Strawberry Shortcake Cookies

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!

Course Cookies

Cuisine American

Keyword strawberry cookies, strawberry shortcake cookies, strawberry shortcake desserts

Prep Time 15

Cook Time 8

Total Time 23

Servings cookies

Calories 187kcal

Author Jessica - Together as Family

Equipment

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

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.

Baking Mix : This is an all-purpose baking mix that you can find by the flour and other mixes at the store. There is the krusteaz brand, Jiffy, or store brands. Please note that all-purpose flour is NOT the same thing as all-purpose baking mix.

Nutrition