These cookies are such a great take on my classic “doodle” recipe and are equally good as Peaches and Cream Cookies using freeze dried peaches instead of the strawberries. The white chocolate chips act as the “cream” in this recipe and have a perfect nod to sweetness without being overly sweet.
Strawberries & Cream Cookies Makes about 1 dozen 1/4 c butter, softened 2 T cane sugar or Swerve 1 egg 1 t vanilla or rosewater 3/4 c flour (I like whole wheat pastry flour) 1 t baking powder 1/2 t baking soda 1/4 c freeze dried strawberries, crushed into smaller bits (or freeze dried peaches for Peaches and Cream Cookies) 2 T white chocolate chips Cream butter and sugar or Swerve together until well combined. Beat in egg and vanilla or rosewater. Mix in flour, baking powder and baking soda. Gently stir in freeze dried strawberries and white chocolate chips. Chill for about 30 minutes. Place mounds on parchment lined baking sheet. I use a baking scoop to get even sized mounds. Bake in preheated 350 degree oven for about 12 minutes.
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Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
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