Strawberry Cream Cookies
This recipe creates soft, fruity cookies with a creamy twist. The style highlights pillowy cookies with creamy swirls and pops of berry color.
Equipment
- Stand mixer with paddle attachment
- Baking Sheet
- Parchment paper
- Rubber spatula
- 1.5 ounce cookie scoop
- Wire cooling rack
Ingredients
Cookie Ingredients
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 eggs room temperature
- 2 teaspoon vanilla extract
- 2 1/3 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/3 cup freeze dried strawberries
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a stand mixer fit with the paddle attachment, beat the softened butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
- Use a rubber spatula to scrape down the sides of the bowl and add the eggs and vanilla extract. Beat until smooth and combined.
- Add the flour, baking soda, and salt and mix until just combined and no streaks of flour remain.
- Last, fold in the freeze dried strawberries and white chocolate chips.
- Use a 1.5 ounce cookie scoop or a large spoon to scoop out cookie dough balls, dropping them 2 inches apart on your prepared cookie sheet. Bake at 350° F for 12 minutes or until the edges are golden brown and the centers have puffed up, but are still slightly under done.
- Allow to cool for a few minutes on the baking sheet before transferring to a wire cooling rack to cool completely before eating!
Notes
While testing these cookies, the scent of strawberries and cream filling the kitchen reminded me of picking berries as a child. That simple joy inspired me to create a cookie that feels like a bite of summer comfort.
By Hanna Foster, Adaptation Specialist at Recipes by Betty.