Strawberry Shortcake Cookies Recipe

If you’re hunting for a treat that bridges the gap between classic dessert and homemade cookie bliss, these Strawberry Shortcake Cookies are about to become your latest obsession. Imagine all the nostalgic flavors of fresh strawberry shortcake, neatly packaged into a buttery, tender cookie dotted with juicy berries and melty white chocolate. With a quick drizzle of sweet glaze, each bite is like a sun-soaked picnic on a spring afternoon. They’re easy enough for a weekday craving and charming enough to stand out at any gathering.

Ingredients You’ll Need

The magic of Strawberry Shortcake Cookies lies in the simplicity of their ingredients. Every component has a purpose: from the flour blend that creates that iconic soft crumb, to the sparkle of cane sugar that delivers a little crunch on top. Here’s what you’ll gather to bring them to life:

• All-purpose baking mix: This pantry hero gives you the perfect base for soft, cake-like cookies in a flash.
• Granulated sugar: Sweetens the dough and ensures those cookies are perfectly golden every time.
• Half and half: Adds creaminess to the dough for a rich flavor and moist texture.
• Salted butter, melted: Provides richness and just the right amount of salt to balance out the sweetness.
• Chopped strawberries: Fresh berries bring bright bursts of flavor and gorgeous pops of pink throughout each cookie.
• White chocolate chips: Little pockets of creamy sweetness that complement the strawberries—think strawberries and cream!
• Coarse raw cane sugar (optional): For a delightful crunchy finish that looks as good as it tastes.
• Powdered sugar (for glaze): Whisks up into a luxuriously sweet glaze for drizzling.
• Additional half and half (for glaze): Just a splash ties the glaze together and makes it perfectly pourable.

How to Make Strawberry Shortcake Cookies

Step 1: Preheat and Prepare

Start by preheating your oven to a toasty 425℉. Line two cookie sheets with parchment paper—this will ensure your Strawberry Shortcake Cookies don’t stick and makes cleanup a total breeze. Now’s also a good time to gather your ingredients, so nothing slows down the fun.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose baking mix and granulated sugar. This simple step helps evenly distribute the sugar, which guarantees every bite is equally sweet and those cookies bake up uniformly soft.

Step 3: Add the Wet Ingredients

Pour in the half and half and melted salted butter. Use a spatula or wooden spoon to stir everything together just until a soft dough forms. The mixture will look slightly sticky and shaggy, but that’s a good thing—it means your cookies will be deliciously tender.

Step 4: Gently Fold in Strawberries and White Chocolate

Now comes the joyful part! Gently fold the chopped strawberries and white chocolate chips into the dough. Be delicate here; ripe strawberries can bleed their color, so a soft touch ensures you get those lovely bursts of pink and white without turning the dough pink. Mix just until everything is evenly distributed.

Step 5: Scoop and Sprinkle

Using a medium cookie scoop or about 1½ tablespoons of dough per cookie, arrange the mounds on your prepared baking sheets. Leave space between each one, as they’ll spread a bit while baking. For a sparkling finish, sprinkle the tops with coarse raw cane sugar if you like—it’s optional but highly recommended for that bakery-worthy crunch.

Step 6: Bake to Perfection

Slide the trays into the oven and bake for 8 to 10 minutes. You’re looking for edges that are set and tops that are very lightly golden brown. When the cookies are done, let them rest on the baking sheet for five minutes—this helps them finish setting up—then transfer to a cooling rack.

Step 7: Glaze and Finish

Once the cookies are completely cool, whisk together the powdered sugar and 1–2 tablespoons of half and half to create your glaze. Go for a smooth, drizzly texture. Grab a fork and artistically drizzle the glaze over the cookies, making sure every cookie gets a glossy, sweet finish.

How to Serve Strawberry Shortcake Cookies

Garnishes

Transform your Strawberry Shortcake Cookies into a showstopper with a few finishing touches. Try a dusting of extra powdered sugar, a little more raw cane sugar for sparkle, or even a few reserved strawberry slices on the serving plate for color and freshness. If you’re feeling whimsical, a sprig of mint on the platter adds a pop of green and a hint of garden-party flair.

Side Dishes

These cookies shine on their own, but if you’re creating a dessert spread, they pair beautifully with a bowl of vanilla bean ice cream or a scoop of lemon sorbet for a chilled contrast. For afternoon tea, serve with a pot of fruity herbal tea or iced lemonade, which balances their sweetness and keeps that summery vibe alive.

Creative Ways to Present

For a memorable twist, stack your Strawberry Shortcake Cookies in mason jars or clear treat boxes for charming homemade gifts. Hosting a party? Arrange them in a tiered dessert stand alongside fresh strawberries and colorful flowers. For the ultimate treat, sandwich a little whipped cream between two cookies and watch your guests swoon.

Make Ahead and Storage

Storing Leftovers

Store your cookies in an airtight container at room temperature for up to 2 days—trust me, they’re unlikely to last longer than that! After a couple days, the texture softens a bit, but the flavors deepen in the most wonderful way. If you want them to last even longer, a quick chill in the fridge works, but be sure they’re well sealed to prevent any moisture from sneaking in.

Freezing

Strawberry Shortcake Cookies freeze beautifully. Once completely cooled (and glazed, if you like), arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer bag, separating layers with parchment paper. They’ll keep well for up to 2 months. Let them thaw at room temperature before serving for best texture and flavor.

Reheating

If you love a warm cookie, you can revive these sweet bites with a quick reheat! Simply pop one or two in the microwave for about 10–15 seconds. This brings back a little of that just-baked softness and gently melts the white chocolate—irresistible! Just be careful not to overheat, as too much warmth can make the strawberries a bit mushy.

FAQs

Can I use frozen strawberries?

Absolutely, just make sure to thaw and pat them dry very well before folding into the dough. Too much extra moisture can cause the cookies to spread or become soggy, so drier berries make all the difference.

Can I substitute the baking mix?

Yes, if you prefer, you can use a blend of 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt to mimic a standard baking mix. The cookies will still be soft and delicious, with just a tad more homemade charm.

Why do my Strawberry Shortcake Cookies spread too much?

Overspreading usually happens when the dough is too warm or the strawberries are extra juicy. Try chilling the dough briefly before scooping, or blotting the berries well. Make sure to place scoops with enough room to expand.

Can I use milk instead of half and half?

You can! The cookies will be ever-so-slightly less rich and creamy, but still absolutely delicious. Whole milk is the best swap if half and half isn’t handy.

How do I keep the strawberries from bleeding into the dough?

Gentle folding is key. Add the chopped berries at the very end, mixing just until combined. If your berries are especially ripe, tossing them with a teaspoon of flour before adding helps keep color from spreading too much.

Final Thoughts

There’s so much joy packed into every single bite of these Strawberry Shortcake Cookies. Whether you whip them up for a special occasion or just because you’re craving a little sweetness, they never fail to bring a smile. Give this recipe a try and share the love—your friends and family will be asking for it again and again!

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