Strawberry Shortcake Cookies are filled with strawberry flavor thanks to the freeze dried strawberries and strawberry emulsion! These cookies are huge, have a soft, cake-y center and are perfect for Spring and Summer!
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!!
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.