Strawberry Shortcake Cookies Recipe

Strawberry Shortcake Cookies are pure sunshine in every bite—tender, buttery, bursting with juicy strawberries, and topped with a sweet vanilla glaze that feels straight out of a summer picnic. Imagine the nostalgic flavors of strawberry shortcake, all packed into a soft, chewy cookie that’s unfussy enough for weekday cravings but impressive enough for sharing. These treats have quickly become my go-to for both bake sales and cozy afternoons, and I promise that after just one batch, you’ll be as enamored as I am!

Ingredients You’ll Need

The beauty of these Strawberry Shortcake Cookies lies in their straightforward ingredients, each chosen to bring out their classic, irresistible flavor. Every element—in its own lovely way—plays a part in making these cookies so wonderfully moist, colorful, and crowd-pleasing.

• All-purpose baking mix: This forms the base of the cookies, giving them a fluffy, biscuit-like texture that’s reminiscent of shortcake.
• Granulated sugar: Adds the perfect amount of sweetness, balancing the tartness of the strawberries while keeping the crumb delicate.
• Half and half: Gives the dough richness and moisture, helping create that classic, soft shortcake crumb.
• Salted butter, melted: Infuses every morsel with a rich, buttery flavor—plus, the melted butter makes the mixing process a breeze.
• Chopped strawberries: The star of the show! Use ripe, juicy strawberries for pops of color and bursts of real fruit flavor in every cookie.
• White chocolate chips: Provide creamy sweetness that pairs beautifully with strawberries and mimics the whipped cream in classic shortcake.
• Coarse raw cane sugar (optional): For a sparkly, sweet crunch on top; totally optional, but adds a lovely finishing touch.
• Powdered sugar: Used in the simple glaze, it creates a sweet drizzle that ties all the flavors together.
• Half and half (for glaze): Helps form a smooth, creamy glaze that sits beautifully atop each cookie.

How to Make Strawberry Shortcake Cookies

Step 1: Prepare the Baking Sheets and Preheat the Oven

Set yourself up for cookie success by preheating your oven to a hot 425℉, ensuring these cookies get their signature golden tops and fluffy interiors. Line two baking sheets with parchment paper—trust me, this makes for easy cleanup and prevents sticking, which is especially helpful since these cookies have juicy berries inside!

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose baking mix and granulated sugar. This not only evenly distributes the sweetness, but it also makes sure your rising agents are well blended, resulting in cookies that bake up evenly and beautifully.

Step 3: Add Wet Ingredients and Form the Dough

Pour the half and half and melted salted butter into your dry mixture. Stir gently with a wooden spoon or spatula just until a soft, slightly shaggy dough forms—overworking can make the cookies tough, so stop as soon as everything comes together.

Step 4: Gently Fold in Strawberries and White Chocolate Chips

This is when things get exciting! Gently fold in the chopped strawberries and white chocolate chips. Ripe strawberries can bleed into the dough, so be as gentle as you can—think soft swoops and minimal stirring. Each bite should have a little streak of berry and creamy chocolate.

Step 5: Scoop and Top the Cookies

Use a medium cookie scoop or spoon to portion out about 1½ tablespoons of dough onto each baking sheet—aim for 12 cookies per sheet. If you want that classic, bakery-style sparkle, sprinkle the tops with coarse raw cane sugar. It adds a hint of crunch and a beautiful finish!

Step 6: Bake to Golden Perfection

Slide your baking sheets into the oven and bake for 8-10 minutes. The edges should be set and the tops just barely golden. Remember, every oven is a little different, so keep an eye on them—they go from perfect to overbaked quickly.

Step 7: Cool the Cookies

Let the cookies cool on the baking sheet for five minutes after baking. This gives them time to firm up without overcooking. After that, move them to a cooling rack to cool completely before you add that dreamy glaze.

Step 8: Make and Drizzle the Glaze

In a small bowl, stir together powdered sugar and a tablespoon of half and half. Adjust the amount of half and half as needed to get a pourable consistency, then use a fork to drizzle the glaze over the cooled cookies. Each stripe of glaze adds a sweet, creamy hint that mimics the whipped cream of classic shortcake.

How to Serve Strawberry Shortcake Cookies

Garnishes

A little flourish can make these Strawberry Shortcake Cookies even more special! Try a light dusting of powdered sugar, an extra sprinkle of raw cane sugar just before serving, or even a dollop of softly whipped cream alongside each cookie for that full shortcake experience.

Side Dishes

Serve these cookies with an ice-cold glass of milk, a creamy vanilla latte, or even a big bowl of fresh, sliced strawberries to echo the flavors in the cookies. For summer gatherings, I love pairing them with a scoop of homemade strawberry ice cream!

Creative Ways to Present

Level up your dessert game by stacking the cookies on a tiered stand for a beautiful brunch centerpiece, packaging them in clear cellophane bags tied with a ribbon for sweet gifts, or turning them into ice cream sandwiches with a scoop of vanilla ice cream between two cookies. These Strawberry Shortcake Cookies look irresistible nestled among other treats on a dessert board, too!

Make Ahead and Storage

Storing Leftovers

Once cooled and glazed, store any leftover Strawberry Shortcake Cookies in an airtight container at room temperature for up to two days. If your kitchen runs warm, consider moving them to the fridge to keep those berries extra fresh. The cookies stay tender and delicious, but keep in mind the glaze may soften.

Freezing

These cookies freeze surprisingly well! Lay them in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container. They’ll keep for up to two months—just defrost at room temperature before serving. For best texture, glaze them after thawing rather than before freezing.

Reheating

If you’d like to enjoy your Strawberry Shortcake Cookies warm, pop them in a 300℉ oven for two to three minutes, or microwave for just 10-15 seconds. This little touch revives their bakery-fresh flavor and texture, especially if the cookies have been refrigerated or frozen.

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Just make sure to thaw the strawberries and pat them very dry before chopping, as extra moisture can make the dough too sticky. The flavor remains lovely, though the berries may be a bit softer in texture.

What if I don’t have baking mix?

You can substitute with a blend of all-purpose flour, a little baking powder, and a pinch of salt. Your favorite homemade biscuit mix works great, too—just be sure to adjust any additional salt as needed.

Why did my Strawberry Shortcake Cookies spread too much?

Melted butter and juicy berries can sometimes lead to extra spreading. Make sure your dough isn’t too warm, and be gentle when folding in the strawberries to avoid excess liquid. If needed, chill the dough for 10-15 minutes before scooping.

How do I make the glaze thicker or thinner?

For a thicker glaze, add extra powdered sugar a tablespoon at a time until you reach your desired consistency. For a thinner drizzle, mix in a splash more half and half, just a few drops at a time.

Can I use milk instead of half and half?

You can! Whole milk offers richness similar to half and half, though the dough and glaze may be slightly less creamy. The cookies will still taste wonderful and hold together beautifully.

Final Thoughts

If you’re looking for a treat that captures the magic of strawberry shortcake in the form of a melt-in-your-mouth cookie, these Strawberry Shortcake Cookies are the answer. They’re easy enough for a quick family bake and special enough for sharing. Give them a try—one batch is never enough!

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