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!