Strawberries and Cream Cookies

Chewy, soft and so delicious! These strawberry & cream cookies are loaded with frozen dried strawberries and lots of white chocolate chips!

Ingredients

Ingredients
Servings:
g
All-Purpose Flour
g
Butter
g
Brown Sugar
g
Granulated Sugar
tsp
Baking Soda
tsp
Baking Powder
tbsp
Vanilla Extract
Eggs
tsp
Kosher Salt
g
White Chocolate Chips
g
Freeze-Dried Strawberries

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 170 °C and prepare two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set it aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars and beat on medium speed for about 3 minutes, until light and fluffy, scraping down the bottom and sides of the bowl as needed. Beat in the vanilla extract.
  4. Beat in the eggs, one at a time, beating well. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Mix in the white chocolate chips and dried strawberries, just until evenly combined.
  5. Using a large (3 tablespoons) cookie scoop, portion the dough onto the prepared baking sheets 8 cm apart.
  6. Bake one sheet at a time for 12-13 minutes, or until golden at the edges but still soft in the middle.
  7. Allow the cookies to cool for 2-3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.

Preparing In The Kitchen
  1. Preheat the oven to 170 °C and prepare two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set it aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars and beat on medium speed for about 3 minutes, until light and fluffy, scraping down the bottom and sides of the bowl as needed. Beat in the vanilla extract.
  4. Beat in the eggs, one at a time, beating well. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Mix in the white chocolate chips and dried strawberries, just until evenly combined.
  5. Using a large (3 tablespoons) cookie scoop, portion the dough onto the prepared baking sheets 8 cm apart.
  6. Bake one sheet at a time for 12-13 minutes, or until golden at the edges but still soft in the middle.
  7. Allow the cookies to cool for 2-3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.

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