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2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

3/4 cup granulated sugar

1/2 cup light brown sugar, packed

1 large egg, at room temperature

2 teaspoons vanilla extract

1 1/4 cups freeze-dried strawberries, crushed

1 cup white chocolate chips or chopped white chocolate

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1. Preheat the oven to 375°F (190°C) and line two large baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, and salt.

3. Place freeze-dried strawberries in a food processor or crush in a sealed bag until broken into small pieces and powder.

4. In a large bowl, beat butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2–3 minutes.

5. Add egg and vanilla extract to the butter mixture and beat until just combined.

6. With mixer on low speed, gradually add flour mixture to the wet ingredients, mixing until just incorporated.

7. Gently fold in crushed freeze-dried strawberries and white chocolate using a rubber spatula.

8. Cover the dough and refrigerate for at least 30 minutes to prevent spreading.

9. Scoop dough into 1.5-tablespoon balls and place them 2 inches apart on prepared baking sheets.

10. Bake for 9–11 minutes until edges are golden and centers are slightly underbaked.

11. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

12. Serve and enjoy your beautiful Valentine Strawberry White Chocolate Cookies!

Do not skip chilling the dough; it ensures thick, chewy cookies with less spread.

Use only freeze-dried strawberries to avoid excess moisture and preserve cookie texture.

Room temperature butter and egg help the dough mix more evenly and create a better structure.

Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze dough balls for up to 3 months.