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Strawberry Shortcake Cookies Recipe

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4.7 from 106 reviews

Delight in these sweet and tender Strawberry Shortcake Cookies, featuring a soft dough loaded with fresh chopped strawberries and creamy white chocolate chips. Topped with a light drizzle of a simple powdered sugar glaze and optional raw cane sugar for crunch, these cookies perfectly capture the essence of classic strawberry shortcake in a handheld treat.

Ingredients

Scale

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, for sprinkling (optional)

Glaze

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

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 425℉ (220℃). Line two cookie sheets with parchment paper to prevent sticking and set them aside while you prepare the dough.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose baking mix and granulated sugar until evenly combined, ensuring a light and uniform texture.
  3. Add Wet Ingredients: Pour in the half and half along with the melted salted butter. Stir gently with a spatula or wooden spoon until a soft, cohesive dough forms—do not overmix to keep the cookies tender.
  4. Incorporate Strawberries and Chocolate: Carefully fold in the chopped strawberries and white chocolate chips with a gentle hand. Take care to avoid breaking down the strawberries too much, since ripe berries can bleed color and affect the dough’s appearance.
  5. Portion the Cookies: Using a medium cookie scoop or about 1½ tablespoons of dough, scoop out 12 cookies per sheet, spacing them evenly. Optionally, sprinkle the tops with coarse raw cane sugar for added texture and sweetness.
  6. Bake: Place the cookie sheets in the preheated oven and bake for 8 to 10 minutes, or until the cookie edges are set and the tops turn a very light golden brown.
  7. Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, preparing them for glazing.
  8. Prepare the Glaze: In a small bowl, whisk together the powdered sugar and 1 tablespoon of half and half. Adjust the consistency by adding more half and half if needed until it is thin enough to drizzle but not runny.
  9. Glaze the Cookies: Using a fork or spoon, drizzle the glaze over the cooled cookies, allowing it to set before serving.

Notes

  • Use ripe but firm strawberries to minimize bleeding into the dough.
  • If you prefer, substitute white chocolate chips with regular or milk chocolate chips.
  • The glaze can be flavored with a drop of vanilla extract or lemon zest for added aroma.
  • Raw cane sugar is optional but adds a nice crunchy contrast to the soft cookies.
  • Store cookies in an airtight container at room temperature for up to 3 days.

Keywords: Strawberry shortcake cookies, white chocolate chip cookies, summer cookies, fruity cookies, glazed cookies

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