Strawberry Shortcake Cookies

These strawberry shortcake cookies bring together everything you love about the classic dessert in a handheld treat that's perfect for spring gatherings or simple weeknight indulgences. I stumbled upon this idea one Mother's Day when I wanted something special but didn't have time for layering cake and cream. The result was so good that these cookies have become my signature contribution to every potluck and bake sale since.

I've made these cookies dozens of times now, and they never fail to disappear within minutes. My daughter's friends always ask if I brought "those strawberry cookies" whenever we have people over. There's something about the combination of buttery cookie, fresh fruit, and creamy white chocolate that just works.

Gather Your Ingredients

• 2½ cups all purpose baking mix: This creates the tender, biscuit like texture that mimics traditional shortcake. Look for a quality brand like Bisquick for best results. The baking mix already contains leavening and salt, which is why this recipe comes together so quickly.
• 1/2 cup granulated sugar: Sweetens the cookie dough just enough without overpowering the strawberries. You want the fruit to shine through.
• 1/2 cup half and half: Adds richness and creates a soft dough that bakes up tender. Whole milk can work in a pinch, but half and half gives you that authentic shortcake flavor.
• 4 tablespoons salted butter, melted: Provides flavor and moisture. I use salted butter because it enhances all the other flavors. Make sure it's melted but not scorching hot, or it will cook the dough prematurely.
• 1 cup chopped strawberries: Choose berries that are ripe and fragrant. Smaller pieces work better so each cookie gets strawberry in every bite. Pat them dry after chopping to prevent excess moisture.
• 1 cup white chocolate chips: The creamy sweetness pairs perfectly with strawberries. Use quality chips that will hold their shape during baking rather than cheap ones that turn grainy.
• Coarse raw cane sugar, optional: This creates a delightful crunch on top and makes the cookies look professional. Turbinado sugar works great here.
• 1 cup powdered sugar: For the glaze. Sift it if it has any lumps.
• 1 to 2 tablespoons half and half: Thins the powdered sugar to drizzling consistency. Add gradually so you don't make it too thin.

How to Make It

Prepare Your Baking Station

Preheat your oven to 425℉, which is hotter than typical cookie baking temperature because these are essentially shortcake biscuits in cookie form. Line two cookie sheets with parchment paper. Don't skip the parchment because these cookies have fresh fruit that can stick. Set the prepared sheets aside where they're ready to use.

Combine the Dry Ingredients

In a large mixing bowl, whisk together the baking mix and granulated sugar until evenly distributed. This should take about 30 seconds of whisking. You want the sugar fully incorporated so every cookie tastes consistently sweet.

Add the Wet Ingredients

Pour in the half and half and melted butter all at once. Use a sturdy spatula or wooden spoon to stir everything together. Mix just until a soft, slightly sticky dough forms, which usually takes about 20 to 30 seconds of stirring. The dough should pull away from the sides of the bowl but still be quite soft and tender looking. Overmixing will make tough cookies, so stop as soon as you no longer see dry flour.

Fold in Strawberries and Chocolate

Add your chopped strawberries and white chocolate chips to the dough. Here's where you need a gentle touch. Use a folding motion with your spatula, turning the dough over itself just until the berries and chips are distributed throughout. This should take no more than 6 to 8 gentle folds. Very ripe strawberries will bleed their red juice into the dough if you stir aggressively, which affects the appearance. A light hand keeps your cookies looking beautiful with distinct strawberry pieces visible.

Portion the Cookies

Use a medium cookie scoop or measure out about 1½ tablespoons of dough for each cookie. This size gives you the perfect balance of crispy edges and soft centers. Place 12 cookies on each prepared sheet, spacing them about 2 inches apart. They don't spread much, but you want air to circulate around each one. If you're using the coarse raw sugar, sprinkle a generous pinch over the top of each unbaked cookie. Press it in very lightly with your fingertip so it adheres.

Bake to Golden Perfection

Slide the cookie sheets into your preheated oven and bake for 8 to 10 minutes. Watch them carefully because the high temperature means they can go from perfect to overdone quickly. You're looking for edges that are set and just beginning to turn golden, with tops that are very lightly browned. The centers might look slightly underdone, but they'll continue cooking on the hot pan. Small cookies will be done closer to 8 minutes, while larger portions might need the full 10.

