Strawberry Shortcake Cookies

5 from 4 votes

Strawberry Shortcake Cookies are sweet, soft, and buttery with a burst of fresh strawberry flavor in every bite.

Prep Time15

Cook Time8

Total Time23

Course: Dessert

Cuisine: American

Servings:

Calories: 144kcal

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.

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.

Tips:

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.