Strawberry Shortcake Cookies (Print-Friendly Version)
Buttery cookies filled with strawberries and white chocolate, finished with a delicate powdered sugar glaze.
# List of Ingredients:
→ Cookies
01 -
320 g all-purpose baking mix
02 -
100 g granulated sugar
03 -
120 ml half and half
04 -
57 g salted butter, melted
05 -
150 g fresh strawberries, chopped
06 -
170 g white chocolate chips
07 -
coarse raw cane sugar, for sprinkling (optional)
→ Glaze
08 -
120 g powdered sugar
09 -
15–30 ml half and half
# How to Prepare:
01 -
Preheat oven to 220°C. Line two baking trays with parchment paper and set aside.
02 -
In a large mixing bowl, whisk together the all-purpose baking mix and granulated sugar until combined.
03 -
Add the half and half and melted butter to the bowl. Stir with a spatula or wooden spoon until a soft dough forms.
04 -
Gently fold in chopped strawberries and white chocolate chips, mixing just until evenly distributed. Avoid over-mixing to prevent strawberry juices from bleeding into the dough.
05 -
Using a medium cookie scoop (about 1½ tablespoons per cookie), portion the dough onto the prepared trays, allowing space between each. Optionally, sprinkle coarse raw cane sugar over the tops.
06 -
Bake for 8–10 minutes or until the edges are set and tops are lightly golden. Remove trays from oven.
07 -
Let cookies cool on the warm baking trays for 5 minutes, then transfer to a wire rack to cool completely before glazing.
08 -
Combine powdered sugar with 15 ml half and half, stirring until smooth. Add more half and half, a little at a time, to reach a drizzleable consistency. Using a fork, drizzle the glaze over the cooled cookies.
# Additional Information:
01 -
Gently incorporate strawberries to prevent excess bleeding of juices into the dough for clean, pale cookies.
02 -
Remove cookies from the oven as soon as edges set and tops are pale golden, as they will continue to firm on the tray.
03 -
All-purpose baking mix differs from plain flour; ensure correct ingredient is used for optimal texture.