Strawberry Shortcake Cookies (Print Version)
Soft, large cookies blending freeze-dried strawberries, white chocolate chips, and chopped Golden Oreos for spring treats.
# Ingredients:
Dry Ingredients
01 -
1 1/4 cups all-purpose flour
02 -
3/4 cup cake flour
03 -
1 teaspoon cornstarch
04 -
1/2 teaspoon baking soda
05 -
1/2 teaspoon baking powder
06 -
1/2 teaspoon salt
Wet Ingredients
07 -
8 tablespoons unsalted butter, cold, cubed
08 -
1/2 cup packed brown sugar (light or dark)
09 -
1/4 cup granulated white sugar
10 -
1 large egg
11 -
1 large egg yolk
12 -
1 teaspoon vanilla extract
13 -
2 teaspoons strawberry emulsion
Add-ins
14 -
15 Golden Oreo cookies, roughly chopped
15 -
1.2 ounces freeze-dried strawberries (34 grams)
16 -
3/4 cup white chocolate chips
# Instructions:
01 -
Preheat the oven to 375°F (190°C).
02 -
In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt until evenly combined.
03 -
Using a stand mixer fitted with the paddle attachment, cream the cold, cubed butter with the brown sugar and granulated sugar for up to 4 minutes until the mixture is light and fluffy.
04 -
Add the large egg, egg yolk, and vanilla extract to the creamed butter and sugar. Mix until fully incorporated.
05 -
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Fold in the chopped Golden Oreos, freeze-dried strawberries, white chocolate chips, and strawberry emulsion until evenly distributed.
06 -
Divide the dough into 6 large portions and shape each into a cookie. Arrange them on a baking sheet lined with a silicone baking mat or parchment paper.
07 -
Bake in the preheated oven for 10 to 12 minutes until edges are lightly golden.
08 -
Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.
# Notes:
01 -
For smaller cookies (2-3 ounces), reduce baking time accordingly. Freeze cookies in an airtight bag for up to 3 months. To create homemade cake flour, combine 14 tablespoons all-purpose flour and 2 tablespoons cornstarch; sift twice before measuring.