Strawberry Shortcake Cookies
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Nothing screams summer more than these Strawberry Shortcake Cookies!
These cookies are super fun and easy to make (especially if you’ve made some of my cookie recipes before like these Cookies n Cream cookies or giant chocolate chip cookies you’ll have no problem with this recipe!).
Strawberry shortcake cookies are a Spring and Summer must-make dessert but really can be enjoyed year round because my recipe uses freeze-dried strawberries and not fresh.
Freeze dried strawberries are great to have stashed in your pantry and bake deliciously into your favorite baked goods like pancakes, scones, muffins or you can top them on yogurt or oatmeal too.
They plump up a little when they bake into the cookies and have a surprisingly yummy chewy texture. But if that’s not your thing you can easily grind them into a fine powder in a food processor and then add them into the cookies.
- They are full of strawberry flavor
- They are cake-y and soft
- They are HUGE
- They are loaded with white chocolate chips, chunks of Golden Oreos AND freeze dried strawberries.
- They bake beautifully and are freezer friendly
- ….you’ll love them because they’re cookies, need I say more?! 😍
Ingredient Notes
These cookies have your usual cookie ingredients like butter, sugar, salt, baking powder, flour and eggs. There are a few ingredients I add that set these apart:
- Cake Flour: (spooned and leveled): If you know me and my cookies, you know I love adding cake flour with all-purpose flour to make the perfect cookie!
- Strawberry Emulsion: Instead of using fresh strawberries, using this emulsion helps to add a robust punch of strawberry flavor. I like to use it in place of strawberry extract for a stronger strawberry taste.
- Golden Oreos: You’ll be obsessed with the flavor these add to the cookies!
- Freeze dried strawberries: Freeze drying removes water but retains nutrients in the strawberries.
- White Chocolate Chips: I love using the Ghirardelli white chocolate. The morsels are always velvety smooth!
- Corn Starch: key ingredient to making thick, big cookies.
Step by Step Directions:
- Preheat the oven to 375°F.
- Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
- Using a stand mixer cream together the butter and sugars.
- Then add in the egg, egg yolk, and vanilla extract
- Gradually add in dry ingredients.
- Add in the chopped Oreo pieces, strawberries, white chocolate chips and strawberry emulsion.
- Portion the cookie dough into 6 large cookies. Flatten each dough ball just a little.
- Bake and then let rest on the cookie sheet for 10-15 minutes before transferring to a wire cooling rack.
Expert Tips
- Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
- Use a mix of both All-Purpose flour and cake flour: I’ve tested without cake flour and the cookie is just a little more dense. It’s still delicious, but I just love the cake-y center when using a combination of both flours.
- Spoon and Level: Make sure to spoon the flour into your measuring cup and level it off with the back of a knife instead of scooping the flour with your measuring cup.
- Flatten the cookies just a little, not a lot: Don’t flatten out these cookies too much before you place them into the oven so your cookies stay be nice and thick! I keep mine looking like a big baseball!
FAQ
Can I use fresh or frozen strawberries?
I have not tested this recipe with fresh or frozen strawberries. I would imagine it changing the texture quite a bit.
– Yes, these strawberry shortcake cookies freeze beautifully! Freeze them once they have cooled in a Ziplock baggie, Stasher bag, or freezer friendly container.
– They will freeze for up to 3 months.
– To thaw, I like to leave them out on the counter for 30-60 minutes. Or to speed things up you can pop them in the microwave for ~30 seconds
Can I make them gluten free?
To make them gluten free: Replace both the All-Purpose flour and Cake flour with: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour .
Can I use a hand mixer if I don’t own a stand mixer?
Yes! Mixture may seem crumbly, keep mixing.
How do I prep my baking sheet?
I use the gold baking sheets from Williams Sonoma and I don’t need to use anything on them, I place my cookies straight on the pan! However, parchment paper or Silicon baking mats are very common and work well.
