Description
Strawberry Shortcake Cookies are giant bakery-style cookies packed with freeze-dried strawberries, strawberry emulsion, white chocolate chips, and crushed Golden Oreos. They bake with crisp edges and soft, cake-like centers, making them perfect for spring and summer.
Ingredients
Scale
- 1 1/4 cup all-purpose flour
- 3/4 cup cake flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, cold and cubed
- 1/2 cup brown sugar, packed
- 1/4 cup granulated white sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 15 Golden Oreos, roughly chopped
- 1.2 ounces freeze-dried strawberries (34 grams)
- 3/4 cup white chocolate chips
- 2 teaspoons strawberry emulsion
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.
- Whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt in a large bowl and set aside.
- In 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 light and fluffy.
- Add the egg, egg yolk, and vanilla extract and mix until combined.
- Gradually add the dry ingredients and mix just until incorporated.
- Fold in the chopped Golden Oreos, freeze-dried strawberries, white chocolate chips, and strawberry emulsion until evenly distributed.
- Divide the dough into 6 large portions and place on the prepared baking sheet spaced apart.
- Bake for 10 to 12 minutes until the edges are set and the centers remain slightly soft.
- Cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- Make smaller 2 to 3 ounce cookies if preferred and adjust baking time accordingly.
- Crush the Golden Oreos in a sealed bag using your hands for easy chunks.
- Freeze baked cookies in a freezer-safe bag for up to 3 months.
- To make homemade cake flour, combine 14 tablespoons all-purpose flour with 2 tablespoons cornstarch, sift twice, and measure 3/4 cup for this recipe.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 large cookie
- Calories: 520
- Sugar: 38g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg