Levain Strawberry Shortcake Cookies

These Levain Strawberry Shortcake Cookies are just like strawberry shortcake but in cookie form! These cookies are made with a strawberry cookie base using strawberry emulsion and freeze dried strawberries, white chocolate chips acting like the cream, and the Golden Oreo Cookies in the place of the biscuit in a strawberry shortcake. These cookies are unbelievably delicious!

WHAT INGREDIENTS YOU NEED TO MAKE THESE COOKIES

All Purpose Flour: Flour provides the structure in baked goods.
Sugar: Adds sweetness.
Salt: Adds flavor. I like using sea salt or pink Himalayan salt.
Baking Baking Soda: Helps the cookies rise. Aways double check that your baking soda is fresh and not expired.
Butter: I recommend using unsalted butter because you are able to control the amount of salt you want especially when making frosting. Be sure to bring the butter to room temperature. I always take mine out a couple of hours before I want to bake. It must be soft enough so your finger leaves a dent when pressing it. If you forget to take your butter out to come to room temperature you can also zap it in the microwave for about 20 seconds. Do not melt the butter completely.
Pure Vanilla Extract: Gives flavor! I get my favorite pure vanilla extract from Costco.
Eggs: Make sure you bring the eggs to room temperature so they can effortlessly mix into the batter without over mixing.
Strawberry Emulsion or Extract: I love using LorAnn Strawberry emulsion. You can find it on Amazon or Michaels.
Cornstarch: Helps the cookies stay thick, soft, and chewy. If you don’t have it, just leave it out.
White Chocolate Chips: My favorite brand of chocolate chips is Guittard.
Freeze Dried Strawberries: I love using freeze dried fruit in my cookies instead of real fruit as real fruit sometimes makes the cookies too wet and soggy. You can usually find freeze dried fruits at most grocery stores. I have seen them at Safeway, Trader Joes, and even Target.
Golden Oreos: Chopped. I love adding different kinds of Oreo cookies to my cookies as it gives the cookie a boost of flavor!

WHAT SUPPLIES YOU NEED

Cookie Scoop: I love using this large cookie scoop.
Food Scale: I have used Greater Goods Food Scale for over a decade and haven’t had any issues.
Baking Pan: I love using Nordic brand for my baking needs.
Silicone Mats or Parchment Paper: I prefer to use silicone mats that I get from Amazon.

HOW TO MAKE STRAWBERRY SHORTCAKE COOKIES

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter & sugars on medium speed and beat until light and fluffy in color. Beat in eggs, vanilla, and strawberry emulsion until smooth. You’ll need to stop the mixer and scrape down the sides and up the bottom of the bowl to get it all mixed a couple times.

In a large bowl, whisk the flour, cornstarch, baking soda, and salt together.

Gradually add in the dry ingredients and then add in the white chocolate chips, freeze dried strawberries, and lastly the chopped Golden Oreo cookies. Mix just until combined.

Using a food scale measure 4 ounces of dough or about 1/3 cup and roll into balls. You can also use a large cookie scoop and measure out 2 scoops of dough.

I never bake a cookie without chilling. I believe this is the secret sauce to a perfectly thick, soft, and chewy cookie. I like to chill my cookie dough overnight (or even longer), but if you would like to bake them the same day refrigerate the dough for at least 2 hours. I just use a food storage container to store cookie dough mounds and I can fit at least 12 into one container.

Once ready to bake preheat the oven to 350°F. Place cookie dough balls on a baking sheet spaced at least 2 inches apart with parchment paper or a silicone baking mat. For reference, I use a half sheet pan and I bake 6 cookies at a time. Bake for 17 to 20 minutes or until edges have set and tops are just set. I like to make my cookies look perfectly round. If you want to do the same, when you pull the cookies out of the oven, place the cutter over the cookie (it should be about 1/4″ bigger than the cookie itself) and then you just make a large circular motion so the edge of the cookie comes in contact with the cutter. You should have perfectly round cookies! Allow cookies to cool on baking sheet for about 10 minutes.

FREQUENTLY ASKED QUESTIONS

What is a Levain cookie?

