Description

These Strawberries and Cream Cookies are a delightful treat highlighting rich flavors of strawberry and white chocolate. Easy to make and perfect for sharing at gatherings or as a sweet snack anytime!

Ingredients

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

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Instructions

Preheat the oven to 325°F and line two large baking sheets with parchment paper.
In a large bowl, whisk together flour, baking soda, and salt; set aside.
In a stand mixer or large bowl, combine butter and both sugars. Beat on medium for about 3 minutes until fluffy. Scrape down sides and add vanilla.
Reduce speed to medium-low. Add eggs one at a time, beating well after each addition and scraping the bowl as needed.
Switch to low speed and add the flour mixture, mixing until just combined. Fold in white chocolate chips and dried strawberries until evenly distributed.
Scoop 3 tablespoons of dough and roll into a ball. Place on prepared sheets, showing the chunks on top and leaving 2 inches between cookies.
Bake one sheet at a time for 12-13 minutes until golden at the edges but soft in the center.
Remove from the oven and tuck in any edges that may have spread too much while baking. Optionally press extra white chocolate chips on top.
Let cool on a wire rack for 20 minutes before serving.

Notes

Ensure the butter is at room temperature for the best texture.
You can add more or fewer freeze-dried strawberries based on your preference.
Storing cookies in an airtight container keeps them fresh longer.

Nutrition

Serving Size: 1 cookie
Calories: 195
Sugar: 14g
Sodium: 120mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 2g
Cholesterol: 36mg