Strawberry Shortcake Cookies
Delightful cookies combining fresh strawberries and sweet white chocolate, perfect for any occasion.
Ingredients
Cookie Ingredients
- 2.5 cups all-purpose baking mix
- 0.5 cups granulated white sugar
- 0.5 cups half and half
- 0.25 cups salted butter, melted Melted but not hot
- 1 cups strawberries, chopped Use fresh, ripe strawberries for best flavor
- 1 cups white chocolate chips Can be substituted with dark or milk chocolate chips
- 1 tbsp raw cane sugar For sprinkling on top
Glaze Ingredients
- 1 cups powdered sugar
- 1-2 tbsp half and half For glaze consistency
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the baking mix, granulated sugar, half and half, and melted butter.
- Fold in chopped strawberries and white chocolate chips.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Sprinkle raw cane sugar on top of each cookie.
Baking
- Bake for 12-15 minutes or until golden brown.
Glazing
- For the glaze, mix powdered sugar with half and half until smooth.
- Drizzle glaze over cooled cookies before serving.
Notes
Store cookies in an airtight container at room temperature for 3-5 days. For longer storage, refrigerate or freeze for up to 3 months. Tips: Don’t overbake; ensure butter is melted but not too hot.