Levain Bakery-style cookies are cookies that are big, chewy, have a gooey interior and slightly crispy exterior.

Do I have to chill the cookie dough?

I am going to say YES! No matter what cookie I make, I always chill the dough before I bake. When you chill your cookie dough, the cookies always comes out thicker and chewier, you get a more enhanced flavor, and they never spread when baking.

How far in advance can I make cookie dough?

Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months.

Can I make smaller cookies?

Of course! If you make your cookies smaller, your baking time will be reduced. If you make 2 ounce cookies which is half of the cookie size of this recipe I would bake at 350°F for 12 to 15 minutes.

Can I make bigger cookies?

Absolutely! I suggest making 6 ounce cookies and baking at 410°F for 9 to 10 minutes. This will make these cookies GIANT, soft, gooey! They should be slightly golden, thick, tall, and gooey in the center. Let cool for 10 minutes to finish setting up.

Can I half this recipe?

Yep! Just half all of the ingredients and you should get about 12 cookies.

What brand chocolate chips should I use?

A quick tip is to use a good quality chocolate. Trust me, it will make your cookie taste that much better. My favorite go-to chocolate chips are Guittard Chocolate Chips. They are seriously the best chocolate chips in my opinion.

Can I use fresh or frozen strawberries instead of freeze dried strawberries?

I would not. I honestly do not like using fresh or frozen fruits in cookies. I do not like the wet texture if gives the cookie.

How do I store baked cookies?

Cookies should be kept in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Level: Beginner

By: Tammie

August 31, 2023
24
3 hr 20 min
Count the memories not the calories! Cals/Serving
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Ingredients

2 cups (4sticks) unsalted butter, softened to room temperature
2 cups brown sugar
1/2 cup granulated sugar
4 large whole eggs, at room temperature
2 Tablespoons strawberry emulsion, I love using LorAnn Strawberry Emulsion
2 Tablespoons pure vanilla extract
7 cups all purpose flour
2 teaspoons cornstarch
2 teaspoons baking soda
2 teaspoons salt
3 cups white chocolate chips
3 ounces freeze dried strawberries
3 cups Golden Oreos, chopped
Supplies
Cookie scoop or food scale
Baking pan
Parchment paper or silicone baking mat

Directions

Step 1: CREAM: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter & sugars on medium speed and beat until light and fluffy in color. Beat in eggs, vanilla, and strawberry emulsion until smooth. You’ll need to stop the mixer and scrape down the sides and up the bottom of the bowl to get it all mixed a couple times.
Step 2: DRY INGREDIENTS: In a large bowl, whisk the flour, cornstarch, baking soda, and salt together.
Step 3: COMBINE: Gradually add in the dry ingredients and then add in the white chocolate chips, freeze dried strawberries, and lastly the chopped Golden Oreo cookies. Mix just until combined.
Step 4: PREP DOUGH: Using a food scale measure 4 ounces of dough or about 1/3 cup and roll into balls. You can also use a large cookie scoop and measure out 2 scoops of dough.
Step 5: CHILL: I never bake a cookie without chilling. I believe this is the secret sauce to a perfectly thick, soft, and chewy cookie. I like to chill my cookie dough overnight (or even longer), but if you would like to bake them the same day refrigerate the dough for at least 2 hours. I just use a food storage container to store cookie dough mounds and I can fit at least 12 into one container.
Step 6: BAKE: Once ready to bake preheat the oven to 350°F. Place cookie dough balls on a baking sheet spaced at least 2 inches apart with parchment paper or a silicone baking mat. For reference, I use a half sheet pan and I bake 6 cookies at a time. Bake for 17 to 20 minutes or until edges have set and tops are just set. I like to make my cookies look perfectly round. If you want to do the same, when you pull the cookies out of the oven, place the cutter over the cookie (it should be about 1/4″ bigger than the cookie itself) and then you just make a large circular motion so the edge of the cookie comes in contact with the cutter. You should have perfectly round cookies! Allow cookies to cool on baking sheet for about 10 minutes.
Step 7: STORAGE: Cookies should be kept in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.