Print

Strawberry Shortcake Cookies: A Delightful Twist on a Classic Dessert

Strawberry Shortcake Cookies
Print Recipe

Strawberry Shortcake Cookies are a delightful twist on the classic strawberry shortcake dessert. They feature buttery, biscuit-like cookies loaded with fresh strawberry chunks and white chocolate chips, topped with a sweet glaze. Perfect for a quick treat or a sweet snack, these cookies are easy to make and bursting with flavor.

Ingredients

For the Cookies:
▢ 2½ cups all-purpose baking mix
▢ ½ cup granulated sugar
▢ ½ cup half and half
▢ 4 tablespoons salted butter, melted
▢ 1 cup chopped strawberries
▢ 1 cup white chocolate chips
▢ Coarse raw cane sugar (optional, for topping)

For the Glaze:
▢ 1 cup powdered sugar
▢ 1-2 tablespoons half and half

Instructions

  1. Preheat the Oven:
    Preheat your oven to 425°F (220°C). Line two cookie sheets with parchment paper and set aside.
  2. Mix Dry Ingredients:
    In a large mixing bowl, whisk together the all-purpose baking mix and granulated sugar.
  3. Add Wet Ingredients:
    Add the half and half and melted butter to the dry ingredients. Stir with a spatula or wooden spoon until a soft dough forms.
  4. Fold in Strawberries and Chocolate Chips:
    Gently stir in the chopped strawberries and white chocolate chips until just incorporated. Be careful not to overmix, as the strawberries may bleed into the dough.
  5. Scoop and Shape:
    Use a medium cookie scoop (or 1½ tablespoons) to portion out the dough. Place 12 cookies per sheet, spacing them evenly. Sprinkle the tops with coarse raw cane sugar if desired.
  6. Bake:
    Bake for 8-10 minutes, or until the edges are set and the tops are lightly golden brown.
  7. Cool:
    Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer them to a cooling rack to cool completely before glazing.
  8. Make the Glaze:
    In a small bowl, stir together the powdered sugar and 1 tablespoon of half and half. Add more half and half as needed to reach your desired consistency. Drizzle the glaze over the cooled cookies using a fork.

Notes

  • Handle Strawberries Gently: Overmixing can cause the strawberries to bleed into the dough, so mix just until combined.
  • Don’t Overbake: Watch the cookies closely. They’re done when the edges are set and the tops are lightly golden. They will continue to firm up as they cool.
  • Baking Mix Note: Use an all-purpose baking mix (like Krusteaz or Jiffy), not all-purpose flour.

Nutrition

Find it online: https://recipes.swedishinarabic.net/strawberry-shortcake-cookies-a-delightful-twist-on-a-classic-dessert/