Strawberry White Chocolate Cookies

Strawberry White Chocolate Cookies are soft, chewy, and bursting with sweet strawberry flavor, complemented by creamy white chocolate chips. These cookies are perfect for any occasion, whether you’re treating yourself or sharing with loved ones. Their vibrant pink hue and delicious taste make them an irresistible dessert option.

Why You’ll Love This Recipe

• Combines fruity strawberry with rich white chocolate for a delightful flavor pairing.
• Easy to prepare with simple ingredients.
• Perfect for special occasions like Valentine’s Day, birthdays, or just because.
• The soft, chewy texture will have everyone asking for seconds.
• A fun way to elevate classic cookies with a unique twist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Salt
• Unsalted butter, softened
• Granulated sugar
• Brown sugar
• Egg
• Vanilla extract
• Freeze-dried strawberries, crushed
• White chocolate chips

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add Wet Ingredients: Mix in the egg and vanilla extract until fully incorporated.
5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Add Mix-Ins: Fold in crushed freeze-dried strawberries and white chocolate chips.
7. Form the Cookies: Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake: Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 18–24 cookies
• Prep Time: 15 minutes
• Cook Time: 10–12 minutes
• Total Time: 25–30 minutes

Variations

• Dark Chocolate Twist: Swap white chocolate chips with dark or semi-sweet chocolate for a less sweet option.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend to make these cookies gluten-free.
• Fresh Strawberries: Instead of freeze-dried strawberries, fold in diced fresh strawberries for a juicier texture (note: this will slightly change the texture of the dough).
• Strawberry Drizzle: Drizzle melted white chocolate mixed with crushed freeze-dried strawberries over cooled cookies for added flair.
• Nutty Addition: Add chopped macadamia nuts for extra crunch.

Storage/Reheating

• Storage: Store cookies in an airtight container at room temperature for up to 5 days.
• Freezing: Freeze cookie dough balls on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months. Bake from frozen, adding 1–2 extra minutes to the baking time.
• Reheating: Warm cookies in the microwave for 10–15 seconds for that fresh-from-the-oven taste.

FAQs

1. Can I use fresh strawberries instead of freeze-dried?

Yes, but fresh strawberries will add moisture to the dough and slightly alter the texture. Freeze-dried strawberries work best for intense flavor without extra moisture.

2. How can I crush freeze-dried strawberries?

Place them in a resealable bag and crush them with a rolling pin, or pulse them in a food processor.

3. Can I substitute white chocolate chips?

Yes, you can use milk, dark, or even ruby chocolate chips for a different flavor profile.

4. Why are my cookies spreading too much?

Ensure your butter is softened but not melted, and chill the dough for 15–20 minutes before baking if needed.

5. Can I make these cookies vegan?

Yes, use a vegan butter substitute, a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water), and dairy-free white chocolate chips.

6. How do I know when the cookies are done?

The edges should be lightly golden, and the centers will appear slightly soft. They will firm up as they cool.

7. Can I double this recipe?

Absolutely! Simply double all ingredients and bake in batches.

8. How do I prevent overmixing the dough?

Mix the dry ingredients until just combined to avoid overworking the gluten, which can make the cookies dense.

9. Are these cookies naturally colored?

Yes, the pink hue comes from the crushed freeze-dried strawberries. You can add a drop of food coloring if you want a more vibrant color.

10. What type of white chocolate works best?

High-quality white chocolate chips or chopped white chocolate bars melt beautifully and add a creamy texture.

Conclusion

Strawberry White Chocolate Cookies are a delightful treat that combines the sweet, tangy flavor of strawberries with the creamy richness of white chocolate. Easy to make and endlessly customizable, these cookies are sure to become a favorite for any occasion. Treat yourself or share them with loved ones—you can’t go wrong with this delicious recipe!

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