Strawberry & Creme Cookies
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Directions
1. Preheat the Oven
Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. Prep the Strawberries
On a cutting board, roughly chop 1 cup of freeze-dried strawberries into smaller pieces. Set aside.
3. Mix the Wet Ingredients
In a large mixing bowl, cream together 1 cup room-temperature butter, 3/4 cup white sugar, 1 egg, and 1 teaspoon vanilla extract until the mixture is smooth and fluffy, about 1–2 minutes.
4. Combine the Dry Ingredients
In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 tablespoon Strawberry Spruits.
5. Make the Dough
Gradually add the dry mixture to the butter mixture. Stir until the dough comes together.
6. Fold in the Mix-Ins
Add 1/2 cup white chocolate chips and the chopped freeze-dried strawberries to the dough. Gently fold until everything is evenly distributed.
7. Shape the Cookies
Scoop out dough using about 3 tablespoons per cookie, and place on the prepared baking sheet with space between each one.
8. Bake
Bake for 12–13 minutes, or until the edges are lightly browned and the tops are starting to crinkle. The centers may still look soft—that’s fine.
9. Cool
Let the cookies rest on the baking sheet for at least 30 minutes. They’ll finish setting as they cool. If they feel underbaked after cooling, you can pop them back in the oven for a couple more minutes.
Bake Mode is Off
Directions
1. Preheat the Oven
Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. Prep the Strawberries
On a cutting board, roughly chop 1 cup of freeze-dried strawberries into smaller pieces. Set aside.
3. Mix the Wet Ingredients
In a large mixing bowl, cream together 1 cup room-temperature butter, 3/4 cup white sugar, 1 egg, and 1 teaspoon vanilla extract until the mixture is smooth and fluffy, about 1–2 minutes.
4. Combine the Dry Ingredients
In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 tablespoon Strawberry Spruits.
5. Make the Dough
Gradually add the dry mixture to the butter mixture. Stir until the dough comes together.
6. Fold in the Mix-Ins
Add 1/2 cup white chocolate chips and the chopped freeze-dried strawberries to the dough. Gently fold until everything is evenly distributed.
7. Shape the Cookies
Scoop out dough using about 3 tablespoons per cookie, and place on the prepared baking sheet with space between each one.
8. Bake
Bake for 12–13 minutes, or until the edges are lightly browned and the tops are starting to crinkle. The centers may still look soft—that’s fine.
9. Cool
Let the cookies rest on the baking sheet for at least 30 minutes. They’ll finish setting as they cool. If they feel underbaked after cooling, you can pop them back in the oven for a couple more minutes.