Strawberry Lemon White Chocolate Cookies Recipe
Make Strawberry Lemon White Chocolate Cookies Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie dough
Mix-ins & finish
Method
Heat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If using chilled butter, cut into small pieces so it softens quickly.
In a medium bowl, whisk together 2.25 cups all-purpose flour, 1 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp fine salt until evenly combined. Separately stir the 0.5 cup crushed freeze-dried strawberries into the flour mixture so they distribute evenly and will infuse color and flavor into the dough.
In the bowl of a stand mixer fitted with the paddle (or in a large mixing bowl with a hand mixer), beat 0.75 cup softened unsalted butter, 0.5 cup granulated sugar, and 0.75 cup packed light brown sugar on medium speed until pale and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
Add 2 large eggs one at a time, beating until each is incorporated. Mix in 1 tsp vanilla extract, 1 tablespoon fresh lemon juice, and 1 tablespoon fresh lemon zest until combined. The lemon will lighten and brighten the dough.
Reduce mixer speed to low. Add the dry ingredients to the wet in two additions, mixing just until no streaks of flour remain. Do not overmix; the dough should be thick and slightly sticky. If the dough feels too soft, chill 10–15 minutes.
Mix-ins & finish
Fold in white chocolate
Using a spatula, fold 1.5 cups white chocolate chips or chopped white chocolate into the dough until evenly distributed. Be careful not to overwork the dough so the chips keep their shape.
Scoop dough into about 18–22 portions using a 1.5 tablespoon cookie scoop (or 1 to 1 1/4 inch rounded scoop). Place dough balls on prepared baking sheets, leaving about 2 inches between each for spreading. Slightly flatten each mound with the palm of your hand or the bottom of a glass for a wider, chewier cookie, or leave rounded for thicker cookies.
Optional topping
If desired, sprinkle a small amount of coarse sugar (about 1 tablespoon divided among the cookies) on top of each dough ball for sparkle and a pinch (about 1/4 tsp total) of flaky sea salt across the batch to enhance flavor.
Bake
Bake one sheet at a time in the center of the preheated 350°F oven for 10–12 minutes, until edges are set and the centers look just slightly underbaked and glossy. Rotate the pan halfway through baking for even color.
Cool
Remove from oven and let cookies cool on the baking sheet for 5 minutes to continue setting, then transfer to a wire rack to cool completely. Cookies will firm up as they cool but remain tender.
Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze baked cookies up to 1 month. To freeze dough balls, arrange on a tray to freeze solid, then transfer to a sealed container for up to 3 months; bake from frozen, adding 1–2 minutes to baking time.