The cookie flavor you didn’t know you needed! These Strawberries and Cream Cookies are the ultimate sweet treat. The bright, fruity flavor of strawberries paired with creamy white chocolate chips is a match made in heaven. One bite and they’re sure to become your new favorite!
Why You’ll Love These Strawberries & Cream Cookies
- The perfect balance of sweet strawberries and creamy white chocolate
- Soft and chewy centers with just the right crisp edges
- Easy to whip up with simple ingredients
Cookie ingredients
here’s what you’ll need for these Strawberries and Cream cookies:
- Flour: all purpose flour
- Freeze dried strawberries: I recommend freeze dried strawberries, that way the moisture is removed from the cookies
- White Chocolate: either chips or white chocolate bark
- Butter: unsalted
- Sugar: both brown and white sugar
- Vanilla: i used vanilla bean paste, but feel free to use vanilla extract
- Salt: to help balance the sweetness
- Baking Soda: this helps the cookie spread
How to make Strawberries and Cream cookies?
These Strawberries and Cream cookies are simple to make and full of flavor! Here’s how to get the perfect batch:
Soften the Butter: Make sure your butter is softened to room temperature before starting. This will give your cookies the perfect texture.
Cream Butter & Sugar: In a stand mixer, beat the softened butter and sugar together for 3-4 minutes until light and airy.
Add Wet Ingredients: Mix in the egg, egg yolk, and vanilla bean paste until smooth.
Mix in Dry Ingredients: Remove the bowl from the mixer and gently stir in the flour, salt, and baking soda with a silicone spatula. Mix until just combined and flour streaks remain.
Add the Mix-Ins: Fold in the freeze-dried strawberries and white chocolate chips.
Chill the Dough: Cover the bowl with plastic wrap and chill the dough for at least 30 minutes.
Bake: Preheat the oven to 350°F (175°C). Scoop even portions of dough with an ice cream scoop and roll into smooth balls. Press a few extra white chocolate chips on top of each dough ball. Arrange on a baking sheet and bake for about 10 minutes.
Cool & Serve: Allow cookies to cool on the baking sheet for 7 minutes before transferring. Top with a few extra freeze-dried strawberry pieces if desired, then enjoy these gooey, delicious Strawberries & Cream Cookies!
Tips to make the best Strawberries and Cream Cookies
- for crispy on the outside and chewy on the inside cookies, slightly under-bake the cookies. They will continue cooking as they cool. 10 minutes is the perfect sweet spot unless they’re large than 1 ounce balls.
- I like to bake my cookies on a baking sheet lined with parchment paper.
- When mixing the dry ingredients into the wet, I recommend mixing with a silicone spatula to prevent over mixing.
- Don’t over-mix the cookie dough. The more you mix, the more gluten is formed resulting in a dense cookie. Mix until just combined and no longer see flour.
SHOP MY FAVORITE BAKEWARE ITEMS AND ACCESSORIES!
Here I’ve curated a list of all my favorite baking and cooking essentials. Everything from my fave baking sheets, parchment paper, mixing bowls, and more. SEE IT HERE
more recipes to enjoy!
- Moist Sweet Potato Bread With Pecan Streusel and Maple Glaze
- Easy Holiday Berry Cobbler Dessert
- Jumbo Berry Cobbler Muffins
- No-Churn Strawberries and Cream Ice Cream
If you try my Strawberries and Cream Cookies , I’d love to hear your feedback. Please be sure to leave a comment, and/or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Strawberries and Cream Cookies
Equipment
- cookie sheet
- mixer
Ingredients
- 1 1/2 cup All purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cups unsalted butter soften
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1 egg + 1 egg yolk room temp
- 1 tsp vanilla bean paste
- 2/3 cups white chocolate chips + more before baking
- 1/2 cup crushed freeze dried strawberries
Instructions
- In a stand mixer beat softened butter, both sugars on medium speed until smooth and fluffy, about 4 minutes.
- Add in the egg, egg yolk and vanilla bean paste. Beat until combined.
- Add in all purpose flour, salt and baking soda. Mix until just combined, no flour streaks remaining.
- Carefully fold in the freeze dried strawberries and white chocolate chips. Cover and chill for 30 minutes.
- Using a 1-ounce cookie scoop or spoon, portion out the cookie dough and roll each scoop into smooth balls with your hands. Place them on a baking sheet, then chill for at least 30 minutes or overnight.
- When you're ready to bake, preheat the oven to 350°F degrees. To a parchment lined baking sheet, place the cookie dough 2-3 inches a part. Bake for 10-11 minutes. Allow to cool before enjoying!
Notes
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