Description
Make strawberry milkshake cookies with freeze-dried strawberries, milk powder, and white chocolate drizzle. A fun, flavorful treat!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup freeze-dried strawberries (ground into powder)
- 1/4 cup milk powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk (or plant-based milk)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Prepare the Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, freeze-dried strawberry powder, milk powder, baking soda, baking powder, and salt.
- Cream the Butter and Sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
- Add the Wet Ingredients: Add the egg, vanilla extract, and milk to the butter and sugar mixture. Mix until combined.
- Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Form the Cookies: Use a spoon or cookie scoop to portion out the dough onto the prepared baking sheet. Space the cookies about 2 inches apart.
- Bake the Cookies: Bake for 8-10 minutes, or until the edges are golden brown and the centers are set. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional Topping: If you’re using white chocolate, melt the chocolate chips in a small bowl in the microwave, stirring every 30 seconds. Once melted, drizzle the white chocolate over the cooled cookies and dust with powdered sugar.
- Serve and Enjoy: Serve the cookies fresh, or store them in an airtight container for later enjoyment.