Einkorn Strawberry Shortcake Cookies with Shortbread Crumble
Imagine soft and chewy cookies made with nutty-flavored einkorn flour. They're bursting with fresh strawberries and creamy white chocolate chips, creating a delightful sweet-tart flavor combination in every bite.
Ingredients
Shortcake Crumble Topping (optional)
- 2 tbsp Butter Softened
- 1/2 cup Einkorn flour
- 3 tbsp Brown sugar or coconut sugar
- 3 tbsp granulated sugar
- 1 pinch of salt
Strawberry Shortcake Cookies
- 2 1/3 cups Einkorn Flour (Spooned and leveled)
- 1/2 cup Butter room temperature
- 2 eggs room temperature
- 1 cup Granulated sugar
- 1 tsp Baking soda
- 1 tsp Almond extract
- 1/2 tsp Salt
- 1 cup Freeze dried strawberries
- 1 cup White chocolate chips
Instructions
Shortcake Crumble Topping (optional)
- Combine all ingredients into a bowl. Using your fingers, mix butter into flour/sugar mixture until little crumbly balls form. Set aside until ready to dip cookies into prior to baking.
Strawberry Shortcake Cookies
- Preheat oven to 350 degrees Fahrenheit. Prepare baking sheet with parchment paper.
- Cream together butter and sugar until smooth. Add eggs and almond extract and mix until combined. Add flour, salt, and baking soda. Fold in freeze dried strawberries and white chocolate chips, don't over mix.
- Using a large spring loaded cookie scoop 3.2 tbsp, scoop cookie dough out, then roll top side of cookie into crumble topping. Place the cookie ball so the crumble topping mixture is facing up. Bake in oven for 10-12 minutes. Adjust baking time if cookies are smaller.
- Once the cookies come out of the oven, press a few more white chocolate chips and a few freeze dried strawberries into the tops of the cookies while they are still warm. This will make them more visually attractive. (optional)
- Allow to cool before eating. Enjoy!
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