Strawberries and Cream Cookies
Strawberries and Cream Cookies bake up golden brown and are loaded with freeze dried strawberries (they pack in a ton of strawberry flavor) and white chocolate chips! Pretty, pink, and sure to please, these cookies will quickly become a family favorite. No cookie dough chilling required!
Ingredients
- 3 cups (360 g) all-purpose flour weighed with a digital scale or lightly spooned into the measuring cup and leveled off with a knife (don't pack!)
- 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
Instructions
- Preheat the oven to 325°F. Line two large baking sheets with parchment paper and set them aside.
- In a large bowl, whisk together the flour, baking soda, and salt. Set it aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and both sugars and beat on medium speed for about 3 minutes, until light and fluffy, scraping down the bottom and sides of the bowl as needed. Beat in the vanilla extract.
- Reduce the mixer speed to medium-low and beat in the eggs, one at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed.
- Reduce the mixer speed to low and add the flour mixture, beating until just combined. Mix in the white chocolate chips and dried strawberries, just until evenly combined.
- Using a large spring-loaded cookie scoop, scoop 3 tablespoons (75 g) of cookie dough and roll it into a ball. Place the dough ball on the prepared sheet, with the side up that has the most white chocolate chips and strawberry pieces showing (this will create the prettiest cookie tops). Repeat with all dough, leaving 2 inches between each cookie.
- Bake one sheet at a time for 12 minutes to 13 minutes, or until golden at the edges but still soft in the middle.
- Remove the cookies from the oven and, using a spatula, carefully tuck in any edges that may have spread too much while baking, creating a perfectly round cookie.
- Press extra white chocolate chips on top, if desired. Cool cookies on the baking sheet, placed on a wire rack, for 20 minutes before serving/moving.
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