Strawberry and Cream Cookies
User Reviews
4.9
Strawberry and Cream Cookies
Description
These cookies start with a dry mix of flour, baking powder, baking soda, and salt. Melted butter is combined with sugars, then eggs and vanilla are whisked in and allowed to cool briefly before adding to the dry ingredients. Freeze-dried strawberries chopped finely add a concentrated strawberry flavor, while white chocolate chips provide sweetness and creaminess.
The dough is chilled for an hour to firm up, making it easier to handle and helping to stabilize the final shape. Cookies are portioned into balls, spaced apart on a baking sheet, and baked until lightly golden around the edges but still soft inside. Serving them warm enhances their soft texture and melty chocolate.
This combination of freeze-dried strawberries and white chocolate produces a distinct flavor profile where creamy sweetness meets fruity tartness. These cookies work well as a snack or dessert accompanied by milk or tea.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 cup butter we're going to melt it so any temperature is fine, unsalted
- 1 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 1/2 cup freeze-dried strawberries crushed or finely chopped
- 8 ounces white chocolate chips
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
- The cookie dough can be stored in the refrigerator for up to 2 days before baking.
- Freezing the dough is possible and helps maintain freshness; portions can be frozen individually on a baking sheet before bagging.
- Use a medium cookie scoop to ensure evenly sized cookies that bake uniformly.
- Allow cookies to cool slightly before removing from baking sheets to prevent breaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 350 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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