Description
Strawberries and Cream Cookies are soft, buttery cookies bursting with the sweet-tart flavor of freeze-dried strawberries and rich white chocolate chips. Perfect for a summery treat or a decadent snack with a cup of tea.
Ingredients
Units
Scale
- 3 cups (360 g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (227 g) unsalted butter, room temperature
- 1 1/4 cups (248 g) granulated sugar
- 1/4 cup (53 g) light brown sugar, packed
- 1 tablespoon (14 ml) vanilla extract
- 2 large eggs, room temperature
- 11 ounces white chocolate chips
- 2 1.2-ounce bags (68 g) freeze-dried strawberries
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add vanilla extract and eggs, one at a time, mixing until combined.
- Gradually mix in the dry ingredients until just combined.
- Fold in white chocolate chips and crushed freeze-dried strawberries.
- Using a cookie scoop or spoon, drop dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 12–14 minutes, or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the dough to maintain a soft texture.
- Freeze-dried strawberries provide concentrated flavor; you can crush them slightly before folding in.
- Cookies can be stored in an airtight container for up to 5 days.
- Optional: drizzle melted white chocolate over cooled cookies for extra sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg