When I first tried a strawberry milk tea, I was struck by how seamlessly those rich flavors married together—sweet strawberries dancing with the subtle notes of tea. Inspired by that delightful sip, I decided to whip up a batch of Strawberry Milk Tea Cookies. Picture this: soft, chewy cookies infused with the sophistication of Earl Grey tea and studded with chunks of freeze-dried strawberries, all brought together with a touch of creamy white chocolate.
This recipe is not just about satisfying your sweet tooth; it’s about rediscovering the joy of homemade treats that surpass any quick-fix from a fast-food joint. Perfect for a cozy afternoon with friends or as a unique dessert to impress at your next gathering, these cookies embody warmth, flavor, and a hint of nostalgia. Plus, the easy-to-follow steps mean you can enjoy this baking adventure without any hassle. So grab your mixing bowls, and let’s create a little magic in the kitchen!
Why are Strawberry Milk Tea Cookies a must-try?
Deliciously Unique: These cookies blend the classic flavors of Earl Grey tea with sweet strawberries, creating a taste experience that’s out of the ordinary.
Irresistible Texture: Enjoy a soft, chewy cookie with the delightful crunch of freeze-dried strawberries and creamy white chocolate chips, making each bite a treat.
Quick to Bake: With just 12-14 minutes in the oven and simple prep, you can satisfy your cravings without spending hours in the kitchen.
Versatile Treat: Perfect for any occasion, from casual coffee breaks to elegant gatherings, these cookies are sure to impress guests and family alike.
Healthier Option: Ditch the fast food and embrace a homemade delight that allows you to control the ingredients for a guilt-free indulgence!
These Strawberry Milk Tea Cookies are truly a sweet twist on classics that you won’t want to miss out on!
Strawberry Milk Tea Cookies Ingredients
For the Cookie Dough
• Unsalted butter – ½ cup, melted and browned for a rich, nutty flavor.
• Earl Grey tea – 1 tbsp, powdered to infuse delightful notes into your cookies.
• All-purpose flour – 1 cup + 1 tbsp, the essential base for structure; make sure to sift it for a lighter cookie!
• Baking soda – ½ tsp, helps the cookies rise and prevents them from becoming too dense.
• Salt – ¼ tsp, balances the sweetness and enhances overall flavor.
• Light brown sugar – ¼ cup, adds moisture and a hint of caramel flavor.
• Dark brown sugar – ¼ cup, enhances richness with its deeper molasses taste.
• Granulated sugar – ¼ cup, a classic sweetener for a balanced sweetness.
• Egg – 1 large, binds the ingredients together and adds moisture.
• Vanilla extract – 1 tsp, for an aromatic, sweet depth of flavor.
For the Mix-ins
• Freeze-dried strawberries – ¼ cup, roughly chopped to add bursts of fruity goodness.
• White chocolate chips – ½ cup, creamy sweetness complements the strawberries and tea perfectly.
Embrace the aromatic essence of Strawberry Milk Tea Cookies with these wholesome ingredients and get ready to indulge yourself and your loved ones!
How to Make Strawberry Milk Tea Cookies
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Melt Butter: Begin by melting ½ cup of unsalted butter over medium-high heat. Once melted, reduce the heat to medium-low and cook until you see brown bits forming. Pour into a bowl and let it cool.
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Powder Tea: Use a spice grinder to finely powder 1 tablespoon of Earl Grey tea. Transfer it to a separate bowl, where it will blend beautifully with the dry ingredients.
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Mix Dry Ingredients: In the bowl with the powdered tea, combine 1 cup + 1 tablespoon of all-purpose flour, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Give it a good mix and set it aside for later.
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Combine Sugars and Butter: In the bowl with the browned butter, add ¼ cup each of light brown sugar, dark brown sugar, and granulated sugar. Mix on medium speed for about 2-3 minutes until it’s well combined and creamy.
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Incorporate Egg and Vanilla: Stir in 1 large egg and 1 teaspoon of vanilla extract to the sugar mixture. Mix for another 2-3 minutes on medium speed until everything is nicely blended.
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Combine Wet and Dry Ingredients: Gently mix the dry ingredients from step 3 into the wet ingredients. Be careful not to over-mix; it’s okay if there are a few lumps!
