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–+ servings
baked strawberry cookies on a baking sheet.

Strawberry Cookies

4.75 | 4 reviews
If you want a cookie that tastes like a bright pop of strawberries in every bite - it's this one. Freshly refurbished from an old recipe of mine, this method roasts strawberries before mixing them into a naturally pink dough. What this does is create a cookie that's tender on the inside and crispy on the edges. Oh, and did I mention it's stunningly pink while using no artificial coloring?
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 cookies

Equipment

Ingredients

  • 3 cups (360g) strawberries, fresh or frozen
  • 1 cup (227g) salted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 cups and 2 tablespoons (300g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon beet powder, optional, for color
  • 1 teaspoon Diamond Crystal kosher salt
  • 1 cup (180g) white chocolate, chopped and divided
  • 1/4 cup (50g) turbinado sugar, for rolling

Instructions 

  1. Stagger two racks in your oven and preheat to 350°F convection, or 375°F standard.
  2. Add 360 grams of strawberries to a parchment-lined baking pan. Roast for 45 minutes (if using frozen) or 25 minutes (if using fresh). You want most of their moisture released, with the strawberries feeling stiff and firm. Gently mash them into a paste, adding them back into the oven for 10 minutes if there is still too much moisture (see blog image for reference).
  3. To the bowl of a stand mixer, add the mashed strawberries and 227 grams of softened butter. Mix on medium speed for 2-3 minutes. It won’t fully mix, but do the best you can to make a smooth mixture!
  4. Add 200 grams of granulated sugar and 50 grams of brown sugar and mix on medium speed for 10 minutes (yes, ten!). It will feel long, but it’s crucial to help the dough emulsify and get light and fluffy.
  5. While the mixer is going, in a separate bowl, whisk together 300 grams of all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon beet root powder and 1 teaspoon kosher salt.
  6. Add the dry ingredients into the wet and mix until just combined.
  7. Add in three fourths of the white chocolate and mix again, reserving some for topping. The dough will be soft, but shouldn’t be unmanageable.
  8. Scoop the cookie dough into 16 2-ounce balls and roll just their tops in turbinado sugar. Add them to a parchment-lined baking sheet, spaced 2-inches apart, and press the remaining white chocolate chunks on top.
  9. Bake for 12 minutes then take them out and give them a smack on the counter. Use a large cup, cookie cutter, or bowl to swirl around the cookies, easing them into circles. Bake for another 3-5 minutes. You are looking for the cookies to be slightly golden on the edges and no longer wet. See baking notes below!*
  10. Let them cool for around 10-15 minutes, until they feel solid and crisp on the edges, then enjoy!

Notes

*From personal experience, I’ve found these cookies bake better on light colored baking sheets rather than dark baking sheets.
I’ve also noticed some cookies are done after 3 minutes of the second bake, while others take up to 10 minutes. This all depends on what rack of the oven you are baking on and the heat circulation. If your cookies are still looking a little wet and greasy, keep them in the oven until they have extra golden edges. They will firm up after cooling.
Serving: 1 cookieCalories: 406kcalCarbohydrates: 57gProtein: 6gFat: 15g