Strawberry and Cream Cookies

Name: Strawberry and Cream Cookies
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 50 min
Yield: 36 cookies
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon kosher salt; 1 cup unsalted butter; 1 1/2 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 1/2 cup freeze-dried strawberries; 8 ounces white chocolate chips

User Reviews

4.9

150 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Chilling Time
1 hr
Total Time
1 hr 50 mins
Servings
36 cookies
Calories
350 kcal
Course
Dessert
Cuisine
American

Strawberry and Cream Cookies

Griffin Phillips

Report

Soft sugar cookies filled with white chocolate chips and freeze-dried strawberries.The taste of a spring regardless when the season arrives.

Share:

I Made This!

112 people made this

Print

32 people printed this

Save this

90 people saved this

Ingredients

Servings

3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 cup unsalted butter (we're going to melt it so any temperature is fine)
1 1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup freeze-dried strawberries crushed or finely chopped
8 ounces white chocolate chips

Add to Shopping List

Instructions

In a large bowl, mix together flour, baking powder, soda and salt.
In medium saucepan, set over low heat, melt the butter. Remove from the heat and whisk in the sugar. Next add the eggs and vanilla. Set aside for 5 minutes to cool. Pour into the dry ingredients and mix until combined. Lastly, fold in the freeze-dried strawberries and white chocolate chips. Cover with plastic wrap or a towel and transfer to the fridge to chill for 1 hour.
Preheat oven to 350F. Scoop out 1 1/2-inch balls of dough and roll them between your palms; place them onto a parchment-lined baking sheet spacing them 3 inches apart. Bake for 8 to 10 min, until lightly golden brown. Repeat with the remaining cookie dough. These are best eaten warm with milk.

Notes

To Make Ahead:
The dough will stay good in the fridge for up to 2 days. To freeze the cookie dough, please click on my guide of How to Freeze Cookie Dough
Equipment:
Baking Sheet | Medium Cookie Scoop | Stand-Up Mixer |

Nutrition Information

Show Details

Serving 22g Calories 350kcal (18%) Carbohydrates 12g (4%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 9g (45%) Cholesterol 120mg (40%) Sodium 67mg (3%) Potassium 5mg (0%) Sugar 13g (26%)