Strawberry Shortcake Cookies
User Reviews
4.7
Strawberry Shortcake Cookies
Description
These cookies use a blend of all-purpose and cake flours with cornstarch and leaveners to create a tender but sturdy dough. Cold butter is creamed with brown and granulated sugars to develop a fluffy base, followed by eggs, vanilla, and strawberry emulsion for flavor depth. The inclusion of roughly chopped Golden Oreo pieces and freeze-dried strawberries adds texture and bursts of sweetness, complemented by white chocolate chips.
Baked at 375°F for around 10-12 minutes, the cookies develop lightly golden edges while maintaining a soft interior. Cooling on the baking sheet before transferring ensures fragility is minimized.
They can be sized smaller by adjusting the dough portions and baking times. To preserve freshness, freeze in an airtight bag for up to three months. Homemade cake flour can be substituted by combining all-purpose flour with cornstarch.
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 sugar granulated white
- 1 large egg
- 1 large egg yolk (no white
- 1 tsp. vanilla extract
- 15 Golden Oreo cookie 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!!
Notes
- To make smaller cookies, reduce dough size to 2-3 oz and adjust baking time accordingly.
- Crush Golden Oreo cookies by placing them in a bag and breaking into chunks for texture.
- Freeze baked cookies in a freezer-safe bag for up to three months without loss of flavor.
- Homemade cake flour can be made by mixing 14 tablespoons all-purpose flour with 2 tablespoons cornstarch, then sifting twice.
User Reviews
Overall Rating
4.7
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