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Strawberry White Chocolate Cookies

Soft, sweet, and bursting with little pockets of creamy goodness—these cookies feel like a warm hug straight from the oven. Simple pantry staples and a no-fuss method make them totally doable, even on the busiest afternoons.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 18 cookies
Ingredients Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 0.5 cup freeze-dried strawberries crushed
  • 0.75 cup white chocolate chips
  • 1 drop pink food coloring optional

Method
 

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Whisk together the flour, baking soda, and salt in a bowl.
  3. Cream the butter and sugar until light and fluffy, then mix in the egg and vanilla extract.
  4. Add the crushed freeze-dried strawberries and optional food coloring, then gradually mix in the dry ingredients.
  5. Fold in the white chocolate chips.
  6. Scoop the dough onto the baking sheet and slightly flatten each cookie.
  7. Bake for 10-12 minutes until the edges are set and centers remain soft, then let cool before serving.

Notes

Store cookies in an airtight container in the refrigerator for up to 3–5 days or freeze for up to 3 months. Serve with a glass of cold milk or a cup of coffee for a cozy treat.