Description
These Strawberry White Chocolate Chip Cookies are a delightful twist on classic cookies, combining the sweetness of fresh strawberries with creamy white chocolate chips. Soft, slightly golden, and infused with a hint of lemon and vanilla, these cookies are perfect for spring or any time you want a fresh, fruity treat.
Ingredients
Cookie Dough
- ½ cup salted butter
- 1 cup granulated sugar
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 4-8 drops pink gel food dye
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ cup fresh strawberries, diced small
- ½ cup white chocolate chips
Topping
- ¼ cup white chocolate chips
Instructions
- Preheat the Oven: Move the oven rack to the middle position and preheat the oven to 350℉ (175℃) for even baking.
- Prepare Baking Sheet: Line a cookie sheet with parchment paper to prevent sticking and enable easy cleanup.
- Cream Butter and Sugar: In a mixing bowl, cream together the salted butter and granulated sugar using a hand mixer or stand mixer until light and fluffy. Stir in the lemon juice, vanilla extract, and pink gel food dye until evenly combined.
- Add Dry Ingredients: Gradually stir in the all-purpose flour and baking powder until a soft dough forms, ensuring not to overmix.
- Fold in Strawberries and White Chocolate Chips: Gently fold the diced fresh strawberries and half a cup of white chocolate chips into the dough, preserving the berry pieces without smashing.
- Scoop the Dough: Using a 2-tablespoon cookie scoop or your hands, portion the dough onto the prepared cookie sheet, spacing them appropriately.
- Bake the Cookies: Bake in the preheated oven for 12-14 minutes or until the bottoms are slightly golden but the cookies remain soft.
- Add Extra White Chocolate Chips: Immediately upon removal from the oven, press a few more white chocolate chips onto the tops of the hot cookies for a luscious finish.
- Cool: Transfer the cookies to a wire rack and allow them to cool completely for about 45 minutes before serving to achieve the best texture.
Notes
- Cool cookies completely before storing to maintain their texture and prevent sogginess.
- Store at room temperature in an airtight container for up to 2 days to keep cookies fresh.
- You can refrigerate the cookie dough for up to 24 hours before baking; just cover it well.
- To freeze cookie dough, scoop and shape dough balls, freeze them on a tray, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 1–2 minutes to baking time.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
