Description
Sweet strawberry white chocolate cookies blend creamy richness with fruity freshness in a delightful homemade treat. Delicate pink-speckled cookies offer a perfect balance of smooth chocolate and tangy strawberry, promising pure indulgence in each delectable bite.
Ingredients
Scale
- 1 cup (170g) white chocolate chips
- ½ cup (60g) freeze-dried strawberries, crushed
- ¾ cup (150g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- ¾ cup (170g) unsalted butter, softened
- 2 ¼ cups (280g) all-purpose flour
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- Optional: extra crushed freeze-dried strawberries and white chocolate chips for topping
Instructions
- Prepare Dry Base: Whisk flour, baking soda, and salt in a medium bowl until uniformly blended, creating a foundational mixture for the cookies.
- Cream Butter Mixture: In a large bowl, vigorously beat softened butter with granulated and brown sugars until the texture becomes light, airy, and pale, developing a smooth creamy consistency.
- Incorporate Wet Elements: Blend egg and vanilla extract into the butter mixture, ensuring complete integration and a rich, unified liquid base.
- Combine Ingredients: Gently fold dry ingredients into the wet mixture, stirring until just incorporated without overmixing, which maintains the cookies’ delicate texture.
- Enhance Flavor Profile: Delicately fold crushed freeze-dried strawberries and white chocolate chips throughout the dough, distributing ingredients evenly to create a balanced and textured cookie composition.
- Shape and Bake: Scoop dough onto prepared baking sheets, leaving adequate spacing between cookies. Bake in a preheated oven at 350°F for 10-12 minutes, until edges turn golden and centers appear slightly soft.
- Cool and Finish: Remove cookies from oven and allow them to rest on baking sheet for 5 minutes, then transfer to a wire rack for complete cooling, enabling them to set and develop optimal texture.
Notes
- Ensure butter is softened but not melted for the perfect cookie texture, allowing better sugar incorporation and creamy consistency.
- Gently crush freeze-dried strawberries to maintain some larger pieces, creating bursts of intense strawberry flavor in each bite.
- Stop mixing as soon as dry ingredients are incorporated to prevent tough, dense cookies – gentle folding preserves a tender crumb.
- Refrigerate dough for 30 minutes before baking to intensify flavors and prevent excessive spreading, resulting in thicker, more flavorful cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg