Strawberry Shortcake Cookies

Introduction

Strawberry Shortcake Cookies are a delightful twist on the classic strawberry shortcake dessert. These cookies pack the delicious flavors of strawberries and cream into a chewy, cookie form that is perfect for any occasion. They’re soft, sweet, and loaded with surprises. Each bite brings a taste of summer that will leave you craving more!

Why Make This Recipe

Making Strawberry Shortcake Cookies is a fantastic way to combine your love for cookies and strawberries. They are easy to whip up and require simple ingredients that you may already have at home. These cookies make for an excellent treat to share with friends or family, or even to enjoy all by yourself with a cup of tea or coffee. Plus, who can resist the combination of strawberries and white chocolate?

How to Make Strawberry Shortcake Cookies

Making Strawberry Shortcake Cookies is straightforward and fun! Follow the simple steps below to create these mouthwatering treats.

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 cold unsalted butter, cubed
1/2 cup brown sugar, packed
1/4 cup granulated white sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
15 Golden Oreos, roughly chopped
1.2 oz freeze-dried strawberries (34g)
3/4 cup white chocolate chips
2 tsp strawberry emulsion

Directions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or use a silicone mat.
In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set aside.
In a stand mixer, cream the cold butter, brown sugar, and granulated sugar until light and fluffy (about 4 minutes).
Add in the egg, egg yolk, and vanilla extract. Mix until smooth.
Gradually add the dry ingredients, then fold in the chopped Golden Oreos, freeze-dried strawberries, white chocolate chips, and strawberry emulsion. Mix until just combined.
Shape the dough into 6 large cookies and place them on the prepared baking sheet.
Bake for 10-12 minutes or until golden around the edges.
Allow cookies to cool on the sheet for 15 minutes before transferring to a wire rack to cool completely.

How to Serve Strawberry Shortcake Cookies

These cookies are best served warm or at room temperature. You can enjoy them plain or with a scoop of vanilla ice cream on the side for an extra special treat. Pair them with fresh strawberries for a lovely presentation!

How to Store Strawberry Shortcake Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They will stay delicious for about 3-4 days. If you want them to last longer, you can freeze them for up to 3 months. Just make sure to wrap them well in plastic wrap or foil before freezing.

Tips to Make Strawberry Shortcake Cookies

Make sure your butter is cold for a perfect texture.
Don’t overmix the dough when adding dry ingredients; this keeps your cookies tender.
Use a cookie scoop for uniform cookie sizes.
For a stronger strawberry flavor, add more freeze-dried strawberries or extra strawberry emulsion.

Variation

You can add nuts like chopped almonds or walnuts for a crunchy texture. Also, feel free to swap the white chocolate chips for dark chocolate chips if you prefer a richer taste!

FAQs

1. Can I use fresh strawberries instead of freeze-dried strawberries?
Fresh strawberries can be used, but they might make the cookies wetter. It’s best to use freeze-dried strawberries for the best texture.

2. Can I make these cookies ahead of time?
Yes! You can prepare the dough in advance and refrigerate it for up to 2 days before baking.

3. How do I know when my cookies are done?
Your cookies are done when they are golden around the edges but still soft in the center. They will continue cooking on the baking sheet after you take them out of the oven.

Enjoy baking and sharing your delicious Strawberry Shortcake Cookies!