Description

These soft, fragrant cookies feature real strawberries and creamy white chocolate, making them a romantic and nostalgic treat perfect for Valentine’s Day or any special occasion. Quick and easy to prepare, they’re a crowd-pleaser with a dreamy pink hue and bursts of fruity flavor.

Ingredients

Scale

1 1/2 cups (210g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup (113g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/4 cup (50g) light brown sugar, packed
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/2 cup (15g) freeze-dried strawberries, crushed
1/3 cup (60g) fresh strawberries, diced finely and patted dry
1 tablespoon strawberry jam (optional)
2/3 cup (100g) white chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Set butter out to soften. If needed, cube and microwave for 10 seconds until just soft.
Pat diced strawberries dry with paper towels.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Crush freeze-dried strawberries in a bag with a rolling pin or pulse in a food processor. Set aside.
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes with a mixer).
Add egg and vanilla extract to the butter mixture. Beat until smooth and creamy. If using, mix in strawberry jam.
Mix in the crushed freeze-dried strawberries until evenly distributed. Gently fold in diced fresh strawberries with a spatula.
Add the flour mixture in two batches, mixing just until combined. Dough will be a bit sticky.
Fold in white chocolate chips gently.
Scoop dough (1.5 tbsp per cookie) onto the lined baking sheet, spacing about 2 inches apart. Aim for 16-18 cookies.
Bake for 10-12 minutes, just until edges are set and tops look slightly underdone.
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
For extra presentation, press a few extra white chocolate chips and strawberry pieces into the warm tops.

Notes

Dust hands with flour if dough is sticky. Pat fresh strawberries very dry to prevent soggy cookies. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free white chocolate chips. Cookies are best the day baked but stay tender for 2 days at room temperature or up to 5 days in the fridge. Freeze for up to 2 months.

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

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 9
Sodium: 50
Fat: 4
Saturated Fat: 2.5
Carbohydrates: 16
Fiber: 0.5
Protein: 1

Keywords: Valentine's cookies, strawberry cookies, white chocolate, romantic dessert, easy cookies, pink cookies, fruit cookies, Valentine's Day, homemade cookies