Description
These delightful Strawberry Shortcake Cookies combine soft, sweet dough with juicy chopped strawberries and creamy white chocolate chips, finished with a simple powdered sugar glaze for a perfect treat.
Ingredients
Units
Scale
Cookies
- 2 1/2 cups all-purpose baking mix
- 1/2 cup granulated sugar
- 1/2 cup half and half
- 4 tablespoons salted butter (melted)
- 1 cup chopped strawberries
- 1 cup white chocolate chips
- coarse raw cane sugar ((optional))
Glaze
- 1 cup powdered sugar
- 1–2 tablespoons half and half
Instructions
- Preheat the oven: Preheat the oven to 425℉. Line two cookie sheets with parchment paper and set aside.
- Mix dry ingredients: In a large mixing bowl, whisk together the baking mix and sugar.
- Add wet ingredients: Add the half and half and melted butter. Stir with a spatula or wooden spoon until a soft dough forms.
- Incorporate strawberries and chips: Gently stir in the chopped strawberries and white chocolate chips just until incorporated in. * Ripe strawberries can easily bleed red into the batter so mix very gently to avoid this.
- Form cookies: Use a medium cookie scoop, or 1½ tablespoons, to scoop out the cookie batter and place 12 per cookie sheet. Sprinkle the tops of each cookie with raw cane sugar (if wanted).
- Bake cookies: Bake for 8-10 minutes or until the edges are set and the tops are very lightly golden brown.
- Cool cookies: Remove from the oven and allow the cookies to cool on the warm baking sheet for 5 minutes before removing them to a cooling rack to cool completely before glazing.
- Make the glaze and glaze cookies: Stir together the powdered sugar and half and half until desired consistency is achieved. Start with 1 tablespoon half and half and add more as needed. Use a fork to drizzle the glaze over top the cooled cookies.
Notes
- Ripe strawberries can easily bleed red into the batter so mix very gently to avoid this.
