Description
Delightful strawberry shortcake cookies with a buttery, crumbly texture and bursts of freeze-dried strawberries and white chocolate.
Ingredients
Scale
- 1 1/4 cups 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 (discard the white)
- 1 tsp. Vanilla Extract
- 15 Golden Oreos (roughly chopped)
- 1.2 oz. Freeze Dried Strawberries (about 34 grams)
- 3/4 cup White Chocolate Chips
- 2 tsp. Strawberry Emulsion
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt.
- Cream the cold cubed butter with brown and white sugars for about 4 minutes until light and fluffy.
- Add the egg, egg yolk, and vanilla extract, mixing until evenly incorporated.
- Gradually add in the dry ingredient mix, mixing just until no streaks of flour remain.
- Gently fold in the chopped Golden Oreos, freeze-dried strawberries, white chocolate chips, and strawberry emulsion.
- Scoop dough and shape it into 6 large cookies, placing them on a lined cookie sheet.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let the cookies cool on the sheet for 15 minutes before transferring to a wire rack.
- Savor the delightful flavors of these amazing cookies!
Notes
For thicker cookies, chill the dough for 30 minutes before baking. Use high-quality ingredients for the best flavor.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg