Strawberry Shortcake Cookie

A soft brown butter cookie packed with strawberries and Golden Oreos, topped with a buttery strawberry crumble and finished with a sweet vanilla drizzle. Just like strawberry shortcake in cookie form.

Yield: 16 large cookies

Author: Kelli Bowman

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Strawberry Shortcake Cookie

Prep time: 20 MinCook time: 13 MinInactive time: 24 HourTotal time: 24 H & 33 M

A soft brown butter cookie packed with strawberries and Golden Oreos, topped with a buttery strawberry crumble and finished with a sweet vanilla drizzle. Just like strawberry shortcake in cookie form.

Ingredients

Cookie Dough

• 1 cup browned butter, cooled to room temperature
• 1 cup brown sugar
• ½ cup cane sugar
• 2 eggs
• 2 tsp vanilla extract
• 3 Tbsp milk
• 2½ cups Italian 00 flour (or all-purpose flour)
• 1 tsp baking soda
• 1 tsp salt
• 2 cups crushed freeze-dried strawberries or crushed Strawberry Shortcake Bites
• 1 cup roughly chopped Golden Oreos

Strawberry Crumb Topping

• 1 cup crushed Golden Oreos
• 1 cup crushed freeze-dried strawberries
• 3–4 Tbsp melted butter

Vanilla Drizzle

• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 Tbsp melted butter
• 1–2 Tbsp milk

Instructions

1. Add the cooled browned butter to a mixing bowl. Add both sugars and mix for 1 minute.
2. Mix in the eggs, vanilla, and milk until smooth.
3. Add the flour, baking soda, and salt. Mix just until combined.
4. Fold in the freeze-dried strawberries and chopped Golden Oreos.
5. Scoop using a #16 scoop (about ¼ cup). Place on a sheet pan, cover, and refrigerate for 24 hours.
6. Preheat oven to 375°F.
7. Mix the crumb topping ingredients together until crumbly.
8. Place cookies 2 inches apart and gently press the tops into the crumb mixture.
9. Bake 13–15 minutes, until the edges are lightly golden and the centers are just set.
10. Cool completely.
11. Whisk together the drizzle ingredients and drizzle over cooled cookies. Allow the glaze to harden before storing.

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Molino Paolo Mariani Manitaly Tipo 0 Flour from 100% Italian Grains

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