Strawberries and Cream Cookies
Strawberries and Cream Cookies, crafted with the vibrant flavor of freeze-dried strawberries and the creamy richness of white chocolate. These cookies have the perfect balance of sweet and tangy, with bursts of strawberry goodness in every bite.
Imagine a cookie that brings together the timeless combination of strawberries and cream in a delicious, handheld treat. These Strawberries and Cream Cookies feature a rich, buttery dough that bakes to golden perfection, creating those sought-after crisp edges. The creamy white chocolate chips melt into the dough, adding a smooth, sweet contrast.
Whether enjoyed with a cup of tea, a glass of milk, or on their own, these irresistible cookies are sure to satisfy any sweet tooth.
Looking for more delicious strawberry dessert recipes, then try my Strawberry Shortbread Cookies, Strawberry Apple Pie, and Fresh Strawberry Danish.
Why You’ll Love This Recipe
- Burst of flavor- The combination of white chocolate chips and freeze-dried strawberries provides the perfect balance of sweetness and tartness.
- Perfect for summer- The vibrant red strawberries and creamy white chocolate chips make these cookies as pretty as they are tasty.
- Long shelf life- Freeze-dried strawberries help keep the cookies fresh for longer compared to use fresh strawberries.
- Kid-friendly- Both kids and adults will love the sweet fruity flavors.
- Portable and giftable- These cookies travel well, making them great for packed lunches, road trips, or as a charming homemade gift in a decorative tin or jar.
Ingredient Notes
Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.
- Flour- I use all purpose flour. Make sure to spoon and level the flour when measuring to avoid dense cookies.
- Butter- Unsalted. Melt the butter in the microwave and make sure to allow it to cool for 10 minutes.
- Brown sugar- Keeps the cookies chewy and moist. You can use light or dark brown sugar.
- Sugar- White granulated sugar contributes to the cookies crisp edges
- Eggs- I use 1 large egg and 1 egg yolk. Make sure to pull them from the refrigerator 2 hours before mixing to allow them to come to room temperature.
- Vanilla- Use pure vanilla extract for the best flavor.
- Heavy cream- Adds a a nice richness to the cookies. Make sure the cream is at room temperature before adding.
- Freeze dried strawberries- Provides an intense strawberry flavor without adding extra moisture. Can be found at most grocery stores or online. I found mine at Trader Joe’s.
- White chocolate chips- Use high-quality white chocolate, like Ghirardelli or Guittard for the best flavor.
Step By Step Instructions
STEP 1: Melt the butter. Melt the butter in a microwave-safe bowl. Allow it to cool slightly for 10 minutes.
STEP 2: Mix dry ingredients. In a bowl, whisk together the flour, baking powder, baking soda and salt.
STEP 3: Mix the wet ingredients. In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Then, add the eggs and vanilla extract. Next, stir in the heavy cream. Mix until combined.
STEP 4: Combine. Use a rubber spatula to fold the dry ingredients into the wet ingredients. Avoid over mixing to keep the cookies tender.
STEP 5: Add strawberries and chocolate. Gently fold in the white chocolate chips and crumbled freeze-dried strawberries and mix until evenly distributed throughout the dough.
STEP 6. Scoop. Using an ice cream scoop, scoop the dough onto a parchment lined baking sheet. Then, refrigerate cookie dough for 30 minutes.
STEP 7: Bake. Preheat oven to 350℉. Line baking sheets with parchment paper. Then, place 6 cookie dough balls per cookie sheet. Bake the cookies for 13-14 minutes, turning halfway through baking. The centers may look slightly undercooked, but they will set as the cookies cool.
STEP 8: Cool. Remove the cookies from the oven and top with additional white chocolate chips and crushed strawberries. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Expert Baking Tips
- Measure ingredients correctly. When measuring the flour, spoon the flour into the cup and level it off with a knife to avoid packing it down.
- Use quality ingredients. Choose high-quality white chocolate chips and pure vanilla extract for best flavor. Ensure the freeze-dried strawberries are fresh and not too old, as they can lose flavor over time.
- Don’t over mix the dough. Mix just until the ingredients are combined to avoid developing too much gluten, which can make the cookies tough. When adding the dry ingredients, fold them in gently and stop mixing as soon as no flour streaks remain.
