Name: Strawberry Shortcake Cookies that Melt in Your Mouth
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 cups All-Purpose Baking Mix (Substitute with gluten-free baking mix for a gluten-free version.); 3/4 cups Granulated Sugar; 1/2 cups Half and Half (Substitute with whole milk or a plant-based milk if needed.); 1/2 cups Salted Butter (Unsalted butter may also be used; add a pinch of salt.); 1 cup Chopped Strawberries (Frozen strawberries can be used if thawed and drained to remove excess moisture.); 1/2 cups White Chocolate Chips (Optional; can be omitted or replaced with dark chocolate chips.); 2 tablespoons Coarse Raw Cane Sugar (Optional, for a crunchy texture on top.); 1 cup Powdered Sugar; 1-2 tablespoons Additional Half and Half (For adjusting the glaze consistency.)

As I took a bite of these warm Strawberry Shortcake Cookies, I was transported to a sun-soaked picnic, surrounded by laughter and the vibrant hues of summer. This delightful twist on a classic dessert combines the buttery, crumbly texture of biscuits with juicy chunks of fresh strawberries. With the added sweetness of a simple glaze, these cookies not only satisfy your sweet tooth but also bring a touch of nostalgia to any occasion. Plus, they’re super quick to whip up and freezer-friendly, making them perfect for unexpected guests! So, ready to indulge in a treat that perfectly captures the essence of summertime? Let’s dive into this scrumptious recipe together!

Why are Strawberry Shortcake Cookies a must-try?

Deliciously Unique: The blend of buttery biscuit texture and fresh strawberry chunks creates an irresistible cookie that feels like a slice of summer.

Quick and Easy: With minimal prep time, these cookies can be ready to enjoy in just about 30 minutes, making them a perfect last-minute dessert.

Versatile Options: Feel free to swap in dark chocolate chips or even add a burst of lemon zest to personalize your batch.

Crowd-Pleasing: These cookies are sure to impress your friends and family, whether served at a gathering or enjoyed at home. Don’t forget to pair them with a dollop of whipped cream!

Perfect for Freezing: Make a big batch and store some for later—these cookies freeze beautifully, ready to delight you anytime!

Try them today, and if you’re looking for more delicious recipes, check out this Cucumber Strawberry Salad for a refreshing side or some classic Chocolate Chip Cookies for dessert!

Strawberry Shortcake Cookies Ingredients

• Explore the delightful elements of these cookies!

For the Dough

All-Purpose Baking Mix – Provides structure and a biscuit-like texture. Note: Substitute with gluten-free baking mix for a gluten-free version.
Granulated Sugar – Adds sweetness to balance the tartness of strawberries.
Half and Half – Contributes creaminess to the dough. Substitute with whole milk or a plant-based milk if needed.
Salted Butter – Provides richness and flavor. Unsalted butter may also be used; add a pinch of salt.
Chopped Strawberries – Fresh fruit that imparts moisture and flavor. Frozen strawberries can be used if thawed and drained to remove excess moisture.
White Chocolate Chips – Adds sweetness and a creamy texture. Optional; can be omitted or replaced with dark chocolate chips.
Coarse Raw Cane Sugar (optional) – For a crunchy texture on top of the cookie.

For the Glaze

Powdered Sugar – Main ingredient for the glaze.
Additional Half and Half (for glaze) – Adjusts the consistency of the glaze.

Dive into these Strawberry Shortcake Cookies and let the flavors whisk you away to summer bliss!

Step‑by‑Step Instructions for Strawberry Shortcake Cookies

Step 1: Preheat and Prepare
Begin by preheating your oven to 425°F (220°C). While it heats up, line two cookie sheets with parchment paper to prevent the cookies from sticking and make cleanup a breeze. This preparation ensures your Strawberry Shortcake Cookies will bake evenly and achieve that perfect golden-brown finish.

Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose baking mix and granulated sugar until the mixture is well-combined. This will serve as the base for your cookies, contributing to their delightful biscuit-like texture. Make sure to break up any clumps for a smooth batter and to incorporate air for fluffiness.

Step 3: Combine Wet Ingredients
Next, add in the half and half along with the melted salted butter. Stir the mixture gently until a soft dough forms, being careful not to over-mix. The dough should be slightly sticky and hold together well. This rich base will ensure your Strawberry Shortcake Cookies remain soft and buttery after baking.

Step 4: Fold in Strawberries and Chips
Using a spatula, gently fold in the chopped strawberries and white chocolate chips into the dough. Take care not to over-mix; you want your dough to be studded with strawberries without the berries breaking apart. This step is what makes your Strawberry Shortcake Cookies so flavorful and packed with juicy fruit.

Step 5: Scoop and Space
With a medium cookie scoop, portion out the dough onto the prepared cookie sheets, spacing the balls of dough about 2 inches apart. This allows the cookies to spread as they bake, forming a beautiful shape. You should see the colorful bits of strawberries peeking through the dough, ready to turn into delightful cookies.

Step 6: Optional Topping
If desired, sprinkle the tops of the cookie dough balls with coarse raw cane sugar before baking. This optional step adds a lovely crunch and a touch of sweetness to the finished Strawberry Shortcake Cookies. It also enhances their visual appeal with a sparkling topping.

Step 7: Bake to Perfection
Place the cookie sheets in the preheated oven and bake for 8-10 minutes. Keep an eye on them—bake until the edges are set and the tops are lightly golden. You’ll know they’re done when they have a wonderful aroma wafting through your kitchen, signaling that the cookies are ready to be enjoyed.

Step 8: Cool and Transfer
Once baked, allow the cookies to cool on the cookie sheets for about 5 minutes. This will help them firm up before moving them. Afterward, gently transfer the Strawberry Shortcake Cookies to a cooling rack to cool completely. This step is crucial to maintain their soft, buttery texture.

Step 9: Prepare the Glaze
While the cookies cool, whisk together the powdered sugar and remaining half and half in a small bowl until smooth. This creamy glaze is the final touch that will enhance your cookies, giving them that signature shine and added sweetness that perfectly complements the strawberries.

Step 10: Drizzle and Serve
Once the cookies are completely cooled, drizzle the glaze over the tops. Get creative with the swirls or keep it simple. Let the glaze set for a moment before serving. These Strawberry Shortcake Cookies are now ready to be savored—ideal for any occasion or a lovely treat just for you!

What to Serve with Strawberry Shortcake Cookies?

These sweet treats are not just a cookie—they’re an experience waiting to elevate your meal!

Whipped Cream: Add a dollop of freshly whipped cream on the side for a fluffy, creamy contrast that complements the cookie’s sweetness.
Fresh Berries: Serve with a mix of fresh strawberries, blueberries, and raspberries for a vibrant, refreshing burst that enhances the cookie’s flavors. Their tartness beautifully balances the sweetness.
Iced Tea: Pair with a chilled glass of lemon or peach iced tea, and sip while enjoying the cookies on a warm afternoon. The refreshing drink complements the cookies’ summer-like essence.
Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds indulgent richness, creating a delightful combination reminiscent of classic strawberry shortcake.
Chocolate Drizzle: Drizzle some melted chocolate over the cookies for an extra level of sweetness and decadence that adds to their charm.
Lemonade: Serve alongside a tall glass of freshly squeezed lemonade for a zesty contrast—its brightness pairs wonderfully with the strawberry flavors.

Make Ahead Options

These Strawberry Shortcake Cookies are ideal for busy home cooks looking to save time! You can prepare the cookie dough up to 24 hours in advance. Simply mix the dough according to the instructions, then scoop it onto your prepared cookie sheets. Instead of baking, cover the trays with plastic wrap and refrigerate. When you’re ready to bake, just pop the dough directly into the preheated oven—there’s no need to thaw! For extra freshness, you can also freeze the dough balls for up to 3 months. Just remember to add a few extra minutes to the baking time if baking from frozen. With these make-ahead tips, you can enjoy warm, fresh Strawberry Shortcake Cookies with minimal effort!

Strawberry Shortcake Cookies Customizations

Feel free to make these sweet Strawberry Shortcake Cookies your own with these delightful variations and substitutions!

Gluten-Free: Use a gluten-free baking mix instead of all-purpose flour to accommodate dietary needs without sacrificing taste.
Dairy-Free: Substitute the half and half with your favorite plant-based milk, such as almond milk, for a creamy texture without dairy.
Sweetness Swap: Swap out the granulated sugar for coconut sugar or honey to give a unique flavor while keeping them sweet.
Berry Variations: Experiment by adding blueberries or raspberries instead of strawberries, creating a colorful and fruity twist.
Zesty Addition: Incorporate lemon or orange zest into the dough for a refreshing citrusy flavor that brightens every bite.
Nuts for Crunch: Fold in some chopped pecans or walnuts for an added crunch and nutty flavor that complements the sweetness.
Chocolate Lovers: Substitute white chocolate chips with dark or milk chocolate chips to cater to your chocolate cravings.
Spice it Up: Add a pinch of cinnamon or nutmeg to the dough for a warm, aromatic flavor that pairs wonderfully with the strawberries.

