Ready to ditch the same-old cookie routine and dive spoon-first into something extraordinary? These Shortcake Cookies Recipe gems bring all the nostalgia of grandma’s strawberry shortcake but in a grab‑and‑go treat. Think buttery, biscuit-like bases studded with fresh strawberry chunks and crowned with a sweet drizzle—perfect for your next snack attack or dessert table flex.
Have you ever bitten into a cookie and thought, “Why isn’t this more… shortcake-y?” Well, wonder no more. Our recipe blends the ease of Easy Yummy Cookie Recipes with the classic charm of a summer staple. No need to fuss with layers of cake, whipped cream, and berries—these babies deliver the whole shebang in one glorious bite.
What’s the Deal with the Dough?
We’re not reinventing the wheel here; we’re just speeding it up. By using an all-purpose baking mix (yes, not just flour—grab that Bisquick, Jiffy, or Krusteaz), you lock in the signature crumb‑tender texture of Shortcake Cookies Shortbread without extra effort. Just whisk in sugar, half‑and‑half, and melted butter, then gently fold in fresh strawberries and white chocolate chips. Voilà: a dough that practically bakes itself into soft, puffy rounds.
Pro Tip: When you’re Baking With Fresh Strawberries, stir. very. gently. Overmixing turns your dough into a pinkish horror show. We want red pops of flavor, not a strawberry smoothie.
Let’s Talk Baking
Preheat to 425°F and line your sheet with parchment—no-stick magic, FYI. Scoop 1.5 tablespoons of dough (or use your go‑to medium cookie scoop) and space them out—about 12 per sheet. If you’re feeling fancy, sprinkle the tops with coarse sugar for that sparkling finish. Pop them in the oven for 8–10 minutes until the edges just catch a hint of golden brown.
Bold Tip: Watch these cookies like a hawk. They go from perfectly baked to regrettably dry in seconds. Once edges set and tops are pale gold, haul them out and let them chill on the hot tray for five minutes—carryover baking is real.
Glaze Goals
Cookies cooled? Time for the sweet finale. Whisk powdered sugar with half‑and‑half until you hit your ideal drizzle consistency (thick enough to cling but thin enough to drip). Use a fork to zigzag that glaze all over. Let it firm for a few minutes, and you’ve got a crowd‑pleaser worthy of any afternoon tea or picnic.
Why You’ll Love These Cookies
- No refrigeration required: These Non Refrigerated Baked Goods stay fresh at room temp for 3–4 days—no fridge Tetris required.
- Bursting with real fruit: Every bite is a mini strawberry festival, making these Easy Strawberry Cookies a healthy-ish treat (if you squint).
- One‑bowl wonder: No fancy equipment, no multi-step cake assembly. Just whisk, stir, scoop, and bake.
FAQs That’ll Save Your Bake Day
Q: Can I swap frozen berries?
A: Sure, but thaw and drain them first, or you’ll end up with soggy dough. You might need to tweak the liquid or mix ratio, so add extra baking mix or a splash more half‑and‑half until it feels right.
Q: What’s the texture like?
A: Imagine the crunch of a biscuit exterior yielding to a soft, buttery interior—that’s the sweet spot of this Strawberry Shortcake Cookies Recipe. Then the glaze adds a silky final note.
Q: Got more cookie‑dough dreams?
A: Try riffing on these Recipes Using Cookie Dough template—swap in raspberries, lemon zest, or even mini chocolate chips for a twist.
Ready for the Oven?
Seriously, what are you waiting for? These Shortcake Cookies demand zero fuss and maximum flavor. Whether you’re plotting your next backyard BBQ or need an afternoon pick‑me‑up, these beauties deliver on every front.
So grab that baking mix, hustle to the strawberry stand, and let’s get baking. Your taste buds will thank you—trust me, I’m a Pinterest‑proved food blogger (award‑winning, even!). 😉
Happy baking, cookie monsters! 🍓🍪
Strawberry Shortcake Cookies Recipe – Easy Yummy Cookie Recipes
- Total Time: 23 minutes
- Yield: 20 cookies
Description
These delightful cookies capture all the charm of strawberry shortcake in a hand-held treat. They feature a tender, biscuit‑style base loaded with juicy strawberry pieces and white chocolate chips, then finish with an indulgent sweet glaze.
Ingredients
For the Cookies
- 2½ cups all‑purpose baking mix (think Bisquick, Jiffy, or Krusteaz—not plain flour)
- ½ cup granulated sugar
- ½ cup half‑and‑half
- 4 tablespoons salted butter, melted
- 1 cup fresh strawberries, diced
- 1 cup white chocolate chips
- Optional: coarse raw cane sugar, for sprinkling
For the Glaze
- 1 cup powdered sugar
- 1–2 tablespoons half‑and‑half
Instructions
- Heat things up. Preheat your oven to 425°F. Line two baking sheets with parchment paper and set them aside.
- Dry mix. In a large bowl, whisk the baking mix and granulated sugar until evenly blended.
- Bring in the liquids. Pour in the half‑and‑half and melted butter. Stir just until the dough comes together—avoid overmixing.
- Add the goodies. Very gently fold in the chopped strawberries and white chocolate chips. Go easy here to keep the berries from turning your dough pink!
- Portion the dough. Using a medium scoop (about 1½ tablespoons), drop 12 mounds onto each prepared sheet. If you like extra crunch, sprinkle the tops with raw cane sugar.
- Bake. Slide the sheets into the oven for 8–10 minutes. The cookies are done when the edges look set and the tops show a hint of golden brown.
- Cool briefly. Let the cookies rest on the hot pan for 5 minutes—this helps them firm up—then transfer to a wire rack to reach room temperature.
- Glaze time. Whisk powdered sugar with 1 tablespoon of half‑and‑half, adding more if you want a thinner drizzle. Use a fork to zigzag the glaze over each cooled cookie. Let the glaze set for a few minutes before serving.
Notes
Pro Tips
- Handle berries gently. Stir strawberries in with a light hand to prevent color bleed and keep your dough beautifully pale.
- Don’t overbake. Pull the cookies when their edges are firm and tops are just turning gold. They’ll finish cooking on the warm sheet.
- No fridge needed. These non‑refrigerated cookies stay fresh in an airtight container at room temperature for 3–4 days—perfect for packing into lunchboxes or nibbling all week.
- Mix swaps. If you must use frozen strawberries, thaw and drain them thoroughly, then add a tablespoon or two more baking mix if the dough feels too wet.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Desserts
Nutrition
- Calories: 187kcal
- Sugar: 19g
- Sodium: 222mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 27g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 11mg