Valentine Strawberry White Chocolate

These Valentine Strawberry White Chocolate Cookies are soft, chewy, and bursting with vibrant strawberry flavor. They are the perfect romantic treat to share with loved ones or to enjoy as a sweet indulgence during any season.

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By combining crushed freeze-dried strawberries with classic cookie ingredients, you achieve a unique texture and flavor profile that stands out from traditional recipes. The addition of strawberry extract and a hint of food coloring can further enhance the sensory experience of these delightful treats.

Ingredients

• 2 1/4 cups (280 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (170 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1/4 cup (55 g) light brown sugar, packed
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 tsp strawberry extract (optional)
• 2–3 drops red or pink food coloring (optional)
• 1 cup (120 g) freeze-dried strawberries, crushed
• 1 cup (170 g) white chocolate chips

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Instructions

Step 1

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.

Step 4

Add egg, vanilla extract, strawberry extract (if using), and food coloring. Mix until combined.

Step 5

Gradually add dry ingredients to the wet ingredients, mixing until just combined.

Step 6

Fold in crushed freeze-dried strawberries and white chocolate chips.

Step 7

Scoop tablespoon-sized mounds of dough onto prepared baking sheets, spacing about 2 inches apart.

Step 8

Bake for 10–12 minutes, or until edges are set and centers are slightly soft.

Step 9

Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Zusatztipps für die Zubereitung

For the best results, ensure your butter is properly softened but not melted before creaming it with the sugars. This creates the light and fluffy base necessary for a chewy cookie texture. Additionally, don't skip the 5-minute cooling period on the baking sheet, as the centers need that time to set properly.

Varianten und Anpassungen

You can easily substitute freeze-dried raspberries for the strawberries if you prefer a sharper, more tart berry flavor. For those avoiding food coloring, the crushed freeze-dried strawberries alone will provide a subtle, natural pink tint to the dough.

Serviervorschläge

These cookies pair beautifully with a glass of sparkling rosé or a cold glass of milk. They make a stunning addition to a dessert platter or a thoughtful gift when packaged in a decorative tin.

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Each cookie contains approximately 145 calories, 6g of fat, and 2g of protein. This vegetarian-friendly recipe yields 24 cookies, making it an easy and delicious way to spread a little love.

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Frequently Asked Questions

→ What gives these cookies their strawberry flavor?

The strawberry taste comes from crushed freeze-dried strawberries mixed into the dough, with an optional touch of strawberry extract to enhance the flavor.

→ Can I substitute the white chocolate chips?

Yes, you can replace white chocolate chips with milk or dark chocolate chips, but this will alter the creamy sweetness unique to the original version.

→ How can I ensure the cookies stay soft and chewy?

Using a balanced amount of butter and sugars, baking just until edges set, and allowing them to cool on the baking sheet helps maintain a soft and chewy texture.

→ Are these suitable for vegetarians?

Yes, the ingredients used conform to a vegetarian diet, though they contain dairy and eggs.

→ Can I use fresh strawberries instead of freeze-dried?

Freeze-dried strawberries prevent excess moisture, keeping dough consistency intact; fresh strawberries may affect texture and baking results.