Description
Delight in these Strawberry Shortcake Cookies, bursting with fresh diced strawberries and white chocolate chips for a sweet, summery twist. Soft and tender with a crisp golden edge, topped with a delicate vanilla glaze that elevates this classic treat to cookie perfection.
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 and prepare baking sheets: Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Prepare the strawberries: Wash, hull, and thoroughly dry the strawberries. Finely dice them and toss with 1 teaspoon of flour to prevent them from sinking into the dough. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Cream butter and sugars: Beat the softened unsalted butter, granulated sugar, and light brown sugar on medium-high speed for 3–4 minutes until the mixture is light, fluffy, and pale in color.
- Add egg and vanilla: Beat in the egg and pure vanilla extract until the mixture is smooth and creamy.
- Incorporate dry ingredients and half-and-half: Add the flour mixture to the wet ingredients in two additions, alternating with the half-and-half. Stir gently after each addition, taking care not to overmix to keep the cookies tender.
- Fold in strawberries and chocolate chips: Using a rubber spatula, carefully fold in the diced strawberries and white chocolate chips, ensuring they are evenly distributed without breaking the berries.
- Scoop dough onto baking sheet: Using 3 tablespoons per cookie, scoop dollops of dough onto the prepared baking sheet about 2 inches apart. Sprinkle the tops with raw cane sugar for a subtle crunch.
- Chill dough (optional): For thicker, sturdier cookies, refrigerate the scooped dough for 30 minutes before baking—this step is recommended but optional.
- Bake: Bake in the preheated oven for 8–10 minutes until the edges turn golden brown but the centers remain slightly soft, which is ideal for a tender texture.
- Cool cookies: Allow the cookies to cool on the baking pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare and drizzle glaze: Whisk the powdered sugar, whole milk or half-and-half, and vanilla extract together until smooth. Drizzle the glaze over the fully cooled cookies and let it set for 15–20 minutes before serving.
Notes
- Chilling the dough allows the cookies to hold their shape better and develop a thicker texture.
- If you don’t have half-and-half, heavy cream or whole milk can be substituted with minor texture changes.
- White chocolate chips are optional but add a lovely creamy sweetness complementing the strawberries.
- Make sure strawberries are dry before adding to avoid soggy cookies.
- The sugar sprinkled on top creates a subtle crunchy texture contrast.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry shortcake cookies, berry cookies, summer cookies, white chocolate chips, vanilla glaze, soft cookies
