Strawberry Shortcake Cookies (Print Version)
# Ingredients:
→ Strawberry Shortcake Cookies
01 -
2½ cups all-purpose baking mix
02 -
1/2 cup granulated sugar
03 -
1/2 cup half and half
04 -
4 tablespoons salted butter, melted
05 -
1 cup chopped strawberries
06 -
1 cup white chocolate chips
07 -
coarse raw cane sugar (optional)
→ Glaze
08 -
1 cup powdered sugar
09 -
1-2 tablespoons half and half
# Instructions:
01 -
Preheat the oven to 425℉. Line two cookie sheets with parchment paper and set them aside.
02 -
In a large mixing bowl, whisk together the baking mix and sugar.
03 -
Add the half and half and melted butter. Stir with a spatula or wooden spoon until a soft dough forms.
04 -
Gently stir in the chopped strawberries and white chocolate chips just until incorporated. Mix gently to avoid the strawberries bleeding red into the batter.
05 -
Use a medium cookie scoop or 1½ tablespoons of dough to scoop out the batter. Place 12 cookies per cookie sheet and sprinkle the tops with raw cane sugar, if desired.
06 -
Bake for 8-10 minutes or until the edges are set and the tops are lightly golden brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
07 -
In a bowl, stir together the powdered sugar and half and half until the desired consistency is achieved. Start with 1 tablespoon of half and half and add more as needed.
08 -
Drizzle the glaze over the cooled cookies using a fork.
# Notes:
01 -
Be cautious not to over-mix the dough after adding strawberries to prevent their red color from bleeding into the batter.
02 -
Avoid overbaking to keep cookies soft. They continue to cook slightly on the baking sheet after being removed from the oven.
03 -
Ensure to use all-purpose baking mix, not regular all-purpose flour, for this recipe.