Best Strawberry Cookies
Thick, soft strawberry cookies with real fruit flavor and white chocolate — naturally pink, bakery-style perfection.
Ingredients
- Strawberry Reduction: make first
- 1 lb 450 g fresh strawberries, hulled & chopped
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- Dry Ingredients:
- 2¾ cups 350 g all-purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- ½ tsp fine sea salt
- Wet Ingredients:
- 1 cup 226 g unsalted butter, room temperature
- ¾ cup 150 g granulated sugar
- ½ cup 100 g light brown sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
- ⅓ cup 40 g freeze-dried strawberries, pulverized to powder
- Mix-ins:
- 1½ cups 255 g white chocolate chips
- Extra chips + freeze-dried pieces for pressing on top
Instructions
- Make reduction → cool completely.
- Cream butter + sugars → add eggs + reduction.
- Mix in dry + strawberry powder → fold in chips.
- Scoop 3-tbsp balls → chill 1 hr+.
- Bake 350 °F 12–15 min — pale centers.
- Cool on tray 10 min.
Notes
- Reduction + freeze-dried = intense real strawberry taste
- Chill dough = thick, no-spread cookies
- Freeze dough balls up to 3 months
- Underbake slightly = soft for days
- Lemon glaze is optional, but elite