Strawberry Shortcake Cookies offer the flavors of a classic dessert in cookie form. They are soft and chewy, packed with chunks of fresh strawberries, and topped with a sweet glaze.
Our Strawberry Shortcake Cookie recipe is quick and easy to make using fresh strawberries plus butter, sugar, half and half, white chocolate chips, and an all-purpose baking mix (a blend of all-purpose flour, baking powder, salt and vegetable shortening).
Not only does the biscuit mix give these cookies a slight crunch on the outside while the inside remains soft and moist, but it adds the perfect flavor and fluffiness that flour alone could not provide.
This strawberry cookie recipe is a fun twist on the traditional strawberry shortcake (like my strawberry shortcake fudge), constructed as a soft, buttery cookie instead of a fruit and whipped cream-filled layered vanilla cake.
Why We Love Strawberry Shortcake Cookies
- Quick and easy to make.
- Uses a handful of simple ingredients.
- Soft, sweet, buttery cookies are filled with a burst of strawberry flavor and real strawberry pieces in every bite.
- Keep your cookies light or add a cream cheese filling to give them a cheesecake twist.
- The glaze adds an extra layer of sweetness and a bit of creaminess.
- Perfect fruity dessert for summer potlucks, cookie exchanges, picnics, after-school snacks, or parties.
Strawberry Shortcake Cookies Ingredients
- All-purpose baking mix: I used Great Value brand baking mix, but any brand will work for this recipe.
- Granulated white sugar
- Half and half
- Salted butter: You can substitute unsalted butter with a salt pinch instead.
- Strawberries: Fresh strawberries work best for this recipe, but you can use frozen strawberries in a pinch. Be sure that they are in bite-size pieces.
- White chocolate chips
- Raw cane sugar (optional)
- Powdered sugar
Substitutions and Additions
- Make With Milk: You can substitute whole milk or heavy cream for the half and half in this recipe. You can also use water in a pinch, but be aware that the cookies and glaze won’t be as rich.
- Add a Tangy Twist: You can add a tangy twist to these strawberry cookies by mixing cream cheese directly into the cookie dough (like my strawberry cheesecake cookies and my strawberry lemonade cream cheese cookies). Or add some lemon zest or lemon juice to the dough for a refreshing citrusy flavor.
How to Make Strawberry Shortcake Cookies
- Create The Cookie Dough: Whisk together the baking mix and sugar, then mix in the half and half and melted butter until a dough forms. Gently fold in the strawberries and white chocolate chips.
- Bake: Scoop out the batter and place the cookie dough balls on the baking sheet. Sprinkle the tops with the coarse sugar (optional) and bake at 425 degrees Fahrenheit for 8-10 minutes or until the tops are golden brown.
- Make The Glaze: Whisk together the powdered sugar and half and half until combined.
Pro Tip: Make sure you gradually add the half and half, only 1 Tablespoon at a time, until you reach your desired consistency. - Serve: Allow the cookies to cool completely, then drizzle on the glaze. Serve and enjoy!
Tips For Making The Best Strawberry Shortcake Cookies
- You can use either fresh or frozen strawberries for these cookies. I like to use fresh strawberries in the summer when berries are in season. While frozen strawberries are an option for cooler months, they tend to hold more water and may make the dough sticky.
- Ripe strawberries may bleed, so try not to overmix them into the batter. Gently fold them in.
- Strawberries should be finely chopped into small pieces to easily fit into the cookies.
How to Store Strawberry Shortcake Cookies
- To Store: Store your Strawberry Shortcake Cookies in an airtight container at room temperature for 3-4 days. You can keep them in the refrigerator for longer storage for up to a week.
- To Freeze: Freeze your cookies in an airtight container or freezer bag for up to 3 months.
More Easy Cookie Recipes
More Strawberry Dessert Recipes
- Strawberry Swirl Cheesecake
- Strawberry Fudge
- Cheesecake Stuffed Strawberries
- Strawberry Pretzel Salad
- Strawberry Shortcake Trifle
If you tried this Strawberry Shortcake Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Strawberry Shortcake Cookies
Serves — 20
Strawberry Shortcake Cookies are sweet, soft, and buttery with a burst of fresh strawberry flavor in every bite.
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Ingredients
Cookies:
- 2½ cups all-purpose baking mix
- ½ cup granulated white sugar
- ½ cup half and half
- ¼ cup (½ stick) salted butter melted
- 1 cup strawberries chopped
- 1 cup white chocolate chips
- 1 tablespoon raw cane sugar optional
Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons half and half
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Whisk together the baking mix and white sugar until well combined.2½ cups all-purpose baking mix, ½ cup granulated white sugar
- Add half and half and melted butter and stir until a dough forms. Do not overmix.½ cup half and half, ¼ cup (½ stick) salted butter
- Gently fold in the strawberries and white chocolate chips. Remember that ripe strawberries may bleed, so try not to overmix them into the batter. Gently fold them in.1 cup strawberries, 1 cup white chocolate chips
- Using a 1 ½ Tablespoon cookie scoop, scoop out the batter and place it on the prepared baking sheet.
- Sprinkle the tops with the coarse sugar, optional, and then bake for 8-10 minutes or until the tops are golden brown.1 tablespoon raw cane sugar
- While baking the biscuits, make the glaze by whisking together the powdered sugar and half and half until combined.1 cup powdered sugar, 1-2 tablespoons half and half
- When making the glaze, gradually add the half and half, only 1 Tablespoon at a time, until you reach your desired consistency.
- Remove the cookies from the oven and allow them to cool for at least 5 minutes before moving them to a cooling rack.
- Once the cookies have cooled to the touch, drizzle on the glaze and serve warm or completely cooled.
Jenn’s Notes
Storage:
- To Store: Store your Strawberry Shortcake Cookies in an airtight container at room temperature for 3-4 days. For longer storage, you can keep them in the refrigerator for up to a week.
- To Freeze: Freeze your cookies in an airtight container or freezer bag for up to 3 months.
- You can use either fresh or frozen strawberries for these cookies. I like to use fresh strawberries in the summer when berries are in season. While frozen strawberries are an option for cooler months, they tend to hold more water and may make the dough sticky.
- Ripe strawberries may bleed, so try not to overmix them into the batter. Gently fold them in.
- Strawberries should be finely chopped into small pieces so that they can easily fit into the cookies.
Nutrition Info
Calories: 144kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 26mg | Potassium: 39mg | Fiber: 1g | Sugar: 14g | Vitamin A: 82IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 1mg
For the butter is says 1/4 cup (1/2 stick) but if u do the 2x recipe or 3x recipe, the cup size change but the (1/2 stick) stays the same? a bit confusing.
I followed this recipe to a T and they did not come out good at all 🙁 the dough was so dry it was difficult to fold any strawberries or white chocolate chips. Once I did that and I baked them they stayed in a ball form and didn’t even budge and just burnt 🙁
Tried leaving a comment. But it keeps telling me that it’s a duplicate and won’t post.
I was skeptical at first. No eggs or vanilla?? But these cookies turned out amazing. Will be giving out as Christmas gift bag stuffers. Thanks for sharing!
Hi Julie! Thanks so much! So glad you enjoyed it!