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Strawberry Shortcake Cookies

A delicious, easy and versatile recipe with strawberries and white chocolate. You are going to LOVE them! M
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Ingredients
  

  • 1/2 cup butter, unsalted 1 stick
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cup + 2 Tb all-purpose flour or total 185 grams of flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup freeze dried strawberries crushed
  • 1/2 cup white chocolate chips or chopped white chocolate

Instructions
 

  • In a great big bowl, cream the butter, brown sugar and sugars until light and fluffy (about 2 minutes) on medium speed.
  • Add the egg and vanilla. Scrape the bowl and mix until incorporated.
  • In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients. Stir on low until combined.
  • Add the freeze-dried strawberries that are already crushed and the white chocolate chips to the cookie dough. Mix by hand.
  • Scoop the dough onto a silicone or parchment-lined cookie sheet using 1 or 2 Tablespoon scoopfuls. It depends on how big you want your cookies. Once scooped, place them into the freezer to harden for about an hour or two.
  • Preheat oven to 350 degrees. Line a cookie sheet with parchment or silicone. Place cookies at least 2-3" apart. Bake for 9-12 minutes. The time will be dependent on the size of your cookies. The cookies will be golden brown on the edges and just set in the middle. They will not look raw in the middle.
  • Remove the cookies from the oven and cool on a cooling rack for 5 minutes. Place on a cooling rack to cool further and eat! Seal in an airtight container for storage.

Notes

Recipe adapted from Pinch of Yum.