Irresistible Valentine’s Strawberry White Chocolate Cookies Recipe
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.
- 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
