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These Strawberry and Cream Cookies have such a strong strawberry flavor with a sweet hint from white chocolate. Chewy, soft, delicious and easy to make!
These cookies are SO good and so tasty. We can’t go and put real fresh strawberries and cookies because then they’ll be all soggy and gross. That’s where freeze-dried strawberries come into play. They are delicious and pack a huge strawberry flavor punch. And the “cream” comes from the white chocolate.
I used to give white chocolate some major side-eye but now I’m warming up to it, trying to like it. I think context is everything and in these cookies, the white chocolate is good. In other things…meh. We’ll see.
Ingredients for Strawberry and Cream Cookies
- All-purpose flour. Pretty standard flour that will yield a chewy, sturdy cookie
- Baking powder and baking soda. These cookies have both baking powder and baking soda. Baking powder makes gives them a nice lift and baking soda gives them color and spreads.
- Kosher salt. Of course, you need salt to balance the sweet.
- Butter. These cookies use melted butter which makes them easy to whip up at a moments notice.
- Brown sugar. Gives these cookies a nice chewy quality.
- Granulated sugar. The granulated sugar gives these cookies moistness, allows them to spread and contributes to their chewy texture.
- Eggs. These give these cookies a bit of height and binds all of the ingredients together.
- Freeze Dried Strawberries. I LOVE baking with freeze dried strawberries. They have a super potent strawberry flavor and are so easy to incorporate in all sorts of baked goods.
- White Chocolate Chips. This type of chocolate is sweet, mellow and compliments the strawberries and cookies in a super lovely way.
How to Make Strawberry and Cream Cookies
- Whisk the dry ingredients together. We have the flour, baking powder, baking soda and salt.
- Stir the melted butter and sugars together.
- And then add the eggs and vanilla.
- Mix in the chopped up freeze dried strawberries and white chocolate chips.
- Chill the dough for 1 hour.
- Scoop out the cookie dough and bake!
- Serve them with milk.
If you’re looking to freeze these Strawberry and Cream Cookies, I wrote a whole post about How to Freeze Cookie Dough!
Hope you find that helpful AND if you make these cookies, let me know on Instagram!
Strawberry and Cream Cookies
Equipment
- 1 baking sheet
- 1 cookie scoop
- 1 Electric Stand-Up Mixer
- 1 stainless steel bowl
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter, (we're going to melt it so any temperature is fine)
- 1 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup freeze-dried strawberries, crushed or finely chopped
- 8 ounces white chocolate chips
Instructions
- In a large bowl, mix together flour, baking powder, soda and salt.
- In medium saucepan, set over low heat, melt the butter. Remove from the heat and whisk in the sugar. Next add the eggs and vanilla. Set aside for 5 minutes to cool. Pour into the dry ingredients and mix until combined. Lastly, fold in the freeze-dried strawberries and white chocolate chips. Cover with plastic wrap or a towel and transfer to the fridge to chill for 1 hour.
- Preheat oven to 350F. Scoop out 1 1/2-inch balls of dough and roll them between your palms; place them onto a parchment-lined baking sheet spacing them 3 inches apart. Bake for 8 to 10 min, until lightly golden brown. Repeat with the remaining cookie dough. These are best eaten warm with milk.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made these cookies today – had so many ind. packages of freeze dried strawberries (kiddo will no longer eat). OMG these are the BEST COOKIES EVER! I’m not a big chocolate fan (I know, I know) so these hit the sweet spot for me. I doubled the strawberries to 1 cup like others recommended and BOOM, best thing ever! Love your recipes Adrianna!
wonderful to hear!
Hi! I had a question about the melted butter. Do you wait until the butter cools before adding the sugar or do you add the sugar to the hot melted butter?
Thanks!
I made the dough (doubled the recipe) the night before and noticed the next day dough was a little crumbly. What could I have done wrong? The cookies taste amazing its just the dough.
Hmmm it sounds like it dried out in the fridge. :/
Omg! How do I fix it? Can I msg you a pic?
As others stated, I had to double the strawberries (1 C) to get a really good strawberry flavor. Other than that, a superb recipe.
wonderful! glad you liked it.
Unbelievably good. So easy and quick. I upped the amount of strawberry and dropped the white chocolate a bit just based on preference for slightly less sweet cookies. Texture was astounding at an 8 minute bake. I will absolutely be making again.
Hi! These look phenomenal – could I swap the flour for gluten free?
have never tried it but if you do, please report back! 🙂
Just made these tonight and they are delicious! The strawberries I had were unsweetened and kind of lack powerful flavor. I’ll for sure make these again and try to find regular strawberries next. Thank you for the great recipe!
oh sorry for that!