These cookies are super fun and easy to make (especially if you’ve made some of my cookie recipes before like these Cookies n Cream cookies or Giant Chocolate Chip Cookies you’ll have no problem with this recipe!). Strawberry shortcake cookies are a Spring and Summer must-make dessert but really can be enjoyed year round because my recipe uses freeze-dried strawberries and not fresh. Freeze dried strawberries are great to have stashed in your pantry and bake deliciously into your favorite baked goods like pancakes, scones, muffins or you can top them on yogurt or oatmeal too. They plump up a little when they bake into the cookies and have a surprisingly yummy chewy texture. But if that’s not your thing you can easily grind them into a fine powder in a food processor and then add them into the cookies.
You’ll love these cookies because…
They are full of strawberry flavor They are cake-y and soft They are HUGE They are loaded with white chocolate chips, chunks of Golden Oreos AND freeze dried strawberries. They bake beautifully and are freezer friendly ….you’ll love them because they’re cookies, need I say more?! ?
You can scroll down to the recipe card for the full list of ingredients and measurements.
Cake Flour: (spooned and leveled): If you know me and my cookies, you know I love adding cake flour with all-purpose flour to make the perfect cookie! Strawberry Emulsion: Instead of using fresh strawberries, using this emulsion helps to add a robust punch of strawberry flavor. I like to use it in place of strawberry extract for a stronger strawberry taste. Golden Oreos: You’ll be obsessed with the flavor these add to the cookies! Freeze dried strawberries: Freeze drying removes water but retains nutrients in the strawberries. White Chocolate Chips: I love using the Ghirardelli white chocolate. The morsels are always velvety smooth! Corn Starch: key ingredient to making thick, big cookies.
