Strawberry Shortcake Cookies
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!
Servings 6 large cookies
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
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.