Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar. Beat with an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes. This step is crucial for creating a tender cookie texture.1 cup unsalted butter, softened, 3/4 cup granulated sugar, 1 cup packed light brown sugar
- Beat in the two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until well combined.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the flour.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
- Gently fold in the finely crushed freeze-dried strawberries, white chocolate chips (if using), and chopped nuts. The freeze-dried strawberries will rehydrate slightly as the cookies bake, infusing them with intense strawberry flavor and a beautiful pink hue. The nuts and white chocolate add delightful textural contrast and pockets of sweetness.1 cup freeze-dried strawberries, finely crushed, 1/2 cup white chocolate chips, 1/2 cup chopped almonds or pecans
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. You can use a cookie scoop for uniform size.
- Bake for 9-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. The exact baking time will depend on your oven and the size of your cookies.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows them to set and firm up.
Notes
Store in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze for up to 2-3 months.
