Introduction

These Irresistible Valentine’s Strawberry White Chocolate Cookies are a perfect blend of sweet and fruity flavors. Soft, chewy, and bursting with white chocolate and freeze-dried strawberries, they make a delightful treat for any occasion, especially for sharing with someone special.

Irresistible Valentine’s Strawberry White Chocolate Cookies Recipe - Recipe Image

Ingredients

1 cup (227g) unsalted butter, softened
3/4 cup (150g) granulated sugar
3/4 cup (165g) packed light brown sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
2 1/2 cups (312g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (150g) freeze-dried strawberries, crushed
1 cup (175g) white chocolate chunks

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
Step 2: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar on medium speed for 2-3 minutes until light and fluffy.
Step 3: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the butter mixture, mixing on low speed or folding with a spatula until just combined. Avoid overmixing.
Step 6: Gently fold in the crushed freeze-dried strawberries and white chocolate chunks.
Step 7: Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets about 2 inches apart.
Step 8: Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look soft.
Step 9: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For an extra fruity punch, add a teaspoon of lemon zest to the dough.
Substitute white chocolate chunks with white chocolate chips for a smoother melt.
Freeze-dried raspberries can be used instead of strawberries for a different flavor.
Ensure eggs are at room temperature to help the dough mix more evenly.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To maintain freshness, separate layers with parchment paper. You can also freeze the baked cookies for up to 3 months; let them thaw at room temperature before serving. Reheat slightly in a warm oven for that freshly-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture that can alter the dough’s texture, making the cookies spread more and become softer. Freeze-dried strawberries are preferred as they add flavor without extra moisture.

Can I make these cookies dairy-free?

Yes, you can substitute the butter with a dairy-free margarine or coconut oil, and use dairy-free white chocolate chips. Keep in mind the texture may vary slightly.

Irresistible Valentine’s Strawberry White Chocolate Cookies Recipe

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4.5 from 149 reviews

Delight in these Irresistible Valentine’s Strawberry White Chocolate Cookies, featuring a perfect blend of tangy freeze-dried strawberries and creamy white chocolate chunks in a soft, buttery cookie base. These cookies are a festive treat ideal for Valentine’s Day or any special occasion when you crave a sweet and fruity indulgence.

Author: Marco
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cookie Dough

1 cup (227g) unsalted butter, softened
3/4 cup (150g) granulated sugar
3/4 cup (165g) packed light brown sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
2 1/2 cups (312g) all-purpose flour
1 tsp baking soda
1/2 tsp salt

Mix-ins

1 cup (150g) freeze-dried strawberries, crushed
1 cup (175g) white chocolate chunks

Instructions

Preheat Oven – Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
Cream Butter and Sugars – In a large mixing bowl, beat the softened butter with granulated sugar and packed light brown sugar on medium speed for 2-3 minutes until the mixture is light and fluffy, which helps incorporate air for a tender cookie texture.
Add Eggs and Vanilla – Beat in the eggs one at a time, mixing well after each addition to achieve a smooth batter. Stir in the pure vanilla extract to enhance the flavor profile of the cookies.
Mix Dry Ingredients – In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning throughout the dough.
Combine Mixtures – Gradually add the dry flour mixture to the butter-sugar mixture, mixing on low speed or folding with a spatula just until combined. Avoid overmixing to maintain cookie tenderness.
Fold in Mix-ins – Gently fold crushed freeze-dried strawberries and white chocolate chunks into the dough to evenly distribute these ingredients without overworking the dough.
Portion Cookies – Using a cookie scoop or tablespoon, drop rounded scoops of dough about 2 inches apart onto the prepared baking sheets to allow for spreading during baking.
Bake – Bake the cookies for 10-12 minutes, or until the edges are lightly golden while the centers remain soft, indicating perfect doneness without overbaking.
Cool – Allow the cookies to cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.

Notes

For best texture, ensure butter is softened but not melted.
Use room temperature eggs to help the dough emulsify better.
Crushing the freeze-dried strawberries finely helps distribute flavor evenly without large chunks.
Cool cookies on the baking sheet first before transferring to avoid breakage.
Store cookies in an airtight container at room temperature for up to 5 days.
For extra flavor, consider adding a pinch of cinnamon or almond extract.

Keywords: Strawberry cookies, white chocolate cookies, Valentine’s Day dessert, freeze-dried strawberries, soft cookies, easy cookie recipe, holiday cookies