Strawberry Shortcake Cookies

Ingredients

• Dry 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

• Wet Ingredients:

  • 8 tablespoons unsalted butter, cold and cubed (1/2 cup)
  • 1/2 cup brown sugar, packed (dark or light)
  • 1/4 cup granulated white sugar
  • 1 large egg
  • 1 large egg yolk (discard the white)
  • 1 teaspoon vanilla extract

• Add-ins:

  • 15 Golden Oreos, roughly chopped
  • 1.2 ounces freeze-dried strawberries (34 grams)
  • 3/4 cup white chocolate chips
  • 2 teaspoons strawberry emulsion

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C).

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

3. Cream Butter and Sugars:

   • Using a stand mixer fitted with the paddle attachment, cream the cold, cubed butter with the brown sugar and granulated sugar. Beat for up to 4 minutes until the mixture is light and fluffy.

4. Add Wet Ingredients:

   • Add the egg, egg yolk, and vanilla extract to the creamed butter and sugar mixture. Mix until well combined.

5. Incorporate Dry Ingredients:

   • Gradually add the dry ingredients to the wet mixture. Mix until just combined.

6. Mix in Add-ins:

   • Fold in the chopped Golden Oreos, freeze-dried strawberries, white chocolate chips, and strawberry emulsion. Mix just until the add-ins are evenly distributed.

7. Shape Cookies:

   • Shape the dough into 6 large cookies and place them on a baking sheet. Use a silicone baking mat or parchment paper if desired to prevent sticking.

8. Bake:

   • Bake for 10-12 minutes, or until the edges are golden brown.

9. Cool:

   • Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire cooling rack.

10. Enjoy:

    • Enjoy your homemade Strawberry Oreo Cookies!

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