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4.8 from 5 votes

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. 
Prep Time15 mins
Cook Time35 mins
Chilling Time1 hr
Total Time1 hr 50 mins
Course: Dessert
Cuisine: American
Keyword: cookies, spring cookies, strawberries and cream cookies, strawberry cookies
Servings: 36 cookies
Calories: 350kcal
Author: Adrianna Adarme
Cost: $10

Equipment

Ingredients

  • 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

Instructions

  • 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.

Notes

To Make Ahead: 
The dough will stay good in the fridge for up to 2 days. To freeze the cookie dough, please click on my guide of How to Freeze Cookie Dough 
Equipment: 
Baking Sheet | Medium Cookie Scoop | Stand-Up Mixer

Nutrition

Serving: 22g | Calories: 350kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Saturated Fat: 9g | Cholesterol: 120mg | Sodium: 67mg | Potassium: 5mg | Sugar: 13g