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Add Mix-ins: Fold in ¼ cup of roughly chopped freeze-dried strawberries and ½ cup of white chocolate chips until just combined. This adds delightful fruity and creamy notes to your dough.
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Chill Dough: Cover the cookie dough and let it chill in the fridge for 45 minutes. This step helps the flavors meld and improves the cookie texture.
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Preheat Oven: While the dough is chilling, preheat your oven to 350°F (177°C) so it’s ready when your cookies are.
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Prep Baking Sheets: Line two baking sheets with parchment paper. Using a medium cookie scoop (#16), portion out the dough onto the sheets, leaving enough space between each scoop.
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Bake: Place the baking sheets in the oven and bake for 12-14 minutes. Keep an eye on them until the edges are slightly brown!
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Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack so they can cool completely.
Optional: Drizzle with extra white chocolate for a delightful finishing touch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Strawberry Milk Tea Cookies are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 24 hours in advance by following the initial steps and chilling it in the fridge. For best results, cover the dough tightly with plastic wrap to prevent any drying out or absorption of odors. When you’re ready to bake, simply scoop the dough onto prepared baking sheets and preheat your oven to 350°F (177°C). Bake for 12-14 minutes until the edges turn slightly golden, and you’ll end up with soft, chewy cookies that are just as delicious as if baked fresh!
What to Serve with Strawberry Milk Tea Cookies?
Picture enjoying your freshly baked cookies alongside delightful accompaniments that elevate every bite into a memorable experience.
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Vanilla Ice Cream: The creamy texture and sweet flavors of vanilla ice cream perfectly complement the fruity notes in the cookies, creating a dreamy dessert combination.
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Earl Grey Tea: Serving a warm cup of Earl Grey tea ties the flavors together beautifully, enhancing the tea-infused nuances already present in your cookies.
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Fresh Strawberries: Adding a side of ripe, juicy strawberries adds a refreshing contrast, perfect for balancing the sweetness of the cookies.
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Chocolate Drizzle: A light drizzle of melted chocolate over your cookies enhances their sweetness and adds an irresistible richness that chocolate lovers will adore.
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Chai Latte: This spiced drink complements the warm flavors of the cookies while providing a cozy beverage option that will warm you from the inside out.
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Lemonade: The tartness of homemade lemonade contrasts nicely with the sweetness of the cookies, offering a refreshing palate cleanser for any gathering.
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Milk: A classic pairing, a cool glass of milk balances the fruity and creamy elements of the cookies, making each bite an absolute delight.
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Cheese Platter: Create a small cheese platter with brie and aged cheddar for a sophisticated pairing that will surprise and delight your guests.
Whatever you choose to serve alongside your Strawberry Milk Tea Cookies, these ideas are sure to create a heartwarming and flavor-packed experience for you and your loved ones!
How to Store and Freeze Strawberry Milk Tea Cookies
Room Temperature: Store your cookies in an airtight container at room temperature for up to 3 days to maintain freshness and prevent them from drying out.
Fridge: If you prefer a chilled cookie, they can be stored in the fridge for up to 5 days. Ensure they are sealed tightly to avoid absorbing odors.
Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer-safe bag for up to 2 months.
Reheating: To enjoy your frozen Strawberry Milk Tea Cookies, simply thaw them in the fridge overnight, then warm them in the oven at 300°F for 5-7 minutes. Enjoy the delightful flavors once again!
Tips for the Best Strawberry Milk Tea Cookies
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Perfectly Browned Butter: Ensure you cook the butter until just browned, as this adds a rich, nutty flavor that elevates your cookies.
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Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense cookies instead of the soft texture you desire.
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Chill for Flavor: Allowing the dough to rest in the fridge for 45 minutes not only melds the flavors but also helps the cookies maintain their shape while baking.
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Check Bake Time: Keep an eye on the cookies while they bake; you want the edges to be slightly brown yet the centers ought to remain soft.
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Use Quality Ingredients: Opt for high-quality Earl Grey tea and fresh, freeze-dried strawberries for the best flavor profile in your Strawberry Milk Tea Cookies.
Strawberry Milk Tea Cookies Variations
Feeling adventurous? Customize your cookies with these delightful spins that enhance flavor and texture!
