Strawberry Shortcake Cookies
Delightful cookies combining the classic flavors of strawberry shortcake, featuring strawberries and creamy white chocolate chips.
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
Best served warm or at room temperature. Can be enjoyed plain or with vanilla ice cream. Store cookies in an airtight container at room temperature for up to three days or refrigerate for up to a week. Can be frozen for up to three months.