Strawberry Shortcake Cookies

These soft, cake-like cookies are bursting with strawberry flavor, thanks to freeze-dried strawberries and strawberry emulsion. They're studded with white chocolate chips and chunks of Golden Oreos, making them a delightful treat for spring and summer.

Ingredients

• 1 1/4 cups all-purpose flour

• 3/4 cup cake flour

• 1 teaspoon cornstarch

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 8 tablespoons unsalted butter, cold and cubed

• 1/2 cup brown sugar, packed

• 1/4 cup granulated white sugar

• 1 large egg

• 1 large egg yolk

• 1 teaspoon vanilla extract

• 15 Golden Oreos, roughly chopped

• 1.2 oz freeze-dried strawberries (about 34 grams)

• 3/4 cup white chocolate chips

• 2 teaspoons strawberry emulsion
  
  

Directions

1. Preheat the oven to 375°F (190°C).

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

3. In the bowl of a stand mixer fitted with the paddle attachment, cream the cold butter with the brown sugar and granulated sugar until light and fluffy, about 4 minutes.

4. Add the egg, egg yolk, and vanilla extract to the butter mixture, mixing until combined.

5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

6. Stir in the chopped Golden Oreos, freeze-dried strawberries, white chocolate chips, and strawberry emulsion.

7. Portion the dough into 6 large cookies and place them on a baking sheet lined with parchment paper or a silicone baking mat. Flatten each dough ball slightly.

8. Bake for 10–12 minutes, or until the edges are golden.

9. Allow the cookies to rest on the baking sheet for 10–15 minutes before transferring them to a wire cooling rack.

Nutritional Information (per serving)

• Calories: Approximately 450 kcal

• Protein: 4g

• Fat: 24g

• Carbohydrates: 60g

  • Fiber: 2g

  • Sugar: 35g

• Sodium: 200mg

Note: Nutritional values are estimates and may vary based on specific ingredients used.