Description
Delight in these Strawberry Shortcake Cookies, a perfect blend of sweet, juicy strawberries and creamy white chocolate chips folded into a tender, buttery dough. These cookies are topped with a delicate powdered sugar glaze, offering a nostalgic take on a classic dessert transformed into a handheld treat. Quick to bake and irresistible to eat, they make an ideal snack or party dessert.
Ingredients
Units
Scale
Strawberry Shortcake Cookies
- 2 1/2 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 topping)
Glaze
- 1 cup powdered sugar
- 1-2 tablespoons half and half
Instructions
- Preheat and Prepare: Preheat your oven to 425℉ (220℃). Line two cookie sheets with parchment paper to prevent sticking and ensure easy cleanup, then set them aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose baking mix and granulated sugar until evenly combined, forming the base of your cookie dough.
- Add Wet Ingredients: Pour in the half and half and melted salted butter into the dry ingredients. Use a spatula or wooden spoon to stir gently until a soft dough forms, being careful not to overwork it.
- Incorporate Strawberries and White Chocolate Chips: Gently fold in the chopped strawberries and white chocolate chips, mixing just until they’re incorporated. Avoid over-mixing to prevent the strawberries from bleeding their juice into the dough, which could discolor the cookies.
- Scoop and Shape Cookies: Using a medium cookie scoop or measuring about 1½ tablespoons per cookie, drop spoonfuls of dough onto the prepared cookie sheets, spacing them evenly. If desired, sprinkle the tops with coarse raw cane sugar for a sparkling finish.
- Bake: Place the cookie sheets in the preheated oven and bake for 8-10 minutes. Watch closely and remove the cookies once the edges are set and the tops turn a very light golden brown to avoid overbaking.
- Cool Cookies: Let the cookies cool on the warm baking sheets for about 5 minutes to set before transferring them to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, mix the powdered sugar with 1 tablespoon of half and half. Stir until smooth and add more half and half as needed to reach a drizzling consistency.
- Glaze Cookies: Once the cookies are completely cool, use a fork to drizzle the glaze over the tops, adding an extra layer of sweetness and decoration.
Notes
- When adding strawberries, mix gently to prevent their juice from bleeding and staining the dough.
- Keep a close eye while baking to remove the cookies as soon as edges are set and tops are lightly golden to maintain a tender texture.
- Allow cookies to cool on the baking sheet initially as they will continue to firm up slightly from residual heat.
- All-purpose baking mix is different from all-purpose flour; be sure to use the appropriate mix for best results (brands such as Krusteaz, Jiffy, or store-brand all-purpose baking mix).
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
