Strawberry cookies with white chocolate chips and that too without eggs. Made using strawberry Syrup and some white chocolate chips these cookies have a distinctive pinkish hue and have a taste that spells out strawberry in every bite. The addition of milky white chocolate chips pours in a layer of chocolaty, milky, crunchy goodness that makes it taste so much better. If you like White Chocolate chips then I am pretty sure that this Red Velvet White Chocolate chip Cookie or this White Chocolate Chip Cranberry Oatmeal Cookies will be the ones that you'd want to bake next.
Baking cookies give me happiness. And when I am baking exotic cookies like this Strawberry cookie with white chocolate chips or these zesty lemon cookies my happiness knows no limits.
Do you know what is my favorite part about baking these cookies? Its that smell of strawberries that hits my nose the moment I open the box full of these adorable strawberry white chocolate chip cookies. In the past, my favorite rendezvous with Strawberry was while making these Strawberry Carrots for Easter, and people loved it.
Making these cookies is the simplest of all. It's as easy as writing the letters Bake on a chalkboard surface. Moreover, we don’t need yogurt or sour cream or eggs to make this.
You know I do this thing while making any recipe. I look at my ingredients in raw form. And, I whisper in their ears that – in less than 20 minutes all of you are gonna give birth to something extraordinarily good. The flour will show its magic, the butter will dissolve in every single cookie, the strawberry syrup will mingle with flour, butter, sugar and will lead all the ingredients to create a strawberry dessert which will leave a lasting impact on our taste buds.
I think that’s the beauty of great cooking. To be specific – baking in this case. As a baker, my day begins with a cup of flour and ends with a tasty cupcake or a cookie or a cake in my hand.
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I guess that’s the beauty of unity. Leaving all these ingredients alone, we couldn’t do anything. But, by the combination of all these and with optimal baking at a particular temperature we create something unimaginably GOOD. Such as this Eggless White Chocolate Chip Strawberry Cookies.
I have basically made this keeping in mind that Mother’s Day is coming close. But, I later realized that Strawberry desserts are a popular choice during Valentine’s Day as well. And, in fact for a strawberry lover like me and I am hoping you, treats like these would be an excellent idea almost every day. Wait! Did I just say every day? GOD! Bless my Cholesterol levels.
How to Make Strawberry White Chocolate Chip Cookies?
To make these cookies I haven’t used eggs. And they have turned out excellent. But, this is not a surprise for me. I have made many eggless cookies in the past. Such as these Eggless Banana Chocolate Chip Cookies or these Carrot Cake Cookies or Chai Spiced Oatmeal Cookies or Oatmeal Raisin Cookies or Keto Peanut Butter Oat Cookies and many more.
All I did was cream butter, sugar, and strawberry syrup until it was light, fluffy, creamy, and had a gorgeous light pink hue. I could paint the walls of my home in that color. It looked sooo appealing to me. It was deliciously charming!
In another bowl, I mixed my dry ingredients. So there was All-Purpose Flour, Baking Soda, Baking Powder, and some cornstarch. I always prefer adding a little cornstarch in my cookies. And, I do that for all of my cookies. Cornstarch doesn’t let the cookies go flat and also creates a chewiness which I love a lot.
Generally, I add Yogurt and vinegar for that leaving. But, today I decided to avoid that. To activate the baking soda, I added some lukewarm milk. You see, when you are making cookie dough, you need your dough to be slightly sticky but not too much. And milk helps in binding the dough together.
Lastly, it was just wishing them GOOD LUCK and allowing them to bake at 350F or 180C for 12-15 minutes.
Some Tricks to Get this recipe Just right
- Always chill the dough covered in the fridge for about 30-minutes before you pop it in the oven. Why? – Chilling the dough makes sure that everything comes together. What happens is that while working on the dough we raise the temperature and if we put it to bake just when it's done, they would be fine but not perfect. So, when we chill it for a while, the temperature comes down and the cookies bake better.
- Do not overbeat the batter. Why? - While Baking a cookie if we overbeat the batter the cookies will get too hard. And, we really don’t want that. So, while making the cookie dough, always use your hands to just gather everything together. No need to use a stand mixer or a hand mixer after you’ve added the wet ingredients to the dry ingredients.
- Always put the chocolate chips at last. Why? What happens is that chocolate chips spread the cookies to create space for themselves. This might create a risk of your cookies getting flat. Just to avoid that, what I do is insert them just when they are about to get done. Which means that when there is just 3-4 minutes left for the cookies to get done. I open my oven, bring out the baking tray, and push in as many chocolate chips I want on each of my cookies. Then I again put them to bake for the remaining 3 to 4 minutes at that same temperature.
- Never pick out your cookies when they are just done. Why? They are really soft at the moment. So, if you try to pick them out they will break. And, make you feel sad. So, wait out for few more minutes. May be about 5 to 10 minutes. Leave them in the oven. Of course, you can turn off your oven. But, let them stay at that hot temperature. After that, take them out and transfer them onto a cooling rack when they are firm. If they are not firm, I would suggest you wait for some more time.
Can we store these cookies?
Of course, you can store them. And when you store them make sure you keep the lid of your box tightly covered so that no air can penetrate the box. They will be just the same – sweet, chewy, and firm for about 5-6 days.
Strawberry Cookies with White Chocolate Chips
- ½ Cup Butter unsalted
- ½ Cup Castor Sugar
- ¼ Cup Strawberry Syrup
- 1 Cup All-Purpose Flour
- ½ tablespoon Cornstarch
- ½ tablespoon Baking Soda
- ½ tablespoon Baking Powder
- ¼ Cup Luke Warm Milk
- ¼ Cup White Chocolate Chips
- Pre-heat oven to 350F or 180C and line a baking tray with parchment paper.
- Cream butter, Sugar, and Strawberry Syrup until light and fluffy.
- In another bowl mix All-Purpose Flour, Baking Soda, Baking Powder, and Cornstarch. Add the wet ingredients and add some milk.
- Make cookie dough. Bake for 12-15 minutes.
- Add some White Chocolate Chips when there are just four minutes left for the cookies to be done.