Strawberry Shortcake Cookies
Strawberry Shortcake Cookies are a delightful treat that combines the classic flavors of strawberry shortcake in a fun and easy-to-eat cookie form. These cookies are soft, sweet, and loaded with juicy strawberries and creamy white chocolate chips. Perfect for any occasion, they are sure to please everyone!
Why Make This Recipe
Making Strawberry Shortcake Cookies is a fantastic way to enjoy the sweet taste of summer all year round. They are simple to prepare and can be ready in just a little over half an hour. Whether you’re having a picnic, a family gathering, or just looking for a tasty snack, these cookies bring a burst of flavor and joy with every bite. Plus, they are a great way to use fresh strawberries when they are in season!
How to Make Strawberry Shortcake Cookies
Ingredients:
- 2 1/2 cups all-purpose baking mix
- 1/2 cup granulated white sugar
- 1/2 cup half and half
- 1/4 cup salted butter
- 1 cup strawberries, chopped
- 1 cup white chocolate chips
- 1 tbsp raw cane sugar
- 1 cup powdered sugar
- 1-2 tbsp half and half (for glaze)
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the all-purpose baking mix and granulated white sugar.
- Add the half and half and melted salted butter, mixing until just combined.
- Fold in chopped strawberries and white chocolate chips gently.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Sprinkle raw cane sugar on top of each cookie before baking.
- Bake for 10-12 minutes or until lightly golden.
- For the glaze, mix powdered sugar with half and half until smooth.
- Drizzle the glaze over the cooled cookies before serving.
How to Serve Strawberry Shortcake Cookies
These cookies are best served warm or at room temperature. You can enjoy them on their own or with a scoop of vanilla ice cream for an extra special treat. They can also be served at parties, gatherings, or as a delightful dessert after dinner.
How to Store Strawberry Shortcake Cookies
To store your Strawberry Shortcake Cookies, place them in an airtight container at room temperature. They will stay fresh for up to three days. For longer storage, you can keep them in the refrigerator for up to a week or freeze them for up to three months. Just make sure to separate layers with parchment paper if you stack them!
Tips to Make Strawberry Shortcake Cookies
- Make sure you use fresh strawberries for the best flavor.
- Don’t overmix the dough; mix just until combined for soft cookies.
- Feel free to adjust the amount of white chocolate chips if you want more or less sweetness.
- You can add a splash of vanilla extract to the dough for extra flavor.
Variation
If you want to switch things up, you can substitute the strawberries with other fruits like blueberries or raspberries. You can also replace white chocolate chips with dark chocolate chips for a different taste.
FAQs
1. Can I use frozen strawberries in this recipe?
Yes, you can use frozen strawberries, but make sure to thaw and drain them first to remove excess moisture.
2. Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before baking.
3. How can I make the cookies healthier?
You can try using whole wheat flour instead of all-purpose flour and reduce the amount of sugar for a lighter version of the cookies.
Strawberry Shortcake Cookies
Ingredients
Dry Ingredients
- 2.5 cups all-purpose baking mix
- 0.5 cups granulated white sugar
- 1 tablespoon raw cane sugar For sprinkling on top of cookies
- 1 cups powdered sugar For the glaze
Wet Ingredients
- 0.5 cups half and half
- 0.25 cups salted butter Melted
- 1-2 tablespoons half and half For glaze, adjust to desired consistency
Fruits and Mix-ins
- 1 cups strawberries, chopped Use fresh strawberries for best flavor
- 1 cups white chocolate chips Optional; adjust quantity for sweetness
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the all-purpose baking mix and granulated white sugar.
- Add the half and half and melted salted butter, mixing until just combined.
- Fold in chopped strawberries and white chocolate chips gently.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Sprinkle raw cane sugar on top of each cookie before baking.
Baking
- Bake for 10-12 minutes or until lightly golden.
- For the glaze, mix powdered sugar with half and half until smooth.
- Drizzle the glaze over the cooled cookies before serving.
Notes
Strawberry Shortcake Cookies
Ingredients
Dry Ingredients
- 2.5 cups all-purpose baking mix
- 0.5 cups granulated white sugar
- 1 tablespoon raw cane sugar For sprinkling on top of cookies
- 1 cups powdered sugar For the glaze
Wet Ingredients
- 0.5 cups half and half
- 0.25 cups salted butter Melted
- 1-2 tablespoons half and half For glaze, adjust to desired consistency
Fruits and Mix-ins
- 1 cups strawberries, chopped Use fresh strawberries for best flavor
- 1 cups white chocolate chips Optional; adjust quantity for sweetness
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the all-purpose baking mix and granulated white sugar.
- Add the half and half and melted salted butter, mixing until just combined.
- Fold in chopped strawberries and white chocolate chips gently.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Sprinkle raw cane sugar on top of each cookie before baking.
Baking
- Bake for 10-12 minutes or until lightly golden.
- For the glaze, mix powdered sugar with half and half until smooth.
- Drizzle the glaze over the cooled cookies before serving.
