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.