Soft, buttery strawberry shortcake cookies filled with juicy strawberries and white chocolate chips, topped with a sweet glaze.

Scale

2½ cups all-purpose baking mix

½ cup granulated sugar

½ cup half and half

4 tablespoons salted butter melted

1 cup chopped strawberries

1 cup white chocolate chips

coarse raw cane sugar (optional)

Glaze:

1 cup powdered sugar

1–2 tablespoons half and half

1. Preheat the oven to 425℉ and line two cookie sheets with parchment paper.

2. Whisk together the baking mix and sugar in a large bowl.

3. Add half and half and melted butter; stir until a soft dough forms.

4. Gently fold in chopped strawberries and white chocolate chips.

5. Scoop dough onto cookie sheets, 12 per tray, and sprinkle with cane sugar.

6. Bake 8–10 minutes until edges are set and tops are golden.

7. Cool 5 minutes before transferring to wire racks.

8. Mix powdered sugar and half and half for glaze; drizzle over cooled cookies.

Mix strawberries gently to avoid bleeding.

Let cookies cool completely before adding glaze.

Keywords: strawberry shortcake cookies, fruit cookies, dessert recipe