Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.

In a large mixing bowl, combine the all-purpose baking mix and granulated sugar and whisk together.

Pour in the half and half and melted salted butter, mixing until a soft dough forms.

Gently fold in the chopped strawberries and white chocolate chips, being careful not to overmix.

Using a medium cookie scoop, drop portions of dough onto each prepared cookie sheet, spacing them 2 inches apart.

Sprinkle coarse raw cane sugar on top of each mound of dough if desired.

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

Cool cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Mix powdered sugar with half and half until desired glaze consistency is reached.

Drizzle the glaze over the cooled cookies and allow it to set before serving.