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Strawberry Shortcake Cookies


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  • Author: Ezabella
  • Total Time: 30-40 minutes
  • Yield: About 24 cookies
  • Diet: Vegetarian

Description

Strawberry Shortcake Cookies are a delightful twist on the classic dessert, packed with juicy strawberries and white chocolate chips. Topped with a creamy glaze, these soft, sweet cookies are perfect for any occasion, from summer picnics to holiday gatherings.


Ingredients

For the Cookies:

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

12 tablespoons half and half


Instructions

  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, stirring with a spatula or wooden spoon until a soft dough forms.
  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.
  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.
  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.

Notes

Storage: 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.

Customization:

  1. Add Lemon Zest: For an extra pop of flavor, add a teaspoon of lemon zest to the dough for a citrusy twist.
  2. 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.
  3. Add Almond Extract: For a richer taste, add ¼ teaspoon of almond extract to the dough.
  • Prep Time: 15 minutes
  • Cook Time: 8-10 minutes
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American