Strawberry Shortcake Cookies

These Strawberry Shortcake Cookies are soft, thick, and bursting with sweet strawberry flavor. Inspired by classic strawberry shortcake, these cookies combine the comforting texture of cake-like cookies with fun add-ins like chopped Golden Oreos, white chocolate chips, and freeze-dried strawberries. A touch of strawberry emulsion gives them an extra fruity boost, making them the perfect treat for spring and summer gatherings or anytime you crave something fresh and sweet.

🧾 Ingredients (Yields 6 Large Cookies)

Dry Ingredients:

• 1¼ cups all-purpose flour
  
  

• ¾ cup cake flour
  
  

• 1 teaspoon cornstarch
  
  

• ½ teaspoon baking soda
  
  

• ½ teaspoon baking powder
  
  

• ½ teaspoon salt
  
  

Wet Ingredients:

• 8 tablespoons (½ cup) unsalted butter, cold and cubed
  
  

• ½ cup packed brown sugar
  
  

• ¼ cup granulated sugar
  
  

• 1 large egg
  
  

• 1 large egg yolk
  
  

• 1 teaspoon vanilla extract
  
  

Mix-ins:

• 15 Golden Oreo cookies, roughly chopped
  
  

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

• ¾ cup white chocolate chips
  
  

• 2 teaspoons strawberry emulsion
  
  

🍪 Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
   
   

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

3. In a stand mixer with the paddle attachment (or using a hand mixer), cream together the cold, cubed butter, brown sugar, and granulated sugar for about 4 minutes until light and fluffy.
   
   

4. Add the egg, egg yolk, and vanilla extract. Mix until just combined.
   
   

5. Slowly add the dry flour mixture to the wet ingredients and mix until just incorporated. Do not overmix.
   
   

6. Gently fold in the chopped Oreos, freeze-dried strawberries, white chocolate chips, and strawberry emulsion using a spatula or wooden spoon.
   
   

7. Scoop and portion the dough into 6 large balls (about baseball size), and place them on the prepared baking sheet, leaving space between each. Slightly flatten the tops.
   
   

8. Bake for 10–12 minutes, or until the edges are just set and the centers still look a bit soft.
   
   

9. Let the cookies cool on the baking sheet for 15 minutes. They will firm up as they cool. Then transfer to a wire rack to cool completely.
   
   

🍽 Serving and Storage

These cookies are best enjoyed after they’ve had time to rest and cool completely. The texture becomes even more cake-like, and the flavors intensify as they sit.

• Serving suggestion: Warm slightly in the microwave for about 10–15 seconds for an extra gooey bite.
  
  

• Storage: Store cookies in an airtight container at room temperature for up to 4–5 days.
  
  

• Freezing: You can freeze the baked cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature for 30–60 minutes or microwave briefly to reheat.
  
  

📊 Estimated Nutritional Information (Per Cookie)

Please note these values are approximate and may vary depending on brands and substitutions used.

• Calories: ~450–500 kcal
  
  

• Carbohydrates: ~55 g
  
  

• Protein: ~5 g
  
  

• Fat: ~24 g
  
  

• Saturated Fat: ~14 g
  
  

• Cholesterol: ~75 mg
  
  

• Sodium: ~220 mg
  
  

• Fiber: ~1 g
  
  

• Sugar: ~35 g
  
  

These Strawberry Shortcake Cookies are a delightful fusion of nostalgic dessert flavor and indulgent cookie bliss. They're fun to make, easy to customize, and guaranteed to be a crowd-pleaser for any cookie lover!