Strawberry milkshake cookies for strawberry (or pink) enthusiasts

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When was the last time you made a cookie that wasn’t some shade of brown or beige? It can be nice to mix things up every now and then and bake something to really brighten someone’s day (or your own day). After all, who could say no to a bright pink cookie?
These strawberry milkshake cookies are super sweet, and they look pretty served during tea, for a birthday party, Valentine’s Day or packed into a box for a thoughtful friend who always orders a strawberry milkshake. They’ll be even more touched when they find out these didn’t come from a box cake mix.
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If you’re going for extra strawberry flavor, (or if you’re concerned about nut allergies) you can skip the almond extract, but it really gives these cookies a bit of added depth. Serve with a glass of milk, strawberry milk or a strawberry milkshake for dipping!
Cooktop Cove
Strawberry milkshake cookies
12
15 minutes
12 minutes
27 minutes
1/3 cup unsalted butter, softened
1/2 cup sugar
1 egg yolk
1/4 teaspoon almond extract
1/2 teaspoon strawberry extract
2 tablespoons freeze-dried strawberry powder
2 teaspoons pink gel food coloring
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup white chocolate chips
Heat the oven to 350 F.
In a large mixing bowl, combine the butter and sugar. Beat until light and fluffy.
Add the egg yolk, almond and strawberry extracts, freeze-dried strawberry powder and gel food coloring. Mix well.
In a separate mixing bowl, whisk together the flour, baking powder and salt.
Add the dry ingredients to the wet ones, and mix until fully combined.
Add the chocolate chips and mix until distributed.
Cover the bowl with plastic wrap, and place in the fridge until the oven has finished heating.
Line a baking sheet with parchment paper and drop tablespoons of dough onto the baking sheet, leaving a few inches between each. Roll each piece of dough into a ball and put back on the baking sheet.
Bake 7 to 12 minutes, or until puffed and no longer shiny in the center but not yet browned.
Let cool slightly on the baking sheet before transferring to a wire rack to cool completely.
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