White Chocolate Strawberry Cookies Food

WHITE CHOCOLATE STRAWBERRY COOKIES

Steps:

• Preheat oven to 350 F
• Combine flour, baking powder, and salt in a medium sized bowl and whisk together.
• Chop up fresh strawberries and let them soak for 5 minutes in lemon juice.
• After 5 minutes, drain the strawberries and set them aside.
• Blend together cream cheese, butter, and sugar until smooth.
• Add in eggs and vanilla and blend thoroughly.
• Slowly add in the flour mixture until it is completely blended in.
• Coat the strawberries lightly in flour and slowly fold them by hand into the batter (do not mix with a blender)
• Finally, add in the white chocolate chips and gently fold them in.
• Use parchment paper on your cookie sheets and drop the batter onto the sheets in 1" balls.
• If you would like, you can sprinkle the top of the cookies with sugar for a little extra sparkle before baking.
• Bake for 10-12 minutes or until lightly brown.
• Cool on a cooling rack for 10 minutes before serving.

STRAWBERRY COOKIES WITH WHITE CHOCOLATE CHUNKS RECIPE - (4.5/5)

Steps:

• Preheat the oven to 350°F and line cookie sheets with parchment paper. Pour fresh lemon juice over chopped strawberries, drain them after a few minutes. Whisk together 1¼ cup all-purpose flour, salt and baking powder and set aside. In a separate bowl, beat butter with sugar and cream cheese until it's light and fluffy. Add egg and vanilla and mix well. Gradually add flour mixture and mix until it's well combined. Stir in chopped white chocolate. Sprinkle strawberries with 1 to 2 tablespoon flour, toss them until all strawberries are coated with thin layer of flour and then stir them really gently in the batter. Drop heaping tablespoon of batter onto pan leaving an inch space between each cookie. Set the cookies in the refrigerator for 5 to 10 minutes before baking. Sprinkle the cookies with sugar if you want, but do not overdo it because they are sweet enough. Bake for 13 to 15 minutes, until the edges become golden brown. Let them cool a few minutes in the pan than transfer them to a wire racks to cool completely. Notes: It was time for a few tricks. In order not to lose color, I squeezed a little lemon juice over the strawberries, then drained them and sprinkle flour over them in order not to color the dough and that the strawberries would not sink in while baking.

STRAWBERRY-WHITE CHOCOLATE CHIP COOKIES

Steps:

• Place a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. Crush freeze-dried strawberries to a fine consistency.
• Sift flour, baking soda, salt, and baking powder together in a bowl.
• Beat butter, brown sugar, and white sugar together in a larger mixing bowl until fluffy. Add eggs, crushed strawberries, vanilla extract, and strawberry extract. Mix in dry ingredients in three additions, adding white chocolate chips with the last addition.
• Scoop cookies with a 1 1/2 tablespoon-sized scoop and place onto the prepared baking sheets, 2 inches apart.
• Bake in the preheated oven until lightly golden, about 14 minutes. Remove from the oven and let cool on the cookie sheets for 3 to 5 minutes before removing to wire racks to cool completely.

WHITE CHOCOLATE CHIP AND STRAWBERRY COOKIES

Steps:

• Preheat oven to 350°.
• Clean, trim, and slice berries.
• Puree/mash strawberries in a blender, or with a fork for less mess (berries should now be 3/4 cup), leaving some larger chunks if desired; set berries aside.
• In a large bowl beat butter and sugars.
• Beat in one egg at a time.
• In a separate bowl whisk flour, salt and baking powder.
• Add dry mixture to creamed mixture, about 1/2 a cup at a time.
• When well mixed, slowly add berries, about 1/4 cup at a time, while mixing at the same time, ensuring berries are spread well throughout.
• Add the white chocolate chips and stir to combine evenly throughout batter.
• Drop batter in tablespoons about 1-inch apart on a greased baking sheet.
• Bake at 350° for 11- 12 minutes for soft cookies, or up to a maximum of about 14-15 minutes for crunchier cookies, watching the edges to ensure they are lightly browned.
• Cool on wire racks.