Strawberries and cream, but make it a cookie? Obsessed!
These strawberries and cream cookies are soft, chewy, and loaded with pools of melty white chocolate and little tangy and crunchy bursts of freeze-dried strawberries. It’s so addictive, it’s kinda dangerous to leave them on the counter.
These strawberries and cream cookies is one of my most viral recipes, and for good reason! Once you make a batch, you’ll understand why.
No mixer, no fancy technique, just one bowl and a little patience while the dough chills. Let’s bake!
Why You’ll Love This Strawberries and Cream Cookies
- The combination of chewy buttery goodness from the cookie, the sweet tang of the strawberries and the creamy white chocolate is just unreal.
- Real strawberry flavor thanks to freeze-dried strawberries
- No electric mixer needed. Just a bowl, a whisk, and a spatula.
- Freezer-friendly dough so you can bake a few fresh cookies anytime the craving hits!
What You’ll Need
115g melted unsalted butter (½ cup) This is what gives these cookies their soft, chewy texture. Melted (not softened) keeps things chewy and fudgy instead of cakey. Let it cool for a few minutes before adding the egg so you don’t accidentally scramble it.
100g granulated white sugar (½ cup) For sweetness and crisp edges.
65g light brown sugar (⅓ cup) This is where the chew comes from.
1 large egg Binds everything together and adds richness.
1 tsp vanilla extract To enhance flavor and add warmth.
150g all-purpose flour (1¼ cups) The structure of the cookie. Once you add this, mix gently and only until a few streaks of flour remain. Overmixing at this stage is the number one reason cookies turn out tough instead of soft.
½ tsp baking soda Gives the cookies a little lift so they don’t bake up flat and dense.
½ tsp salt Balances out all that sweetness.
100g white chocolate chips (½ cup) The creamy half of “strawberries and cream.” Go for a good quality white chocolate if you can like Callebaut or Lindt!
50g freeze-dried strawberries, chopped (1 cup) The real strawberry flavor without any of the extra moisture that fresh or frozen strawberries would add. If you’ve never used freeze-dried strawberries before, this is your sign, they’re incredible as a snack on their own too.
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
- Room temperature: Store the cookies in an airtight container at room temperature for up to 5 days. However, do note that cookies dry easily so I recommend eating everything on the day or the next day! If they firm up a bit, 7-10 seconds in the microwave helps bring back that fresh-baked softness.
- Freeze the dough balls (my favorite method): Scoop the dough into balls, freeze them on a tray until solid, then transfer to a freezer bag or airtight container. When a craving hits, bake straight from frozen with no thawing needed, just add 1 to 2 extra minutes to the bake time. Future you is going to be so grateful you did this.
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
- 1 teaspoon 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
- Whisk the butter and sugars. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture looks like wet sand.
- Add the egg and vanilla. Whisk until fully combined and slightly smoother.
- Add the dry ingredients. Add in the flour, baking soda, and salt. Fold gently until just a few streaks of flour remain, don't overmix or the cookies will turn out tough.
- Fold in the mix-ins. Add the white chocolate chips and chopped freeze-dried strawberries. Fold gently just until distributed and no flour streaks remain.
- Scoop and chill. Using a large cookie scoop, portion the dough into 9 to 10 balls. Refrigerate for at least 1 hour or up to overnight (overnight is best!). This step is non negotiable.
- Preheat and shape. When ready to bake, preheat your oven to 350°F (180°C). Roll each dough ball gently between your palms and place on a parchment-lined baking sheet, spaced at least 2 inches apart. (See note 1.)
- Bake. Bake for 9 to 12 minutes, until the edges are set and the centers still look a little underdone. That's exactly what you want. Let the cookies rest on the baking sheet for about 10 minutes to firm up.
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
- The centers will look underbaked when you pull them out. Don’t panic, they firm up completely as they cool.
- For a slightly crisper edge, bake closer to the 12-minute mark. For extra chewy centers, pull them at 9 to 10 minutes.
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