trawberry Shortcake Cookies Recipe

Get ready to fall in love at first bite! These trawberry Shortcake Cookies are like the best parts of shortcake and a classic cookie rolled into delicious, melt-in-your-mouth treats. Each cookie bursts with juicy strawberries, sweet white chocolate, and a tender, buttery crumb that practically begs to be eaten warm with a glass of cold milk. Whether you need something fun for a potluck or a sweet pick-me-up for yourself, this recipe is sure to become your next obsession.

Ingredients You’ll Need

What makes these trawberry Shortcake Cookies so special? The magic is in the mix of real, simple ingredients chosen to create big flavors and dreamy texture. Here’s what you’ll need, along with insider notes to guarantee delicious cookies every batch:

• All-Purpose Baking Mix: Not to be confused with plain flour, this is your shortcut to perfectly soft, fluffy cookies every time. Think Bisquick, Jiffy, or your favorite store brand.
• Granulated Sugar: Essential for just the right level of sweetness and for helping that lovely golden top form.
• Half and Half: Adds the necessary richness and moisture to keep the cookies soft and scone-like. You’ll use it both in the dough and the delicious drizzle at the end.
• Salted Butter: For melt-in-your-mouth flavor and that irresistible bakery vibe. Melting the butter creates a uniquely soft dough.
• Fresh Chopped Strawberries: The star of the show! Pick berries that are fragrant and red all over for the brightest bursts of flavor and color.
• White Chocolate Chips: These add a creamy, sweet contrast and little pockets of gooey bliss throughout each bite.
• Powdered Sugar: This is what you’ll use to make the glossy, simple glaze that ties everything together.

How to Make trawberry Shortcake Cookies

Step 1: Prep Your Baking Station

Preheat your oven to 425 degrees F. Line one or two cookie sheets with parchment paper for mess-free baking and extra tender cookie bottoms. It’s worth the two-minute prep—trust me!

Step 2: Combine Dry Ingredients

In a big mixing bowl, whisk together your all-purpose baking mix and the granulated sugar. Whisking gets rid of any lumps while making sure your sweetener is spread evenly throughout, setting up each cookie for maximum flavor.

Step 3: Add Wet Ingredients

Pour in your half and half and melted salted butter. Stir gently just until a soft dough forms. The motto here is: less is more. Over-mixing can make the cookies tough, and our goal is pillowy softness!

Step 4: Fold in Strawberries and Chocolate

Scatter in the chopped strawberries and white chocolate chips. Gently fold them into the dough—remember, ripe berries can tint the dough if you stir too much, so go slowly to keep beautiful swirls of berry and spots of chocolate in every bite.

Step 5: Scoop and Shape

Using a medium cookie scoop (about 1.5 tablespoons), drop mounds of dough onto your prepared baking sheet, leaving a little space between each. For extra sparkle and crunch, you can sprinkle a little coarse sugar over the tops before baking. Aim for 12 cookies per tray.

Step 6: Bake to Golden Perfection

Bake the cookies for 8–10 minutes or until the tops are just lightly golden and the bottoms barely brown. They finish baking as they cool, so don’t overdo it—you want the centers to stay soft and luscious.

Step 7: Cool and Glaze

Remove from the oven and let them cool right on the warm sheet for at least five minutes—this helps them set up and makes moving them a breeze. Meanwhile, use a fork to whisk together the powdered sugar and a splash of half and half until you have a pourable glaze. Adjust the liquid to make it as thick or thin as you love. Drizzle the glaze over each cookie and let them set up until the glaze is firm and glossy.

How to Serve trawberry Shortcake Cookies

Garnishes

These cookies are already pretty as a picture, but a little something extra never hurts! Sprinkle fresh strawberry slices or a pinch of extra white chocolate chips over the top just before serving for bakery-style flair. A little sifted powdered sugar is another sweet, delicate touch.

Side Dishes

Pair your trawberry Shortcake Cookies with a scoop of vanilla ice cream, a dollop of whipped cream, or a glass of cold milk for a downright dreamy dessert experience. For something sophisticated, try them with clotted cream or alongside a warm berry compote.

Creative Ways to Present

Turn these cookies into mini ice cream sandwiches by filling them with strawberry or white chocolate ice cream. Stack them high on a cake stand for brunch, or wrap a few in parchment paper and tie with a ribbon for the sweetest edible gift. You can also crumble them over yogurt or parfaits for a playful breakfast twist.

Make Ahead and Storage

Storing Leftovers

Keep your trawberry Shortcake Cookies fresh by storing them in an airtight container at room temperature for up to three days. Layer parchment between cookies so the glaze doesn’t stick, and they’ll taste just-baked whenever snack cravings hit.

Freezing

These cookies freeze beautifully! Place them in a single layer on a baking sheet to freeze solid, then transfer to a zip-top freezer bag. They’ll keep for up to 2 months—just thaw at room temperature when you’re in the mood for a sweet treat.

Reheating

To get that just-baked feel, warm the cookies for a few seconds in the microwave or a few minutes in a low oven. If you’ve frozen them, let thaw first, then reheat gently. The glaze firms up, but softens slightly and becomes wonderfully gooey after reheating.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but thaw and pat them dry first to avoid adding extra moisture to your dough. Fresh berries give the best pops of flavor and color, but frozen berries work in a pinch!

What’s the difference between baking mix and all-purpose flour?

Baking mix includes leavening agents and sometimes a bit of fat, which all-purpose flour lacks. Using just all-purpose flour will not yield the right shortcake-like texture in your trawberry Shortcake Cookies.

How do I prevent my strawberries from sinking to the bottom?

Toss your chopped strawberries with a teaspoon of the dry baking mix before folding them into the dough. This helps them stay dispersed throughout each cookie.

Is it possible to make these cookies dairy-free?

Absolutely! Substitute plant-based butter and use a non-dairy milk or cream instead of half and half. Choose a dairy-free baking mix and white chocolate chips, and you’re good to go.

Can I double the recipe?

You sure can! This is the perfect recipe to scale up for parties, bake sales, or gifting. Simply double every ingredient and bake in batches for best results.

Final Thoughts

If you’re looking for a cookie that feels like summer in every bite, these trawberry Shortcake Cookies will make your taste buds sing. They’re easy enough to whip up on a whim, but special enough to steal the show at any gathering. Trust me—one batch won’t be enough, so don’t be surprised when you find yourself making these again and again!

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