Strawberry Shortcake Cookies

These Strawberry Shortcake Cookies are soft, sweet cookies that are ready in under 30 minutes—no chilling required!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 248kcal

Author Kate @ I Heart Eating

Ingredients

1 ¾ cups sifted all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt or 1/8 teaspoon salt
1/2 cup unsalted butter at room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar packed
1 large egg
1 ½ teaspoons vanilla extract
12 teaspoons strawberry preserves
4 golden Oreos cream filling removed
1/4 cup freeze dried strawberries

US Customary - Metric

Instructions

Preheat oven to 325 F. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
1 ¾ cups sifted all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon kosher salt
In the bowl of your stand mixer fitted with the paddle attachment, beat butter, sugar, and brown sugar until fluffy and well-combined, about 2-3 minutes.
1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/4 cup light brown sugar
Add egg and vanilla, and mix in until combined.
1 large egg, 1 ½ teaspoons vanilla extract
Add flour to the wet ingredients. Stir in just until combined and a cookie dough forms.
Using a medium cookie scoop, scoop cookie dough into balls and place on the prepared baking sheets, leaving 2 inches between the scoops of dough. I recommend placing 6 scoops of cookie dough on each baking sheet.
Use your palm to lightly flatten the cookie to a thick disc.
Press your thumb into the center to create a well.
Spoon 1 teaspoon of strawberry preserves into the well in the dough. Repeat with all cookies.
12 teaspoons strawberry preserves
Bake cookies for 12-18 minutes, or until lightly golden brown. Let cool.
While cookies are cooling, add Oreo cookies and freeze dried strawberries to a food processor, and pulse to create a crumb. You can also add them to a zip top bag and crush them.
4 golden Oreos, 1/4 cup freeze dried strawberries
When ready to serve, sprinkle strawberry cookie crumbs on top of each cookie.

Notes

Flour: Be sure to properly measure the flour. Weighing it is the most accurate method. You can find the weights by clicking on "metric" just above the ingredients. Or you can sift, lightly spoon into a measuring cup, and level.
Strawberry preserves: You won't want to use jelly in this recipe as it will melt.
Oreos: You could also use shortbread cookies (like Lorna Doone) in place of the Oreos.
Nutrition values are estimates.

Nutrition