Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain too much moisture and will make your cookies soggy. Freeze-dried strawberries give you concentrated flavor without the excess moisture. If you only have fresh, you'd need to make significant adjustments to the recipe.

Why do my cookies spread too much?

This could be due to butter that's too warm or not enough flour. Make sure your dough isn't overly warm before baking, and consider chilling it for 30 minutes if your kitchen is hot. Also, measure your flour correctly by spooning it into measuring cups rather than scooping.

What can I substitute for malted milk powder?

While the recipe notes you can use additional flour, other options include powdered milk or even a vanilla pudding mix powder, though these will change the flavor profile slightly. The malted milk powder adds a unique depth, but the cookies will still be delicious without it.

Strawberries 'n Cream Cookies Recipe

Name: Strawberries 'n Cream Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 sticks (1 cup) salted butter, at room temperature; 3/4 cup brown sugar; 1/3 cup granulated sugar; 2 large eggs; 1 tablespoon vanilla extract; 2 cups, plus 3 tablespoons all-purpose flour; 1/4 cup malted milk powder (or 1/4 cup additional flour); 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup chopped white chocolate chunks or chips; 1 cup freeze-dried strawberries; 2-3 tablespoons strawberry jam

Description

Delicious strawberries ‘n cream cookies with a perfect balance of sweet white chocolate chunks, freeze-dried strawberries, and a hint of strawberry jam. These cookies are crispy along the edges and chewy in the center, making a delightful treat for any occasion.

Ingredients

Scale

Cookie Dough

2 sticks (1 cup) salted butter, at room temperature
3/4 cup brown sugar
1/3 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups, plus 3 tablespoons all-purpose flour
1/4 cup malted milk powder (or 1/4 cup additional flour)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped white chocolate chunks or chips
1 cup freeze-dried strawberries
2–3 tablespoons strawberry jam

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Instructions

Preheat the oven: Preheat the oven to 350° F and line a baking sheet with parchment paper to prevent sticking.
Prepare brown butter: Add 1 stick of butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from heat and transfer to a heatproof bowl. Let it cool for about 5 minutes.
Make the cookie dough: To the cooled brown butter, add the remaining stick of butter, brown sugar, granulated sugar, eggs, and vanilla. Beat the mixture until fully combined. Gradually add the flour, malted milk powder, baking soda, and salt. Gently fold in the white chocolate chunks and freeze-dried strawberries, then lightly swirl in the strawberry jam.
Shape the cookies: Roll the dough into rounded tablespoon-sized balls. Place the dough balls 2 inches apart on the prepared baking sheet to allow for spreading.
Bake the cookies: Bake for 8 minutes. Remove the tray, rotate it, and bake for another 2-3 minutes, or until the cookies are just beginning to set around the edges.
Cool and store: Allow the cookies to cool on the baking sheet, as they will continue to cook slightly. Serve warm or let cool completely. Store them in an airtight container for up to 4 days.

Notes

Swirl the jam lightly to avoid overmixing and ensure it remains visible in the cookies.
Chop the white chocolate chunks evenly for better distribution in the dough.
Freeze-dried strawberries provide a concentrated flavor and should not be replaced with fresh strawberries, as they will add excess moisture.
The cookies can be stored in an airtight container for up to 4 days or frozen to enjoy later.

Nutrition

Serving Size: 1 cookie
Calories: 175
Sugar: 16g
Sodium: 85mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg