Introduction

These Irresistible Valentine’s Strawberry White Chocolate Cookies are a perfect blend of sweet and fruity flavors, making them an ideal treat for any special occasion. Soft, chewy, and bursting with the tang of freeze-dried strawberries and creamy white chocolate, these cookies are sure to impress your loved ones.

Irresistible Valentine’s Strawberry White Chocolate Cookies Recipe - Recipe Image

Ingredients

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

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
Step 2: In a large mixing bowl, beat the softened butter with granulated sugar and light brown sugar on medium speed for 2-3 minutes until light and fluffy.
Step 3: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5: Gradually add the flour mixture to the butter mixture, mixing on low speed or folding with a spatula until just combined. Avoid overmixing.
Step 6: Gently fold in the crushed freeze-dried strawberries and white chocolate chunks.
Step 7: Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets about 2 inches apart.
Step 8: Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look soft.
Step 9: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra strawberry flavor, add a teaspoon of strawberry extract to the wet ingredients.
Use white chocolate chips instead of chunks for a more even distribution of chocolate.
Freeze-dried raspberries can be substituted for strawberries for a different fruity twist.
Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, warm them in the oven at 300°F (150°C) for 5 minutes to restore their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries add moisture and can make the dough too wet, affecting the cookie texture. It’s best to use freeze-dried strawberries for a concentrated flavor without added moisture.

What if I don’t have white chocolate chunks?

You can substitute white chocolate chips or even chop a white chocolate bar into small pieces. Both work well and melt nicely in the cookies.

Irresistible Valentine’s Strawberry White Chocolate Cookies Recipe

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★★★★★

4.6 from 118 reviews

These Irresistible Valentine’s Strawberry White Chocolate Cookies combine the sweet, tangy flavor of freeze-dried strawberries with creamy white chocolate chunks, creating a soft, chewy treat perfect for sharing on Valentine’s Day or any special occasion.

Author: Tara
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: About 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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

Dry Ingredients

2 1/2 cups (312g) all-purpose flour
1 tsp baking soda
1/2 tsp salt

Add-ins

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 prepare for baking.
Cream butter and sugars: In a large mixing bowl, beat the softened butter with granulated sugar and light brown sugar on medium speed for 2-3 minutes until the mixture is light and fluffy, which helps create a tender cookie texture.
Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition to ensure even distribution. Stir in the vanilla extract to add depth of flavor.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring the leavening agents and salt are evenly mixed with the flour.
Incorporate dry ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed or folding gently with a spatula until just combined, taking care not to overmix to keep the cookies tender.
Add strawberries and white chocolate: Gently fold in the crushed freeze-dried strawberries and white chocolate chunks to distribute evenly throughout the dough.
Shape cookies: Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden but the centers still look soft, ensuring a chewy texture.
Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, allowing them to set properly.

Notes

For best flavor, use high-quality white chocolate chunks and pure vanilla extract.
Ensure eggs are at room temperature to help the dough mix smoothly and rise evenly.
You can substitute freeze-dried strawberries with dried strawberries if unavailable, but the texture will differ.
Cookies can be stored in an airtight container at room temperature for up to 5 days.
To keep cookies soft, consider placing a slice of bread in the storage container to maintain moisture.

Keywords: Valentine’s cookies, strawberry cookies, white chocolate cookies, freeze-dried strawberries, dessert, baked cookies, soft cookies, homemade cookies