Strawberry Shortcake Cookies (Recipe for Printing)
These strawberry shortcake cookies blend fresh strawberries and creamy white chocolate chips, topped with a simple glaze. Perfect for spring baking or gatherings. Save & click.
# What You Need:
→ Cookie Dough
01 -
2 1/2 cups all-purpose baking mix
02 -
1/2 cup granulated sugar
03 -
1/2 cup half and half
04 -
4 tablespoons salted butter, melted
05 -
1 cup fresh strawberries, chopped
06 -
1 cup white chocolate chips
07 -
coarse raw cane sugar, for topping (optional)
→ Glaze
08 -
1 cup powdered sugar
09 -
1 to 2 tablespoons half and half
# How to Make It:
01 -
Preheat oven to 425°F. Line two baking sheets with parchment paper and set aside.
02 -
In a large mixing bowl, whisk together all-purpose baking mix and granulated sugar.
03 -
Add half and half along with melted salted butter to the dry ingredients. Stir with a spatula or wooden spoon just until a soft dough forms.
04 -
Gently fold chopped strawberries and white chocolate chips into the dough until just combined to prevent the strawberries from bleeding juice.
05 -
Using a medium cookie scoop or measuring about 1 1/2 tablespoons, drop portions of dough onto the prepared baking sheets, spacing about 12 cookies per sheet. Sprinkle raw cane sugar on top if desired.
06 -
Bake in the preheated oven for 8 to 10 minutes or until the edges are set and the tops are lightly golden.
07 -
Remove cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely before glazing.
08 -
In a small bowl, stir together powdered sugar and 1 tablespoon half and half. Add an additional tablespoon of half and half as needed to reach preferred drizzling consistency.
09 -
Use a fork to drizzle glaze evenly over completely cooled cookies.
# Extra Tips:
01 -
For best results, use ripe but firm strawberries to avoid excess moisture in the dough.