- Monitor baking time. Ovens can vary, so keep an eye on the cookies as they bake. Start checking a minute or two before the suggested baking time. The edges should be lightly golden, and the centers should look slightly underbaked.
- Top the cookies. For most of my cookies that include add-ins, I like to top the cookies with those ingredients as soon as they come out of the oven. It makes a beautiful presentation gives your guests a hint of what to expect
FAQ
Fresh strawberries contain a lot of moisture, which can affect the texture of the cookies. It’s best to use freeze-dried strawberries for the best results.
Yes, you can make the dough ahead of time and refrigerate it for up to 48 hours before baking. You can also freeze the dough for up to three months.
You can find freeze-dried strawberries in most grocery stores. I’ve seen them at Target, Walmart, as well as Trader Joe’s.
My favorite brands to use are Guittard and Ghirardelli. But you can also use Nestle Toll House or Hershey’s white chocolate chips.
Chill the dough for at least 30 minutes before baking. Also, make sure your baking sheet is cool before placing the dough on it.
Storing and Freezing
Store these Strawberries and Cream Cookies in an airtight container at room temperature. Place a piece of parchment paper between layers to prevent them from sticking together. They will stay fresh for up to a week.
Freezing
For baked cookies: Allow the cookies to cool completely. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to a freezer-safe bag or airtight container, placing a layer of parchment in between the cookies. Freeze for up to 3 months.
For cookie dough: Portion the dough using ice cream scoop. Place the dough balls onto a baking sheet lined with parchment paper. Freeze until solid. Then, transfer the dough balls to a freezer-safe bag. The cookie dough can be frozen for up to 3 months.
Helpful Tools and Equipment
- Mixing bowls- Various sizes for mixing different ingredients.
- Measuring cups and spoons- Accurate measurements are key to baking success.
- Rubber spatula- For scraping down the sides of the bowl.
- Whisk- A balloon whisk helps incorporate the ingredients together easily.
- Parchment paper- To prevent cookies from sticking and promote even baking.
- Ice cream scoop- I use a large 2oz ice cream scoop which ensures uniform cookies and even baking.
- Cooling rack- Allows the cookies to cool evenly and prevent soggy bottoms.
More Cookie Recipes To Try
Try These Fruity Strawberry Treats Too!
- Strawberry Apple Pie
- Strawberry Rolls
- Strawberry and White Chocolate Cheesecake
- Strawberry Filled Cupcakes
- Strawberry Spoon Cake
After trying out this recipe, I’d love to hear your feedback. Please consider leaving a star review on the recipe card below. Don’t forget to tag me on Instagram and follow me on Pinterest for more mouthwatering recipes. Your support is greatly appreciated!
Strawberries and Cream Cookies
Ingredients
- 1 cup Unsalted butter, melted, then cooled
- 3/4 cup Dark brown sugar
- 3/4 cup White granulated sugar
- 1 Large egg, room temperature
- 1 Egg yolk, room temperature
- 1 tsp Vanilla extract
- 1 tbsp Heavy cream, room temperature
- 2 1/2 cups All purpose flour, spooned and leveled
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1/2 tsp Kosher salt
- 1 cup White chocolate chips, plus more for topping
- 1 cup Freeze dried strawberries, crumbled into small pieces, plus more for topping
Instructions
- Melt the butter in a microwave-safe bowl. Allow it to cool slightly for 10 minutes.
- In a bowl, whisk together the flour, baking powder, baking soda and salt.
- In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Then, add the eggs and vanilla extract. Next, stir in the heavy cream. Mix until well combined.
- Use a rubber spatula to fold the dry ingredients into the wet ingredients. Avoid over mixing to keep the cookies tender.
- Gently fold in the white chocolate chips and crumbled freeze-dried strawberries and mix until evenly distributed throughout the dough.
- Using an ice cream scoop, scoop the dough onto a parchment lined baking sheet. Then, refrigerate cookie dough for 30 minutes.
- Preheat oven to 350℉. Line baking sheets with parchment paper. Then, place 6 cookie dough balls per cookie sheet. Bake the cookies for 13-14 minutes, turning halfway through baking. The centers may look slightly undercooked, but they will set as the cookies cool.
- Remove the cookies from the oven and top with additional white chocolate chips and crushed strawberries. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.