Description
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!
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
1. Preheat oven to 375°F.
2. Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
3. 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.
4. Then add in the egg, egg yolk, and vanilla extract.
5. 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.
6. 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.
7. 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
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.
To make homemade cake flour: Mix 14 Tbsp. all-purpose flour with 2 Tbsp. corn starch, then sift twice. Use 3/4 cup of this for the recipe.