Strawberry Shortcake Cookies Recipe

Strawberry Shortcake Cookies are the perfect marriage of everything we adore about classic strawberry shortcake and the irresistible convenience of a cookie. Each bite offers a tender, buttery cookie studded with sweet, juicy strawberries and creamy white chocolate chips, finished off with a drizzle of glaze that’s downright dreamy. Whether you’re baking up a batch for a picnic, a celebration, or just as a treat to brighten your afternoon, you’ll fall in love with these summery, berry-filled cookies.

Ingredients You’ll Need

These Strawberry Shortcake Cookies call for just a handful of approachable ingredients, but each one plays a crucial role in making the cookies so special. From the baking mix that makes the dough foolproof to the burst of fruity flavor from fresh strawberries, every ingredient here helps create their signature soft texture and vibrant taste.

• All-purpose baking mix: The heartbeat of the cookie dough, it keeps things light, fluffy, and ultra-tender, all while saving you time on measuring flour and leaveners.
• Granulated sugar: Brings just the right amount of sweetness to balance the berries and the glaze.
• Half and half: Adds creaminess, creating a rich, soft crumb you’ll crave with every bite.
• Salted butter (melted): For luscious buttery flavor and a plush texture—salted butter helps enhance every ingredient.
• Chopped strawberries: Fresh, ripe strawberries bring real fruit flavor and beautiful pops of color (try to chop small and pat dry for best results).
• White chocolate chips: These add creamy, vanilla-rich sweetness that pairs beautifully with tart berries.
• Coarse raw cane sugar (optional): For a sparkling, sweet crunch on top—perfect if you love a little extra sparkle and texture.
• Powdered sugar (for glaze): The base of the simple icing that makes these cookies so decadent.
• Half and half (for glaze): Creates that luscious, pourable glaze to drizzle over the finished cookies.

How to Make Strawberry Shortcake Cookies

Step 1: Prep Your Oven and Pans

Begin by preheating your oven to 425℉ and lining two cookie sheets with parchment paper. This simple step ensures your Strawberry Shortcake Cookies bake evenly and lift easily, so you get perfectly golden edges and easy clean-up every time!

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose baking mix and the granulated sugar. Giving these a quick whisk helps distribute the sugar and leavening evenly, so each cookie bakes up with the same tender crumb and subtle sweetness.

Step 3: Add Wet Ingredients

Pour in your half and half and the melted salted butter, then gently stir with a spatula or wooden spoon. You want to mix just until a soft, cohesive dough forms—don’t overwork the dough so your cookies stay light and cakey.

Step 4: Fold in the Strawberries and White Chocolate

Very gently, fold in the chopped strawberries and white chocolate chips. The key here is to mix just enough to incorporate them, as overmixing can cause the strawberries to bleed into the dough. Those pops of red and creamy white make the cookies irresistibly pretty!

Step 5: Scoop and Sugar

Using a medium cookie scoop or a spoon (about 1½ tablespoons per cookie), scoop out the dough onto your prepared cookie sheets. Place up to 12 cookies per sheet, giving them space to spread a little. If you love texture, sprinkle the tops with a bit of coarse raw cane sugar for that wonderful crackly finish.

Step 6: Bake

Slide the trays into your preheated oven and bake for 8 to 10 minutes. You’re watching for the edges to set and the tops to take on a very light golden hue—this ensures every strawberry shortcake cookie is moist, fluffy, and not overdone.

Step 7: Cool

Remove the trays from the oven and let the cookies cool right on the baking sheet for 5 minutes. This short rest helps them finish setting up before you transfer them to a wire rack to cool completely—cool cookies make the perfect canvas for a shiny glaze!

Step 8: Glaze

Once your cookies are cooled, whisk together the powdered sugar and half and half until you have a smooth, pourable glaze. Start with 1 tablespoon of half and half, adding more as needed. Take a fork and drizzle that sweet glaze over each Strawberry Shortcake Cookie for a bakery-worthy finish.

How to Serve Strawberry Shortcake Cookies

Garnishes

For a finishing flourish, dust your cookies with a little extra powdered sugar once the glaze sets, or add a few extra strawberry slices on the side. You might even tuck in a sprig of fresh mint to make them extra inviting for guests or special occasions. These small touches make your Strawberry Shortcake Cookies even more enticing!

Side Dishes

Strawberry Shortcake Cookies are delightful on their own, but for a full dessert spread, pair them with a scoop of vanilla ice cream or a cold glass of milk. For a summery afternoon tea feel, try serving alongside fresh berries or a dollop of lightly whipped cream. The cookies are also dreamy with lemonade or fruity iced tea.

Creative Ways to Present

Stack your Strawberry Shortcake Cookies on a pretty tiered stand for parties, or wrap a few in cellophane bags tied with ribbon for adorable edible gifts. For a brunch or special gathering, try sandwiching sliced strawberries and a spoonful of whipped cream between two cookies for a playful twist on the original shortcake dessert!

Make Ahead and Storage

Storing Leftovers

To keep your Strawberry Shortcake Cookies at their best, store leftovers in an airtight container at room temperature for up to two days. The fresh strawberries mean these cookies are best enjoyed sooner rather than later, but you’ll love how moist and tender they stay that entire time!

Freezing

For longer storage, you can freeze the baked cookies (without glaze) in a freezer-safe container or bag for up to three months. When you’re ready to enjoy, let them thaw at room temperature, then drizzle on the glaze for that fresh-baked feel.

Reheating

If you love warm cookies, pop them in the microwave for 10-15 seconds to restore a bit of their just-baked softness. If you’ve frozen the cookies, simply allow them to come to room temperature before enjoying; there’s no need to reheat unless you want them extra cozy!

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are ideal because they release less moisture, but frozen chopped strawberries can work in a pinch. Thaw completely and pat dry with paper towels to prevent excess moisture from making your cookies soggy.

What kind of baking mix works best?

You can use any all-purpose baking mix—such as Bisquick or a similar store brand—which already includes flour, baking powder, salt, and a bit of fat. Just make sure not to use a pancake mix, as those can include additional sugar and flavorings.

Can I skip the white chocolate chips?

Absolutely! If you prefer your Strawberry Shortcake Cookies with just the berries shining through, feel free to leave out the white chocolate chips, or substitute them with milk or dark chocolate for a twist.

Is the cookie dough suitable for refrigerating ahead of time?

It’s best to bake these cookies right after mixing, as the moisture from the strawberries can make the dough too wet if it sits too long. However, you can prep all the dry and wet ingredients ahead and combine right before baking for fresh results.

What’s the best way to drizzle the glaze?

The easiest method is to use a fork or a small spoon to drizzle the glaze back and forth over cooled cookies. For more control and decorative lines, add the glaze to a small sandwich bag, snip a tiny corner, and pipe it over the cookies.

Final Thoughts

If you’re looking for a treat that tastes like summer captured in a cookie, these Strawberry Shortcake Cookies are just the ticket. Whip up a batch and watch them disappear—you might even find yourself sneaking more than one! I’d love to hear how your cookies turn out and if you find new ways to make them your own.

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