Why Make This Recipe
Strawberry Shortcake Cookies are a delightful treat that combines the flavors of summer strawberries and creamy white chocolate in a soft, chewy cookie. They are perfect for any occasion, whether it’s a summer picnic, a family gathering, or just a sweet snack at home. The combination of fresh strawberries and the sweetness of the glaze makes these cookies irresistible.
How to Make Strawberry Shortcake Cookies
Ingredients:
- 2 1/2 cups all-purpose baking mix
- 1/2 cup granulated white sugar
- 1/2 cup half and half
- 1/4 cup salted butter
- 1 cup strawberries, chopped
- 1 cup white chocolate chips
- 1 tbsp raw cane sugar
- 1 cup powdered sugar
- 1-2 tbsp half and half for glaze
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the baking mix, granulated sugar, and half and half until combined.
- Fold in the chopped strawberries and white chocolate chips gently.
- Scoop the dough onto a baking sheet lined with parchment paper.
- Sprinkle raw cane sugar on top of each cookie.
- Bake for 10-12 minutes or until golden.
- For the glaze, whisk powdered sugar with half and half until smooth.
- Drizzle the glaze over the cookies once cooled and serve.
How to Serve Strawberry Shortcake Cookies
To serve Strawberry Shortcake Cookies, arrange them on a nice plate. You can drizzle extra glaze on top for a special touch. They are perfect with a glass of cold milk or a cup of tea. Enjoy them fresh or share them with friends and family!
How to Store Strawberry Shortcake Cookies
Store leftover cookies in an airtight container at room temperature for 2-3 days. If you want to keep them longer, you can freeze them. Just place them in a freezer-safe container, and they will stay good for up to three months. Thaw them at room temperature before serving.
Tips to Make Strawberry Shortcake Cookies
- Make sure the strawberries are fresh for the best flavor.
- Don’t overmix the dough after adding the strawberries and chocolate chips; gentle folding helps keep the cookies soft.
- For a fun twist, try adding nuts or different types of chocolate chips.
Variation
You can change the flavor by using different fruits like blueberries or raspberries. You can also swap out white chocolate for dark or milk chocolate for a different taste.
FAQs
Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can use frozen strawberries. Just make sure to thaw and drain them to avoid extra moisture in the cookies.
Q: Can I make the dough ahead of time?
A: Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking.
Q: How can I tell when the cookies are done?
A: The cookies should be lightly golden on the edges when they are done. They will continue to cook a little after you take them out of the oven.
Strawberry Shortcake Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the baking mix, granulated sugar, and half and half until combined.
- Fold in the chopped strawberries and white chocolate chips gently.
- Scoop the dough onto a baking sheet lined with parchment paper.
- Sprinkle raw cane sugar on top of each cookie.
- Bake for 10-12 minutes or until golden.
- For the glaze, whisk powdered sugar with half and half until smooth.
- Drizzle the glaze over the cookies once cooled and serve.