Preparation

• Preheat the oven to 425℉. Line two cookie sheets with parchment paper and set aside.
• In a large mixing bowl, whisk together the baking mix and sugar.
• Add the half and half and melted butter. Stir with a spatula or wooden spoon until a soft dough forms.
• Gently stir in the chopped strawberries and white chocolate chips just until incorporated.
• Use a medium cookie scoop, or 1½ tablespoons, to scoop out the cookie batter and place 12 per cookie sheet. Sprinkle the tops of each cookie with raw cane sugar if wanted.
• Bake for 8-10 minutes or until the edges are set and the tops are very lightly golden brown.
• Remove from the oven and allow the cookies to cool on the warm baking sheet for 5 minutes before removing them to a cooling rack to cool completely before glazing.
• Stir together the powdered sugar and half and half until desired consistency is achieved. Use a fork to drizzle the glaze over top the cooled cookies.