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Strawberry Cookies

Strawberry cookies are packed with roughly chopped freeze-dried strawberries and white chocolate chips. Chill the dough before baking for cookies with lightly golden edges and soft centers.
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Prep Time 20 minutes
Cook Time 17 minutes
Chill time 30 minutes
Total Time 1 hour 7 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup freeze-dried strawberries roughly chopped
  • 1 cup white chocolate chips

Equipment

  • 2 baking sheets

Method
 

  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. Beat the butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
  4. Beat in the egg and vanilla until combined.
  5. Whisk the flour, baking soda, and salt in a separate bowl.
  6. Add the flour mixture to the butter mixture and mix on low just until combined.
  7. Fold in the strawberries and white chocolate chips.
  8. Cover and chill the dough for 30 minutes.
  9. Scoop the dough into 1 1/2-tablespoon portions and place about 2 inches apart on the prepared baking sheets.
  10. Bake for 10 to 12 minutes, until the edges are set and lightly golden while the centers still look slightly soft.
  11. Cool the cookies on the baking sheets for 5 minutes.
  12. Transfer the cookies to a wire rack to cool completely.

Notes

For thicker cookies, chill the dough for the full 30 minutes. Store cookies in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 2 months. For a dairy-free option, use plant-based butter and dairy-free white chocolate chips.