Introduction

These Strawberry Shortcake Cookies bring the beloved flavors of a classic dessert into a soft, chewy cookie. Packed with freeze-dried strawberries, white chocolate chips, and crunchy Golden Oreo pieces, they are a delightful treat for any occasion.

Strawberry Shortcake Cookies Recipe - Recipe Image

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 your oven to 375°F (190°C).
Step 2: In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set this mixture aside.
Step 3: Using a stand mixer fitted with the paddle attachment, cream the cold cubed butter with the granulated white sugar and brown sugar. Beat for about 4 minutes until the mixture is light and fluffy.
Step 4: Add in the large egg, egg yolk, and vanilla extract. Mix until fully incorporated.
Step 5: Gradually add the dry ingredients to the wet mixture. Then fold in the roughly chopped Golden Oreos, freeze-dried strawberries, white chocolate chips, and strawberry emulsion. Mix just until everything is combined.
Step 6: Shape the dough into six large cookies and place them on a cookie sheet. Use a silicone baking mat or parchment paper if you prefer for easy cleanup.
Step 7: Bake the cookies for 10 to 12 minutes. Once done, let them cool on the cookie sheet for 15 minutes before transferring to a wire rack to cool completely. Enjoy your delicious strawberry shortcake cookies!

Tips & Variations

Use cold butter to help create a tender, flaky texture in the cookies.
Swap the Golden Oreos for regular Oreos or another cookie of your choice for a different flavor.
If you can’t find strawberry emulsion, a teaspoon of strawberry extract or a small amount of jam can be used instead to maintain the fruity flavor.
For a double chocolate twist, add cocoa powder to the dry ingredients and swap white chocolate chips for semi-sweet.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, you can refrigerate them for up to a week. Reheat gently in the microwave for 10-15 seconds to enjoy warm, melty white chocolate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute all-purpose flour for cake flour, but the texture may be slightly less tender. For best results, try to keep the 1/4 cup cake flour or consider making a cake flour substitute by mixing all-purpose flour with cornstarch.

What if I don’t have freeze-dried strawberries?

Freeze-dried strawberries add crisp bursts of flavor and texture. If you don’t have them, you can use small fresh chopped strawberries, but reduce the quantity and pat them dry well to avoid adding extra moisture. Alternatively, dried strawberries can be a substitute but will change the texture.

Strawberry Shortcake Cookies Recipe

Print Recipe

★★★★★

4.6 from 134 reviews

Delight in these irresistible Strawberry Shortcake Cookies featuring a perfect blend of all-purpose and cake flours, freeze-dried strawberries, chopped Golden Oreos, and luscious white chocolate chips. These cookies are enhanced with strawberry emulsion for extra fruity flavor and baked to golden perfection – a delicious twist on classic shortcake in cookie form.

Author: zara
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 6 large cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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

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

Add-ins

15 Golden Oreos, roughly chopped
1.2 oz. Freeze Dried Strawberries (34 grams)
3/4 cup White Chocolate Chips

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking your cookies.
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt until well mixed. Set aside.
Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream the cold cubed butter with the brown sugar and granulated white sugar. Beat for about 4 minutes until the mixture is light and fluffy.
Add Eggs and Vanilla: Incorporate the large egg, egg yolk, and vanilla extract into the creamed butter and sugar mixture, blending until combined.
Mix in Dry Ingredients and Add-ins: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Then fold in the roughly chopped Golden Oreos, freeze dried strawberries, white chocolate chips, and strawberry emulsion gently to ensure they are evenly distributed.
Shape Cookies: Shape the dough into 6 large equal-sized cookies. Place them spaced on a baking sheet lined with a silicone baking mat or parchment paper for easy cleanup.
Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
Cool: Allow the cookies to cool on the baking sheet for 15 minutes to firm up, then transfer to a wire cooling rack to cool completely. Enjoy your delicious Strawberry Shortcake Cookies!

Notes

Using a combination of all-purpose and cake flour contributes to a tender yet sturdy cookie texture.
Cold butter helps create a thicker cookie with a nice crumbly texture.
Do not overmix once the dry ingredients are added to prevent tough cookies.
Freeze dried strawberries add intense strawberry flavor without adding moisture.
Substitute Golden Oreos with any crispy vanilla sandwich cookie for variation.
Store cookies in an airtight container at room temperature for up to 5 days.
For softer cookies, slightly underbake and allow to finish setting while cooling.

Keywords: Strawberry shortcake cookies, strawberry cookies, white chocolate cookies, Golden Oreo cookies, bake-at-home cookies, fruity cookies, dessert cookies