Description
Soft and chewy Strawberries and Cream Cookies made with freeze dried strawberries and creamy white chocolate chips. These cookies have crisp edges, sweet berry flavor, and an easy gluten free option.
Ingredients
1/2 cup softened butter
3/4 cup white sugar
1 egg
1 tablespoon vanilla extract
1 1/2 cups gluten free all purpose flour or regular all purpose flour
2 teaspoons cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup white chocolate chips
1 cup freeze dried strawberries, chopped
Instructions
1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Beat the softened butter and white sugar until creamy.
3. Mix in the egg and vanilla extract until smooth.
4. Add flour, cornstarch, baking soda, and salt, then stir until a thick dough forms.
5. Fold in the chopped freeze dried strawberries and white chocolate chips.
6. Scoop dough onto baking sheets, spacing cookies apart.
7. Bake for 10 to 12 minutes, until the edges look lightly set and the centers stay soft.
8. Let cookies cool on the pan for about 10 minutes.
9. Transfer cookies to a wire rack and cool completely.
Notes
Store cookies in an airtight container for up to 1 week for best freshness.
Use freeze dried strawberries only, since fresh or frozen strawberries add too much moisture and weaken the flavor.
Cornstarch helps create a softer texture, but you can omit it if needed.
You can freeze the cookies before or after baking.
White chocolate chips can be replaced with milk, semi sweet, or dark chocolate chips.
Freeze dried blueberries can be used instead of strawberries.
For extra decoration, drizzle melted chocolate over the cookies or dip half of each cookie in chocolate.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Strawberry
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 141