Strawberry Shortcake Cookies
Chocolate, vanilla, marbled, and yellow cookies come in a rainbow. I mean, what’s the point of life if it’s not in Technicolor?!
These pink ladies get their hue and flavor from the freeze-dried strawberry powder, which makes them tangy, bright, and easy on the eyes.
White chocolate chips and shortcake crumbs give the cookie creaminess and different textures, proving that sometimes it is what’s inside and outside that counts.
You can get freeze-dried strawberry powder online, or you can buy freeze-dried strawberries and grind them down in a blender.
Citric acid helps make these pink babes have that fresh fruit taste.
Ingredients:
266g unsalted butter, softened 2 sticks (16 T)
400g sugar 2 cups
1 large egg
0.75g red food coloring ¼ tsp
255g flour 1¾ cups
18g freeze-dried strawberry powder ¼ cup + 2 T
6g baking soda 1½ tsp
4g baking powder 1 tsp
4g kosher salt 1 tsp
0.5g citric acid ⅛ tsp
170g white chocolate chips 1 cup
120g Shortcake Crumbs 1 cup
Instructions:
Heat the oven to 350°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high for 2 to 3 minutes, until well combined. Scrape down the sides of the bowl, add the egg and food coloring, and beat until smooth.
Add the flour, dried strawberry powder, baking soda, baking powder, salt, and citric acid. Paddle on low speed until just combined, about 20 seconds. (This dough can be crumbly, so be sure to mix until it comes together.)
Paddle in the white chocolate chips and shortcake crumbs until just incorporated.
Using a 2¾-ounce cookie scoop (or a ⅓-cup measure), scoop the dough onto the prepared pans 2 to 3 inches apart.
Use the palm of your hand to slightly flatten the domes.
Bake at 350°F until golden around the edges, 8 to 10 minutes.
Let the cookies cool briefly on the pans, then transfer to a plate or an airtight container for storage.
At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.
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