Strawberry Shortcake Cookies
Delightful cookies that blend the classic flavors of strawberry shortcake with white chocolate, perfect for summer gatherings or casual snacking.
Ingredients
Main Ingredients
- 2.5 cups all-purpose baking mix
- 0.5 cup granulated white sugar
- 0.5 cup half and half Plus an additional 1-2 tbsp for glaze
- 0.25 cup salted butter Must be softened
- 1 cup strawberries, chopped Fresh strawberries, be gentle when folding
- 1 cup white chocolate chips Can substitute with dark or milk chocolate chips
- 1 tbsp raw cane sugar For sprinkling on cookies before baking
- 1 cup powdered sugar For glaze
Glaze Ingredients
- 1-2 tbsp half and half For mixing with powdered sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the baking mix and granulated sugar together.
- Add the half and half and softened butter; stir until well combined.
- Fold in the chopped strawberries and white chocolate chips gently.
- Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper.
- Sprinkle with raw cane sugar for a little extra sweetness.
Baking
- Bake for 12-15 minutes or until the cookies turn golden brown.
Glazing
- For the glaze, whisk the powdered sugar with half and half until it’s smooth.
- Once the cookies are cool, drizzle the glaze over them.
Notes
These cookies are best enjoyed fresh out of the oven or at room temperature. Store in an airtight container at room temperature for up to 4 days, or freeze for up to two months.