Strawberry Shortcake Cookie Delight (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 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 very gently to avoid color bleeding from strawberries.
05 -
Use a medium cookie scoop or 1½ tablespoons to scoop out the cookie batter and place 12 per cookie sheet. 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.
07 -
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a cooling rack to cool completely before glazing.
08 -
Mix the powdered sugar and half and half until the desired consistency is achieved. Start with 1 tablespoon of half and half, adding more as needed. Drizzle the glaze over cooled cookies using a fork.
# Notes:
01 -
Mix strawberries gently to prevent them from bleeding red into the cookie dough.
02 -
Watch cookies closely while baking to avoid overbaking. The cookies will continue to cook slightly as they cool on the sheet.
03 -
Use all-purpose baking mix, not flour, for accurate results. Brands like Krusteaz or Jiffy work well.