Soft chewy centers, crispy edges, fruity, sweet, tart, very strawberry~ these strawberry cookies are everything you want in a cookie. I mean how pretty are these pink cookies with the white chocolate dots. These little beauties are irresistible and you’ll be going back for more! What I love even more is that they are made with real freeze dried strawberries so no artificial colors flavors and nasty stuff.
Ingredients
- Freeze dried Strawberries: I found freeze-dried strawberries, ground up in a small food processor works really well. Many stores carry them I got mine at Trader Joe’s. Swap with raspberries, blueberries or cherries.
- Flour: I used regular all purpose flour for this recipe, for GF swap 1:1 Gluten-Free Baking Flour, if needed. I like King Arthur’s 1:1 GF flour.
- Butter: I really think butter works the best here, if you have to plant based butter may work, but I have not tested.
- White chocolate: I think for a little something extra, adding white chocolate chips or regular chocolate chips or a few sliced almonds, vegan chocolate chips makes these cookies extra special or you can omit, they’re still very good..
Tip
- You don’t want to brown these cookies to maintain the beautiful pink color. I baked the cookies in the center rack of my oven at 350°F for no more than 12 minutes.
- We prefer the cookies to be lightly sweet so 3/4 cup is prefect level of sweetness for us. You can go up to one cup for regular sweetness. I use American baking measuring cups for volume for reference.
Storage
These cookies can be stored in the fridge or can be frozen. Double the recipe and store them if needed.
To store the baked cookies in the fridge: Place the cookies in an airtight container and store for up to a week mine lasted 5 days and they stayed fresh.
To store the baked cookies in the freezer: Like most baked goods these cookies will freeze well for up to three months. I like to place them between wax paper to prevent sticking, place them in a freezer gallon bag. To thaw, remove as needed and thaw the cookies at room temperature for about 3 hours.
Strawberry Cookies
Equipment
- parchment lined baking sheet
- Oven
- stand mixer or hand held mixer
Ingredients
- 2 sticks unsalted butter softened
- 1.2 oz freeze dried strawberries pulsed in a food processor until powdered, doesn't have to be fine
- ¾ cup granulated sugar
- 2 tbsps brown sugar
- 2 cups all purpose flour
- ¾ tsp kosher salt
- 1 tsp baking powder
- ½ cup white chocolate chips
Instructions
- Preheat the oven to 350℉.
- Using a stand mixer or hand held mixer, mix together both the sugars and butter. Mix until fluffy and airy about 8-10 minutes.
- Combine the all purpose flour, salt, ground freeze dried strawberry, baking powder in a seperate bowl. Fold this mixture with the butter mixture, mix until well combined. Add half the white chocolate and very gently fold them in.
- Scoop about 2 oz cookie dough into balls and gently press a few white chocolate chips on top. Place them on a parchment-lined baking sheet, spaced 2-inches apart.
- Bake for 10 minutes then take them out and give them a smack on the counter if you prefer slightly crispier and flatter cookies. Bake for another 2-3 minutes. The cookies are done when the edges begin to be slightly golden on the edges..Cool for 10-15 minutes before enjoying!
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