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This strawberry shortcake cookie recipe transforms the classic summer dessert into an irresistible handheld treat. The cookies have a tender, biscuit-like texture studded with fresh strawberry chunks and white chocolate, then finished with a sweet glaze that ties everything together perfectly.
I created these cookies one summer when we had an abundance of strawberries from our farmers market trip. My daughter now specifically requests these for her birthday instead of traditional cake because they remind her of our strawberry picking adventures.
Ingredients
- All purpose baking mix: Provides the perfect shortcake texture without measuring multiple dry ingredients
- Granulated sugar: Sweetens the cookie base without overwhelming the natural strawberry flavor
- Half and half: Creates richness and tenderness in both the cookie and glaze
- Salted butter: Adds flavor depth and creates those beautiful crisp edges
- Fresh strawberries: Bring bright color and bursts of fruity flavor in every bite
- White chocolate chips: Provide sweet creamy pockets that complement the tart berries beautifully
- Powdered sugar: Creates the perfect sweet glaze that hardens slightly for easy storage
- Coarse raw sugar: Optional for a delightful sparkle and crunch on top
Step-by-Step Instructions
- Prepare Your Space:
- Preheat oven to 425°F and line two cookie sheets with parchment paper. The high temperature is crucial for creating that signature shortcake texture with golden edges while keeping the centers tender.
- Mix The Dry Ingredients:
- Whisk the baking mix and granulated sugar together in a large mixing bowl until completely combined. This ensures even sweetness throughout the cookies.
- Create The Dough:
- Pour in the half and half and melted butter, then stir gently until a soft dough forms. The mixture will be somewhat sticky but should hold together well. Avoid overmixing to keep the cookies tender.
- Add Mix-Ins:
- Carefully fold in the chopped strawberries and white chocolate chips with just a few strokes. Use a light hand here ripe strawberries can easily bleed into the batter, which affects both appearance and texture.
- Portion And Prepare:
- Use a medium cookie scoop to portion dough onto prepared cookie sheets, allowing space between each cookie. Sprinkle with coarse sugar if desired for extra texture and visual appeal.
- Bake To Perfection:
- Bake for 8 to 10 minutes until edges are set and tops are just barely golden. These cookies should not brown deeply. They will appear slightly underdone in the center but will continue cooking on the warm baking sheet.
- Cool And Set:
- Allow cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack. This resting period is crucial for the cookies to set properly without breaking.
- Glaze The Cookies:
- Once completely cooled, whisk together powdered sugar and half and half until smooth. Drizzle over cookies using a fork for that classic finishing touch.
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My favorite part of making these cookies is watching peoples faces light up when they bite into them. The combination of buttery cookie and fresh strawberry creates an experience that feels both nostalgic and exciting at the same time.
Storage Tips
Store these cookies in a single layer in an airtight container at room temperature for up to 2 days. The fresh strawberries mean they dont have the extended shelf life of regular cookies. If you need to stack them, place parchment paper between layers to prevent sticking.
For longer storage, refrigerate for up to 5 days. The texture will change slightly becoming more dense, but warming them for 10 seconds in the microwave before serving brings back much of their original character.
These cookies do not freeze well due to the fresh strawberry content. The berries release moisture during thawing which can make the cookies soggy.
Ingredient Substitutions
No baking mix available? Create your own by combining 2½ cups all purpose flour with 1 tablespoon baking powder, ½ teaspoon salt, and 3 tablespoons cold butter cut into the flour mixture.
Half and half can be replaced with equal parts heavy cream and milk, or just milk for a lighter version though the texture will be slightly less rich.
Frozen strawberries can work in a pinch, but thaw and drain them thoroughly first to avoid excess moisture in the dough.
Dark or milk chocolate chips offer a different but equally delicious flavor profile if white chocolate isnt your preference.
Serving Suggestions
Transform these cookies into a truly decadent dessert by using them to make ice cream sandwiches with vanilla bean ice cream.
For brunch, serve alongside a fruit salad and coffee for a sweet but not overwhelming option that feels special.
During strawberry season, create a dessert board with these cookies, fresh berries, whipped cream, and chocolate sauce for dipping.
Stack two cookies with whipped cream and sliced strawberries between them for a portable version of traditional strawberry shortcake that works beautifully for picnics.
Frequently Asked Questions
- → Can I use frozen strawberries?
Yes, frozen strawberries can be used, but make sure to thaw and drain them well to avoid excess moisture in the dough.
- → How do I prevent the strawberries from bleeding into the batter?
Mix the strawberries gently into the dough to minimize bleeding. Over-mixing or handling the strawberries too much can cause them to release juice.
- → What type of baking mix should I use?
Use an all-purpose baking mix, such as Krusteaz or Jiffy. Avoid using regular all-purpose flour, as it’s not the same and might alter the consistency.
- → Do I need to refrigerate the dough before baking?
No, refrigeration isn’t necessary. These cookies are quick to prepare and bake immediately after mixing.
- → How do I know when the cookies are done baking?
The cookies are ready when the edges are set, and the tops are lightly golden. Be careful not to overbake to ensure a soft texture.
- → Can I substitute white chocolate chips?
Yes, you can use milk or dark chocolate chips, or leave them out entirely for a simpler cookie.