Strawberry Shortcake Cookies
Strawberry Shortcake Cookies are bursting with strawberry flavor, thanks to freeze-dried strawberries and strawberry emulsion! These massive cookies have a soft, cake-y center and a perfect mix of textures. Ideal for Spring and Summer, with a delicious twist from Golden Oreos and white chocolate chips.
Ingredients:
1 cup all-purpose flour
cup cake flour
1 tsp cornstarch
tsp baking soda 療
tsp baking powder 療
tsp salt 蓼
8 Tbsp cold unsalted butter, cubed 杻
cup brown sugar, packed
cup granulated white sugar
1 large egg 讀
1 large egg yolk 讀 no whites
1 tsp vanilla extract
15 Golden Oreos, roughly chopped
1.2 oz freeze-dried strawberries 34g
cup white chocolate chips
2 tsp strawberry emulsion
Instructions:
1 Preheat your oven to 375F 190C. Line a baking sheet with parchment paper or use a silicone mat.
2 In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set aside.
3 In a stand mixer, cream the cold butter, brown sugar, and granulated sugar until light and fluffy about 4 minutes.
4 Add in the egg, egg yolk, and vanilla extract. Mix until smooth.
5 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.
6 Shape the dough into 6 large cookies and place them on the prepared baking sheet.
7 Bake for 10-12 minutes or until golden around the edges.
8 Allow cookies to cool on the sheet for 15 minutes before transferring to a wire rack to cool completely.
Enjoy these giant, cake-y cookies packed with strawberry goodness!
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