Soft-batch cookies with an intoxicating strawberry fragrance filled with creamy vanilla ice cream and rolled in buttery strawberry shortcake crumbles. This recipe is inspired by one of my favorite American ice cream novelties, Strawberry Shortcake Bars.
Why This Works
This recipe is created from store-bought ingredients making this a simple recipe for any home cook zero baking experience necessary! These sandwiches hold together perfectly making this treat perfect to eat now or later.
How to Make the Perfect Cookies
1. avoid substitutions
Baking is almost like a science especially when it comes to cookies. The main ingredients of a cookie are butter, eggs, sugar, flour, salt, and baking powder. These all factor into a cookie’s chewiness, crispness, height, structure, and shape.
Substitutions are possible as long as the ingredient is not impacting the chemistry of the bake. For example, butter provides flavor and contributes to texture. Substituting it out with another type of fat may alter the cookie so much that it may risk failure. The only ingredient that may really be altered are the chocolate chips because it serves as an embellishment. The chocolate chips may be subbed out beyond a milk, dark, or white chocolate; it may be subbed out with caramel, dried fruit, nuts, or even other candies.
2. your eggs do not need to be at room temperature
Cold ingredients are difficult to bake with because the ingredients will not blend together easily. Imagine mixing dry ingredients with hard sticks of butter. You just wouldn’t get anywhere! From my testing, eggs do not need to be at room temperature to bake cookies. The temperature of butter is a lot more important than the eggs due to the major differences in volume.
3. Add a little pinch of salt
Most dessert recipes will forget to include salt in the list of ingredients. Salt not only adds balance but also, intensifies the flavors of the cookie. Be sure to add a little pinch of salt. As an alternative, you may also use a little flakey salt to sprinkle onto the cookie dough before baking to give it a more rustic look.
4. Upgrade your chocolate (optional)
Chocolate is one of the most important components of a chocolate chip cookie. At a professional bakery, bakers use fèves (f-eh-v which means “bean” in French because of its oval shape) over standard chocolate chips. These are made with premium ingredients and they have a lower melting point which yields a captivating oozy finish. Lower quality chocolate like chocolate chips tend to bake in their original shape because it has a higher melting point and gives cookies a more amateur appearance.
5. Use a cookie scooper
To ensure that all cookies bake at the same size and shape, I cannot recommend a cookie scooper more. This tool is especially useful because it keeps your hands clean and makes baking a lot more efficient saving time.
6. Allow the baking tray to cool between uses
Repeat after me! Never put a bake in the oven until the oven comes to full temperature. An oven only takes 15 minutes to reach temperatures above 300F (149C). If you pop cookie dough into a cold oven while it’s climbing temperature, expect to make thin, flat, and misshapen cookies. The same effect happens when we put cold cookie dough on a searing hot baking tray which is natural if you only have one. Allow the baking tray to cool to room temperature before use, 10 minutes.
7. How do I get perfectly round cookies?
If your cookies become warped during shaping you will have two chances to correct the shape: right before baking and immediately after coming out of the oven. Reshape by covering the cookie with a pastry ring carefully to prevent trimming it, then quickly spin the pastry ring in a circular motion at least 3-4x.
Strawberry Shortcake Ice Cream Sandwiches
- 1 15.25 oz box moist strawberry cake mix
- 1/2 cup canola or vegetable oil
- 2 large whole eggs
- 2 tbsp strawberry JELL-O mix
- 12 golden oreos, filling removed
- 2 tbsp instant vanilla pudding mix
- 1 tbsp unsalted Grade A butter, melted
- 0.5 gallon premium vanilla ice cream, softened
- Cookies | Preheat the oven to 350F / 176C. Line a 18"L, 13"W baking sheet with parchment paper. To a mixing bowl, add cake mix, oil, and eggs. Whisk. Using a 5 cm cookie scooper, scoop 6 cookies onto the baking sheet. (There may be 1 more dough ball left in the bowl.) Space the cookies out at least 3 inches apart. Bake on the center rack for 10 minutes or until the cookie no longer looks translucent with a lightly browned bottom. Let the cookies cool to room temp. Repeat with remaining dough as needed.
- Crumbles | Melt butter in the microwave, 10 sec. To a ziplock bag, add pudding mix, jello mix, and golden Oreo cookies. Seal making sure to release the air in the bag. Smash with a rolling pin until fine. Add melted butter. Shake the bag and run the crumbles over with the rolling pin until the clusters are broken up.
- Assemble | Leave the ice cream out on the counter for 10 minutes before assembly. Match the cookies up in pairs by size. Scoop one scoop of vanilla ice cream onto the cookies. Top with a second cookie creating a sandwich. Press down until the ice cream reaches the edges, then roll in the crumbles.