to keep them fresh for a few extra days. The cookies will soften over time, so it’s best to eat them within a few days for the best texture. If desired, you can reheat them in the microwave for a few seconds to enjoy them warm.

FAQs

1. Can I use fresh or frozen strawberries?

Fresh strawberries are preferred, but if you use frozen, make sure they are well-drained and chopped. Frozen strawberries tend to release more moisture, so use them cautiously to avoid making the dough too wet.

2. How can I make these cookies without half and half?

You can substitute the half and half with whole milk or even heavy cream, though heavy cream will make the cookies slightly richer.

3. Can I freeze the cookie dough?

Yes, you can freeze the cookie dough. Scoop the dough into cookie portions and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

4. What if I don’t have an all-purpose baking mix?

If you don’t have an all-purpose baking mix, you can make your own by combining 2 cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt. This will work as a substitute.

5. Can I use a different type of chocolate?

Absolutely! If you don’t like white chocolate, feel free to use milk chocolate, dark chocolate, or even chocolate chunks for a richer flavor.

6. Do I need to refrigerate the cookies after baking?

No, these cookies can be stored at room temperature in an airtight container. Refrigeration can cause them to become too firm.

7. Can I skip the glaze?

Yes, you can skip the glaze if you prefer a simpler cookie. The cookies will still be delicious without it, especially with the sweet strawberries and white chocolate.

8. How do I prevent the strawberries from bleeding into the dough?

To prevent the strawberries from bleeding into the dough, mix gently and avoid overworking the dough once the strawberries are added. You can also place the chopped strawberries on a paper towel to absorb some of their moisture before adding them to the dough.

9. Can I use sugar substitutes for the glaze?

Yes, you can use powdered sugar substitutes, like stevia or powdered erythritol, to make the glaze if you want a lower-sugar version.

10. Can I make these cookies smaller?

Yes, you can make these cookies smaller. Just be sure to adjust the baking time accordingly. Smaller cookies may only need 6-8 minutes in the oven.

Conclusion

Strawberry Shortcake Cookies are a delightful and indulgent treat that combine the sweet, fruity goodness of strawberries with the creamy richness of white chocolate. With a soft, buttery texture and a sweet glaze drizzle, they bring the essence of strawberry shortcake into cookie form. Whether for a special occasion, a summer treat, or just a cozy afternoon snack, these cookies are sure to be a hit. Easy to make and even easier to enjoy, they’ll quickly become a favorite in your baking rotation!

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