Q1: Can I use fresh strawberries instead of freeze-dried ones?

Fresh strawberries have a high water content and can make the cookies soggy. For best results, stick to freeze-dried strawberries, which deliver concentrated flavor without adding moisture.

Q2: How do I make the cookies smaller instead of jumbo-sized?

You can make 2–3 oz. cookie dough balls instead of large 5–6 oz. ones. Just reduce the baking time to around 8–10 minutes, checking for lightly golden edges.

Q3: Can I freeze the cookie dough?

Yes! Freeze unbaked cookie dough balls on a tray, then transfer to a freezer-safe bag. Bake from frozen by adding 2–3 extra minutes to the bake time.

Strawberry Shortcake Cookies

Name: Strawberry Shortcake Cookies
Prep time: 10 min
Cook time: 11 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 and cubed; 1/2 cup Brown Sugar (light or dark); 1/4 cup Granulated White Sugar; 1 large Egg; 1 large Egg Yolk; 1 tsp Vanilla Extract; 2 tsp Strawberry Emulsion; 15 Golden Oreos, roughly chopped; 1.2 oz Freeze-Dried Strawberries; 3/4 cup White Chocolate Chips

Description

Soft, cake-like Strawberry Shortcake Cookies packed with freeze-dried strawberries, white chocolate, and Golden Oreos—a beginner-friendly dessert.

Ingredients

Scale

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 and cubed
1/2 cup Brown Sugar (light or dark)
1/4 cup Granulated White Sugar
1 large Egg
1 large Egg Yolk
1 tsp Vanilla Extract
2 tsp Strawberry Emulsion
15 Golden Oreos, roughly chopped
1.2 oz Freeze-Dried Strawberries
3/4 cup White Chocolate Chips

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Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.
In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set aside.
In a stand mixer or with a hand mixer, cream the cold butter with the brown and white sugars for about 3–4 minutes until light and fluffy.
Add the egg, egg yolk, and vanilla extract. Mix until just combined.
Gradually add the dry ingredients to the wet mixture, mixing until nearly combined.
Fold in the chopped Golden Oreos, freeze-dried strawberries, white chocolate chips, and strawberry emulsion until fully incorporated.
Shape the dough into 6 large balls and slightly flatten each one. Place them spaced apart on the prepared baking sheet.
Bake for 10–12 minutes until edges are set and centers look slightly underbaked.
Let the cookies rest on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Let cookies cool on the baking sheet to firm up before transferring.
Use cold butter for thick cookies that don’t spread too much.
Don’t overmix the dough after adding flour to avoid dense cookies.
Freeze unbaked cookie dough balls for up to 3 months; bake from frozen with 2–3 extra minutes.
Use strawberry extract if you don’t have strawberry emulsion (increase amount slightly).

Prep Time: 10 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 410
Sugar: 28g
Sodium: 180mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg