Description
Delight in these homemade Strawberry Shortcake Cookies featuring soft, fluffy cookies packed with fresh diced strawberries and creamy white chocolate chips, topped with a sweet vanilla glaze for an irresistible treat.
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 ease cleanup.
- Prepare strawberries: Wash, hull, and thoroughly dry the strawberries. Finely dice them and toss in 1 teaspoon of flour to prevent clumping. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, ensuring even distribution.
- Cream butter and sugars: Beat the softened butter, granulated sugar, and light brown sugar on medium-high speed for 3–4 minutes until the mixture becomes light and fluffy.
- Add egg and vanilla: Beat in the room temperature egg and pure vanilla extract until the batter is smooth and creamy.
- Combine wet and dry: Add the dry ingredients in two batches, alternating with half-and-half, stirring gently to combine without overmixing to keep the cookies tender.
- Fold in strawberries and chocolate chips: Using a rubber spatula, carefully fold in the diced strawberries and optional white chocolate chips to evenly distribute without breaking the berries.
- Scoop dough: Using about 3 tablespoons per cookie, scoop dough onto the prepared baking sheet, leaving 2 inches space between each cookie. Sprinkle the tops with raw cane sugar for a crunchy finish.
- Chill dough (optional): For thicker cookies, refrigerate the scooped dough for 30 minutes before baking.
- Bake the cookies: Bake for 8–10 minutes at 425°F until the edges are golden while the centers remain slightly soft, which ensures a moist texture.
- Cool cookies: Let the cookies cool on the baking pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare glaze and drizzle: Whisk powdered sugar, whole milk or half-and-half, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies and allow to set for 15–20 minutes before serving.
Notes
- Use room temperature ingredients for better mixing and texture.
- Tossing diced strawberries in flour prevents sogginess in the dough.
- Refrigerating the dough before baking helps produce thicker cookies but can be skipped for quicker preparation.
- White chocolate chips are optional but add a creamy sweetness that complements the strawberries.
- Make sure to cool cookies completely before glazing to avoid melting the glaze.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Keywords: Strawberry shortcake cookies, strawberry cookies, white chocolate chip cookies, glazed cookies, homemade cookies, berry cookie recipe, easy dessert
