Strawberry Shortcake Cookies Recipe

If you’ve ever adored the classic, nostalgic flavors of strawberry shortcake and thought, “I wish I could have that in cookie form,” these Strawberry Shortcake Cookies are your sweetest dream come true. Imagine buttery, tender cookies studded with juicy strawberries and rich white chocolate chips, finished with a dainty vanilla glaze—each bite is like tasting summer in a handheld treat. Whether you’re baking these for a sunny brunch, a picnic, or simply to treat yourself, Strawberry Shortcake Cookies bring together fruity freshness and cookie comfort in the most delightful way.

Ingredients You’ll Need

What truly makes Strawberry Shortcake Cookies shine is their balance of simple, everyday ingredients with a few moments of greatness—fresh berries, creamy white chocolate, and just the right glaze. Each component has a purpose, from providing structure and crumb to adding pops of color and irresistible sweetness.

• All-purpose baking mix: This forms the tender, cakey base and keeps mixing a breeze.
• Granulated sugar: A classic for sweetness and just the right texture in each bite.
• Half and half: Your secret weapon for richness that keeps the cookies soft and moist.
• Salted butter, melted: Infuses every crumb with buttery flavor and a touch of salt to balance the sweetness.
• Chopped strawberries: Fresh, ripe berries add bursts of juicy flavor and a beautiful pink hue.
• White chocolate chips: Melty, creamy pockets complement the strawberries perfectly.
• Coarse raw cane sugar (optional): Adds a delightful crunch and sparkle on top—totally worth it.
• Powdered sugar (for glaze): Makes a velvety, sweet drizzle for that “bakery” finish.
• Half and half (for glaze): Helps create a smooth, pourable glaze that sets beautifully.

How to Make Strawberry Shortcake Cookies

Step 1: Prep Your Oven and Pans

Start by preheating your oven to 425℉. Line two cookie sheets with parchment paper—this prevents sticking, and cleanup will be a total breeze. Getting everything ready upfront means you can move smoothly from step to step without a hitch!

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl and whisk together the all-purpose baking mix and granulated sugar. This simple step ensures your cookies have an even, tender crumb and that sweetness is mingled into every bite.

Step 3: Add the Wet Ingredients

Pour in the half and half, then drizzle over that glorious melted salted butter. Use a spatula or sturdy wooden spoon to gently combine everything, stirring just enough to form a soft, slightly sticky dough. The scent at this point? Pure comfort.

Step 4: Fold in Strawberries and White Chocolate

Gently fold in the diced strawberries and white chocolate chips, aiming for even distribution without overmixing. Soft, ripe strawberries can sometimes share their color, so the gentler you are, the prettier your Strawberry Shortcake Cookies will turn out.

Step 5: Scoop and Sprinkle

Using a medium cookie scoop (about 1½ tablespoons), portion out balls of cookie dough onto your prepared sheets, spacing them out (they’ll spread a touch). For extra sparkle and a sweet crunch, sprinkle a little coarse raw cane sugar on top of each mound.

Step 6: Bake to Perfection

Slide the cookie sheets into your preheated oven and bake for 8–10 minutes. Keep an eye out for the edges to set and the tops to turn just the faintest golden brown. This quick bake time helps the cookies stay tender inside, with bits of strawberry peeking through.

Step 7: Cool Before Glazing

Once baked, let the cookies cool directly on the sheet for at least 5 minutes—this helps them firm up enough to transfer without breaking. Then, move them to a cooling rack and let them cool completely before you break out the glaze.

Step 8: Make and Drizzle the Glaze

Whisk together the powdered sugar and 1–2 tablespoons half and half, starting with just a little liquid and adding more as needed for a smooth, pourable consistency. Drizzle this sweet glaze over the cooled cookies with a fork or spoon. Let it set before serving, if you can resist!

How to Serve Strawberry Shortcake Cookies

Garnishes

Top your cookies with a few extra thin slices of fresh strawberry, a scatter of white chocolate curls, or an extra pinch of powdered sugar. These simple touches highlight the fresh appeal and give them an irresistible, bakery-style look.

Side Dishes

Pair your Strawberry Shortcake Cookies with light accompaniments such as a scoop of vanilla bean ice cream, a quick fruit salad, or a dollop of softly whipped cream on the side. For a morning treat, enjoy them with a hot cup of coffee or tea.

Creative Ways to Present

Serve the cookies stacked on a tiered tray for a tea party, tucked into bakery boxes for gifting, or alongside small bowls of glaze and fresh berries for a “decorate your own” cookie bar. Strawberry Shortcake Cookies also shine as the sweet twist at your summer picnic or potluck!

Make Ahead and Storage

Storing Leftovers

To keep your Strawberry Shortcake Cookies soft and fresh, store them in an airtight container at room temperature for up to 2 days. The strawberries may soften the cookies over time, but the flavors meld and continue to tempt bite after bite.

Freezing

You can freeze these cookies after baking by arranging them in a single layer in a freezer-safe container (with parchment between layers). Let them thaw at room temperature before serving. For dough, scoop and freeze portions, then bake straight from frozen, allowing an extra minute or two.

Reheating

If you love your cookies just a bit warm, pop them in a low oven (250℉) for about 5 minutes or use a microwave in 10-second bursts. This revives their tender texture and softly melts the white chocolate for that fresh-from-the-oven magic.

FAQs

Can I use frozen strawberries instead of fresh?

You can, but thaw and pat them very dry first—they’ll still add berry flavor, but excess moisture can make the dough too soft. Fresh strawberries give the best color and flavor for Strawberry Shortcake Cookies.

What if I don’t have all-purpose baking mix?

No problem! Substitute with 2½ cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt. Whisk these together and you’re back on track.

How do I keep the strawberries from bleeding too much?

Be gentle when mixing and make sure your strawberries are just ripe (not overly juicy). Chilling chopped strawberries for 10 minutes before stirring in helps, too.

Can I make these gluten free?

Absolutely! Use your favorite gluten-free all-purpose baking mix—just make sure it’s one that swaps 1:1 for wheat flour. The results will be just as delicious.

Are Strawberry Shortcake Cookies good for gifting?

They’re fantastic for sharing! Their pretty appearance and tender bite make them a show-stopping addition to cookie boxes, and the irresistible combination of strawberry and white chocolate always gets a happy reception.

Final Thoughts

If you’re searching for a cookie that’s cheerful, full of fresh flavor, and truly memorable, these Strawberry Shortcake Cookies are the treat for you. Your friends and family will swoon over every buttery, berry-studded bite—so go ahead and surprise someone (or yourself) with a batch today!

Print