Let’s jump right into these brown butter strawberries & cream cookies! Believe me when I tell you these are the ultimate summer cookies!
I made these because the Wimbledon finals are this weekend and nothing says Wimbledon like strawberries and cream. Last year it was strawberries & cream macarons, this year we have cookies. We aren’t really adding cream to these cookies, but we are adding white chocolate chips and pretending its the cream. Just go with it, trust me.
Freeze-dried strawberries are our strawberries of choice because we don’t want these cookies to get wet and soggy. While these cookies are a sweet tribute to Wimbledon, we don’t need to replicate the weather in our baking.
Brown butter because cookies are better with it. If I haven’t convinced you of that by this point, I don’t know what else to do. Brown butter over everything! Now, I usually use bars of chocolate and chop them up, but for whatever reason, I have like 6 bags of white chocolate chips laying around, so that’s what we’re using today. I fully support chopped chocolate or chips in this baking adventure.
Whip up a batch of these, then sit back and enjoy the Wimbledon finals this weekend. Personally I’m pulling for Ons Jabeur and Cameron Norrie, but Cam Norrie still has to win a match to make the final and the people I pick never end up winning anyway. Maybe I should say I want them to lose?
Anyway, happy baking!
Brown Butter Strawberries & Cream Cookies
Ingredients
- 1 cup (8oz./2 sticks) unsalted butter
- 1/2 cup sugar
- 1 1/2 cups light brown sugar
- 2 eggs
- 2 tsp. vanilla bean paste (or vanilla extract)
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. cream of tartar
- 2 1/2 cups all-purpose flour
- 1 cup white chocolate chips
- 1.5 oz. freeze dried strawberries, roughly chopped
Directions
- Step 1 Brown the butter by melting over a medium heat. Let the butter foam and you will begin to see it change colour.
- Step 2 Once you see brown milk solids at the bottom of your pan and smell a nutty aroma, remove from the heat and place in a bowl. Be sure to scrape out the sediment because that will give these cookies an incredible nutty flavour. Set aside to cool slightly.
- Step 3 Once cool, combine browned butter with both sugars in a mixing bowl and cream together. Add the eggs, one at a time, then the vanilla bean paste.
- Step 4 Add baking soda, salt, cream of tartar, and all-purpose flour, stirring to combine. Once dry ingredients have been incorporated, stir in the white chocolate chips and chopped dried strawberries.
- Step 5 Place dough in the refrigerator for at least 1 hour. The longer it sits in the fridge, the better the cookies will be!
- Step 6 Preheat oven to 350°F.
- Step 7 Remove dough from fridge and scoop onto parchment-lined baking sheets, spacing a couple of inches apart because cookies will spread during baking.
- Step 8 Bake for 10-12 minutes, until edges are golden brown. Allow cookies to sit on pan for a couple of minutes before transferring to wire racks to cool completely.
