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Strawberries and Cream Cookies Recipe

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4.3 from 15 reviews

Strawberries and Cream Cookies are deliciously golden brown treats bursting with vibrant freeze-dried strawberry flavor and sweet white chocolate chips. These visually appealing, pink-hued cookies require no chilling time and bake quickly for a perfect family-friendly dessert that’s both easy and irresistible.

Ingredients

Dry Ingredients

  • 3 cups (360 g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup (227 g) unsalted butter, room temperature
  • 1 and 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

Add-ins

  • 11 ounces white chocolate chips
  • 2 1.2 ounce bags (68 g) freeze-dried strawberries

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (163°C). Line two large baking sheets with parchment paper and set them aside for later use.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and salt to evenly distribute all dry ingredients. Set the mixture aside.
  3. Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment or a handheld electric mixer in a large bowl, beat the room temperature butter with the granulated and light brown sugars on medium speed for about 3 minutes. Beat until the mixture is light and fluffy, scraping down the sides and bottom of the bowl as needed. Incorporate the vanilla extract.
  4. Add Eggs: Lower the mixer speed to medium-low and add the eggs one at a time, mixing well after each addition. Be sure to scrape the sides and bottom of the bowl between additions to maintain even mixing.
  5. Mix in Dry Ingredients: Reduce the mixer speed to low and gradually add the flour mixture. Beat just until combined to avoid overmixing.
  6. Fold in White Chocolate Chips and Strawberries: Gently mix in the white chocolate chips and freeze-dried strawberries until evenly distributed throughout the dough.
  7. Portion Dough: Use a large spring-loaded cookie scoop to portion out 3 tablespoons (75 g) of dough per cookie. Roll each portion into a ball and place on the prepared baking sheets with the side showing the most white chocolate chips and strawberry pieces facing up for the prettiest cookie tops. Leave 2 inches between each cookie.
  8. Bake Cookies: Bake one sheet at a time for 12 to 13 minutes, or until the cookies are golden at the edges but remain soft in the middle.
  9. Shape Cookies Post-Baking: Remove cookies from the oven and, while still warm, use a spatula to tuck in any edges that have spread too much to create perfectly round cookies.
  10. Optional Decoration and Cooling: Press extra white chocolate chips on top if desired. Allow the cookies to cool on the baking sheet placed on a wire rack for about 20 minutes before serving or transferring.

Notes

  • Freeze-dried strawberries provide intense strawberry flavor without adding moisture to the dough.
  • No chilling time is required, making these cookies quick to prepare and bake.
  • For best results, use room temperature butter and eggs.
  • Leaving the cookie dough side with the most chips and strawberries facing up creates a more visually appealing cookie.
  • Ensure to measure flour properly by spooning and leveling, not packing, for consistent texture.
  • Cool cookies on the baking sheet to allow them to set and maintain their shape.

Find it online: https://recipeplenty.com/strawberries-and-cream-cookies-recipe/