Valentine Strawberry White Chocolate (Print Version)

Soft, chewy strawberry cookies packed with white chocolate chips and a hint of vanilla.

# Components:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3/4 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1/4 cup light brown sugar, packed
08 - 1 large egg
09 - 1/2 teaspoon vanilla extract
10 - 1/2 teaspoon strawberry extract, optional
11 - 2-3 drops red or pink food coloring, optional

→ Add-Ins

12 - 1 cup freeze-dried strawberries, crushed
13 - 1 cup white chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, approximately 2 minutes.
04 - Add egg, vanilla extract, strawberry extract if using, and food coloring. Mix until fully combined.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined.
06 - Fold in crushed freeze-dried strawberries and white chocolate chips until evenly distributed.
07 - Scoop tablespoon-sized mounds of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 10-12 minutes, or until edges are set and centers remain slightly soft.
09 - Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're genuinely easy to make, even if you're not a confident baker, and come together in under 30 minutes.
  • The freeze-dried strawberries give you that perfect tart-sweet punch without making the dough soggy.
  • They stay soft and chewy for days, which means you can actually enjoy them beyond the first batch.
02 -
  • Don't overbake these cookies—they'll continue cooking on the warm pan after you pull them out, so slightly underbaked is exactly right.
  • Freeze-dried strawberries are crucial here; regular strawberries will make your dough wet and soggy, so don't try to substitute fresh.
03 -
  • Room temperature butter is non-negotiable—it creams properly and creates that airy texture that makes these cookies memorable.
  • If your white chocolate chips keep sinking, toss them lightly in flour before folding them in, and they'll stay more evenly distributed.
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