Description
Soft and buttery strawberry cookies packed with freeze-dried strawberries and white chocolate chips, then rolled in a sweet strawberry crunch coating for a vibrant dessert.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup freeze-dried strawberries, crushed
- 1 cup white chocolate chips
- 1 cup strawberry crunch topping
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In a separate bowl whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Gently fold in the crushed freeze-dried strawberries and white chocolate chips.
7. Scoop the dough into 1.5-inch balls and roll each ball in the strawberry crunch topping.
8. Place the cookies on the prepared baking sheet about 2 inches apart.
9. Bake for 10–12 minutes or until the edges are lightly golden.
10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra strawberry flavor add a few tablespoons of strawberry gelatin powder to the dough.
Do not overbake; the cookies will continue to set as they cool.
Store cookies in an airtight container at room temperature for up to 4 days.
You can freeze the cookie dough balls for up to 2 months and bake straight from frozen, adding 1–2 extra minutes to the bake time.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg