These Strawberry White Chocolate Cookies are moist, soft, and chewy with swirls of strawberry jam and chocolate chips. They use strawberries 3 ways: food processed freeze dried fruit, extract, and jam. They are another fruity cookie to add to the collection!
Variations
Extract – You can use vanilla extract instead of the strawberry.
Tips
Freeze Dried Strawberries – My favorite comes from Trader Joe’s, however freeze dried strawberries or powder can be easily found online.
Jam – I like using Bonne Maman jams at home and in baking. Homemade jam is even better!
Check Out
Coconut Cookies
Simple Lemon Shortbread Cookies
The Best Peanut Butter Cookies
Strawberry White Chocolate Cookies
Moist, soft, and chewy cookies with swirls of strawberry jam, strawberry powder, and extract.
Servings: 10 cookies
Ingredients
- 1⅓ cups all purpose flour
- 3 tablespoons strawberry powder food processed freeze dried strawberries
- 1 tablespoon milk powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup unsalted butter room temperature
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon strawberry extract
- ½ cup white chocolate chips
- 1½ tablespoons strawberry jam
Instructions
- Preheat oven to 350° F and line a baking sheet with parchment paper.
- In a small bowl, whisk together flour, strawberry powder, milk powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, use an electric hand mixer to beat softened butter until creamy. Add sugar and cream together until fluffy, about 4 minutes.
- Add in the egg and strawberry extract and mix until combined.
- Add the flour mixture to the butter mixture and mix on low until almost combined. The dough will be crumbly with flour patches.
- Add in the white chocolate chips and strawberry jam. Fold the mixture together until it forms a dough with some streaks of jam. Do not overmix.
- Using a 4-tablespoon ice cream scoop, spoon out balls of cookie dough and place on your prepared baking sheet leaving 3-4-inches between each cookie.
- Bake for 13-15 minutes or until edges are set and golden brown, but the middle is still soft.
- Remove the cookies from the oven and let cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
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