- Dairy-Free: Swap out the butter for coconut oil or a dairy-free butter alternative for a rich, plant-based version.
- Nutty Twist: Incorporate ½ cup of finely chopped nuts, like almonds or walnuts, for a crunchy contrast to the chewy cookie.
- Tea Variations: Experiment with other teas such as chai or matcha for a unique flavor profile that excites the palate.
- Fruit Medley: Substitute freeze-dried strawberries with other freeze-dried fruits like raspberries or blueberries for delicious fruity surprises.
- Chocolate Lover’s: Add ½ cup of dark chocolate chips instead of white to give your cookies a rich, deep chocolate flavor.
- Extra Spice: Sprinkle in ½ teaspoon of cinnamon or cardamom to the dough for an aromatic kick that dances on the tongue.
- Coconut Flakes: Mix in ¼ cup of sweetened coconut flakes for a tropical flair that pairs beautifully with the floral notes of Earl Grey.
- Citrus Zest: Add 1 teaspoon of lemon or orange zest for a fresh, zesty lift that brightens every bite of your cookies.
Feel free to mix and match these variations to make your Strawberry Milk Tea Cookies truly your own!
Strawberry Milk Tea Cookies Recipe FAQs
How do I select ripe strawberries for the cookies?
Absolutely! When choosing strawberries, look for ones that are bright red with a fresh green leaf cap. They should be firm but not hard, and avoid any with dark spots or mushy areas. For freeze-dried strawberries, check the packaging to ensure they are whole and crisp, adding pops of flavor to your cookies.
How should I store leftover cookies?
Very simply! Store your cooked Strawberry Milk Tea Cookies in an airtight container at room temperature for up to 3 days. If you live in a humid area, consider placing a piece of bread in the container to help keep them soft. Alternatively, you can refrigerate them for up to 5 days, just make sure they are sealed tightly to prevent them from absorbing other odors.
Can I freeze the dough for future use?
Absolutely! If you want to freeze your cookie dough, scoop the unbaked dough onto a parchment-lined baking sheet and chill it in the freezer until firm, about 1-2 hours. Transfer the frozen dough balls to a freezer-safe bag and store for up to 2 months. When ready to bake, you can bake directly from frozen, adding a couple of extra minutes to the baking time.
What should I do if my cookies turn out too hard?
If you find that your cookies are too hard, it may be due to overmixing the dough or baking them for too long. To prevent this in the future, mix your wet and dry ingredients until just combined, and always check them towards the lower end of the baking time. If they’re not soft enough, you can add a touch more butter to your next batch to give them extra richness.
Are these cookies safe for pets or those with allergies?
While the Strawberry Milk Tea Cookies are delicious for humans, they might not be safe for pets. The chocolate chips can be harmful to dogs and cats. For those with allergies, be cautious of the ingredients: the cookies contain egg, dairy, and gluten. Always substitute with appropriate alternatives based on the specific allergy to ensure everyone can enjoy them!
Strawberry Milk Tea Cookies: A Sweet Twist on Classics
Ingredients
Equipment
Method
- Melt ½ cup of unsalted butter over medium-high heat. Once melted, reduce heat to medium-low and cook until brown bits form. Pour into a bowl and let cool.
- Use a spice grinder to finely powder 1 tablespoon of Earl Grey tea. Transfer to a bowl.
- In the bowl with the powdered tea, combine 1 cup + 1 tablespoon of all-purpose flour, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Mix and set aside.
- In the bowl with the browned butter, add ¼ cup each of light brown sugar, dark brown sugar, and granulated sugar. Mix on medium speed for 2-3 minutes until creamy.
- Stir in 1 large egg and 1 teaspoon of vanilla extract to the sugar mixture. Mix for another 2-3 minutes.
- Gently mix the dry ingredients into the wet ingredients without over-mixing.
- Fold in ¼ cup of freeze-dried strawberries and ½ cup of white chocolate chips until combined.
- Cover the cookie dough and chill in the fridge for 45 minutes.
- Preheat your oven to 350°F (177°C).
- Line two baking sheets with parchment paper. Portion dough onto sheets with medium cookie scoop.
- Bake for 12-14 minutes, until edges are slightly brown.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.