Cool Properly

This step is crucial. When you remove the cookies from the oven, leave them on the hot baking sheet for exactly 5 minutes. This resting time allows them to firm up enough to move without falling apart. The residual heat from the pan finishes cooking the bottoms perfectly. After 5 minutes, use a thin spatula to transfer each cookie to a wire cooling rack. Let them cool completely before glazing, which takes about 20 to 30 minutes. If you glaze warm cookies, the icing will just melt and run off.

Prepare and Apply the Glaze

In a small bowl, combine the powdered sugar with 1 tablespoon of half and half. Stir briskly with a fork until smooth. The glaze should be thick but pourable. If it's too thick to drizzle, add the remaining tablespoon of half and half a little bit at a time, maybe half a teaspoon at a time, until you reach a consistency that falls from your fork in ribbons. Dip your fork into the glaze and wave it back and forth over the cooled cookies in a zigzag motion. The glaze will set within about 10 minutes.

My favorite thing about these cookies is how the strawberries soften just slightly during baking, creating little pockets of jammy fruit that burst with flavor. I'll never forget the first time I made them for my book club. Three different people asked for the recipe before we even started discussing the book. One friend told me weeks later that she'd made them twice already and her husband declared them better than actual strawberry shortcake because you don't need a fork.

Flavor Boosters

Storage Tips: These cookies stay fresh at room temperature for up to 3 days when stored in an airtight container. Layer them between sheets of parchment paper to prevent the glaze from sticking. If your kitchen is warm, the strawberries can make the cookies soggy faster, so refrigeration is your friend. In the fridge, they'll keep for 5 days. Just bring them to room temperature before serving for the best texture and flavor. For longer storage, freeze the cookies before glazing. Place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag with as much air pressed out as possible. They'll keep for 2 months. Thaw at room temperature for about an hour, then prepare fresh glaze to drizzle over top.

Ingredient Substitutions: If you don't have baking mix on hand, you can make your own by combining 2½ cups all purpose flour with 1 tablespoon baking powder and ½ teaspoon salt. Regular milk works instead of half and half, though the cookies won't be quite as rich. For a dairy free version, use coconut milk or almond milk plus coconut oil in place of the butter. Unsalted butter can replace salted butter if you add a pinch of salt. Dark chocolate chips or semi sweet chips can substitute for white chocolate. Raspberries or blueberries work instead of strawberries; frozen berries are fine too, but don't thaw them first. The coarse sugar on top can be replaced with regular granulated sugar or skipped. For the glaze, use milk instead of half and half, or even lemon juice for a tangy twist.

Serving Suggestions

These cookies shine at spring and summer gatherings, especially brunches, showers, and outdoor parties. Arrange them on a platter with fresh strawberries for color. They pair wonderfully with coffee, iced tea, or a glass of cold milk. For an over the top dessert, serve them warm with vanilla ice cream and fresh whipped cream. For lunchboxes, skip the glaze if they won't be eaten soon. They make fantastic bake sale items and pretty gifts when packaged. For a fancy party, make them smaller—1 tablespoon of dough makes about 30 mini cookies perfect for platters.

Creative Twists

Seasonal Adaptations: Try fresh peaches or nectarines with cinnamon chips in summer, diced apples or pears with caramel chips in the fall, or cranberries with white chocolate in winter (add a touch more sugar if using cranberries). Blackberries and cherries work beautifully for vibrant, flavorful cookies. Make a mixed berry version with strawberries, blueberries, and raspberries for extra color. Success Stories: The texture should be tender and crumbly like shortcake. If tough, you overmixed. Glaze should be honey consistency and not drip off. Baking two sheets at once? Swap their positions halfway for even browning. Freezer Meal Conversion: Make dough balls and freeze, or freeze unglazed cooked cookies. Both reheat or thaw beautifully and retain their texture.

These cookies are a celebration of summer freshness and the simplicity of baking with joy. Make a batch and create memories—these will surely become a family favorite too.

Common Questions About This Recipe

→ How do I prevent the strawberries from making the dough soggy?

Gently fold chopped strawberries into the dough at the end to minimize excess moisture. Pat dry if they seem especially juicy.

→ Can I use frozen strawberries?

Frozen strawberries can be used but should be thawed and well-drained before folding into the dough to avoid extra moisture.

→ How should these cookies be stored?

Keep cookies in an airtight container at room temperature for up to two days. For longer storage, refrigerate for freshness.

→ Is the glaze necessary?

The glaze adds sweetness and visual appeal, but the cookies are delicious on their own if you prefer to skip this step.

→ Can I substitute the white chocolate chips?

Yes, feel free to use milk or dark chocolate chips, or leave them out for a more classic shortcake flavor.