Strawberry Shortcake Cookies
- 1 1/4 cup all-purpose flour
- 3/4 cup cake flour1
- 1 tsp cornstach
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 stick unsalted butter, cold and cubed
- 1/4 cup sugar
- 1/2 cup brown sugar, packed
- 1 egg + 1 yolk
- 1 tsp vanilla, measure with your heart
- 15 golden Oreos, roughly chopped
- 1 oz freeze dried strawberries
- 3/4 cup white chocolate chips
- 1 1/2 tsp strawberry emulsion
- Preheat oven to 375°F and line baking sheet with parchment paper.
- In medium mixing bowl combine flours, cornstarch, baking powder, baking soda, salt and set aside.
- In a separate small mixing bowl whisk together vanilla, egg, yolk, and strawberry emulsion.
- In stand mixer cream butter, brown sugar, and granulated sugar and mix on medium for 3–5 minutes, scraping sides as needed.
If using a hand mixer: cream above ingredients in a large mixing bowl for the same duration of time.
- Add the vanilla, emulsion and egg mixture, then mix on medium for 1–2 minutes.
- Add the dry ingredients and mix until JUST combined, then stir in Oreos, freeze dried strawberries, and white chocolate chips.
- Using cookie scoop, portion the dough into balls on a piece of parchment paper.2
If using measuring cups, measure each cookie ball to be hefty 1/8 cup.
- Set cookie balls on baking sheet 2" apart. No more than 6 cookies per sheet and in the oven at one time.
- Bake for 8–10 minutes, then cool on wire rack for at least 10 minutes. Store in an airtight container for up to 3 days.
Measure one cup of all-purpose flour, remove 2 tablespoons of the flour and then add in 2 tablespoons of cornstarch and whisk well to combine. Voila! Cake flour at home.
I line a small portion of my counter with a 12" long sheet of parchment paper, you can also use wax paper for this part.