These easy tweaks can add excitement to your cookie experience! And if you’re looking for more delightful recipes, don’t forget to check out this refreshing Cucumber Strawberry Salad and a classic favorite, Chocolate Chip Cookies. Enjoy your baking adventures!

How to Store and Freeze Strawberry Shortcake Cookies

Room Temperature: Store cookies in an airtight container at room temperature for up to 3-4 days to maintain freshness and softness.

Fridge: If you want to keep them fresh longer, refrigerate the cookies in an airtight container for up to a week, but be aware that this may change their texture slightly.

Freezer: For extended storage, freeze the cookies in a single layer on a parchment-lined baking sheet, then transfer to a freezer-safe bag or container for up to 3 months.

Reheating: To enjoy warmer cookies, gently reheat them in the microwave for about 10-15 seconds, or in a preheated oven at 350°F for a few minutes before serving. Enjoy your delightful Strawberry Shortcake Cookies anytime!

Expert Tips for Strawberry Shortcake Cookies

Gentle Mixing: Always fold in the strawberries carefully to prevent them from breaking apart and coloring the dough. This keeps your Strawberry Shortcake Cookies looking beautiful and fresh.
Perfect Bake Time: Keep a close eye when baking. The cookies should be pale golden; overbaking can lead to dryness. Remember, they’ll firm up while cooling.
Use Parchment Paper: Line your cookie sheets with parchment paper. It prevents sticking and makes cleanup easy, ensuring you have a stress-free baking experience.
Chill Your Dough (Optional): For thicker cookies, chill the dough for about 30 minutes before baking. This can help them hold their shape better in the oven.
Storing Tips: If storing, let the cookies cool completely before placing them in an airtight container. This will keep your Strawberry Shortcake Cookies soft and delightfully fresh.
Flavor Boost: Consider adding a splash of vanilla extract or almond extract to the dough for an extra layer of flavor that complements the strawberries beautifully!

Strawberry Shortcake Cookies Recipe FAQs

What should I look for when selecting strawberries?
Absolutely! When selecting strawberries, choose ones that are bright red, plump, and firm without any dark spots all over. If they have a pleasant sweet smell, they’re likely ripe and ready to be used. Avoid any that look mushy or have mold, as these can affect the flavor and texture of your cookies.

How long can I store Strawberry Shortcake Cookies?
You can store these delightful Strawberry Shortcake Cookies in an airtight container at room temperature for up to 3-4 days. If you want to extend their freshness, consider refrigerating them for up to a week. Just make sure they are completely cooled before storing to maintain their soft texture.

Can I freeze Strawberry Shortcake Cookies? How?
Very! To freeze your Strawberry Shortcake Cookies, begin by allowing them to cool completely. Then, place them in a single layer on a parchment-lined baking sheet and freeze until solid, about 1-2 hours. Once frozen, transfer the cookies to a freezer-safe bag or container. They can be stored this way for up to 3 months. When you’re ready for some deliciousness, simply reheat them and enjoy!

What if my cookie dough is too sticky?
No worries! If your dough feels too sticky, it’s a good idea to chill it in the refrigerator for about 30 minutes. This will make the dough easier to handle and scoop. Just ensure you don’t chill it too long—around half an hour is perfect for maintaining the right texture while avoiding over-compaction.

Are these cookies suitable for people with nut allergies?
Yes! The Strawberry Shortcake Cookies recipe provided here does not include any nuts, making it a suitable option for those with nut allergies. However, always double-check your individual ingredients for cross-contamination, especially if you’re using any substitutes.

What’s the best way to prepare the glaze for my cookies?
To prepare the glaze, whisk together the powdered sugar with additional half and half until smooth, aiming for a consistency that can be drizzled but is not too runny. If it’s too thick, add a little more half and half, a teaspoon at a time, until you reach your desired consistency. Once your cookies are cooled, drizzle this glaze over them for that lovely finishing touch!