Strawberry Shortcake Cookies Recipe

Is there anything more delightful than biting into a Strawberry Shortcake Cookie? These beauties capture everything you love about the classic dessert—juicy berries, buttery goodness, and a dreamy vanilla glaze—all in a soft, tender cookie. Every bite promises the sunniest flavors of spring and summer, no fork (or fancy china) required!

Ingredients You’ll Need

The magic of Strawberry Shortcake Cookies is how easily they come together with a handful of everyday ingredients! Each component has a purpose—whether it’s to bring sweetness, tenderness, or a scrumptiously dreamy glaze—so pick up the best you can get for truly bakery-style results.

• All-purpose baking mix: Your shortcut base for fluffy cookies; look for popular brands like Bisquick, or use your favorite homemade mix.
• Granulated sugar: Adds just the right amount of sweetness and helping with that golden edge.
• Half and half: Lends richness and moisture, ensuring tender, creamy centers inside each cookie.
• Salted butter (melted): Brings both flavor and that melt-in-your-mouth texture—plus, the salt balances the berries perfectly.
• Chopped strawberries: Choose ripe, vibrant berries for the juiciest, most flavorful cookies. Pat them dry to keep the cookies from getting too wet.
• White chocolate chips: These melt into velvety little pockets, adding creamy sweetness and decadence to every bite.
• Coarse raw cane sugar (optional): A sprinkle on top for sparkle and a gentle crunch—so pretty!
• Powdered sugar: The base for the luscious glaze that takes these over the top.
• More half and half (for glaze): Just enough to achieve a drizzly consistency for your glaze—customize it to your liking.

Variations

Strawberry Shortcake Cookies are endlessly adaptable—think of this recipe as your blank canvas! Whether you’re swapping out flavors, making them a tad healthier, or getting creative with add-ins, it’s so simple to make these your own.

• Berry Mix-Up: Substitute half or all of the strawberries with blueberries, raspberries, or blackberries for a colorful summer cookie tray.
• Chocolate Swap: If you’re not a fan of white chocolate, try semi-sweet chips or even chopped up dark chocolate for a deeper flavor.
• Lemon Twist: Add the zest of one lemon to your dough for a zippy citrus note that plays beautifully with strawberries.
• Gluten-Free Version: Use your favorite gluten-free all-purpose baking mix, and follow the same instructions for celiac-friendly cookies everyone will adore.

How to Make Strawberry Shortcake Cookies

Step 1: Prep Your Baking Sheets & Strawberries

Start by getting your oven up to temp—preheat to 425°F so you’ll get beautifully risen, golden cookies. Line two cookie sheets with parchment and set them aside. Next, give your strawberries a quick chop, making sure to pat them dry with paper towels to keep excess moisture at bay; this is the secret to cookies that bake up soft, not soggy.

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl and whisk together the all-purpose baking mix and granulated sugar. This not only evenly disperses the sweetness, but also fluffs up the baking mix so your cookies will be perfectly tender and light.

Step 3: Add Wet Ingredients

Pour in the half and half and the cooled, melted salted butter. Gently mix with a spatula or spoon until a soft, shaggy dough forms. Take care not to overwork—less mixing equals lighter cookies!

Step 4: Fold in Strawberries and White Chocolate

Tip in the chopped strawberries and white chocolate chips. Very gently fold them in; the more carefully you mix, the more you’ll avoid streaks of red throughout your dough. You want plenty of pretty pockets of fruit!

Step 5: Scoop & Bake

Using a medium cookie scoop (about 1½ tablespoons of dough), drop mounds onto your prepared cookie sheets—aim for a dozen per tray. Sprinkle with coarse cane sugar for a little sparkle and crunch, if you like. Bake 8–10 minutes, just until the edges are set and the tops are lightly golden. Don’t overbake—these cookies are meant to stay tender!

Step 6: Cooling & Glazing

Once they’re out of the oven, let the cookies rest on the baking sheet for 5 minutes—this helps them firm up. Then transfer to a rack to cool completely. For the glaze: whisk powdered sugar and half and half, starting with 1 tablespoon and adding more by the teaspoon until you have a thick, drizzle-able glaze. Use a fork to artistically zig-zag it over the cooled cookies. Let set, then devour!

How to Serve Strawberry Shortcake Cookies

Garnishes

A simple swoosh of glaze is classic, but for a wow-factor, sprinkle the cookies with extra chopped berries or edible flowers while the glaze is still wet. You could even add a dusting of finely grated lemon zest for a zingy twist that makes those Strawberry Shortcake Cookies look straight from a bakery window.

Side Dishes

Pair these cookies with a pitcher of icy lemonade, a plate of fresh fruit, or a scoop of vanilla bean ice cream. For brunch, think alongside fluffy scrambled eggs and crispy bacon for a sweet-and-savory mix that everyone will swoon over!

Creative Ways to Present

Stack Strawberry Shortcake Cookies on a tiered cake stand with whole strawberries tucked in between, or wrap up a few in ribbon-tied cellophane bags as heartfelt homemade gifts. For parties, serve them mini-style, sandwiching a little whipped cream or mascarpone in the center for a playful, hand-held treat.

Make Ahead and Storage

Storing Leftovers

Keep leftover Strawberry Shortcake Cookies in an airtight container at room temperature for up to 2 days. Thanks to the fresh strawberries, these are best enjoyed as fresh as possible—although it’s hard to resist sneaking one the next day with your coffee!

Freezing

To freeze, place the cooled, unglazed cookies on a baking sheet and freeze until solid, then transfer to a zip-top bag. They’ll keep beautifully for up to 2 months—just thaw at room temp and glaze before serving for a “fresh-from-the-oven” feel.

Reheating

These cookies are best enjoyed at room temperature, but if you’re craving a warm bite, pop them in a low oven (300°F for 2–3 minutes) or a few seconds in the microwave. Just wait to glaze them until after reheating so the drizzle stays picture-perfect!

FAQs

Final Thoughts

These Strawberry Shortcake Cookies are more than just a cookie—they’re a bite of childhood nostalgia and pure comfort, all dressed up for any occasion. Give them a try and you’ll see just how irresistible and fun homemade treats can be. Happy baking, friend!

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