Description
Delight in these Strawberry and Cream Cookies, featuring a perfect blend of melt-in-your-mouth white chocolate and freeze-dried strawberries for a sweet, fruity twist. Soft, buttery, and lightly golden, these cookies are ideal for enjoying warm with a glass of milk or packing as a treat 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 cups 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, whisk together the flour, baking powder, baking soda, and kosher salt until evenly combined to ensure leavening and flavor balance throughout the dough.
- Melt Butter and Combine Sugars: In a medium saucepan over low heat, gently melt the unsalted butter. Remove from heat and whisk in both brown sugar and granulated sugar until fully incorporated and smooth.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract into the butter and sugar mixture. Set aside for 5 minutes allowing the mixture to cool slightly, preventing the eggs from cooking when combined with dry ingredients.
- Combine Wet and Dry: Pour the cooled wet ingredients into the bowl of dry ingredients. Stir gently until the dough just comes together, avoiding overmixing for tender cookies.
- Fold in Add-ins: Carefully fold in the crushed freeze-dried strawberries and white chocolate chips evenly through the dough, adding bursts of flavor and texture.
- Chill the Dough: Cover the dough tightly with plastic wrap or a clean towel and refrigerate for 1 hour to firm up the dough, which helps control spreading during baking.
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and help with even baking.
- Shape Cookies: Scoop 1 1/2-inch balls of chilled dough and roll gently between the palms for a smooth surface. Place them on the prepared baking sheet spaced about 3 inches apart to allow room for spreading.
- Bake: Bake the cookies for 8 to 10 minutes or until they turn a light golden brown around the edges, signaling they are perfectly baked but still soft inside.
- Cool and Serve: Remove from the oven and let the cookies cool on the baking sheet briefly before transferring them to a wire rack. These cookies are best enjoyed warm with milk for a comforting treat.
- Repeat: Continue shaping and baking the remaining dough in batches until all cookies are baked.
Notes
- Make Ahead: Cookie dough can be stored in the refrigerator for up to 2 days, making it convenient to prepare in advance.
- Freezing Dough: For longer storage, freeze the cookie dough. Refer to detailed guides on how to freeze cookie dough properly to maintain freshness.
- Equipment: You will need a baking sheet, medium cookie scoop, and optionally a stand-up mixer for easier mixing.
- Serving Suggestion: These cookies are lovely served warm with a glass of milk or your favorite hot beverage for a delightful snack or dessert.
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
