The combination of creamy white chocolate and tangy strawberries offers a refreshing twist on the classic cookie. Each bite is bursting with fruity flavor, complemented by the rich, smooth sweetness of the chocolate. Whether you’re baking for a summer gathering or simply treating yourself, these Strawberries & Cream Cookies are the ideal blend of indulgence and brightness. The freeze-dried strawberries ensure a concentrated flavor without adding extra moisture, keeping the cookies soft and chewy. Perfect with a cup of tea or coffee, they make a fantastic snack or dessert any time of year!
Ingredients You’ll Need for the Strawberries & Cream Cookies:
- Unsalted butter: Softened to room temperature for easy mixing.
- Light brown sugar: Adds moisture and a rich, caramel-like flavor.
- Granulated sugar: Provides sweetness and contributes to the cookie’s texture.
- Eggs: Room temperature eggs help to bind the ingredients together.
- Vanilla Extract: Enhances the overall flavor of the cookies.
- All-purpose flour: The base of the cookie dough.
- Baking soda: Helps the cookies rise and spread properly.
- Salt: Balances the sweetness and enhances flavor.
- White chocolate chips: Adds creamy sweetness and texture.
- Freeze-Dried Strawberries: Provides a burst of fruity flavor and a vibrant color.
For making the Strawberries & Cream Cookies, you’ll need the following tools:
- Mixing Bowls: A large bowl for combining the cookie dough ingredients and smaller ones for measuring.
- Measuring Scale: To accurately measure all your ingredients in grams.
- Hand Mixer or Stand Mixer: For creaming the butter and sugars, and mixing the dough.
- Spatula: To fold in the dry ingredients and combine the mixtures.
- Baking Sheet: For baking the cookies.
- Parchment Paper: To line the baking sheet, preventing the cookies from sticking.
- Cookie Scoop: To evenly portion out the dough.
- Cooling Rack: For allowing the cookies to cool evenly after baking.
Here is the full Recipe:
Ingredients:
- 227 g (1 cup) unsalted butter, room temperature
- 200 g (1 cup) light brown sugar, packed
- 50 g (1/4 cup) granulated sugar
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 250 g (2 cups) all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 170 g (1 cup) white chocolate chips
- 85 g (3/4 cup) freeze-dried strawberries
Directions:
- Preheat and Prepare: Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper. Set aside.
- Cream the Butter and Sugars: In a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add Eggs and Vanilla: Use a rubber spatula to scrape down the sides of the bowl, then add the eggs and vanilla extract. Beat until smooth and combined.
- Combine Dry Ingredients: Add the flour, baking soda, and salt to the bowl. Mix on low speed until just combined and no streaks of flour remain.
- Fold in Mix-Ins: Gently fold in the freeze-dried strawberries and white chocolate chips until evenly distributed throughout the dough.
- Scoop and Bake: Use a 1.5-ounce cookie scoop or a large spoon to scoop out cookie dough balls, dropping them 2 inches apart on the prepared cookie sheet. Bake at 175°C (350°F) for 12 minutes, or until the edges are golden brown and the centers have puffed up but are still slightly underdone.
- Cool and Enjoy: Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire cooling rack to cool completely. Enjoy!
Tips and Tricks:
- Butter Temperature: Ensure the butter is at room temperature to achieve the perfect creamy texture when beaten with the sugars.
- Freeze-Dried Strawberries: Fresh strawberries can add too much moisture to the dough, making the cookies soggy. Freeze-dried strawberries provide a concentrated strawberry flavor without adding extra moisture to the dough. Crush them slightly for smaller pieces if preferred.
- White chocolate quality: Use high-quality white chocolate for the best flavor. You can also mix in white chocolate chunks instead of chips for a more luxurious texture.
- Chill the dough: Letting the dough chill in the fridge for 30 minutes will help prevent spreading while baking, leading to a thicker, chewier cookie.
- Underbaking: These cookies should be soft and chewy, so take them out of the oven when the edges are just set but the center still looks slightly undercooked. They will firm up as they cool.
- Storage: Store cookies in an airtight container to keep them fresh. You can also freeze the dough balls and bake them straight from the freezer, adding a couple of minutes to the baking time.
- Experiment with flavors: Add a touch of vanilla or almond extract to enhance the sweetness, or a sprinkle of sea salt on top for a sweet and salty twist.
More Baking Ideas:
- Strawberries & Cream Muffins – Bursting with fresh strawberries and topped with a sweet cream filling, these muffins are a delightful treat!
- White Chocolate Raspberry Cookies – Bursting with tangy raspberries and sweet white chocolate, these cookies are a delightful mix of flavors in every bite!
- White Chocolate Berry Muffins – Juicy berries and creamy white chocolate come together in these fluffy, bakery-style muffins!
- White Chocolate Pistachio Cookies – A crunchy pistachio base paired with sweet white chocolate makes these cookies an irresistible treat!
Watch the recipe video here. Let’s get to baking! Here is the full recipe:
Summary
Recipe Name
Author Name
Strawberries & Cream Cookies
Isabel
Published On
