Description

These Irresistible Valentine’s Strawberry White Chocolate Cookies combine the delightful sweetness of freeze-dried strawberries with creamy white chocolate chunks baked to chewy perfection. Easy to prepare and perfect for any romantic occasion, these cookies offer a soft, flavorful treat that melts in your mouth and brings nostalgic comfort with every bite.

Ingredients

Scale

Cookie Dough

1 cup (227g) unsalted butter, softened
3/4 cup (150g) granulated sugar
3/4 cup (165g) packed light brown sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
2 1/2 cups (312g) all-purpose flour
1 tsp baking soda
1/2 tsp salt

Flavor Boost

1 cup (150g) freeze-dried strawberries, crushed
1 cup (175g) white chocolate chunks

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats to ensure even baking and easy cleanup.
Cream Butter and Sugars: In a large mixing bowl, beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar on medium speed for 2-3 minutes until the mixture is light and fluffy, trapping air for a soft cookie texture.
Add Eggs and Vanilla: Beat in 2 large eggs one at a time, mixing well after each addition, then stir in 1 tsp pure vanilla extract to enhance flavor.
Mix Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt to distribute leavening and salt evenly.
Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the butter mixture, mixing on low speed or folding carefully with a spatula until just combined to avoid overmixing and maintain cookie tenderness.
Fold in Flavorings: Gently fold in 1 cup crushed freeze-dried strawberries and 1 cup white chocolate chunks, distributing the flavor without breaking the pieces.
Scoop Dough: Using a cookie scoop or tablespoon, drop rounded scoops of dough onto prepared baking sheets about 2 inches apart, allowing space for spreading.
Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden while the centers remain soft for a chewy texture.
Cool: Let cookies cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely, preserving texture and preventing breakage.

Notes

For a gluten-free alternative, substitute almond flour for all-purpose flour, noting it will change the cookie texture.
Freeze-dried strawberries keep the flavor intense and prevent sogginess; if using fresh strawberries, add them at the last moment and expect a softer texture.
To make dairy-free versions, use vegan butter and consider adding coconut flakes for flavor.
White chocolate chunks melt better than chips, giving creamy pockets; feel free to swap with dark chocolate chunks for a richer taste.
Using a cookie scoop ensures uniformly sized cookies that bake evenly.
Rotate baking sheets halfway through baking for even cooking and browning.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Valentine's cookies, strawberry cookies, white chocolate cookies, chewy cookies, holiday baking, romantic desserts