Description
Delightful strawberry and cream cookies featuring a tender, melt-in-your-mouth texture with a perfect balance of sweet white chocolate chips and tangy freeze-dried strawberries. These cookies are easy to prepare with a chilled dough that bakes into golden, soft treats perfect for any occasion.
Ingredients
Units
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
Wet Ingredients
- 1 cup unsalted butter (melted)
- 1 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1/2 cup freeze-dried strawberries, crushed or finely chopped
- 8 ounces white chocolate chips
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, and kosher salt until evenly mixed.
- Melt Butter and Combine Sugars: In a medium saucepan over low heat, melt the unsalted butter. Remove from heat and whisk in the brown sugar and granulated sugar until incorporated and slightly cooled.
- Add Eggs and Vanilla: Whisk the eggs and vanilla extract into the butter-sugar mixture. Allow this wet mixture to cool for about 5 minutes before using to prevent cooking the eggs.
- Combine Wet and Dry: Pour the wet mixture into the bowl with dry ingredients and stir until just combined to form cookie dough.
- Fold in Add-ins: Gently fold in the crushed freeze-dried strawberries and white chocolate chips, ensuring they are evenly distributed.
- Chill Dough: Cover the dough with plastic wrap or a towel and refrigerate for 1 hour to firm up and enhance the flavors.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Form Cookies: Scoop 1 1/2-inch balls of dough and roll between your palms. Place cookies onto prepared baking sheets, spacing them about 3 inches apart to allow for spreading.
- Bake: Bake for 8 to 10 minutes or until the cookies are lightly golden brown around the edges but still soft in the center.
- Cool and Serve: Remove from oven and let cookies cool slightly on the baking sheet before transferring to a wire rack if desired. Best enjoyed warm with milk.
Notes
- To Make Ahead: The cookie dough can be refrigerated for up to 2 days before baking.
- Freezing: For longer storage, freeze the cookie dough. Refer to your preferred guide on How to Freeze Cookie Dough for best results.
- Equipment Needed: Baking sheet, medium cookie scoop, stand-up mixer or mixing bowl, saucepan.
- These cookies are best served warm fresh from the oven to enjoy the melty white chocolate and tender crumb.
Nutrition
- Serving Size: 22g (1 cookie)
- Calories: 350 kcal
- Sugar: 13 g
- Sodium: 67 mg
- Fat: 6 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 120 mg
