Strawberry Shortcake Cookies: Buttery, Easy & Perfect
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!
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 20 cookies
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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)
- For the glaze:
- 1 cup powdered sugar
- 1-2 tablespoons half and half
Instructions
1. Preheat the oven to 425℉. Line two cookie sheets with parchment paper and set aside.
2. In a large mixing bowl, whisk together the baking mix and sugar.
3. Add the half and half and melted butter. Stir with a spatula or wooden spoon until a soft dough forms.
4. Gently stir in the chopped strawberries and white chocolate chips just until incorporated. Be careful not to over-mix to prevent the strawberries from bleeding.
5. Use a medium cookie scoop or 1½ tablespoons to scoop out the cookie batter and place 12 per cookie sheet. Sprinkle with raw cane sugar if desired.
6. Bake for 8-10 minutes or until the edges are set and the tops are lightly golden brown.
7. Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
8. To make the glaze, stir together the powdered sugar and half and half until the desired consistency is reached. Drizzle over cooled cookies with a fork.
Notes
When adding in the strawberries, mix gently to avoid the strawberries bleeding red into the batter.
Do not overbake the cookies; they will continue to cook on the baking sheet as they cool.
Use all-purpose baking mix (like Krusteaz, Jiffy, or store brands), not all-purpose flour.
Find it online: https://cookingwithramsay.com/strawberry-shortcake-cookies/