What’s better than drinking fresh strawberry milk? These Strawberry Milk Cookies with white chocolate chips! With sweet strawberry milk and lots of rainbow sprinkles, they’re perfect for a party or anytime celebration.
Does anyone else own tiered levels of cold weather clothing? As in coats for pretty much every potential temperature? Every year I have an inner battle of when it’s time to bring out the first winter coat and then transition to the next.
I’m currently battling with myself over whether I should bring out my first winter coat. It’s puffy, but short and compact. It’s not to my knees and not massively bulky like my “blizzard” coat is. It still feels too early in the season, but I leave for the train at 6:15 a.m. and even if the day ends up relatively warm, it’s always freezing at that hour.
But once I take the coat out, there’s no turning back. It’s rough.
Not so rough that a few pink cookies with sprinkles don’t brighten things up, of course. I made these strawberry milk cookies with white chocolate chips recently and just thinking about them makes me happy.
STRAWBERRY MILK COOKIES WITH WHITE CHOCOLATE CHIPS RECIPE
Of course, you can use store-bought strawberry milk if you really want to. But I highly recommend making your own fresh strawberry milk for these cookies. If you want to make a big batch of it, you can follow my recipe here, but if you want just enough for these cookies, follow the recipe below.
All you really have to do is make a strawberry syrup, chill it, and mix it with milk. It’s delightful!
And then mix it into the cookie batter, which is also packed with rainbow sprinkles and white chocolate chips. Does it get any more fun than that?
This is the kind of cookie dough that it’s really difficult not to just eat by the spoonful.
I know it is not currently strawberry season. I have come to terms with the fact that we’re focused on squash and brussels sprouts right now. And that temperatures are rapidly dropping. And the winter coat conversations have started in my head.
But I really couldn’t resist these strawberry milk cookies. After all, pink foods don’t really exist in the winter, do they? It’s a shame. It’s bad enough I have to go about a million months in winter coats… don’t take my pink foods away! (OK fine, I guess I’ll count pomegranates for saving my winter on that one… Pomegranate milk would indeed be pink. Hmmm).
Plus, you could totally use frozen strawberries for this milk. Or you could even purchase store-bought strawberry milk in a pinch. I know you; you will find a way!!
I made this fresh strawberry milk for the first time last year. And I think about it all the time. That’s saying a lot, considering I’m not a huge milk drinker. But the milk is my ideal way to feel like a kid again.
When added to the batter, the strawberry milk cookies are given just a slight strawberry essence. It’s not overpowering at all, but you can definitely tell there’s something special going on. If you couldn’t already tell by the extreme amount of rainbow sprinkles. No, I have no shame.
I also choose dark chocolate over white chocolate almost EVERY single time. But the thought of strawberries and white chocolate made me swoon so much, I couldn’t resist.
Clearly, I’m in denial about the seasons here. And instead of getting my winter coat out of the closet, I’m about to put a sundress and sandals back on and bake another batch of strawberry milk cookies.
But hey, it’s going to be a long winter, so we need to do whatever gets us through. Back to our original orange scheduled programming tomorrow I’m sure…
Did you get out your winter coat yet?
If you’re looking for more ways to enjoy strawberries in the off-season, try these Strawberry Funfetti Energy Bites or my Strawberry Lemonade Shortbread Cookies (both made with freeze-dried strawberries!). I also love these Strawberry Pistachio Shortbread Cookies from My Baking Bliss!
Strawberry Milk While Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/2 cup fresh strawberry milk (recipe below)
- 1/2 cup white chocolate chips
- 1/3 cup rainbow sprinkles
- Red food coloring, optional
Fresh Strawberry Milk
- 1/2 cup hulled and sliced strawberries (can substitute with frozen strawberries)
- 1/8 cup granulated sugar
- 1/8 cup water
- 1/4 cup 2% milk
- Pre-heat oven to 350 degrees and lightly grease a cookie sheet.
- In a medium bowl, whisk together flour and baking powder.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together the butter and sugar until light and fluffy, 2-3 minutes. Mix in egg yolks and vanilla extract.
- Pour in half the homemade strawberry milk and half the flour mixture and mix until just combined. Repeat with remaining milk and flour mixture. Take care not to over-mix.
- Fold in the chocolate chips and sprinkles. If you want to make the cookies a little "pinker," mix in some food coloring, too.
- Drop tablespoonfuls of batter about an inch apart on prepared cookie sheet.
- Bake cookies for 10-12 minutes, until just starting to turn golden around the edges. Cook on pan for a couple minutes before transferring to baking racks to cool completely.
Fresh Strawberry Milk
- Place the strawberries, sugar, and water in a medium size saucepan over medium high heat and bring to a boil.
- Lower heat a bit to medium-low and let simmer, stirring occasionally, until sugar dissolves and mixture thickens into a syrup, about 10 minutes.
- Strain liquid into a bowl, pressing with the back of a wooden spoon to extract as much juice as possible. Discard solids. Chill strawberry syrup.
- Pour the milk into a glass and mix in ¼ cup chilled strawberry syrup until combined.