Introduction

These Strawberry Shortcake Cookies combine the sweet, juicy flavor of fresh strawberries with the creamy touch of white chocolate chips. Soft and lightly golden, they’re perfect for a delightful treat that feels like a handheld version of strawberry shortcake.

The image shows round cookies with a light beige color, each embedded with small pieces of red strawberries and white chocolate chips. The cookies have a slightly rough and crumbly texture. On top of each cookie, there are fine, white icing lines drizzled evenly in a diagonal pattern. Surrounding the cookies are fresh, whole strawberries, one cut in half revealing its bright red inside and green leaves. Small white chocolate chips scatter around the cookies on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 (optional)
1 cup powdered sugar
1-2 tablespoons half and half (for glaze)

Instructions

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

Tips & Variations

Use very ripe but firm strawberries to get sweetness without too much juice, which can make the dough watery.
For a different flavor, substitute white chocolate chips with milk or dark chocolate chips.
If you don’t have half and half, whole milk or cream can be used in a pinch for a richer dough and glaze.
Sprinkle a little cinnamon into the dough for a warm undertone.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If glazed, keep them in a single layer or separated by parchment paper to avoid sticking. You can also freeze unglazed cookies for up to 2 months; thaw completely and add glaze before serving. To reheat, warm gently in a microwave or oven to soften slightly.

How to Serve

The image shows round cookies with a light golden color and a soft texture, each topped with red strawberry pieces embedded in the dough. White drizzle icing is applied in diagonal lines over the cookies, giving a smooth contrast to the rough cookie surface. Around the cookies, there are bright red whole and halved strawberries, adding fresh pops of color. Small white chocolate chips are scattered between the cookies, adding to the visual variety. The treats are placed on a white marbled surface that highlights the warm color of the cookies and the bright strawberries. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

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

Can I make these cookies dairy-free?

Yes, substitute the half and half and butter with dairy-free alternatives such as almond milk and vegan butter. Keep in mind that this may slightly change the texture and flavor.