So, clearly I’ve been on a bit of a strawberry kick lately. I made my strawberry shortcake ice cream, this strawberry tart (recipe yet to come) for mother’s day, and these glorious things: strawberries and cream cookies.
Yes, they are as magical as they sound.
These soft, pillowy cookies are filled with dried strawberries and white chocolate chips, these are guaranteed to please. I’m not normally big on white chocolate, but I forgot to check for yogurt chips at the store, which would work just as well. The white chocolate chips lend more of a “cream” flavor to these cookies though, and I promise that you won’t be disappointed.
The only thing that I regret is not putting more strawberries in, but unfortunately I lost more than anticipated in my, ahem, “quality control” phase. I also would leave the strawberry chunks larger for the next batch. I have rectified the issue of the missing strawberries in the recipe below, which should have enough strawberries to satisfy even the biggest of cravings.
I found my dried strawberries at Trader Joes. You will need at least two bags, one for the cookies and one for yourself.
Strawberry & Cream Cookies
Makes about 3 dozen small cookies
¾ cup (1 ½ sticks) unsalted butter, softened to room temperature
¾ cup brown sugar
¼ cup sugar
1 large egg, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
¾ to 1 cup dried strawberries*, chopped
½ cup white chocolate or yogurt chips
Make the dough:
1. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt.
2. In a stand mixer fitted with the paddle attachment, beat the butter until smooth. Scrape down the bowl and add the white and brown sugars, cream together on medium speed until light and fluffy, about 5 minutes, scraping down the sides and bottom of bowl as needed. Add the egg and vanilla to the butter and beat until combined. Scrape down the sides and bottom of the bowl and continue beating about one minute more.
down the sides as needed..
3. Add the flour mixture to the butter mixture and pulse on low just until incorporated, being careful not to overmix. Stir in chopped strawberries* and white chocolate chips.
*You could also reserve some of the chopped strawberries to press into the cookie tops once scooped to ensure even distribution.
4. 2 options here:
– Cover the bowl with plastic wrap, pressing the wrap onto the surface of the dough, and chill for 1 – 2 hours. Scoop dough onto parchment-lined baking sheets and bake following directions below.
– Scoop cookie dough onto a parchment-lined baking sheet that will fit into your freezer, gently flatten the tops of the cookies and cover with plastic wrap. Freeze for 1 to 2 hours and either bake (on a new, room-temperature, parchment-lined baking sheet) according to directions below or transfer to a freezer-safe bag for longer storage.
1. Preheat oven to 350F.
2. Bake chilled cookie dough 8 minutes (refrigerated) to 11 minutes (frozen), until the cookies are puffed and the edges are just golden.
3. Remove from oven and let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely
*Baked cookies can be stored up to 10 days in an airtight container.
[ Cookie base recipe adapted from Sally’s Baking Addiction ]