Strawberry Shortcake Cookies Recipe

I’ve always had a soft spot for strawberry shortcake. There’s something about the combination of juicy, sweet strawberries and buttery, tender cake that feels like a bite of pure summer. But let’s be real—sometimes you just want the flavors of shortcake without all the slicing, layering, and extra effort. That’s where these strawberry shortcake cookies come in! They’re soft, slightly crumbly, and packed with fresh strawberries and white chocolate chips, making them the perfect shortcut to shortcake bliss.

this RECIPE

A little backstory on my love for these cookies

A few summers ago, I found myself with an overabundance of strawberries (thank you, overly ambitious farmers’ market shopping spree). Determined not to let them go to waste, I experimented with different desserts—pies, crumbles, even jam. But when I tried folding them into a soft, biscuit-like cookie, I knew I had something special. The burst of fresh strawberry flavor, the slight crunch of raw sugar on top, and the creamy sweetness from white chocolate made these cookies an instant hit.

Now, they’ve become a summer staple in my kitchen. They’re quick to whip up, perfect for picnics, and disappear within minutes of serving.

What makes these cookies special?

Unlike regular cookies, these have a soft, almost scone-like texture, thanks to the all-purpose baking mix and half-and-half. The fresh strawberries add natural sweetness and a pop of tartness, while the white chocolate chips create a creamy contrast. And let’s not forget the glaze—it adds just the right amount of extra sweetness to make these irresistible.

Let’s talk ingredients: the stars of the show

All-purpose baking mix

This is the base of the cookie, giving it a tender, slightly biscuit-like crumb. If you don’t have baking mix on hand, you can substitute with a mix of flour, baking powder, and salt.

Granulated sugar

Adds just the right amount of sweetness without overpowering the fresh strawberry flavor.

Half-and-half

This keeps the cookies moist and soft. If you’re out, a mix of milk and heavy cream works well too.

Salted butter

Melted butter gives these cookies a rich, buttery taste. If using unsalted butter, just add a pinch of salt to the batter.

Strawberries

Fresh strawberries are key! Chop them small so they distribute evenly throughout the cookies. If your strawberries are extra juicy, pat them dry with a paper towel before mixing them in.

White chocolate chips

These add a creamy sweetness that pairs beautifully with the strawberries. If you’re not a fan of white chocolate, try substituting with chopped dark chocolate or even butterscotch chips.

Coarse raw cane sugar (optional but worth it!)

A sprinkle on top gives the cookies a subtle crunch and an extra hint of sweetness. Totally optional, but I highly recommend it.

Powdered sugar + half-and-half (for the glaze)

The glaze is a simple but elegant finishing touch. It adds a little extra sweetness and a pretty drizzle effect.

The kitchen gear you’ll need

You don’t need any fancy equipment to make these cookies, just a few basics:

• Mixing bowls – One for dry ingredients and one for wet.
• Whisk and spatula – A whisk for mixing dry ingredients and a spatula for folding in strawberries and chocolate chips.
• Cookie scoop – Helps portion the dough evenly. A tablespoon measure works too!
• Parchment paper – Keeps the cookies from sticking and makes cleanup a breeze.
• Cooling rack – Essential for letting the cookies set properly before glazing.

Step-by-step: how to make these cookies

1. Prep your oven and pans

Preheat your oven to 425°F and line two cookie sheets with parchment paper. This helps prevent sticking and makes for easy cleanup.

2. Mix the dry ingredients

In a large bowl, whisk together the all-purpose baking mix and granulated sugar. This helps distribute the sugar evenly throughout the dough.

3. Add the wet ingredients

Pour in the half-and-half and melted butter, then stir until a soft dough forms. Be careful not to overmix—just combine everything until there are no dry spots left.

4. Gently fold in the strawberries and chocolate chips

Now for the best part! Add the chopped strawberries and white chocolate chips, stirring gently. Strawberries can be delicate and might bleed into the dough, so mix just until incorporated.

5. Scoop and shape the cookies

Using a medium cookie scoop (or about 1½ tablespoons of dough), drop the cookies onto your prepared baking sheets. If you like a little extra crunch, sprinkle some coarse cane sugar on top.

6. Bake to golden perfection

Pop the cookies into the oven for 8-10 minutes, or until the edges are set and the tops are lightly golden brown. They’ll still be soft in the center, but they’ll firm up as they cool.

7. Cool before glazing

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack.

8. Drizzle on the glaze

Mix the powdered sugar and half-and-half until you get a smooth, pourable consistency. Using a fork or spoon, drizzle the glaze over the cooled cookies. Let it set for a few minutes before digging in!

Variations and fun twists

• Gluten-free version: Use a gluten-free baking mix. The texture might be slightly softer, but the flavor is still amazing.
• Vegan-friendly: Swap out the butter for melted coconut oil and use a dairy-free cream alternative.
• Berry swap: Try using blueberries, raspberries, or blackberries instead of strawberries.
• Chocolate lovers’ twist: Add dark chocolate chips for a richer flavor.
• Lemon zing: Add a teaspoon of lemon zest to the dough for a fresh citrusy twist.

How to serve these cookies in style

These cookies are beautiful on their own, but if you’re feeling fancy, serve them with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a brunch spread, pair them with fresh berries and a dusting of powdered sugar.

What to drink with these cookies?

• Coffee: The slight bitterness balances the sweetness.
• Iced tea: A chilled glass of peach or lemon iced tea makes a perfect summer pairing.
• Milk: Classic and comforting.
• Champagne: If you’re celebrating, a bubbly drink brings out the fresh strawberry flavor.

Storing and reheating tips

• Room temperature: Store in an airtight container for up to 2 days.
• Fridge: Keeps well for about 5 days.
• Freezing: Freeze in a single layer before transferring to a zip-top bag. Thaw at room temperature before enjoying.

FAQs

1. Can I use frozen strawberries?
Yes! Just thaw them slightly and pat dry before adding them to the dough.

2. Why are my cookies too soft?
They might need an extra minute or two in the oven. Let them cool completely to firm up.

3. Can I skip the glaze?
Absolutely! They’re delicious with or without it.

4. What’s the best way to chop strawberries for these cookies?
Dice them small so they distribute evenly without making the dough too wet.

5. Can I make these ahead of time?
Yes! Make the dough ahead and refrigerate it for up to 24 hours before baking.

Time to get baking!

These strawberry shortcake cookies are a little taste of summer, no matter the season. Try them out, experiment with variations, and most importantly—enjoy every bite!

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