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Strawberry and Cream Cookies

These delicious strawberry and cream cookies can be made at any time of the year because the recipe uses freeze-dried strawberries instead of fresh strawberries. First flour, baking powder, baking soda and salt are whisked together. Then melted butter, sugar, eggs and vanilla are mixed together. Once cooled, the dry ingredients are added with freeze-dried strawberries and white chocolate chips. The cookie batter is refrigerated for an hour, then shaped into balls and baked until golden.
Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Servings 36 cookies

Ingredients

  • 3 cups AP flour
  • 1 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1 cup butter
  • 1 ½ cups brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • ½ cup freeze-dried strawberries crushed or finely chopped
  • 8 oz white chocolate chips

Instructions

  1. In a large bowl, mix together flour, baking powder, baking soda and salt.
  2. In a medium saucepan, set over low heat, melt the butter. Remove from the heat and whisk in the sugars. Next add the eggs and vanilla. Set aside for 5 minutes to cool. Pour into the dry ingredients and mix until combined. Lastly, fold in the freeze-dried strawberries and white chocolate chips. Cover with plastic wrap and refrigerate 1 hour.
  3. Preheat oven to 350 F. Scoop out 1 ½ inch balls of dough and roll them between your palms. Place on parchment lined baking sheet, spacing 3 inches apart. Bake 8 to 10 minutes, until lightly golden brown. Repeat with remaining cookie dough.