Valentine Strawberry Cookies (Print Version)

Soft pink cookies with fresh strawberries and white chocolate, ready in 32 minutes.

# What You Need:

→ Dry Ingredients

01 - 2 ¼ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ¼ teaspoon baking soda
04 - ¼ teaspoon salt

→ Wet Ingredients

05 - ½ cup unsalted butter, softened
06 - ¾ cup granulated sugar
07 - ¼ cup packed light brown sugar
08 - 1 large egg
09 - 2 teaspoons pure vanilla extract
10 - 1/3 cup freeze-dried strawberry powder (blend freeze-dried strawberries into a fine powder)

→ Mix-ins

11 - ¾ cup white chocolate chips
12 - ½ cup chopped fresh strawberries (excess juice blotted)

→ Decoration (optional)

13 - Heart-shaped sprinkles

# Preparation Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large mixing bowl, beat butter, granulated sugar, and brown sugar together until light and creamy, about 2–3 minutes.
04 - Add the egg and vanilla extract to the butter mixture. Beat until combined.
05 - Mix in the freeze-dried strawberry powder until well incorporated.
06 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
07 - Fold in white chocolate chips and chopped fresh strawberries.
08 - Using a heaping tablespoon per cookie, drop dough onto prepared baking sheets, spacing 2 inches apart.
09 - Gently press some heart-shaped sprinkles on top, if using.
10 - Bake for 11–13 minutes, until edges are set and centers are puffed (do not overbake for soft cookies).
11 - Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The freeze-dried strawberry powder gives these cookies an authentic fruit flavor that extracts and artificial flavorings just cant match
  • White chocolate and strawberries are a match made in heaven, creating that perfect balance of sweet and slightly tangy
  • These cookies stay soft and chewy for days, thanks to the fresh strawberries folded into the dough
02 -
  • Patting fresh strawberries dry with paper towels is absolutely crucial or your cookies will spread into thin puddles
  • These cookies continue baking on the hot sheet, so pulling them out when centers look slightly underdone is the secret to keeping them soft
  • Freeze-dried strawberry powder can clump in humid environments, so give it a quick whisk before measuring
03 -
  • Chill your dough for 30 minutes if your kitchen is warm to prevent excessive spreading in the oven
  • Rotate your baking sheets halfway through baking time for evenly golden cookies

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