Fresh Strawberry Cookies

Fresh Strawberry Cookies with white chocolate chips are a delicious chewy and flavor packed berry cookie made completely from scratch with fresh berries!

Course Dessert

Cuisine American

Keyword strawberry cookies, strawberry cookies from scratch, strawberry crinkle cookies, strawberry white chocolate chip cookies

Prep Time 40 minutes

Cook Time 8 minutes

Defrosting and chilling time 5 hours

Total Time 48 minutes

Servings cookies

Calories 98kcal

Author Tristin Rieken

Ingredients

1 ¼ cup granulated sugar divided into 1 cup and ¼ cup portions
1 cup unsalted butter room temperature
1 ½ cups frozen strawberries measured into 1 cup of defrosted berries with juice, remaining reserved
2 ⅔ cups all purpose flour
1 ½ teaspoon baking powder
¼ teaspoon fine salt
1 ¼ cup white chocolate chips divided into 1 cup and ¼ cup portions
1 teaspoon lemon juice
1 teaspoon vanilla extract or vanilla bean paste or powder
½ cup confectioners sugar

Instructions

Thaw frozen berries and stir lemon juice into berries. Soften butter to room temperature. Make sure all ingredients are room temperature and not warm.
Cream softened butter and granulated sugar until light and fluffy.
Measure defrosted berries into a cup measure and fill with juice. Reserve additional strawberries and juice for later. Add thawed berries and all juices to the creamed butter mixture. Whip on high until fully incorporated and emulsified into a strawberry butter. This may take up to 10 minutes. Then whip in vanilla extract.
Meanwhile, combine flour, baking powder and salt. Gently stir dry ingredients into strawberry butter until just incorporated. Then add white chocolate chips.
Cover strawberry cookie dough tightly with plastic wrap and chill 1 -3 hours, or until no longer slack.
Preheat oven to 400 degrees Fahrenheit.
Place remaining ¼ granulated sugar on plate. Scoop strawberry cookie batter into small balls and roll in granulated sugar to cover. Add a few extra white chocolate chips to the top of each one.
Place on parchment lined baking sheet and bake until lightly golden around the edges but not yet brown, 8-10 minutes.
Cool strawberry cookies slightly, only about 1 minute to prevent sticking, then transfer to a wire rack to finish cooling.
Meanwhile, place confectioners sugar in medium bowl and add reserved strawberry juice, a tablespoon at a time, until mixture reaches glaze consistency.
Once cool, place cookies on the wire rack over the parchment lined baking sheet and drizzle glaze over top. Allow glaze to set then enjoy!

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