Description
These Strawberry Crunch Shortcake Cookies are a delightful twist on the classic dessert, combining the flavors of strawberries, white chocolate, and golden Oreos in a chewy cookie with a satisfying crunch.
Ingredients
Scale
For the Cookies:
- 1 cup freeze-dried strawberries, crushed
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips (optional)
- 1/2 cup crushed Golden Oreos or shortbread cookies
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Mix Wet Ingredients: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy. Add the egg and vanilla extract, and mix well.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding in the crushed freeze-dried strawberries and white chocolate chips if using.
- Form and Bake: Scoop tablespoon-sized amounts of dough, roll into balls, and coat with crushed Golden Oreos. Bake for 10–12 minutes until lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra crunch and color, sprinkle more crushed strawberry and cookie crumbs on top after baking.
- Store in an airtight container for up to 4 days or freeze for longer preservation.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1.5g
- Cholesterol: 20mg