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Ingredients
- 1 1/4 cup All-Purpose Flour
- 3/4 cup Cake flour
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 8 Tbsp. unsalted butter, cold, cubed (1/2 cup)
- 1/2 cup brown sugar, packed (dark or light)
- 1/4 cup granulated white sugar
- 1 large egg
- 1 large egg yolk (no white)
- 1 tsp. vanilla extract
- 15 Golden Oreos, roughly chopped
- 1.2 oz. freeze dried strawberries (34 grams)
- 3/4 cup white chocolate chips
- 2 tsp. strawberry emulsion
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 375°F.
- Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, cream the cold butter with the white sugar and brown sugar. Cream for up to 4 minutes until light and fluffy.
- Then add in the egg, egg yolk, and vanilla extract.
- Gradually add in the dry ingredients and then add in the chopped Golden Oreo cookies, freeze dried strawberries, white chocolate chips and strawberry emulsion. Mix just until combined.
- Shape dough into 6 large cookies and place on a cookie sheet. You can use a silicone baking mat or parchment paper if you prefer.
- Bake for 10-12 minutes. Let cookies cool on the cookie sheet for 15 minutes and then transfer to a wire cooling rack. Enjoy!!
Video
Notes
- Make smaller 2-3 oz. cookies if you prefer, adjust baking time as needed.
- I crush the Oreos by placing in a baggie and use my fists to break into chunks. Easy peasy!
- Freeze cookies in freezer safe baggie for up to 3 months.
- Homemade cake flour: to make homemade cake flour, you’ll need 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour. You only need 3/4 cup for this recipe.
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
I’ve recently taken up baking to try out as a new hobby. Found this gem as my first go!! Amazing!!! I was nervous at first because it was goey and I thought I messed up but let it sit!!!! They tasted even better the next day!!! Everyone who tried them were in love, thank you for sharing this recipe!!! I did make mine smaller, about 14 total cookies.
Hello, I am having trouble finding white chocolate chimes. Your recipe says Ghirardelli but the only Ghirardelli that I can find are called white baking chips. Is this what you use?
Yes those will work! 🙂
Hello! I’m trying this recipe for the first time, is it okay if I use a hand mixer instead of a stand mixer?
Hi Kelly! Thanks so much, I hope you love them! Yes just make sure you mix the butter and sugars well 🙂
Amazing! Going to attempt this today again, using freeze dried blueberries, lemon golden Oreos and blueberry emulsion.
Gorgeous! Hope the new variation turns out yummy, too! Thank you!
These look delicious!!! If I form the dough, am I able to freeze and bake another day?
Thank you so so much! Yes the unbaked cookie dough balls can freeze for up to 3 months. Thaw them prior to baking if making a large size. 🙂
This cookie was good, but it also tasted exactly like Special K!
Oh how funny! Never thought of that before.
Do you have the metric conversion for this recipe. I like to weigh the ingredients.
Thank you
Hello! The post has been updated to provide the measurements with metric conversions! 🙂
I am having trouble finding strawberry emulsion for this recipe; what would be the difference in the emulsion and a strawberry flavor? Would I use more or less of the flavor? Or not use that at all?
Thanks!
It totally can be hard to find. I purchase mine on amazon: https://amzn.to/3MUkyGf – I cannot advise on the strawberry flavor since I haven’t tested the recipe that way myself, I am so sorry. But I do know 1 teaspoon baking extract = 1 teaspoon emulsion. Emulsions are great to use in baking because they don’t “bake out” so you really get a strong strawberry flavor by using the emulsion which I love in this recipe. I hope you find it, and love the cookies! Thank you!
Hi! I’m new to baking in a commercial kitchen – any chance you’ve tested this in an (electric) convection oven? Any tips? My cookies do NOT like the fans of a convection oven, they are always too crispy on the outside and raw in the middle, even with lowering the heat by 25 degrees.
Hi Laura, I cannot advise I am so sorry! You’ve made these cookies and they are too crispy on the outside?
Yes! But only in the convection oven. They are absolutely perfect in my regular gas oven.
Oh I’m glad:)
How far in advance can I make this? With still being able to keep it fresh?
Hello! I wouldn’t recommend more than 1 day in advance.