White Chocolate Strawberry Cookies
White Chocolate Strawberry Cookies with the perfect combination of crisp edges and chewy middle. Perfect strawberry flavor from dried strawberries, creamy sweetness from white chocolate chunks. These will easily become your new favorite cookie.
Servings: 20 cookies
Calories: 230kcal
Equipment
- 1 Stand mixer or hand mixer
- 1 Baking sheet
- Parchment paper
- 1 Cookie scoop 3 tablespoon size
- 1 Cooling rack
Ingredients
- 2 ⅔ cup all-purpose flour Medal Gold has best protein content for cookies
- 1 tsp kosher salt
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cream of tartar
- 1 cup unsalted butter room temperature
- 1 cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tsp vanilla extract
- ½ tsp strawberry extract optional, but increases the strawberry flavor
- 2 cups freeze-dried strawberries chopped into small pieces
- 6 ounces white chocolate bars chopped into small pieces
- ½ cup granulated sugar for rolling the cookies
- lemon zest from half a lemon (about 1 tsp)
Instructions
- In a medium bowl, combine flour, salt, baking powder, baking soda, cream of tartar. Set aside.2 ⅔ cup all-purpose flour, 1 tsp kosher salt, ½ tsp baking powder, ½ tsp baking soda, ½ tsp cream of tartar
- In the bowl of a stand mixer, beat room temperature butter until fully whipped. Add brown and granulated sugars and beat on medium speed until light and fluffy, about 5 minutes. Add the egg and egg yolk and barely mix, about 15 seconds. Add the vanilla and strawberry extract and beat another 10 seconds.1 cup unsalted butter, 1 cup brown sugar, ¼ cup granulated sugar, 1 large egg, 1 large egg yolk, 1 tsp vanilla extract, ½ tsp strawberry extract
- Slowly add the flour mixture, I do this in two additions. Beat on medium speed until combined, about 20 seconds. Add the freeze-dried strawberries and white chocolate chunks and mix until fully combined but don't over mix. This should only take about 10 seconds.2 cups freeze-dried strawberries, 6 ounces white chocolate bars
- Place plastic wrap over the bowl and refrigerate for about an hour. More or less is fine. Place the extra granulated sugar along with the lemon zest in a small bowl.½ cup granulated sugar, lemon zest
- Preheat oven to 350℉ with oven rack in the middle of the oven. Line a baking sheet with parchment paper.
- Remove the cookie dough from the refrigerator.* Using the large cookie scoop, scoop the dough without packing it in hard, then roll into the sugar and lemon zest mixture. Repeat with more cookie dough, placing 8 cookies on the baking sheet, about 3-inches apart. Bake for 10-12 minutes, or until the tops have evenly level. The sides will not show any color, the bottoms will be barely golden. *If the dough is hard to manipulate, let sit on counter to soften a bit.
- Let the cookies cool completely on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Repeat with the rest of the cookie dough until all cookies are baked or you may scoop the remaining cookies and freeze to bake later. See notes for instructions.
Notes
- You can refrigerate the dough for up to 24 hours but it'll be quite hard to scoop. If so, let dough sit on counter up to an hour until easier to scoop.
- If you want the cookies to turn out perfectly round for presentation, as soon as the cookies come out of the oven, using a drinking glass or bowl that is bigger than the size of the cookies, gently place the glass or bowl over individual cookie and swirl in a circular motion to shape the cookie. Repeat with the rest of the cookies. This will only work while the cookies are hot. Use your other hand, in an oven mitt, to hold the baking sheet still for best success.
- To freeze the cookie dough and bake later, shape each cookie and arrange closely on a baking sheet. Cover with plastic and freeze for 2 hours. Then the cookies can be placed into a plastic freezer bag and frozen for up to 3 months. To bake from frozen, add a couple minutes to the baking time, watching closely after 12 minutes.
- I like the look of the white chocolate chunks (I use Girradelli white chocolate that I find in the baking aisle), but white chocolate chips will also work.
- Chopping the chocolate and strawberries into small pieces (no bigger than 1/2-inch) helps the cookies stay together better when scooping them.
Nutrition
Serving: 1cookie | Calories: 230kcal | Carbohydrates: 37g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 105mg | Potassium: 263mg | Fiber: 2g | Sugar: 25g | Vitamin A: 207IU | Vitamin C: 193mg | Calcium: 25mg | Iron: 4mg