Description

Delight in these irresistible Valentine’s Strawberry White Chocolate Cookies, featuring a perfect blend of sweet white chocolate chunks and tangy freeze-dried strawberries. Soft and chewy with a delicate fruity twist, they are perfect for sharing with loved ones or treating yourself on any special occasion.

Ingredients

Scale

Base Ingredients

1 cup (227g) unsalted butter, softened
3/4 cup (150g) granulated sugar
3/4 cup (165g) packed light brown sugar
2 large eggs, room temperature
1 tsp pure vanilla extract

Dry Ingredients

2 1/2 cups (312g) all-purpose flour
1 tsp baking soda
1/2 tsp salt

Add-ins

1 cup (150g) freeze-dried strawberries, crushed
1 cup (175g) white chocolate chunks

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to ensure even baking and easy cleanup.
Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and packed light brown sugar on medium speed for 2-3 minutes until the mixture is light and fluffy, creating the perfect base for your cookies.
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition. Then stir in the pure vanilla extract to enhance the cookie’s flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
Mix Dry Ingredients into Wet: Gradually add the flour mixture to the butter mixture, mixing on low speed or folding with a spatula just until combined to avoid overworking the dough and developing too much gluten.
Fold in Strawberries and White Chocolate: Gently fold in the crushed freeze-dried strawberries and white chocolate chunks, ensuring they are evenly distributed without crushing the berries further.
Portion the Dough: Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden while the centers still look soft, which ensures a chewy texture.
Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, helping them firm up and retain their shape.

Notes

Using freeze-dried strawberries adds intense flavor without adding moisture, keeping cookies soft but not soggy.
Do not overmix the dough to maintain a tender crumb and prevent toughness.
Make sure butter and eggs are at room temperature for optimal mixing and texture.
For extra flair, you can drizzle melted white chocolate over cooled cookies.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Valentine's Day cookies, strawberry cookies, white chocolate cookies, freeze-dried strawberries, soft cookies, dessert recipes