Nostalgic Appeal
These cookies remind me of those warm and comforting bakery treats, but with a homemade touch that makes them even more special. The combination of soft cookie, sweet strawberries, and white chocolate chips is a classic for a reason. It’s a treat that evokes feelings of warmth, happiness, and those delightful moments savoring a delicious dessert with a glass of milk or a cup of tea.
Homemade Focus
While you could certainly buy pre-made cookies or strawberry shortcake, there’s something truly special about making these Strawberry Shortcake Cookies from scratch. You control the quality of the ingredients, and the process of creating the cookie dough and glaze is a fun and rewarding experience.
Flavor Goal
The flavor profile I’m aiming for is a delightful balance of sweet, buttery, and fruity flavors with a hint of vanilla. The cookie base provides a soft and fluffy foundation, the strawberries add a burst of freshness and sweetness, and the white chocolate chips add a creamy and decadent touch. The glaze provides a final touch of sweetness and a beautiful finish.
Ingredient Insights
Let’s explore the key ingredients that make these cookies so special! For the cookie dough, we use [all-purpose baking mix, granulated sugar, half and half, melted butter, chopped strawberries, and white chocolate chips, creating a soft and flavorful dough]. For the glaze, we combine [powdered sugar and half and half, creating a simple yet sweet glaze].
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: two cookie sheets lined with parchment paper, a large mixing bowl, a spatula or wooden spoon, a medium cookie scoop, and measuring cups and spoons.
Ingredients
Strawberry Shortcake Cookies:
- 2½ cups all-purpose baking mix
- 1/2 cup granulated sugar
- 1/2 cup half and half
- 4 tablespoons salted butter, melted
- 1 cup chopped strawberries
- 1 cup white chocolate chips
- Coarse raw cane sugar (optional)
Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons half and half
Step-by-Step Instructions
- Preheat and Prep: Preheat the oven to 425°F (220°C). Line two cookie sheets with parchment paper and set aside.
- Make the Cookie Dough: In a large mixing bowl, whisk together the baking mix and sugar. Add the half and half and melted butter. Stir with a spatula or wooden spoon until a soft dough forms. Gently stir in the chopped strawberries and white chocolate chips just until incorporated.
- Scoop and Bake: Use a medium cookie scoop, or 1½ tablespoons, to scoop out the cookie batter and place 12 per cookie sheet. Sprinkle the tops of each cookie with raw cane sugar (if wanted). Bake for 8-10 minutes or until the edges are set and the tops are very lightly golden brown.
- Cool: Remove from the oven and allow the cookies to cool on the warm baking sheet for 5 minutes before removing them to a cooling rack to cool completely before glazing.
- Make the Glaze: Stir together the powdered sugar and half and half until the desired consistency is achieved. Start with 1 tablespoon half and half and add more as needed. Use a fork to drizzle the glaze over the top of the cooled cookies.
Troubleshooting
- Cookies are spreading too much: Make sure the dough is not overly wet. If it is, add a bit more baking mix to thicken it.
- Cookies are dry: Avoid overbaking the cookies. Start checking for doneness at around 8 minutes.
- Glaze is too thick: Add a bit more half and half to thin it out.
Tips and Variations
- Use different types of berries, such as raspberries or blueberries, in the cookie dough.
- Add different mix-ins to the cookie dough, such as chopped nuts or chocolate chunks.
- Drizzle with melted chocolate or a simple glaze made with powdered sugar and milk for an extra touch of sweetness.
Serving and Pairing Suggestions
These Strawberry Shortcake Cookies are delicious on their own, but they also pair well with a glass of milk or a cup of coffee. They’re perfect for a quick dessert, a bake sale, or an afternoon snack.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of one cookie. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 150-180
- Fat: Approximately 8-10g
- Saturated Fat: Approximately 5-6g
- Cholesterol: Approximately 20-25mg
- Protein: Approximately 2-3g
- Carbohydrates: Approximately 20-25g
- Fiber: Approximately 1g
- Sugar: Approximately 12-15g
- Sodium: Approximately 100-150mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., different type of berries), adjust the calculations accordingly.
Sweet and Simple: Strawberry Shortcake Cookies
Description
These Strawberry Shortcake Cookies are a delicious and easy treat! They’re made with a soft and fluffy cookie base, packed with fresh strawberries and white chocolate chips. Learn how to make this simple and satisfying recipe
Ingredients
Strawberry Shortcake Cookies:
- 2½ cups all-purpose baking mix
- 1/2 cup granulated sugar
- 1/2 cup half and half
- 4 tablespoons salted butter, melted
- 1 cup chopped strawberries
- 1 cup white chocolate chips
- Coarse raw cane sugar (optional)
Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons half and half
Instructions
- Preheat and Prep: Preheat the oven to 425°F (220°C). Line two cookie sheets with parchment paper and set aside.
- Make the Cookie Dough: In a large mixing bowl, whisk together the baking mix and sugar. Add the half and half and melted butter. Stir with a spatula or wooden spoon until a soft dough forms. Gently stir in the chopped strawberries and white chocolate chips just until incorporated.
- Scoop and Bake: Use a medium cookie scoop, or 1½ tablespoons, to scoop out the cookie batter and place 12 per cookie sheet. Sprinkle the tops of each cookie with raw cane sugar (if wanted). Bake for 8-10 minutes or until the edges are set and the tops are very lightly golden brown.
- Cool: Remove from the oven and allow the cookies to cool on the warm baking sheet for 5 minutes before removing them to a cooling rack to cool completely before glazing.
- Make the Glaze: Stir together the powdered sugar and half and half until the desired consistency is achieved. Start with 1 tablespoon half and half and add more as needed. Use a fork to drizzle the glaze over the top of the cooled cookies.
Recipe Summary and Q&A
Q: Can I make these cookies ahead of time?
A: Yes! You can bake the cookies ahead of time and store them in an airtight container at room temperature for up to 3 days.
Q: Can I freeze these cookies?
A: Yes, you can freeze them. Bake the cookies first, let them cool completely, then freeze them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
Q: Can I use a different type of chocolate chips?
A: Absolutely! You can use milk chocolate chips, dark chocolate chips, or even butterscotch chips.