My cookies turned out pink! Is this expected?

Yes! The color of the cookies is slightly different from regular cookies because of the color from the strawberries. When you take them out of the oven, they can have a pink or even grey-tinted look to them. That's normal! The grey color gets more intense as more strawberry powder gets mixed into the cookies which is why it's a good idea to just crush those strawberries gently when you add them in.

Can I make these with fresh strawberries?

Sadly, no. Your cookie dough batter will turn out too wet and the cookies won't turn out very well.

Can I use other freeze-dried fruit options?

Sure can! Freeze-dried blueberries or freeze-dried raspberries would be delicious!

Strawberry White Chocolate Cookies Recipe

Description

These are HUGE Strawberry White Chocolate Cookies speckled with creamy and rich white chocolate chips and beautifully balanced with tart freeze-dried strawberries. Grab your baking essentials and let’s go!

Ingredients

Units Scale

1/2 cup butter (I usually use salted), softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups and 2 tablespoons flour (see notes section for weight in grams)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2–3/4 cup freeze-dried strawberries
1/2 cup white chocolate chips

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Instructions

Preheat the oven to 350 degrees F.
Using a stand mixer or an electric hand mixer, combine the butter with the sugars until creamy.
Add the egg and vanilla; mix until just combined.
Add the flour, baking soda, and salt; mix until just combined.
Fold in the white chocolate chips. Crush the strawberry pieces gently by hand, not into powder but just into small chunks. Fold strawberry pieces into the dough.
Roll into balls (9-12 total) and bake on a parchment-lined baking sheet for 9-11 minutes depending on the size of your cookies. I usually do this in two batches. At 9-10 minutes, the cookies will be puffed up slightly – they’re not going to stay like that! You’ll want to let them sit out for a few minutes so they can sink back down and firm up into soft, dense, buttery, delicious little miracle cookies.

Notes

Measuring the Flour: I normally scoop the measuring cup straight into the bag, or (ideally) I measure by weight. If you are able to go by weight, I would recommend 185 grams for a thinner edge and fatter center (my favorite), or 190-200 grams for a thicker all-around cookie. If you’re doubling the recipe using the scaling tool, be sure to double the weight here as well.

If You Want To Find Your Perfect Thickness: You can play around with this by starting at 185 grams of flour, and then baking one cookie to see how you like it. From there you can add a tablespoon or two (5-10 grams) more flour into the dough and baking another until you get the thickness you want. But if you don’t want to do all that, I find 185 grams to be perfect! 🙂 If you’re doubling the recipe using the scaling tool, be sure to double the weight here as well.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Bake
Cuisine: American

Keywords: strawberry cookies, white chocolate chip cookies, strawberry white chocolate cookies