Ingredients
- 1 1/4 cup flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup unsalted butter (softened)
- 115g cream cheese (softened)
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup chopped fresh strawberries
- 2 tablespoon lemon juice
- 1–2 tablespoon flour
- 140g white chocolate chips
- Caster sugar (optional)
Method
- Preheat the oven to 180 C and line baking tray with baking paper.
- Pour fresh lemon juice over chopped strawberries, let sit for a few minutes before draining off liquid.
- Whisk together flour, salt and baking powder and set aside.
- Beat butter with sugar and cream cheese until it’s light and fluffy.
- Add egg and vanilla and mix well.
- Gradually add flour mixture and mix until it’s well combined.
- Stir in white chocolate chips.
- Sprinkle strawberries with 1-2 tablespoons of flour, tossing them until all strawberries are coated with thin layer of flour. Stir very, very gently into the batter.
- Spoon batter onto baking tray, leaving a couple of centimetres of space between.
- Refrigerate the cookies for 5-10 minutes before baking.
- Sprinkle the cookies with a smidge of caster sugar if desired.
- Bake for 13-15 minutes, until the edges become golden brown.
- Let them cool a few minutes in the pan than transfer them to a wire racks to cool completely.
- Share and enjoy.
Makes up to 24 cookies