Strawberries and Cream Cookies

If there’s a cookie that perfectly captures the essence of springtime, it’s these Strawberries and Cream Cookies. Imagine biting into a soft, buttery cookie bursting with pockets of sweet white chocolate and tangy freeze-dried strawberries. It’s like strawberry shortcake in cookie form, but even better because you can eat it straight out of the pan.

These cookies aren’t just delicious—they’re an experience. They smell like sunshine, taste like indulgence, and look like a treat you’d find in a bakery display that makes you swoon. Perfect for gifting, snacking, or just treating yourself, these cookies are a fun twist on a classic favorite.

Why You’ll Love This Recipe

Soft and Chewy Texture – Thanks to the combination of granulated and brown sugar, these cookies are perfectly tender in the center with a light, golden edge.

Strawberry Burst – Freeze-dried strawberries deliver intense, tangy flavor without adding extra moisture that could make the cookies soggy.

Decadent White Chocolate – Melty, sweet, and creamy, the white chocolate balances the strawberries’ tartness beautifully.

Impressive Yet Easy – These cookies look bakery-level fancy but are surprisingly simple to make at home. Even beginners will get rave reviews.

Perfect for Any Occasion – Bake a batch for a birthday, a picnic, or just because. They’re universally adored.

Recipe Origin

This cookie recipe is inspired by the classic strawberries and cream combination that has charmed dessert lovers for decades. The idea was to transform it into a cookie that still captures the creamy sweetness of white chocolate and the fruity tang of strawberries, while keeping that comforting, chewy cookie texture we all love.

Kitchen Tools You’ll Need

• Mixing bowls
• Electric hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons (or digital scale for precision)
• Baking sheets lined with parchment paper or silicone mats
• Cooling racks

Ingredients in Strawberries and Cream Cookies

Here’s what makes these cookies irresistible:

All-Purpose Flour (3 cups / 360 g) – The base that holds everything together; measure carefully for perfect texture.

Baking Soda (3/4 teaspoon) – Helps the cookies rise slightly while keeping them soft.

Salt (1/2 teaspoon) – Balances the sweetness and enhances all the flavors.

Unsalted Butter (1 cup / 227 g, room temperature) – Provides richness and the tender, chewy texture we crave.

Granulated Sugar (1 1/4 cups / 248 g) – Sweetness and structure for that classic cookie bite.

Light Brown Sugar (1/4 cup / 53 g, packed) – Adds a hint of caramel flavor and extra chewiness.

Vanilla Extract (1 Tablespoon / 14 ml) – Aromatic warmth that ties the flavors together.

Eggs (2 large, room temperature) – Adds richness, moisture, and helps bind the dough.

White Chocolate Chips (11 ounces) – Creamy, sweet bursts in every bite.

Freeze-Dried Strawberries (2 bags / 68 g) – Intense strawberry flavor and vibrant color without adding moisture.

Step-by-Step Instructions

Step 1: Preheat Your Oven

Set your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats. Preheating ensures even baking and prevents sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. This ensures the rising agent is evenly distributed and prevents lumps.

Step 3: Cream Butter and Sugars

In a large bowl, use an electric mixer to beat the unsalted butter, granulated sugar, and light brown sugar until fluffy and pale, about 2–3 minutes.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition, then beat in the vanilla extract. Your mixture should be creamy and smooth.

Step 5: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Avoid overmixing to keep the cookies tender.

Step 6: Fold in Mix-Ins

Gently fold in the white chocolate chips and freeze-dried strawberries, reserving a few to press on top of each cookie before baking.

Step 7: Scoop the Dough

Use a cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few extra strawberry pieces or white chocolate chunks on top for a pretty presentation.

Step 8: Bake to Perfection

Bake for 12–14 minutes, until the edges are lightly golden, but the centers still look soft. Don’t overbake—they’ll continue to firm up as they cool.

Step 9: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm for melty chocolate, or store in an airtight container at room temperature for up to 5 days.

Serving Suggestions

With Milk or Tea – Perfect for dunking.
Dessert Platter – Pair with macarons, mini tarts, or fruit for a party spread.
Gift Box – Stack them in a decorative tin with wax paper for homemade gifts.
Ice Cream Sandwiches – Sandwich a scoop of vanilla ice cream between two cookies for a dreamy treat.

Make-Ahead & Storage Tips

Dough Storage – Refrigerate cookie dough for up to 2 days before baking. This helps deepen flavor and prevents spreading.

Room Temperature – Store baked cookies in an airtight container for up to 5 days.

Freezer – Freeze unbaked cookie dough balls for up to 3 months. Bake from frozen, adding 1–2 extra minutes.

Variations to Try

Chocolate Strawberry – Use milk or dark chocolate chips instead of white chocolate.
Nutty Twist – Add chopped almonds or macadamia nuts for crunch.
Citrus Kick – Add a teaspoon of orange zest for a bright, refreshing flavor.
Mini Cookies – Make smaller cookies for bite-sized snacks or cookie swaps.

FAQs

Q: Can I use fresh strawberries instead of freeze-dried?
A: Freeze-dried strawberries work best to avoid adding moisture. Fresh strawberries will make the dough too wet.

Q: Can I use salted butter?
A: Yes, but reduce the added salt slightly to avoid over-salting.

Q: How do I keep the cookies soft?
A: Don’t overbake, and store them in an airtight container at room temperature.

Q: Can I make this gluten-free?
A: Substitute all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different, but they’ll still be delicious.

Q: Can I freeze baked cookies?
A: Yes, let them cool completely and store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Q: How do I prevent cookies from spreading too much?
A: Chill the dough for 30 minutes before baking.

Q: Can I use white chocolate chunks instead of chips?
A: Absolutely! Chunks melt into gooey pockets for a more decadent bite.

Q: Can I make these vegan?
A: Swap butter for vegan butter and eggs for flax eggs, but the texture will be slightly different.

Q: Can I add more strawberries?
A: Yes, but balance with chocolate so the dough doesn’t get too dry or crumbly.

Q: Are these cookies kid-friendly?
A: 100%! They’re sweet, soft, and fruity—perfect for all ages.

Conclusion

These Strawberries and Cream Cookies are soft, chewy, and bursting with sweet and tangy flavors that feel like a little slice of summer. They’re perfect for gifting, sharing, or enjoying straight from the pan with a glass of milk. With the creamy white chocolate and the tangy strawberry bites, every cookie feels special, like a treat from a bakery, but made in your own kitchen.

Whether you’re baking for friends, family, or just because, this recipe will quickly become a favorite. So grab your butter, sugar, and freeze-dried strawberries, and let’s bake the ultimate strawberries and cream experience—one cookie at a time.

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