Delicious Strawberries and Cream Cookies
These delightful treats balance the sweetness of ripe strawberries with creamy goodness, creating a soft and chewy cookie perfect for sharing at a picnic or enjoying with afternoon tea.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Helps control the amount of salt in the cookies.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Sift for a finer texture.
- 1 teaspoon baking soda
- 1/2 teaspoon salt Omit if using salted butter.
Mix-Ins
- 1 1/2 cups fresh strawberries, chopped Key for flavor; can use frozen but must be thawed and drained.
- 1/2 cup white chocolate chips Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the eggs, one at a time, followed by the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Gently fold in the chopped strawberries and white chocolate chips.
Baking
- Drop tablespoon-sized scoops of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Cookies can be stored in an airtight container for up to a week. They freeze well when wrapped individually in plastic wrap and placed in a zip-top bag.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 60mgFiber: 1gSugar: 10g
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