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These Strawberry Shortcake Cookies are buttery, biscuit-like cookies packed with chunks of fresh strawberries and topped with a sweet glaze. Reminiscent of the classic strawberry shortcake dessert, but in a cookie!
Strawberry Shortcake Cookies Recipe
Classic strawberry shortcake gets a fun makeover with these biscuit-like, soft, and buttery strawberry shortcake cookies with chunks of real strawberry!
This recipe uses baking mix which makes it simple to prepare and gives the cookies that classic biscuit-like texture. They’re topped off with a simple sugary glaze.
Ingredients Needed
- All-Purpose Baking Mix – This is not the same thing as all-purpose flour! This is a baking mix like Jiffy brand, Krusteaz, Bisquick brand, or a store brand.
- Granulated Sugar
- Half and Half – You will use this in the cookie dough mixture and the simple glaze for the cookies after they have baked.
- Salted Butter
- Fresh Chopped Strawberries
- White Chocolate Chips
- Powdered Sugar – Sweetener for the simple glaze.
How To Make Strawberry Shortcake Cookies (Step-by-Step Process Instructions)
- Preheat the oven to 425 degrees F. Line a cookie sheet(s) with parchment paper. Set aside.
- In a mixing bowl, whisk together the baking mix and granulated sugar until combined.
- Add in the half and half and melted butter and stir until a dough forms. Do not over mix this. Just stir until it’s combined and forms a dough.
- Gently stir in the chopped strawberries and white chocolate chips. Remember that ripe strawberries may bleed into pale batter, so mix very gently just until they’re incorporated throughout.
- Use a medium cookie scoop, 1.5 tablespoons of cookie dough, to scoop the cookie batter and place 12 per cookie sheet. Sprinkle the tops of the cookies with coarse sugar (totally optional).
- Bake for 8-10 minutes or until the tops are lightly golden brown.
- When done, remove the cookies from the oven and allow them to cool for at least 5 minutes on the warm cookie sheet before moving them to a cooling rack to cool to room temperate before glazing.
- Using a fork, stir together the powdered sugar and half and half until a glaze forms. Use more or less milk depending on your desired consistency. Use the fork to drizzle the glaze over top each cookie. Let the cookie set for a few minutes for the glaze to firm up.
How Should I Store Strawberry Shortcake Cookies?
Store these cookies in an airtight container at room temperate for 3-4 days.
What Do Strawberry Shortcake Cookies Taste Like?
These strawberry shortcake cookies have a sweet, buttery flavor with a burst of fresh strawberry chunks in every bite. The biscuit mix gives the cookies a slightly crunchy texture on the outside while the inside remains soft and moist. The all-purpose baking mix is used to give these cookies that same biscuit-like texture and look of classic strawberry shortcake.
Can I Use Frozen Strawberries Instead of Fresh Strawberries?
While fresh strawberries are recommended for this recipe, you can use frozen strawberries if absolutely necessary. Make sure to thaw and drain them well before chopping into small pieces and adding them into the cookie batter. The reason I don’t recommend using frozen strawberries is that they may add extra moisture to the cookie batter so you might have to add 1-3 tablespoons of extra baking mix/half and half to get the right consistency.
Helpful Tips
- When adding in the strawberries be careful to not over-mix or otherwise the strawberries will bleed red into the pale cookie batter. Just mix until incorporate throughout the dough.
- Don’t overbake these cookies. Watch them carefully and once the edges are set and the tops of the cookies are pale golden brown, they should be cooked and you can remove them from the oven. Remember, that as the cookies cool on the warm cookie sheet they will cook slightly more and firm and set up.
More Strawberry Recipes
Strawberry Shortcake Cookies
Ingredients
Strawberry Shortcake Cookies
- 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)
Glaze
- 1 cup powdered sugar
- 1-2 tablespoons half and half
Instructions
- Preheat the oven to 425℉. Line two cookie sheets with parchment paper and set aside.
- In a large mixing bowl, whisk together the baking mix and sugar.2½ cups all-purpose baking mix, 1/2 cup granulated sugar
- Add the half and half and melted butter. Stir with a spatula or wooden spoon until a soft dough forms.1/2 cup half and half, 4 tablespoons salted butter
- Gently stir in the chopped strawberries and white chocolate chips just until incorporated in. * Ripe strawberries can easily bleed red into the batter so mix very gently to avoid this.1 cup chopped strawberries, 1 cup white chocolate chips
- Use a medium cookie scoop, or 1½ tablespoons, to scoop out the cookie batter and place 12 per cookie sheet. Sprinkle the tops of each cookie with raw cane sugar (if wanted).coarse raw cane sugar
- Bake for 8-10 minutes or until the edges are set and the tops are very lightly golden brown.
- Remove from the oven and allow the cookies to cool on the warm baking sheet for 5 minutes before removing them to a cooling rack to cool completely before glazing.
- Make The Glaze : Stir together the powdered sugar and half and half until desired consistency is achieved. Start with 1 tablespoon half and half and add more as needed. Use a fork to drizzle the glaze over top the cooled cookies.1 cup powdered sugar, 1-2 tablespoons half and half
Notes
Nutrition
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