Strawberry Shortcake Cookies (Printable Version)
# What You’ll Need:
→ 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
# Steps to Follow:
01 -
Preheat the oven to 425℉. Line two cookie sheets with parchment paper and set aside.
02 -
In a large mixing bowl, whisk together the all-purpose baking mix and granulated 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. Avoid overmixing to prevent the strawberries from bleeding.
05 -
Use a medium cookie scoop (approximately 1½ tablespoons) to portion the cookie dough. Place 12 portions per cookie sheet. Sprinkle tops with raw cane sugar, if desired.
06 -
Bake for 8-10 minutes, or until edges are set and tops are lightly golden. Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a cooling rack.
07 -
Stir together the powdered sugar and half and half to achieve desired consistency. Drizzle glaze using a fork over completely cooled cookies.
# Additional Notes:
01 -
When adding strawberries, mix gently to avoid red discoloration in the batter.
02 -
Do not overbake the cookies to ensure a soft, biscuit-like texture.
03 -
Allow cookies to cool completely before glazing for best results.