Description
Delicious strawberry white chocolate cookies with a soft and tender texture.
Ingredients
Scale
- 2 1/4 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened (dairy-free butter for vegan option)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg (or egg substitute for vegan option)
- 2 teaspoons vanilla extract
- 1 cup fresh strawberries, washed, diced and dried (or freeze-dried strawberries)
- 1 cup white chocolate chips (or milk/dark chocolate chips/yogurt chips as alternative)
Instructions
- Begin by measuring out all ingredients accurately. If using fresh strawberries, wash and dice them into small pieces, ensuring they are dry to prevent soggy dough.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside for later to combine with the wet ingredients.
- Using a mixer, beat the softened unsalted butter with both the granulated and brown sugars until creamy and smooth, which helps create that tender cookie texture.
- Beat in the egg and vanilla extract until well combined, ensuring the mixture is light and fluffy for a better rise during baking.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough, which could cause tough cookies.
- Gently fold in the diced strawberries and white chocolate chips, distributing them evenly throughout the dough while maintaining the dough’s light texture.
- Use a cookie scoop or spoon to drop rounded balls of dough onto a parchment-lined baking sheet, spacing them apart to allow spreading.
- Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes until edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set perfectly without breaking.
Notes
- If using a gluten-free flour blend, ensure it has a binding agent like xanthan gum.
- For dairy-free options, substitute with vegan butter and egg substitute.
- Freeze-dried strawberries can be used for a more intense strawberry flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg