Pin it
This buttery strawberry shortcake cookie recipe transforms the classic summer dessert into perfect handheld treats. Each bite delivers the familiar flavor combination we all love with chunks of fresh strawberries and sweet white chocolate chips tucked inside a tender, biscuit-like cookie.
I first made these for my daughters birthday party when our planned strawberry shortcake cake fell through. The cookies were such a hit that guests actually asked for the recipe instead of being disappointed about the missing cake.
Ingredients
- All purpose baking mix: Provides the perfect shortcake texture without complex measuring
- Granulated sugar: Balances the tartness of the berries without overwhelming them
- Half and half: Creates richness that regular milk cannot match
- Melted butter: Gives that unmistakable shortcake flavor profile
- Fresh strawberries: Should be ripe but firm to prevent excessive bleeding into the dough
- White chocolate chips: Add sweet creamy pockets throughout each cookie
- Raw cane sugar: Creates a delightful crunch on top just like traditional shortcake
- Powdered sugar: Combines with half and half for the perfect finishing glaze
Step-by-Step Instructions
- Prepare Your Workspace:
- Preheat oven to 425°F and line cookie sheets with parchment paper. The high temperature helps create that signature shortcake texture with crisp edges and tender centers.
- Mix Dry Ingredients:
- Whisk together baking mix and sugar in a large bowl. This ensures even sweetness throughout every bite of cookie.
- Form The Dough:
- Add half and half and melted butter to create a soft dough. The texture should be slightly sticky but manageable. If too wet, add a tablespoon of baking mix.
- Add Mix-Ins:
- Very gently fold in the chopped strawberries and white chocolate chips with minimal stirring. Overmixing will cause the berries to turn your dough pink instead of having distinct strawberry pockets.
- Scoop And Shape:
- Use a medium cookie scoop to portion dough onto prepared sheets, leaving space between each cookie. Sprinkle tops with raw sugar if desired for that classic shortcake sparkle.
- Bake To Perfection:
- Bake for exactly 8 minutes, then check for light golden edges. They might look slightly underdone in the center but will continue cooking on the warm sheet.
- Cool And Glaze:
- Allow cookies to set on warm baking sheet for 5 minutes before transferring to a cooling rack. Once completely cool, drizzle with simple glaze for the finishing touch.
Pin it
The white chocolate chips are actually my favorite addition to this recipe. Traditional shortcake doesnt include them, but they create these little pockets of sweetness that perfectly complement the tart strawberries, reminding me of the way cream works in the classic dessert.
Strawberry Selection Matters
For the best results, choose strawberries that are bright red throughout without white cores. These indicate peak ripeness and maximum flavor. Dice them into small pieces about 1/4 inch in size so they distribute evenly throughout the cookies without creating soggy spots. If using frozen berries, do not thaw them first or they will release too much moisture into your dough.
Make Ahead Options
These cookies can be prepared up to the baking stage and frozen on cookie sheets. Once solid, transfer to freezer bags and store for up to 1 month. When ready to bake, add 2 minutes to the baking time. The glaze should always be added fresh after baking for the best appearance and texture.
Seasonal Variations
While strawberries are the classic choice, this versatile recipe works beautifully with other berries. Try blueberries with lemon zest in summer, cranberries with orange zest for fall, or mixed berries for a colorful holiday cookie. Just keep the total fruit amount to 1 cup to maintain the proper texture.
Pin it
Frequently Asked Questions
- → How do I prevent strawberries from bleeding into the batter?
Mix the strawberries very gently into the dough to avoid releasing their natural juices. This ensures a clean batter and evenly distributed fruit.
- → Can I use frozen strawberries instead of fresh?
Yes, but be sure to thaw and pat them dry to reduce excess moisture, which could affect the dough's consistency.
- → How do I know when the cookies are done?
The cookies are ready when the edges are set and the tops appear lightly golden. Avoid overbaking to maintain their soft texture.
- → Can I prepare the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours. Let it sit at room temperature for a few minutes before scooping and baking.
- → What alternative toppings can I use instead of glaze?
Try dusting the cookies with powdered sugar or sprinkling them with coarse raw cane sugar for a simpler finish.