So, it shouldn’t come as a surprise that my little baking brain wondered if replacing the dried blueberries with roasted strawberries in Christina Tosi’s blueberries and cream cookies recipe would make a good swap. Why roasted instead of dried strawberries? Because up until about five minutes ago when I checked out Amazon, I didn’t know dried strawberries existed.
Knowledge may be power, but necessity is the mother of invention. And I needed to make these cookies. I also needed to stop quoting cliches.
Many of Christina Tosi’s recipes pay homage to her middle-class upbringing. Without realizing it, I stumbled into a nostalgic favorite of my own. I’m pretty sure I ate the same thing for breakfast every morning during middle school: Quaker strawberries and cream oatmeal. As I bit into one of these cookies I was suddenly back in the seventh grade wearing my favorite two-tone Guess jeans and shaker knit sweater from Express wondering if I could talk my mom into carpooling to the mall that weekend.
Oh the responsibilities of being 12 in suburbia.
Anyhow, as summer is right around the corner, it would be pretty fun to make a batch of the original and a batch of the strawberry version of this recipe for your Fourth of July celebrations.
Strawberries and Cream Cookies
adapted from Christina Tosi’s blueberries and cream cookies
for the streusel
- 3/4 cup nonfat dry milk powder
- 1/2 cup all purpose flour
- 3 tablespoons sugar
- 2 tablespoons cornstarch
- 3/4 teaspoon coarse kosher salt
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 4 ounces chopped white chocolate
- Preheat oven to 275°F. Line large rimmed baking sheet with parchment.
- Combine milk powder, flour, sugar, cornstarch, and coarse salt in medium bowl; toss to mix evenly.
- Add butter; stir with fork until clusters form. Spread mixture evenly on prepared sheet.
- Bake until crumbs are dry and crumbly but still pale, about 10 minutes.
- Cool Milk Crumbs completely on sheet.
- In a double boiler or microwave, melt white chocolate. Pour over milk crumbs and toss with a fork until coated.
- Continue to toss with a fork every few minutes until the crumbs are dry.
- DO AHEAD Can be made 1 week ahead. Store in airtight container at room temperature.
for the roasted strawberries
- 2 C fresh strawberries
- Preheat oven to 350 degrees. Gently wash and cut strawberries into quarters.
- Place berries on a cooling rack fitted into a baking sheet, seeds-side-down (note, you can skip the cooling rack and place directly on parchment but will need to turn the berries halfway through baking).
- Bake until strawberries are partially dried, about 45 minutes. Let cool.
for the cookies
- 2 cups (4 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 1 1/2 cups plus 2 tablespoons (packed) golden brown sugar
- 1/2 cup plus 2 tablespoons glucose or light corn syrup
- 2 large eggs
- 5 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon coarse kosher salt
- 1 1/2 cups struesel
- Roasted strawberries
- Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes.
- Add eggs; beat on medium-high speed until mixture is very pale and sugar is completely dissolved, about 10 minutes.
- Add flour, baking powder, baking soda, and salt; beat on low speed just until blended, occasionally scraping down sides of bowl.
- Add streusel; mix on low speed just until incorporated. Remove bowl from mixer. Stir in strawberries just until evenly distributed (dough will be very sticky).
- Using 1/4-cup ice cream scoop for each cookie (I actually used a smaller scoop–1/4 cup scoops make huge cookies), drop dough onto 2 large rimmed baking sheets.
- Cover with plastic wrap and refrigerate at least 24 hours.
- While dough is cold, flatten the domes into disks using the flat-edged bottom of a cup or glass. To prevent sticking, dip the glass in granulated sugar before flattening each dome.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F.
- Line 2 large (18×12-inch) rimmed baking sheets with parchment. Transfer 6 chilled dough scoops (more if you’ve used a smaller scoop) to each sheet, spacing at least 4 inches apart (cookies will spread).
- Bake cookies, 2 sheets at a time, until golden, reversing sheets halfway through baking, 20 to 22 minutes total (smaller cookies cook in about 12 minutes–start checking at 10).
- Repeat with remaining chilled dough, cooling and relining sheets between batches.
- Transfer cookies to racks; cool completely.