Strawberries and Cream Cookies
These soft and chewy strawberries and cream cookies are loaded with creamy white chocolate chips and freeze-dried strawberries! The perfect spring or summer dessert!
This is probably my new cookie obsession. I mean, strawberries and cream in cookie form? That’s a big yes from me!
These chewy cookies are packed with luscious white chocolate and freeze-dried strawberries that bring intense flavor without making the cookies mushy.
If you’ve never tried freeze-dried strawberries before, let this be your sign! They’re absolutely delicious! (And yes, you can totally snack on them on their own.)
These strawberries and cream cookies are one of my most viral recipes, and for good reason! They’re sooo easy to make and always a crowd favorite!
Why You’ll Love This Strawberries and Cream Cookies
- Bursting with flavor from real freeze-dried strawberries
- Lusciously creamy thanks to the high-quality white chocolate
- Quick & easy! No electric mixer or complicated steps
- Freezer-friendly dough for fresh cookies anytime
Ingredients You’ll Need
- 115g melted butter (½ cup)
- 100g granulated white sugar (½ cup)
- 65g light brown sugar (⅓ cup)
- 1 large egg
- 2 teaspoons vanilla extract
- 150g all-purpose flour (1¼ cups)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 100g white chocolate (½ cup), chopped or chips
- 50g freeze-dried strawberries (1 cup), chopped
Tips for the Best Strawberries and Cream Cookies
- Don’t overmix the dough once you add the flour, just fold until combined.
- For a chewier texture, underbake the cookies slightly and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack.
- Freeze-dried strawberries burn easily, so don’t press extras on top before baking. Add them right after baking while the cookies are warm. This is totally optional but makes the cookies look so pretty!
Frequently Asked Questions (FAQs)
Can I use fresh or frozen strawberries instead of freeze-dried? I don’t recommend this as fresh or frozen strawberries release too much moisture and make the cookies soggy.
Can I freeze the dough? Yes! Scoop the dough, freeze on a tray until solid, then transfer to an airtight container. Bake from frozen, adding 1–2 minutes to the bake time.
How To Store Strawberries and Cream Cookies
- Store the cookies in an airtight container at room temperature for up to 5 days.
- To freeze the dough, scoop out the dough balls and freeze them on a baking tray until solid. Once frozen, transfer them to a ziplock bag or airtight container. When you’re ready to bake, no need to thaw — just bake the frozen dough for a few extra minutes.
Strawberries and Cream Cookies
Ingredients
- 115 g melted butter ½ cup
- 100 g granulated white sugar ½ cup
- 65 g light brown sugar ⅓ cup
- 1 large egg
- 2 teaspoons vanilla extract
- 150 g all-purpose flour 1¼ cups
- ½ teaspoon baking soda
- ½ teaspoon salt
- 100 g white chocolate chips ½ cup
- 50 g chopped freeze-dried strawberries 1 cup
Instructions
- In a mixing bowl, whisk together the melted butter and both sugars until the mixture resembles wet sand.
- Add the egg and vanilla, and whisk until well combined.
- Sift in the flour, baking soda, and salt. Fold gently until just a few streaks of flour remain.
- Add the white chocolate and freeze-dried strawberries. Fold gently and be careful not to overmix.
- Using a large ice cream scoop, scoop the dough (you’ll get about 9–10 cookies). Refrigerate for at least 30 minutes or up to overnight.
- When ready to bake, preheat the oven to 350°F (180°C). Roll each dough ball gently in your hands and place them on a parchment-lined baking tray, at least 2 inches apart. (see note 1)
- Bake for 9–12 minutes, or just until the edges have set. For chewier cookies, slightly underbake.
- Let the cookies cool in the pan for 5–10 minutes, then transfer to a cooling rack to cool completely.
Notes
- Don’t add extra freeze-dried strawberries on top before baking , they tend to burn. If you want to decorate, do it right after baking while the cookies are still warm
