Valentine Strawberry White Chocolate (Printable)

Soft, chewy cookies bursting with strawberry and creamy white chocolate flavors, perfect for sharing.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3/4 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1/4 cup light brown sugar, packed
08 - 1 large egg
09 - 1/2 teaspoon vanilla extract
10 - 1/2 teaspoon strawberry extract
11 - 2 to 3 drops red or pink food coloring

→ Add-Ins

12 - 1 cup freeze-dried strawberries, crushed
13 - 1 cup white chocolate chips

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, approximately 2 minutes.
04 - Add egg, vanilla extract, strawberry extract, and food coloring to the butter mixture. Mix until fully combined.
05 - Gradually add dry ingredients to wet ingredients, stirring until just combined. Do not overmix.
06 - Fold crushed freeze-dried strawberries and white chocolate chips into the dough using a spatula.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are set and centers remain slightly soft.
09 - Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Hints:

01 -
  • They bake in under fifteen minutes once your dough is ready, making them perfect for last-minute cravings or unexpected guests.
  • The freeze-dried strawberries give you actual strawberry flavor without the moisture of fresh berries, so your cookies stay perfectly chewy instead of getting soggy.
  • White chocolate chips melt slightly in the heat, creating little pockets of sweetness that feel indulgent without being overly heavy.
02 -
  • Freeze-dried strawberries are absolute game-changers for strawberry baking because fresh strawberries release water as they bake, which makes your cookies either mushy or hard and cakey depending on how the moisture distributes.
  • Don't overbake these cookies even slightly, because the difference between perfectly chewy and disappointingly dense happens in about forty-five seconds at 350 degrees.
03 -
  • Room temperature ingredients mix together more smoothly and incorporate air more easily, so pull your egg and butter out of the fridge about an hour before you plan to bake.
  • If you can't find strawberry extract, you can skip it entirely and add an extra 1/2 teaspoon of vanilla, and the cookies will still taste wonderful because the freeze-dried strawberries carry most of the flavor.
Go Back