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Strawberry Shortcake Cookies

Strawberry Shortcake Cookies that Melt in Your Mouth

Delightful Strawberry Shortcake Cookies that combine buttery biscuits with fresh strawberries, perfect for any summer occasion.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 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.
For the Glaze
  • 1 cup Powdered Sugar
  • 1-2 tablespoons Additional Half and Half For adjusting the glaze consistency.

Equipment

  • Oven
  • Mixing Bowl
  • spatula
  • Cookie scoop
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line two cookie sheets with parchment paper.
  2. In a large bowl, whisk together the all-purpose baking mix and granulated sugar until well combined.
  3. Add the half and half and melted salted butter, stirring gently until a soft dough forms.
  4. Fold in the chopped strawberries and white chocolate chips carefully.
  5. Use a cookie scoop to portion the dough onto the prepared sheets, spacing them about 2 inches apart.
  6. If desired, sprinkle the tops with coarse raw cane sugar before baking.
  7. Bake for 8-10 minutes until the edges are set and tops are lightly golden.
  8. Let the cookies cool on the sheets for about 5 minutes before transferring to a cooling rack.
  9. Whisk together the powdered sugar and remaining half and half until smooth for the glaze.
  10. Drizzle the glaze over cooled cookies and let set before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 90mgPotassium: 80mgFiber: 0.5gSugar: 8gVitamin A: 250IUVitamin C: 3mgCalcium: 30mgIron: 0.5mg

Notes

For thicker cookies, consider chilling the dough for about 30 minutes before baking.

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