Ingredients
Wet Ingredients
- 1/2 cup salted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla bean paste
Dry Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons strawberry powder
Mix-Ins
- 1/2 cup white chocolate chips (mini chips preferred)
- 1/2 cup freeze-dried strawberries
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Beat in the egg and vanilla bean paste until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and strawberry powder, ensuring the strawberry powder is evenly mixed within the flour.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, beating until a sticky dough forms. Optionally, add a few drops of red food coloring to enhance the pink hue, though this step is not necessary as the strawberry powder provides a subtle color.
- Fold in Mix-Ins: Gently fold the white chocolate chips and freeze-dried strawberry pieces into the dough until they are evenly distributed.
- Portion Dough: Using a small or medium cookie scoop, portion the dough into 12 to 15 balls. Roll each dough scoop between your palms to create smooth rounds. Place 6 dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Press some extra white chocolate chips onto the tops of the dough balls for added decoration.
- Bake Cookies: Bake the cookies on the center rack of your preheated oven for approximately 12 minutes, or until the bottoms turn lightly golden.
- Cool and Garnish: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack or plate to cool completely. Just before serving, sprinkle additional freeze-dried strawberry pieces on top to retain their crisp texture.
- Storage: Store fully cooled cookies in an airtight container at room temperature for up to one week. For best flavor and texture, enjoy within the first couple of days.
Notes
- Strawberry Powder: Use quality strawberry powder for the best flavor and natural pink tint.
- Food Coloring: Optional, only for enhancing color.
- Freeze-Dried Strawberries: Add just before serving to maintain crispness.
- Storage Tips: Keep in airtight containers to preserve freshness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
