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Strawberry Cookies Recipe
These soft and chewy strawberry cookies with white chocolate chips are so quick and easy to make! Perfect for Valentine's Day!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
32 mins
Servings: 36 cookies
Calories: 160 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup unsalted butter slightly melted (2 sticks)
- 1¼ cup granulated sugar
- 2 tablespoons strawberry Jell-O mix
- 3.4 ounces instant vanilla pudding mix (1 box)
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1½ cups white chocolate chips divided
Instructions
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside for now.
- In a large bowl, using a hand mixer, beat the butter, granulated sugar, and strawberry Jell-O mix together until well combined, about 1 minute.
- Add the instant pudding mix, eggs, and vanilla to the butter mixture. Beat until well combined, about 30 seconds.
- Beat in dry ingredients. Beat on low just until combined (until you no longer see white streaks of flour). Do not overmix.
- Stir in 1¼ cup of the white chocolate chips. Be sure to stir this in, don’t use the electric mixture or the cookie dough will be over mixed. Set aside the other ¼ cup of white chocolate chips for now.
- Using a 2-tablespoon-sized cookie scoop, scoop cookies onto a parchment-lined baking sheet. The cookies can be placed close to each other on the baking sheet in order to fit them all into the freezer before baking.
- Use your hands to roll the cookie dough scoops into round balls of dough.
- Use the remaining ¼ cup of white chocolate chips to place a few chocolate chips into the top of each cookie.
- Place cookies in the freezer for 10 minutes. This helps to prevent the cookies from spreading too much during baking.
- While the cookies chill, preheat the oven to 350°F.
- Line a second baking sheet with parchment paper and take some cookies out of the freezer and place on baking sheet. Cookies should be at least 2 inches from each other on the baking sheet to allow a bit of room for them to spread during baking.
- Bake one tray of cookies at a time in the preheated oven for 12 minutes, or until the cookie edges seem set. The middles of cookies will still look soft but that’s okay! The cookies will continue to bake on the hot tray outside of the oven.
- Let the cookies cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
Cup of Yum
Notes
- Storage: Store strawberry cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.
Nutrition Information
Serving
1cookie
Calories
160kcal
(8%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
25mg
(8%)
Sodium
105mg
(4%)
Potassium
37mg
(1%)
Fiber
0.3g
(1%)
Sugar
14g
(28%)
Vitamin A
175IU
(4%)
Vitamin C
0.04mg
(0%)
Calcium
26mg
(3%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 160
% Daily Value*
| Serving | 1cookie | |
| Calories | 160kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 105mg | 4% |
| Potassium | 37mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 14g | 28% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.