Strawberry Shortcake Cookies
I love strawberry shortcake, it tastes like beginning of summer to me. Although we have a few weeks till Summer comes (I mean it is only February), it is never a bad time to have a cookie. These cookies are great as is, but even better with a little ice cream on top (cause ice cream always makes everything better, no matter what).
Prep Time: 15 minutes
Cook Time: 15 minutes
Serving Size: 6-8 cookies
Ingredients
2 cups flour
1 1/2 teaspoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup packed brown sugar
1/3 cup sugar
2 large eggs (1 full egg and and 1 egg yolk)
1 tablespoon vanilla extract
1 cup vanilla wafers, crushed
1/3 cup fresh strawberries, finely diced and dried
1/2 cup white chocolate chips
Instructions
Preheat the oven to 405 degrees.
Beat the butter and sugars on medium-high speed until nice and creamy.
Add whole egg, egg yolk, and vanilla and beat until incorporated.
In a separate bowl, sift the flour, cornstarch, baking soda, baking powder, and salt.
Slowly add the dry ingredients to the wet ingredients and mix until just combined. Do not over mix!
Roughly chop/ crush the vanilla wafers.
Dice the strawberries into small cubes. After the strawberries are cut, gently squeeze them in a paper towel to get rid of excess water.
Add the crushed vanilla wafers, strawberries, and white chocolate chips to the dough and finish mixing by hand.
Roll a ball of dough (about 3 tablespoons size) and place on a baking sheet. These cookies are meant to be THICCCC, so do not press them down. It is okay if the dough feels a little damp as long as it holds its shape in the balls (this can happen because of the moisture from the strawberries).
Bake for 12-14 minutes.
Once the cookies are out of the oven, transfer and cool them on a cooling rack so the bottoms do not get soggy from the moisture that cooked off the fresh strawberries.
