Save
Strawberry Shortcake Cookies bring together the nostalgia of classic strawberry shortcake with the ease of a drop cookie. Each bite is packed with bursts of fresh strawberries and creamy white chocolate, finished with a drizzle of sweet glaze. These always disappear fast when I bake them for spring gatherings.
I first made these when I found a bumper crop of ripe strawberries at the farmer market. Now they are my go to for brunches and birthdays and my niece always sneaks an extra from the cooling rack.
Ingredients
- All purpose baking mix: adds biscuit like flavor and ensures tender cookies look for a mix like Krusteaz or Jiffy for best results
- Granulated sugar: brings sweetness and balances the tart strawberries use pure cane if available
- Half and half: creates a creamy dough that bakes up soft use fresh dairy for the richest taste
- Salted butter melted: infuses flavor and moisture make sure to use real butter for best results
- Chopped strawberries: give juicy bright flavor pick berries that are red and fragrant for maximum impact
- White chocolate chips: add a creamy sweet contrast choose quality chips that are creamy when melted
- Coarse raw cane sugar optional: gives a crunchy sweet top look for turbinado or demerara for nice sparkle
- Powdered sugar: forms the base of the glaze sift to keep glaze silky smooth
Step-by-Step Instructions
- Preheat and Prepare:
- Set your oven to four hundred twenty five degrees. Line two cookie sheets with parchment so cookies do not stick and brown evenly
- Mix the Dry Ingredients:
- In a large bowl whisk together the baking mix and granulated sugar until fully combined and no lumps remain
- Form the Dough:
- Pour in the half and half and melted butter. Stir with a spatula just until the mixture turns into a thick dough. Stop as soon as the dough comes together
- Fold in the Add Ins:
- Add the chopped strawberries and white chocolate chips. Fold them into the dough by hand using gentle movements. If mixing too hard, the strawberry juices will bleed and tint the dough
- Scoop and Sprinkle:
- Use a medium cookie scoop or a rounded tablespoon to shape the dough into mounds. Arrange twelve cookies per sheet and keep space between so they bake evenly. Finish with a sprinkle of raw cane sugar for crunch if you like
- Bake:
- Slide the pans into the oven. Bake for eight to ten minutes until edges look set and tops are just pale golden. Do not overbake as they will finish setting out of the oven
- Cool:
- Let cookies sit on the warm baking sheets for five minutes to firm up. Then move to a wire rack so air circulates and cookies cool completely before adding glaze
- Make the Glaze:
- In a small bowl whisk together powdered sugar with half and half starting with one tablespoon. Add more liquid if needed to get a pourable but thick drizzle
- Drizzle Glaze:
- Once completely cool, use a fork to drizzle glaze over the cookies. Let glaze set for at least fifteen minutes before serving or packing
Save
I always look forward to the bright juicy flavor the strawberries bring. My family loves to help with the glaze step and sometimes we dip extra strawberries in the leftover glaze.
Storage Tips
Store cooled cookies in an airtight container at room temperature for up to two days. For longer storage freeze the cookies on a tray then transfer to bags once solid so they retain their shape and moisture. Glaze after thawing for best texture.
Ingredient Substitutions
If you cannot find all purpose baking mix you can make your own using one cup of all purpose flour one and a half teaspoons of baking powder and a pinch of salt per cup needed for this recipe. For dairy free swap half and half for coconut cream and use vegan butter. Swap in dark chocolate chips for a less sweet twist.
Serving Suggestions
These cookies are wonderful with afternoon tea or as a brunch treat. Stack a few on a plate with fresh strawberries and whipped cream for a fun dessert spin. They also make great gifts tied in a cellophane bag.
Cultural and Historical Context
Strawberry shortcake is a longtime favorite in America dating back to the eighteen forties. This cookie version is a playful riff on that tradition perfect for summer potlucks and strawberry season celebrations.
Recipe Questions
- → How do I keep the strawberries from bleeding into the dough?
Gently fold the chopped strawberries in at the end, mixing just until combined to prevent excess bleeding.
- → Can I use frozen strawberries?
Use fresh strawberries for optimal texture, as frozen ones tend to release more moisture and may alter the dough.
- → What type of baking mix works best?
Any all-purpose baking mix found alongside flour in the grocery store works well. Avoid using standard all-purpose flour.
- → How can I tell when the cookies are done?
Look for set edges and pale golden tops. Let cookies cool on the sheet; they'll continue to firm up as they rest.
- → Can these cookies be made ahead of time?
Yes, store cooled cookies in an airtight container. Glaze just before serving for best texture and appearance.