Strawberry Pudding Mix Cookies

Strawberry Pudding Mix Cookies 1 cup (2 sticks) butter, room temperature 3/4 cup Brown Sugar 1/4 cup White Sugar 1 small pkg Instant Strawberry Creme Pudding mix 2 eggs 1 1/2 teaspoons Strawberry Extract 1/2 teaspoon Vanilla Extract 1 teaspoon Baking Soda 2 1/4 cups All-Purpose Flour 1 cup of white chocolate chips 1 ounce freeze-dried strawberries, chopped small (about 1 1/2 cups) Preheat oven to 375°F In a medium-size bowl cream the butter with the brown and white sugar. Add the pudding mix, eggs, and both extracts beating together until creamy and fluffy. Add the flour and baking soda, mixing well. Stir in the chopped strawberries and white chocolate chips. Drop by tablespoon onto an ungreased cookie sheet. We actually use a cookie dough scoop to make perfectly even cookies. Bake for exactly 11 minutes. Remove the cookies from the oven and allow them to cool 8-10 minutes before transferring from the cookie sheet. Slice & Bake Strawberry Cookies If you’d like to make the cookie dough ahead of time, these can be formed into dough logs and frozen for creating slice and bake cookies. Once the dough is formed, overturn it onto a very lightly floured surface. Use a dough scraper or your hands to lightly shape the dough into a log, rolling it gently to ensure it’s an even thickness throughout. Wrap the log in parchment paper and freeze until solid. If you have a large family, leave the log intact and wrap it tightly with freezer wrap, plastic wrap, or vacuum seal it. If you have a smaller household, cut the log into halves or thirds, and wrap each section. Return to the freezer until you’re ready for fresh delicious strawberry cookies! Slice & Bake Directions Preheat the oven to 375°F. Remove the frozen log section and cut it into 1/2″ slices. Place them 2″ apart on a Silpat or parchment paper-lined cookie sheet. Bake the cookies for 8-10 minutes.