Valentine Strawberry White Chocolate Cookies (Printable)

Soft pink cookies loaded with fresh strawberries and white chocolate chips

# What You Need:

→ Dry Ingredients

01 - 2 ¼ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ¼ teaspoon baking soda
04 - ¼ teaspoon salt

→ Wet Ingredients

05 - ½ cup unsalted butter, softened
06 - ¾ cup granulated sugar
07 - ¼ cup packed light brown sugar
08 - 1 large egg
09 - 2 teaspoons pure vanilla extract
10 - 1/3 cup freeze-dried strawberry powder (blend freeze-dried strawberries into a fine powder)

→ Mix-ins

11 - ¾ cup white chocolate chips
12 - ½ cup chopped fresh strawberries (excess juice blotted)

→ Decoration (optional)

13 - Heart-shaped sprinkles

# How To Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large mixing bowl, beat butter, granulated sugar, and brown sugar together until light and creamy, about 2–3 minutes.
04 - Add the egg and vanilla extract to the butter mixture. Beat until combined.
05 - Mix in the freeze-dried strawberry powder until well incorporated.
06 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
07 - Fold in white chocolate chips and chopped fresh strawberries.
08 - Using a heaping tablespoon per cookie, drop dough onto prepared baking sheets, spacing 2 inches apart.
09 - Gently press some heart-shaped sprinkles on top, if using.
10 - Bake for 11–13 minutes, until edges are set and centers are puffed (do not overbake for soft cookies).
11 - Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.

# Expert Tips:

01 -
  • That stunning natural pink color comes from real strawberries, not food coloring, so they taste as authentic as they look
  • The white chocolate and strawberry combo hits that perfect sweet-tart balance that keeps everyone reaching for just one more
02 -
  • Blotting those fresh strawberries with paper towels until they're basically dry is non-negotiable for cookies that hold their shape
  • Pressing the sprinkles into the dough before baking helps them stick better than sprinkling them after
03 -
  • Chill the dough for 30 minutes before baking if your kitchen runs warm, which helps prevent excessive spreading
  • Use a cookie scoop instead of spoons for uniform cookies that bake evenly and look bakery-perfect

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