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Strawberry Shortcake Cookies

kodiakcakes.com/blogs/recipes/strawberry-shortcake-cookies

Prep Time 10 Minutes
Cook Time 10 Minutes
Serves 8
Difficulty Advanced

These Strawberry Shortcake Cookies make the ultimate summer treat that are great for cookouts, birthday celebrations, or afternoon pick-me-ups. Every delectable bite boasts the delicious taste of strawberries, white chocolate chips, and graham crackers made better with a satisfying 13g of protein per serving (thanks to Kodiak® Buttermilk Power Cakes Flapjack & Waffle Mix). Ready to eat in just 20 minutes, you won’t need the timer to tell you the oven’s at work as the irresistible scent of freshly baked cookies wafts through your kitchen. Trust us, you’ll want to satisfy that sweet tooth when these bad boys are fresh!

Recipe provided by Kitchen McCabe

  • Calories 576
  • Protein 13g
  • Total Fat 30g
  • Carbs 67g
Buttermilk Power Cakes

Flapjack & Waffle Mix

$6.45
  • + 6 flavors
Buttermilk Power Cakes Buttermilk Power Cakes
Ingredients Directions

Ingredients

  • 2 sticks (1 cup) butter, room temperature
  • 1/2 cup Brown Sugar
  • 1/2 cup granulated sugar 
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 cups Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
  • 1 teaspoon cornstarch 
  • 1/2 teaspoon baking soda
  • 1/2 cup white chocolate chips
  • 1/2 cup graham crackers, lightly crushed
  • 1 cup freeze-dried strawberries 

Directions

  1. Preheat the oven to 375° F. Line a baking sheet with parchment paper.
  2. Place the butter in a large mixing bowl along with both types of sugar. Beat for 2-3 minutes, until light and fluffy.
  3. Beat in the vanilla extract.
  4. Beat in the eggs, one at a time, thoroughly mixing in after each addition.
  5. Add the Kodiak mix, cornstarch, and baking soda to a separate mixing bowl and whisk to combine.
  6. Add the dry ingredients to the bowl of wet ingredients and beat until just combined.
  7. Fold in the white chocolate chips, graham crackers, and freeze-dried strawberries to the cookie dough with a spoon until evenly distributed.
  8. Let the dough rest for about 15 minutes (giving the whole grains time to absorb more moisture before baking).
  9. Scoop 1/2 cup mounds of dough and roll into a ball. Place on the prepared baking sheet and press the dough ball down to about half its height. Repeat with the remaining dough.
  10. Bake cookies for 9-10 minutes, or until just golden brown on the bottoms. Do not overbake - they may be soft on top but will firm up after cooling.
  11. Store in an airtight container.

 

*Baker’s Note: This recipe makes 8 rather large cookies. This achieves the best texture, but the cookies can be made smaller if desired.

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