Ingredients
Vanilla Cookies
- 2 ½ cups (313 g) cake flour (do not substitute)
- 1 tbsp (8 g) cornstarch
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter, room temperature
- 1 cup (120 g) powdered sugar
- ½ cup (100 g) granulated sugar
- ¼ cup (60 ml) vegetable oil
- 1 large egg, room temperature
- 3 tsp vanilla extract
Easy Strawberry Buttercream Frosting
- 1 cup (227 g) unsalted butter, room temperature
- 2 ½ cups (300 g) powdered sugar
- 1 oz (30 g) freeze-dried strawberries, pulsed into a fine powder
- 2 tsp vanilla extract
- ½ tsp salt
- ¼ cup (60 ml) heavy cream
Strawberry Crunch
- 1 cup (160 g) Golden Oreo cookie crumbs (about 10 cookies)
- ½ oz (15 g) freeze-dried strawberries, pulsed into a fine powder
- 2 tbsp (28 g) unsalted butter, melted
Instructions
- Prepare Dry Ingredients: In a medium mixing bowl, whisk together the cake flour, cornstarch, baking powder, and salt. Set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or an electric hand mixer, cream the unsalted butter, powdered sugar, granulated sugar, and vegetable oil together until smooth and creamy. Then, add the egg and vanilla extract, mixing until fully combined.
- Combine Dough: Slowly add the dry ingredients to the wet mixture and mix on low speed until the dough forms a soft consistency.
- Chill Dough: Portion the dough into 3-tablespoon balls using a large cookie scoop and place them on a parchment-lined baking sheet. Chill in the refrigerator for 30 minutes to firm up.
- Preheat Oven: Preheat your oven to 350℉ (177℃). Line baking sheets with silicone mats or parchment paper.
- Bake Cookies: Arrange the chilled cookie dough balls on the prepared pan, allowing room for spreading. Bake for approximately 12 minutes, or until the cookies puff in the center and the edges remain pale. Cool on the pan for 1 minute, then transfer to wire racks to cool completely.
- Make Strawberry Buttercream Frosting: In a clean bowl, cream unsalted butter on medium speed for 5 minutes until light and fluffy. Gradually add powdered sugar in two additions, mixing on the lowest speed. Incorporate the freeze-dried strawberry powder. Add vanilla extract, salt, and slowly drizzle in heavy cream, mixing continuously. Increase mixer speed to medium and whip for 2-3 minutes until smooth and creamy. Reduce speed and mix further to eliminate air bubbles.
- Prepare Strawberry Crunch: In a small bowl, combine Golden Oreo crumbs, freeze-dried strawberry powder, and melted butter. Mix thoroughly and set aside.
- Decorate Cookies: Fill a piping bag fitted with a Wilton 1A tip with the strawberry buttercream. Pipe a generous swirl onto each cooled cookie, then spread gently using an offset spatula. Finally, sprinkle each frosted cookie with the strawberry crunch topping for added texture and flavor.
Notes
- Do not substitute cake flour with all-purpose flour as it affects the texture of the cookies.
- Freeze-dried strawberries should be ground finely for an even distribution of flavor.
- Chilling the cookie dough before baking prevents excessive spreading for soft, thick cookies.
- Use room temperature ingredients for best mixing results.
- Store cookies in an airtight container to keep them fresh and the frosting from drying out.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
