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Strawberries and Cream Cookies

Capture all the flavors of ripe strawberries and fresh sweet cream with these Strawberries and Cream Cookies! This cookie tastes like strawberry ice cream and I’m absolutely here for it.

  • Yield: 24 cookies 1x

Ingredients

Units Scale

For the strawberry milk crumb:

  • 1/2 cup nonfat milk powder
  • 1/4 cup all purpose flour
  • 2 tbsp cornstarch
  • 2 tbsp granulated sugar
  • 1/2 tsp kosher salt
  • 4 tbsp unsalted butter, melted
  • 3 oz white chocolate chips
  • 1 package freeze-dried strawberries (about 25 g), pulverized into powder

For the cookie dough:

  • 1 cup unsalted butter, room temp
  • 1 3/4 cup granulated sugar
  • 2 eggs, room temp
  • 1 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 1/2 tsp cream of tartar
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 cup white chocolate chips
  • 1 recipe strawberry milk crumbs (above)
  • extra freeze dried strawberries for topping

Instructions

  1. Make your strawberry milk crumb. Preheat your oven to 250. Prepare a baking sheet with parchment or silpat. In a medium mixing bowl, whisk nonfat milk powder, flour, cornstarch, sugar, and salt until combined. Pour melted butter over the dry mixture and mix using a spatula until the mixture forms crumbles. Spread crumbles on your baking sheet and bake at 250 degrees for 20 minutes.
  2. Allow crumbs to cool for 5 minutes or so, then pour crumbles into a medium mixing bowl. Melt your white chocolate in a heatproof container in the microwave, mixing every 15 seconds. Once melted, drizzle white chocolate over the crumbs in the mixing bowl. Using a spatula, stir until the crumbs are all coated in white chocolate. Add your powdered freeze-dried strawberries and mix once more, until the crumbles are all coated with red powder.
  3. Make your cookie dough. In a large bowl of a stand mixer, cream butter and sugar until fluffy, about 3-5 minutes on medium high. Add your eggs one at a time and vanilla, and beat on medium-high another 5 minutes until shiny, light, and fluffy. Mix dry ingredients (flour, cream of tartar, baking soda, salt) in a separate bowl, and add them to your wet cookie dough mix, folding with a spatula or mixing on low until almost combined. There may still be some flour streaks. Add your white chocolate chips and strawberry milk crumbs and mix on low until the dough turns a pretty shade of pink.
  4. Using a medium cookie scoop (or heaping 2 tbsp), scoop cookie dough into balls onto a baking sheet lined with parchment or silpat. Scoop them close together in rows. Flatten the tops slightly with the back of you hand to encourage them top spread in the oven. Then, cover the whole sheet with plastic wrap and chill in the fridge for at least 24 hours.
  5. Time to bake! Preheat your oven to 350 degrees F. Bake cookies, set 2 inches apart from each other, for 10 minutes. Promptly after removing from the oven, sprinkle with crumbled freeze-dried strawberries. Cookies will keep well at room temperature for 3-5 days.

Notes

  • Strawberry crumbs can be made ahead and stored in an airtight container in the fridge or freezer for up to 1 month.
  • These cookies are adapted from Christina Tosi’s recipe for Blueberries and Cream Cookies from her Milk Bar cookbook.
  • Author: Caroline Crockett
  • Category: cookies, desserts