Name: Strawberry White Chocolate Cookies
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Ingredients: 260g plain flour ((all-purpose flour)); 30g freeze-dried strawberry powder; 1 tsp cornflour ((cornstarch)); 1 tsp bicarbonate soda ((baking soda)); ¼ tsp salt; 180g unsalted butter ((soft at room temperature)); 200g caster sugar; 1 medium egg ((room temperature)); 1 tsp vanilla extract; 2 - 3 drops pink food colouring gel ((optional)); 180g white chocolate chips

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This recipe makes a batch of strawberry white chocolate cookies using freeze-dried strawberries. These delicious cookies are perfect to serve as an after-dinner dessert served alone or with some ice-cream for a summery treat.

If you’re in the mood for some cookies and are bored of regular cookies then you must try these amazing strawberry white chocolate cookies. These strawberry cookies are soft, chewy with lots of flavour which comes from the use of freeze-dried strawberry powder.

Using freeze-dried strawberry powder is great for convenience and it also helps to give these cookies their beautiful colour. Attempts using fresh strawberries made the cookies too cake like so freeze-dried is definitely the way to go for the perfect textured cookies.

These strawberry cookies also include white chocolate chips which complement the strawberry and gives the cookies the best flavour.

Ingredients for Strawberry White Chocolate Cookies

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

Flour – you need plain flour or all-purpose flour.
Strawberries – for this strawberry cookies recipe, I use freeze-dried strawberry powder. You can use whole or sliced freeze-dried strawberries and grind them to a powder in a food processor.
Cornflour – also known as corn-starch.
Bicarbonate soda – also known as baking soda.
Salt – I use fine sea salt.
Butter – I use unsalted butter. If you use salted butter then omit the salt from the recipe.
Sugar - use caster sugar or superfine sugar.
Egg – use a room temperature egg.
Vanilla – you can use vanilla extract or vanilla bean paste.
Pink food gel – this is optional to brighten the cookie dough.
Chocolate – I use white chocolate chips.

How to Make Strawberry White Chocolate Cookies

1. Preheat the oven to gas mark 4/350^oF/180^oC/160^oC fan and line a baking tray with parchment paper. No need to line if you have a non-stick baking sheet.

2. To a large bowl, add the flour, freeze-dried strawberry powder, cornflour, bicarbonate soda and salt. Mix them together and set aside.

3. In a stand mixer bowl with a paddle attachment, beat the butter and sugar until light and fluffy. Mix in the egg and vanilla extract then mix in the pink food gel. Pour in the dry ingredients and combine well until a dough is formed. Add in the white chocolate chips and mix until fully incorporated.

4. Roll the dough into 18 balls. If using scales each ball should weigh around 50g each. Place as many cookie dough balls on the baking sheet as you can fit ensuring there is space between each cookie to allow them to spread. You may need to bake in batches.

5. Bake the cookies in the middle of the oven for 11 minutes. Once baked, you can add some extra white chocolate chips to the tops of the cookies before they set for a better appearance. Allow the cookies to set on the baking sheet for 15 minutes then transfer the cookies to a cooling rack to completely cool.

Recipe Tips

When rolling the dough into balls, the food colouring gel may transfer to your hands, use plastic gloves to avoid this if it bothers you but it will wash off easily.
If you don’t use the food colouring the cookies may come out a greyish colour once baked. If you don’t mind this, you can leave it out.
Ensure the food colouring you use is bake stable as some cheaper food colourings are only for colouring icing.

Nutrition

Storage

You can store these baked cookies in an airtight container at room temperature for up to 5 days.

Unbaked cookies can be refrigerated for up to 3 day or frozen for up to 3 months.

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Strawberry White Chocolate Cookies

This recipe makes a batch of strawberry white chocolate cookies using freeze-dried strawberries and is perfect for all the cookie lovers.

Prep Time10

Cook Time11

Total Time21

Author: Andrea

Yield: 18 servings

Calories: 230kcal

Ingredients

260g plain flour (all-purpose flour)
30g freeze-dried strawberry powder
1 teaspoon cornflour (cornstarch)
1 teaspoon bicarbonate soda (baking soda)
¼ teaspoon salt
180g unsalted butter (soft at room temperature)
200g caster sugar
1 medium egg (room temperature)
1 teaspoon vanilla extract
2 - 3 drops pink food colouring gel (optional)
180g white chocolate chips

Instructions

Preheat the oven to gas mark 4/350^oF/180^oC/160^oC fan and line a baking tray with parchment paper. No need to line if you have a non-stick baking sheet.
To a large bowl, add the flour, freeze-dried strawberry powder, cornflour, bicarbonate soda and salt. Mix them together and set aside.
In a stand mixer bowl with a paddle attachment, beat the butter and sugar until light and fluffy. Mix in the egg and vanilla extract then mix in the pink food gel. Pour in the dry ingredients and combine well until a dough is formed. Add in the white chocolate chips and mix until fully incorporated.
Roll the dough into 18 balls. If using scales each ball should weigh around 50g each. Place as many cookie dough balls on the baking sheet as you can fit ensuring there is space between each cookie to allow them to spread. You may need to bake in batches.
Bake the cookies in the middle of the oven for 11 minutes. Once baked, you can add some extra white chocolate chips to the tops of the cookies before they set for a better appearance. Allow the cookies to set on the baking sheet for 15 minutes then transfer the cookies to a cooling rack to completely cool.