Strawberry Milk Tea Cookies
These strawberry milk tea cookies will be some of the best cookies you've ever had. It's a bold statement, but I stand by it! A browned butter cookie is filled with freeze dried strawberries, smoky earl grey tea, and decadent white chocolate chips. It's the perfect balance of sweet, smoky, and tart flavors. In this post, learn how to change the texture of these cookies as well as how to achieve the best flavor every time.
Servings: 8 cookies
Calories: 277kcal
Ingredients
- ½ cup unsalted butter
- 1 tbsp earl grey tea powdered
- 1 cup + 1 tbsp all purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup light brown sugar
- ¼ cup dark brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ¼ cup freeze dried strawberries roughly chopped
- ½ cup white chocolate chips
Instructions
- First, brown the butter. Melt the ½ cup of unsalted butter over medium high heat until fully melted. Lower the heat to medium low and cook until brown bits start to appear. Pour into a bowl or stand mixer bowl. Set aside.
- Break down 1 tbsp of earl grey tea into powder using a spice grinder. Add it to a separate bowl.
- To the bowl with the earl grey tea, add 1 cup + 1 tbsp of all purpose flour, ½ tsp of baking soda, and ¼ tsp of salt. Mix and set aside.
- To the bowl with the browned butter, add ¼ cup of light brown sugar, ¼ cup of dark brown sugar, and ¼ cup of granulated sugar. Mix together until well combined (2-3 minutes on medium speed if using a stand mixer).
- Add the egg and 1 tsp of vanilla extract. Mix until well combined (2-3 minutes on medium speed).
- Combine the dry ingredients from step 3 with the wet ingredients. Be careful not to over mix.
- Add ¼ cup of freeze dried strawberries and ½ cup of white chocolate chips. Mix until just combined.
- Cover and let the dough rest in the fridge for 45 minutes.
- While the dough is resting, preheat the oven to 350 degrees F (177 degrees C).
- Prep 2 baking sheets by covering them with parchment paper. Using a medium cookie scoop (#16 cookie scoop), scoop the dough onto the prepped baking sheets.
- Bake for 12-14 minutes until the edges are slightly brown.
- Cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Video
Notes
For tips and tricks on how to make the best cookies, refer to the blog post.
Nutrition
Serving: 1cookie | Calories: 277kcal | Carbohydrates: 33g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 165mg | Potassium: 162mg | Fiber: 1g | Sugar: 31g | Vitamin A: 388IU | Vitamin C: 90mg | Calcium: 42mg | Iron: 2mg