Strawberry and Cream Cookies
Soft sugar cookies filled with white chocolate chips and freeze-dried strawberries.The taste of a spring regardless when the season arrives.
Servings: 36 cookies
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter (we're going to melt it so any temperature is fine)
- 1 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup freeze-dried strawberries crushed or finely chopped
- 8 ounces white chocolate chips
In a large bowl, mix together flour, baking powder, soda and salt.
In medium saucepan, set over low heat, melt the butter. Remove from the heat and whisk in the sugar. Next add the eggs and vanilla. Set aside for 5 minutes to cool. Pour into the dry ingredients and mix until combined. Lastly, fold in the freeze-dried strawberries and white chocolate chips. Cover with plastic wrap or a towel and transfer to the fridge to chill for 1 hour.
Preheat oven to 350F. Scoop out 1 1/2-inch balls of dough and roll them between your palms; place them onto a parchment-lined baking sheet spacing them 3 inches apart. Bake for 8 to 10 min, until lightly golden brown. Repeat with the remaining cookie dough. These are best eaten warm with milk.
Serving: 22g | Calories: 350kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Saturated Fat: 9g | Cholesterol: 120mg | Sodium: 67mg | Potassium: 5mg | Sugar: 13g