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Strawberry Shortcake Cookies Recipe

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4.4 from 73 reviews

These Strawberry Shortcake Cookies combine the classic flavors of strawberry shortcake into a delightful cookie form, featuring a buttery dough loaded with chopped Golden Oreos, freeze-dried strawberries, white chocolate chips, and a touch of strawberry emulsion for an extra burst of fruity flavor. Perfectly soft and sweet, these cookies are an irresistible treat for berry lovers and cookie enthusiasts alike.

Ingredients

Scale

Dry 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

Wet Ingredients & Mix-ins

  • 8 Tbsp. unsalted butter, cold, cubed
  • 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 the Oven: Set your oven to 375°F (190°C) to warm up while you prepare the cookie dough, ensuring an even bake.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. This creates the base structure of your cookies.
  3. Cream Butter and Sugars: Using a stand mixer with the paddle attachment, cream the cold, cubed butter with brown sugar and granulated sugar. Beat for about 4 minutes until the mixture is light and fluffy, which helps create tender cookies.
  4. Add Eggs and Vanilla: Mix in the whole egg, egg yolk, and vanilla extract until fully incorporated for rich flavor and moisture.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
  6. Fold in Mix-ins: Gently fold in the chopped Golden Oreos, freeze-dried strawberries, white chocolate chips, and strawberry emulsion, distributing them evenly through the dough without overmixing.
  7. Shape the Dough: Divide the dough into 6 large portions, shaping each into a cookie and placing them onto a baking sheet lined with a silicone baking mat or parchment paper for easy removal and cleanup.
  8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes until the edges are set and the tops are lightly golden.
  9. Cool the Cookies: Allow the cookies to cool on the baking sheet for 15 minutes so they set properly before transferring them to a wire cooling rack to cool completely. Enjoy your delicious strawberry shortcake cookies!

Notes

  • Ensure the butter is cold to create a flaky texture in the cookies.
  • Do not overmix the dough once the dry ingredients are added to keep the cookies tender.
  • Using freeze-dried strawberries concentrates the strawberry flavor without adding extra moisture.
  • Strawberry emulsion adds an intense fruity aroma—if unavailable, strawberry extract is a suitable substitute.
  • For softer cookies, remove from oven when the edges are set but the centers still look slightly underbaked.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://yumfoodusa.com/strawberry-shortcake-cookies-recipe/