February is such a weird month, y’all. Right? I mean, it comes in hot right after we kick of a new year, and then it only stays around for 28 days. As soon as we welcome it, it is saying goodbye. 🤨 With that said, it’s ironically PACKED full of special celebrations like Black History Month, Groundhogs Day, Lunar New Year, Valentine’s Day, President’s Day, Ash Wednesday…oh, and not to mention birthdays and all sorts of personal commitments that came with that whole idea of kicking off a fresh, new year. WTF?!
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If that doesn’t exhaust you just reading it, you then find yourself scrambling to find the perfect way to celebrate the “month of love”. In hopes to not bore you, we won’t dissect all of the amazing celebratory days mentioned above and will simply touch on February 14. I mean, we only have so much time + baked goods and crafts is kind of our area of expertise. 🙃
With that said, right before the holidays we got so many requests for the flavor strawberry. To our surprise, so many people LOVE strawberry all year round – not just in the spring and summer. That’s understandable. Strawberry is delicious. So, we found ourselves making custom cake after custom cake that featured strawberry and white chocolate. This got us thinking. 🙂 What if we used our perfect strawberry cake recipe tricks and tweaked it to make it into a delicious cookie? I mean, the parts are all there. We know what works and what doesn’t. We figured out how to get that fresh burst of strawberry flavor into all layers of our cake and buttercream….so, why not a cookie? 🍪
Well…we did it y’all. We. Did. It! Test batch after test batch, and we are finally here! And, we figured the month of love would be the PERFECT month to share it with you! That way, you can share this delicious pairing of strawberry and white chocolate in cookie form with all of those you love, just in time for Valentine’s Day (if that’s your thing)!
The secret to our cake’s buttercream was freeze dried strawberries, so they are once again a key ingredient and shining star in this recipe. Pulsing them into a fine powder and combining with the softened butter and sugar create the magical burst of strawberry flavor to these cookies, and then adding in chopped white chocolate pieces is the grande finale.
Only 20 minutes of chill/freeze time is needed to prep the dough, and the rest is history. We hope you love this incredible creation just as much as we love you for following us and supporting this blog of ours month after month, year after year.
Oh…and, we do hope you slow down this month and enjoy every single special occasion it brings. 2020 (and so far this 2021) has truly shown us that the time we have with our loved is precious, so go on and show your special people all the love they deserve.
Sending all the love to our fellow cookie (and strawberry) lovers!
What You Need
2-1/4 cup all purpose flour, spooned and leveled (about 300 grams)
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine sea salt
1 cup freeze dried strawberries
1-1/2 cup granulated sugar
1 cup unsalted butter, room temperature
1 large egg, room temperature
1 large egg yolk, room temperature
1 cup finely chopped white chocolate (or white chocolate chips) + additional for topping
Step By Step
- Preheat your oven to 350 degrees F. Line 2 cookie sheets with parchment paper, and set aside.
- In a medium bowl, combine your flour, salt, baking powder and baking soda. Set aside.
- In a food processor, pulse your freeze dried strawberries until into a very fine powder. Set aside.
- In the bowl of a stand mixer and on low speed combine and cream together your butter, granulated sugar and strawberry powder. This should take about 2 minutes.
- Add in your egg and egg yolk as well as your vanilla. Mix on low for another minute until combined.
- Next, add in your flour mixture and mix until combined. Do not over mix.
- Lastly, add in your chopped white chocolate and mix just until fully incorporated throughout the dough.
- Scoop your dough using a large cookie scoop (we used a 1.5 Tbsp size) and place into a small baking container. Once all the dough is scooped out, add some additional white chocolate pieces to the top of each dough ball.
- Place the dough balls in the freezer for at least 20 minutes.
- When ready, place dough balls on a parchment lined baking sheet at least 2 inches apart and bake for 15-16 minutes. The edges should be slightly golden, but do not over bake.
- Remove cookies from the oven and let sit on your cookie sheet for another minute before sliding the piece of parchment paper off the cookie sheet and onto the counter to continue to cool. After 2-3 minutes, move to a cooling rack to cool completely.
- Store extra cookies in an airtight container for up to 5 days. Enjoy!
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Strawberry White Chocolate Cookies
Ingredients
- 2-1/4 cup all purpose flour spooned and leveled (about 300 grams)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup freeze dried strawberries
- 1-1/2 cup granulated sugar
- 1 cup unsalted butter room temperature
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 cup finely chopped white chocolate or white chocolate chips + additional for topping
Instructions
- Preheat your oven to 350 degrees F. Line 2 cookie sheets with parchment paper, and set aside.
- In a medium bowl, combine your flour, salt, baking powder and baking soda. Set aside.
- In a food processor, pulse your freeze dried strawberries until into a very fine powder. Set aside.
- In the bowl of a stand mixer and on low speed combine and cream together your butter, granulated sugar and strawberry powder. This should take about 2 minutes.
- Add in your egg and egg yolk as well as your vanilla. Mix on low for another minute until combined.
- Next, add in your flour mixture and mix until combined. Do not over mix.
- Lastly, add in your chopped white chocolate and mix just until fully incorporated throughout the dough.
- Scoop your dough using a large cookie scoop (we used a 1.5 Tbsp size) and place into a small baking container. Once all the dough is scooped out, add some additional white chocolate pieces to the top of each dough ball.
- Place the dough balls in the freezer for at least 20 minutes.
- When ready, place dough balls on a parchment lined baking sheet at least 2 inches apart and bake for 15-16 minutes. The edges should be slightly golden, but do not over bake.
- Remove cookies from the oven and let sit on your cookie sheet for another minute before sliding the piece of parchment paper off the cookie sheet and onto the counter to continue to cool. After 2-3 minutes, move to a cooling rack to cool completely.
- Store extra cookies in an airtight container for up to 5 days. Enjoy!
