Introduction
Baking cookies is a delightful way to indulge in sweet treats, and this white chocolate strawberry cookie recipe combines the rich creaminess of white chocolate with the vibrant flavor of strawberries. Perfect for any occasion, these cookies are easy to make and sure to impress anyone who takes a bite. Let’s dive into the ingredients and the steps to create these delicious cookies.
Detailed Ingredients with measures
2 cups sifted all-purpose flour (preferably unbleached)
2 teaspoons cornstarch
2 teaspoons baking soda
1 teaspoon finely ground sea salt
¾ cup unsalted butter, softened
1 egg
1 teaspoon strawberry extract
½ cup brown sugar
½ cup granulated sugar
½ cup white chocolate chips
½ cup freeze-dried strawberries
Prep Time
10 minutes
Cook Time
8-10 minutes
Total Time
Approximately 20 minutes (including cooling time)
Yield
About 24 cookies
Instructions
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth using a hand mixer or stand mixer.
3. Add the egg and strawberry extract to the butter-sugar mixture, mixing until fully incorporated.
4. In a separate bowl, whisk together the sifted all-purpose flour, cornstarch, baking soda, and finely ground sea salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined and no dry streaks remain.
6. Fold in the white chocolate chips and freeze-dried strawberries. The dough will be thick and may require mixing by hand.
7. Using a cookie scoop or spoon, portion out 1.5-inch balls of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake on the center rack for 8-10 minutes, or until the edges are golden brown and the centers appear light and fluffy.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
– If the dough is too sticky, chill it for 10 minutes before scooping.
– You can substitute the strawberry extract with vanilla or almond extract if desired.
– Oven temperatures may vary; check the cookies at 8 minutes and add additional time as needed.
– Store the cookies in a sealed bag or airtight container for up to 3 days.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Cream the Butter and Sugars
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth using a hand mixer or stand mixer.
Step 3: Add Wet Ingredients
Add the egg and strawberry extract to the butter-sugar mixture, mixing until fully incorporated.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the sifted all-purpose flour, cornstarch, baking soda, and finely ground sea salt.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined and no dry streaks remain.
Step 6: Fold in Add-ins
Fold in the white chocolate chips and freeze-dried strawberries. The dough will be thick and may require mixing by hand.
Step 7: Portion the Dough
Using a cookie scoop or spoon, portion out 1.5-inch balls of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Bake the Cookies
Bake on the center rack for 8-10 minutes, or until the edges are golden brown and the centers appear light and fluffy.
Step 9: Cooling the Cookies
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Note 1
If the dough is too sticky, chill it for 10 minutes before scooping.
Note 2
You can substitute the strawberry extract with vanilla or almond extract if desired.
Note 3
Oven temperatures may vary; check the cookies at 8 minutes and add additional time as needed.
Note 4
Store the cookies in a sealed bag or airtight container for up to 3 days.
Cook techniques
Creaming Butter and Sugar
Creaming the softened butter with both sugars until smooth is crucial for incorporating air into the mixture, which helps the cookies rise and become light and fluffy.
Separating Dry and Wet Ingredients
Always mix dry ingredients separately before combining with wet ingredients. This ensures even distribution of leavening agents and prevents lumps, resulting in a uniform texture.
Folding Ingredients
When adding white chocolate chips and freeze-dried strawberries, gently fold them into the dough with a spatula. This helps maintain the airiness of the dough and prevents over-mixing.
Proper Baking Temperature
Preheating your oven to the correct temperature is vital for achieving the desired cookie texture. Baking at 350°F (175°C) allows the cookies to bake evenly, with golden edges and soft centers.
Cooling Cookies
Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set properly and prevents them from breaking apart.
FAQ
Can I use a different type of flour?
All-purpose flour is recommended for the best results, but you can experiment with alternatives like almond or coconut flour; just be mindful that the texture may change.
What can I substitute for cornstarch?
If you don’t have cornstarch, you can use an equal amount of all-purpose flour, though it may slightly affect the texture of the cookies.
How do I store leftover cookies?
Store the cookies in a sealed bag or airtight container at room temperature for up to 3 days to maintain their freshness.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough for up to 3 months. Scoop the dough into balls, freeze them on a baking sheet, then transfer to a sealed bag. Bake directly from frozen, adding a few extra minutes to the cooking time.
Are there any alternatives to freeze-dried strawberries?
Yes, you can use fresh strawberries, but they will add moisture to the dough, so it’s best to use freeze-dried or dehydrated fruit to maintain the intended texture.
Conclusion
These delicious cookies combining the sweetness of white chocolate and the tangy flavor of freeze-dried strawberries are a perfect treat for any occasion. Their soft and fluffy texture, paired with a delightful hint of strawberry, will surely satisfy your sweet tooth. Perfect for sharing or enjoying with a warm cup of tea or coffee, they are sure to become a favorite in your dessert repertoire.
More recipes suggestions and combination
Chocolate Chip Strawberry Cookies
Replace half of the white chocolate chips with semi-sweet chocolate chips for a delightful chocolate-strawberry combination.
Coconut Strawberry Bliss Cookies
Add ½ cup of shredded coconut to the dough for a tropical twist that complements the strawberry flavor nicely.
Almond Strawberry Shortbread Cookies
Substitute the butter with almond butter and add a teaspoon of almond extract for a nutty enhancement to the strawberry cookies.
Oatmeal Strawberry Cookies
Incorporate 1 cup of rolled oats into the dough to create a chewy texture with added fiber and flavor.
Peanut Butter Strawberry Cookies
Mix in ½ cup of creamy peanut butter with the butter for a rich and nutty flavor that pairs perfectly with strawberries.
Maple Strawberry Cookies
Replace the granulated sugar with maple syrup for a natural sweetness and a unique flavor twist.
Spiced Strawberry Cookies
Add a teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients for a warm, spiced aroma that complements the strawberries.
