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
Scale
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