It’s strawberry season! We’re entering late spring, and the strawberries are abundant at my local Whole Foods. They look so pretty that I can’t help but want to bake with them! Like many of us, I love a really great strawberry shortcake or strawberries ‘n cream ice cream bar (my favorite). These sweets always remind me of summertime, which just makes me happy inside! I thought these could be the perfect cookie to share ahead of Mother’s Day this weekend!
Here are the details
Step 1: let’s talk about the butter For this cookie, I decided to brown only half the butter. I wanted hints of nutty brown butter, but I didn’t want the flavor to compete with the strawberries and cream, either. Browning just one stick of butter is the perfect solution! I like to use a medium-sized skillet and brown the butter over medium heat. I simply let the butter cook until it bubbles up and foams on top. Then, I turn the heat off and continue to allow the butter to cook in the pan. Little brown bits will form on the bottom of the pan, those are the nutty little bits that will make your recipes extra delicious. Step 2: Mix the cookie dough Once the brown butter has cooled off slightly, mix in the remaining stick of butter. Then, add the brown sugar, sugar, eggs, and vanilla extract. Next, add the flour and baking soda, plus a pinch of salt. But the true magic of these cookies? The malted milk powder. For those unfamiliar with malted milk powder, it’s the best-kept secret ingredient in the baking world. Malted milk is typically used to make malted milkshakes, among other things. It’s made from barley wheat and gives off a nutty flavor with a natural sweetness. It reminds me of the flavors in a toasted caramel sauce with undertones of browned butter and vanilla. It’s very subtle but DELICIOUS. It adds a layer of flavor that keeps everyone wanting more. I found the flavor enhances the “cream” aspect of these cookies. It’s unique, and we love it! That said, if you don’t have malted milk powder and don’t want to run to the store, you can also substitute flour. The cookies will still be great! Step 3: the mix-ins Finally, mix in the chopped white chocolate and freeze-dried strawberries. Then, roll the dough into pretty dough balls and bake the cookies. While they bake, you’ll smell the wonderful scents of rich butter, vanilla, and a small amount of sweetness in the air. Each cookie is sweet and chewy and has just the tiniest bit of crunch from the dried berries. They’ll take you back to being a kid again, which is always so fun! Looking for other fun summer dessert recipes? Here are a few ideas: Cookies n’ Cream Chocolate Chip Cookies Vegan Double Chocolate Chunk Cookies Lavender Lemon Sugar Cookies Brown Butter Raspberry Chocolate Chip Cookies Malted Milk Cookies n’ Cream Ice Cream Sandwiches Healthier Homemade Nutter Butter Cookies Lastly, if you make these Strawberries and Cream Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
