Strawberry Shortcake Cookies
Strawberry Shortcake Cookies are sweet, soft, and buttery with a burst of fresh strawberry flavor in every bite.
Ingredients
- 2 ½ cupsall-purpose baking mix
- ½ cupgranulated white sugar
- ½ cuphalf and half
- ¼ cup(½ stick) salted butter (melted)
- 1 cupstrawberries (chopped)
- 1 cupwhite chocolate chips
- 1 tablespoonraw cane sugar (optional)
- 1 cuppowdered sugar
- 1 tablespoonshalf and half
Directions
- 1
Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- 2
Whisk together the baking mix and white sugar until well combined.
- 3
Add half and half and melted butter and stir until a dough forms. Do not overmix.
- 4
Gently fold in the strawberries and white chocolate chips. Remember that ripe strawberries may bleed, so try not to overmix them into the batter. Gently fold them in.
- 5
Using a 1 ½ Tablespoon cookie scoop, scoop out the batter and place it on the prepared baking sheet.
- 6
Sprinkle the tops with the coarse sugar, optional, and then bake for 8-10 minutes or until the tops are golden brown.
- 7
While baking the biscuits, make the glaze by whisking together the powdered sugar and half and half until combined.
- 8
When making the glaze, gradually add the half and half, only 1 Tablespoon at a time, until you reach your desired consistency.
- 9
Remove the cookies from the oven and allow them to cool for at least 5 minutes before moving them to a cooling rack.
- 10
Once the cookies have cooled to the touch, drizzle on the glaze and serve warm or completely cooled.