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Strawberry Shortcake Cookies Recipe

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3.9 from 1 review

Delight in these Strawberry Shortcake Cookies, a perfect blend of tender, buttery biscuits bursting with fresh strawberries and creamy white chocolate chips. Finished with a sweet, smooth glaze, these cookies bring the classic shortcake flavor into a convenient handheld treat, perfect for dessert or afternoon tea.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 20 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Dry Ingredients

  • 2½ cups all-purpose baking mix
  • ½ cup granulated white sugar
  • 1 tablespoon raw cane sugar (optional)
  • 1 cup powdered sugar

Wet Ingredients

  • ½ cup half and half (plus 1–2 tablespoons for glaze)
  • ¼ cup (½ stick) salted butter (melted)

Mix-ins

  • 1 cup strawberries (chopped)
  • 1 cup white chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
  2. Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose baking mix and granulated white sugar until evenly blended.
  3. Add Wet Ingredients: Pour in the half and half and melted butter, stirring carefully just until a dough forms; avoid overmixing for tender cookies.
  4. Fold in Mix-ins: Gently fold the chopped strawberries and white chocolate chips into the dough, taking care not to overwork it to prevent the berries from bleeding their color.
  5. Portion Dough: Using a 1½ tablespoon cookie scoop, drop dough portions evenly onto the prepared baking sheet, spacing them apart.
  6. Optional Topping: Lightly sprinkle the tops of the dough with raw cane sugar if desired, for added texture and sweetness.
  7. Bake Cookies: Bake in the preheated oven for 8-10 minutes or until the tops are a golden brown hue.
  8. Prepare Glaze: While baking, whisk together the powdered sugar and 1 tablespoon of half and half in a small bowl, adding additional half and half gradually to reach a smooth, drizzling consistency.
  9. Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for at least 5 minutes before transferring to a wire rack.
  10. Glaze and Serve: Once the cookies are cool enough to touch, drizzle the glaze evenly over the tops and serve either warm or at room temperature.

Notes

  • Ripe strawberries can bleed color into the dough; fold them in gently to minimize this effect.
  • Do not overmix the dough to keep the cookies tender and light.
  • Using parchment paper helps prevent sticking and makes cleanup easier.
  • The glaze thickness can be adjusted by adding more or less half and half to suit your preference.
  • Cookies are best enjoyed the day they are baked but can be stored in an airtight container for up to 2 days.

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