Name: Strawberry Shortcake Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 36 min
Cuisine: American
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; 2 tsp. Strawberry Emulsion; 15 Golden Oreos, roughly chopped; 1.2 oz. Freeze-Dried Strawberries (34 grams); 3/4 cup White Chocolate Chips

Ingredients

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 (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

Step 1: Preheat the oven to 375°F (190°C).

Step 2: In a large bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set aside.

Step 3: Using a stand mixer fitted with the paddle attachment, cream the cold unsalted butter with both brown and white sugars for about 4 minutes until the mixture is light and fluffy.

Step 4: Add the egg, egg yolk, and vanilla extract to the creamed butter and sugar. Mix until well combined.

Step 5: Gradually mix in the dry ingredients, then fold in the chopped Golden Oreos, freeze-dried strawberries, white chocolate chips, and strawberry emulsion. Stir until just combined; be careful not to overmix.

Step 6: Shape the dough into 6 large cookies and place them on a cookie sheet lined with parchment paper or a silicone baking mat.

Step 7: Bake for 10 to 12 minutes, until the edges are lightly golden. Let the cookies cool on the cookie sheet for 15 minutes before transferring them to a wire cooling rack to cool completely. Enjoy!

Tips & Variations

For extra strawberry flavor, add a teaspoon more of strawberry emulsion or substitute some white chocolate chips with freeze-dried strawberry pieces.

Cold butter is essential to achieve the perfect cookie texture, so avoid softening it before creaming.

If you prefer smaller cookies, divide the dough into more portions but reduce baking time slightly to avoid overbaking.

FAQs

Can I use only all-purpose flour instead of cake flour?

Yes, you can substitute cake flour with all-purpose flour, but the cookies may be slightly denser and less tender. For best results, keep the cake flour in the recipe.

What is strawberry emulsion and can I substitute it?

Strawberry emulsion is a concentrated flavoring that provides a strong strawberry aroma and taste. If you don’t have it, you can use strawberry extract or add a little extra vanilla extract combined with fresh or freeze-dried strawberries for subtle flavor.