Description
These Strawberry Shortcake Cookies are a delightful twist on the classic dessert, featuring soft, tender cookies packed with fresh strawberries and optional white chocolate chips. Topped with a sweet vanilla glaze and a sprinkle of raw cane sugar for extra crunch, they’re perfect for summer treats or anytime you crave a fruity, indulgent cookie.
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 and 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 and Prepare Pans: 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 cookies. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugars: Beat the softened butter with granulated and brown sugars on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy, which helps create a tender texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and creamy, fully incorporating them into the butter and sugar base.
- Combine Dry and Wet Ingredients: Add the dry ingredients in two batches, alternating with half-and-half. Stir gently to combine, being careful not to overmix to maintain a soft texture.
- Fold in Strawberries and Chocolate Chips: Gently fold in the diced strawberries and white chocolate chips with a rubber spatula, evenly distributing them without crushing the strawberries.
- Scoop Dough on Baking Sheets: Using a tablespoon or cookie scoop, place 3-tablespoon portions of dough onto the prepared baking sheets about 2 inches apart. Sprinkle the tops with raw cane sugar for a crunchy topping.
- Optional Chilling: For thicker cookies, refrigerate the scooped dough for 30 minutes, which helps control spreading during baking.
- Bake the Cookies: Bake the cookies for 8 to 10 minutes until the edges are golden and the centers are still slightly soft, indicating perfect doneness.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to avoid breaking.
- Prepare and Apply Glaze: Whisk together powdered sugar, milk or half-and-half, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies and let them set for 15 to 20 minutes before serving.
Notes
- Refrigerating the dough before baking is optional but helps achieve thicker cookies.
- If white chocolate chips are not available, you can substitute with regular chocolate chips or omit them entirely.
- Ensure strawberries are thoroughly dried before dicing to prevent soggy cookie dough.
- For a dairy-free version, substitute butter with vegan butter and use coconut milk instead of half-and-half.
- Store glazed cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry shortcake cookies, strawberry cookies, vanilla glaze cookies, summer cookies, white chocolate chip cookies, soft cookies, homemade cookies
