Introduction

These Irresistible Valentine’s Strawberry White Chocolate Cookies combine the sweetness of white chocolate with the vibrant flavor of freeze-dried strawberries. They are soft, flavorful, and perfect for sharing with someone special or enjoying as a delightful treat anytime.

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 light brown sugar on medium speed for 2-3 minutes until the mixture is 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 all-purpose flour, baking soda, and salt.
Step 5: Gradually add the flour mixture 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 extra flavor, try adding a teaspoon of lemon zest to complement the strawberry and white chocolate.
You can substitute freeze-dried strawberries for fresh strawberries, but reduce moisture by adding them finely chopped and patting dry.
If you prefer a more intense strawberry flavor, add an extra 1/2 cup of crushed freeze-dried strawberries.
Use white chocolate chips instead of chunks for a more even melt and sweeter texture.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm in a microwave for 10-15 seconds or until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain more moisture, which can affect the cookie texture. If using fresh, chop finely and reduce or eliminate other liquids in the recipe. Freeze-dried strawberries are preferred for their intense flavor and no added moisture.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened but not melted, and chill the dough for 30 minutes before baking if your kitchen is warm. Also, avoid overmixing the dough to help maintain the cookie shape while baking.