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Irresistible Valentine’s Strawberry White Chocolate Cookies Recipe

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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