So these cookies have been on my mind since January. And now, they’re finally here! These strawberry cookies are so good and giving me all the spring vibes.
To give these cookies the bright fruit flavor, I used freeze-dried strawberries. You can find these at a lot of grocery stores. I even found mine at Target (also found on Amazon). Make sure you find one that doesn’t add anything, fresh strawberries are sweet enough on their own when ripe strawberries are used. Although you can use a food processor to break these down just as easily, I like using a mortar and pestle so that I can leave a few larger pieces. I like the way the larger pieces bake into the cookie and create a little texture. The dough will look beautifully pink from the strawberries too. As the cookies bake, the outside will lose some of the pink hues, but the inside will hint at pink.
I chose white chocolate chips for these cookies because dark chocolate can be overpowering. I really wanted strawberry to be the focus and primary flavor of these cookies. I love how the strawberry flavor is slightly subtle but also lingers at the end. The butter and white chocolate also come through. Each bite reminded me a bit of a strawberry shortcake, making them the perfect spring cookie!
Strawberry CookiesPrint This
- 1/2 cup unsalted butter, softened
- 1/3 cup plus 1 tbsp granulated sugar
- 1/3 cup plus 1 tbsp cup brown sugar
- 1/4 tsp vanilla
- 1 large egg
- 3/4 cup freeze-dried strawberries
- 1 1/8 cup all-purpose flour
- 1/2 tsp baking soda
- 1/3 cup white chocolate chips
Preheat oven to 360.
Using a hand mixer, cream together the softened butter and sugars.
Add the egg and vanilla and mix in the creamed butter until fully combined.
Using a motor and pestle or food processor, crush the freeze-dried strawberries. Add the strawberry dust, flour, and baking soda to the mixture.
I prefer to hand mix my cookies from here using a wooden spoon, but you can use the hand mixer as well.
Pour in the white chocolate chips and mix by hand until morsels are evenly distributed.
Using a large ice cream scooper, place large scoops of batter onto a parchment-lined baking sheet.
Bake cookies for 12-13 minutes, until fully cooked.
Remove cookies from the oven and immediately place them on a baking wire to cool.