Description
These Strawberry Shortcake Cookies combine the freshness of diced strawberries with the sweetness of white chocolate chips, all baked into soft, golden cookies topped with a delicate vanilla glaze. Perfect for spring or summer, these cookies offer a delightful twist on the classic shortcake dessert in an easy-to-serve cookie form.
Ingredients
Scale
For the Cookies:
- 2½ cups All-purpose flour
- 1 tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- ½ cup Unsalted butter (softened)
- ½ cup Granulated white sugar
- ¼ cup Light brown sugar (packed)
- 1 large Egg (room temperature)
- 1½ tsp Pure vanilla extract
- ½ cup Half-and-half (or heavy cream)
- 1 cup Fresh strawberries (hulled & finely diced)
- ½ cup White chocolate chips (optional)
- 1 tbsp Raw cane sugar (for topping)
For the Vanilla Glaze:
- 1 cup Powdered sugar (sifted)
- 1–2 tbsp Whole milk or half-and-half
- ½ tsp Pure vanilla extract
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare strawberries: Wash, hull, and thoroughly dry the strawberries. Finely dice them and toss with 1 teaspoon of flour to prevent them from sinking to the bottom of the batter. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sugars: Using a mixer, beat the softened butter with granulated and brown sugars on medium-high speed for 3–4 minutes until the mixture is light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until the mixture is smooth and creamy.
- Combine wet and dry ingredients: Add the dry ingredient mixture in two batches, alternating with the half-and-half. Stir gently to combine, taking care not to overmix to keep cookies tender.
- Fold in strawberries and chips: Carefully fold the diced strawberries and white chocolate chips (if using) into the dough using a rubber spatula, distributing them evenly without breaking the berries.
- Scoop dough: Drop 3-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle the tops with raw cane sugar for a slight crunch.
- Optional chilling: For thicker cookies, refrigerate the scooped dough on the baking sheets for 30 minutes before baking.
- Bake cookies: Bake in the preheated oven for 8–10 minutes or until the edges are golden brown. The centers should remain slightly soft for the perfect texture.
- Cool cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
- Prepare and apply glaze: Whisk together the powdered sugar, milk or half-and-half, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies and let it set for 15–20 minutes before serving.
Notes
- Chilling the dough before baking helps prevent spreading and results in thicker cookies.
- The white chocolate chips are optional but add a lovely sweetness that complements the tart strawberries.
- Use fresh, ripe strawberries for the best flavor and texture.
- Make sure to dry the strawberries well after washing to avoid excess moisture in the dough.
- You can substitute half-and-half with heavy cream or whole milk in the recipe as preferred.
- Store cookies in an airtight container to maintain freshness, best consumed within 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry shortcake cookies, strawberry cookies, vanilla glaze, white chocolate cookies, summer cookies, soft cookies, baked cookies
