Despite my lack of activity here and on my Instagram feed lately, I have actually been cooking like crazy over the last few months! However, turning a recipe into a post requires a lot more time and effort, and as you know from my last post, I have my hands pretty full lately. So, to minimize stress and keep things manageable, I’ve just been focusing more on meal planning and feeding my family.
However, today, on a whim, I decided to experiment with a cookie flavor I was craving in my mind. These strawberries & cream cookies are everything I had hoped they would be. Light and crisp, yet still a bit chewy, with little creamy bits thanks to white chocolate chips, and natural strawberry flavor.
For these cookies, I used the Simply Balanced freeze-dried strawberries (found at Target). These are always a staple in my pantry anyways, since the boys love to eat these as a healthy snack.
There are a lot of recipes out there for strawberry flavored cookies, cakes, cupcakes, etc but a lot of them use artificial flavors (like Jell-O mix), or real strawberries, which you may or may not know, usually results in a gummy, not-so-appetizing texture when baked. Ever since a couple years ago when I found my favorite peach cupcake recipe, I discovered how effective freeze-dried fruit can be in baking. You still get that natural flavor, while avoiding the textural differences from using fresh. Due to the lack of liquid, it also allows you to play around with the measurements, adding more or less depending on how much flavor you want.
Unfortunately, my love for fruity sweets is not shared with my husband–he’s hands-down a chocolate guy, so I will probably be enjoying these alone, but if you like fruit flavors when it comes to sweets, then I hope you’ll give these a try! They really are satisfying!
Strawberries & Cream Cookies
Yield: about 2 1/2 dozen
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp cornstarch
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 tsp vanilla
2 Tbsp milk
1/2 cup white chocolate chips
1/3 cup freeze-dried strawberries, chopped
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium-sized bowl, combine flour, baking powder, cornstarch, and salt. Set aside.
In a large bowl, beat together butter and sugars with a handheld mixer until creamy and smooth. Add egg and vanilla and continue to mix until combined.
Add the flour mixture to the wet ingredients, and mix with a wooden spoon, just until combined. Then, fold in the white chocolate chips and strawberries.
Scoop enough dough to roll into 1-inch balls. Then place on the prepared baking sheet about 2 inches apart. Using the palm of your hand or the bottom of a floured glass, press down gently on the cookies to flatten slightly.
Bake for 10-12 minutes, until the edges are just turning golden. Then remove from oven and let cool for 5 minutes before removing cookies to a wire rack to finish cooling.