Description
These Strawberry Shortcake Cookies combine soft, sweet dough with fresh strawberries and creamy white chocolate chips, topped with a delicate powdered sugar glaze. Perfectly golden and slightly tangy, they capture the essence of classic strawberry shortcake in a convenient cookie form, ideal for dessert or afternoon treats.
Ingredients
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 fresh strawberries
- 1 cup white chocolate chips
- Coarse raw cane sugar, optional for sprinkling
Glaze
- 1 cup powdered sugar
- 1-2 tablespoons half and half
Instructions
- Preheat Oven: Preheat your oven to 425℉ (220℃). Line two cookie sheets with parchment paper and set aside to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose baking mix and granulated sugar until well combined.
- Add Wet Ingredients: Pour in the half and half and melted butter. Stir gently with a spatula or wooden spoon until a soft dough forms. Avoid overmixing to keep the dough tender.
- Incorporate Add-Ins: Carefully fold in the chopped strawberries and white chocolate chips just until evenly distributed. Be gentle to prevent the strawberries from bleeding too much into the dough.
- Scoop Cookies: Using a medium cookie scoop or measuring about 1½ tablespoons, place 12 scoops onto each prepared cookie sheet. If desired, sprinkle the tops with coarse raw cane sugar for extra texture and sparkle.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are lightly golden brown.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the warm baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before glazing.
- Prepare Glaze: In a small bowl, stir the powdered sugar together with 1 tablespoon half and half. Add more half and half, a little at a time, until the glaze reaches a drizzle-able consistency.
- Glaze Cookies: Use a fork to drizzle the glaze over the cooled cookies, adding a sweet finishing touch. Allow the glaze to set before serving.
Notes
- Handle the strawberries gently when mixing to prevent the dough from turning red.
- Use fresh, ripe strawberries for the best flavor and texture.
- Coarse raw cane sugar on top adds a nice crunch but is optional.
- For a dairy-free version, substitute half and half and butter with plant-based alternatives.
- Ensure cookies are completely cool before glazing to prevent the glaze from melting.
