Strawberry white chip cookies are a delicious strawberry cookie that uses white chocolate chips and real strawberries. This cookie is a great Valentine's Day cookie or the perfect spring time dessert with it's tasty flavor of strawberries and cream.
We love making this cookie for Valentine's Day because of its fun and natural pink color. No official flavoring here, this recipe uses freeze-dried strawberries which gives them a fresh strawberry flavor.
This makes a great springtime cookie, just like our Tart Lemon Cookies.
Below is a list of ingredients needed for this recipe. Be sure to check out our secret ingredient to get that fresh strawberry taste.
- Butter - Make sure to soften the butter before mixing to have the best texture.
- Sugar- You will need both white and brown sugar for this recipe to sweeten the cookies and added a deeper caramelized flavor.
- Egg- When baking, room-temperature eggs are highly encouraged, this allows the cookies to rise better.
- Vanilla extract- Adds a tasty flavor and enhances the other ingredients.
- Flour- Use all-purpose flour for this recipe.
- White chocolate chips- White chocolate chips give that cream taste and experience.
- Freeze-dried strawberries - I love making this recipe with freeze-dried strawberries. You can also use chopped fresh strawberries as a substitute but be aware that they will add more moisture to the dough. Freeze-dried strawberries give the cookies a fun pink color that may be lost if you use fresh strawberries.
See recipe card for quantities.
How To Make Strawberry White Chip Cookies
Refer to these step-by-step instructions with photos for the best results. You don't want to overcook these cookies, so refer to the pictures for help.
- In a stand mixer cream together the butter and sugars. Next, add the eggs and vanilla extract and beat until light and fluffy.
2. Mix in flour, baking soda, salt, and the crushed freeze-dried strawberries until a pink dough forms. Mix in the white chocolate chips.
3. Roll the dough into 1-inch balls and place them on a parchment paper-lined sheet pan about 2 inches apart.
4. Bake the cookies for 8-10 minutes at 350 degrees Fahrenheit. Cool on a cooling rack and enjoy!
Hint: Don't over-mix the dough when adding the dry ingredients.
- Fresh Strawberries - I love making this recipe with freeze-dried strawberries. But you can also use chopped fresh strawberries. Freeze-dried strawberries give the cookies a fun pink color that may be lost if you use fresh strawberries. But the results will still leave you with delicious strawberry cookies!
- Milk Chocolate Chips - Change the white chocolate chips to milk chocolate chips to get a delicious chocolate dipped strawberry tasting cookie!
Make sure to keep an eye on the cookies while they are baking. Because all ovens and regions are different, start checking around 8 minutes to see if your cookies are done. Cook according to how soft or crispy you like your cookies.
When using freeze-dried strawberries, I like to crush them slightly before mixing them in. I like how the strawberry powder gets throughout the dough.
Learn From Us
The first time I made these cookies I over beat the dough. It made for a cake-like cookie. I love fluffy cookies, but the texture of this cookie should be soft and chewy. Beat the dough until the ingredients are just mixed and then stop.
Storing Strawberries and Cream Cookies
Store leftover cookies in an airtight container for 3-4 days. You can freeze any leftover cooked cookies in an airtight container or freezer bag for 2 month. Eat the cookies frozen, or warm them in the microwave before eating.
Remember to not overcook the cookies! These cookies are best soft and gooey, keep an eye on them to get the doneness that is right for you!
Freeze-dried strawberries can be hard to find. I have found them near the dried fruit, and also in novelty sections by the fresh fruit in most grocery stores.
Strawberry White Chip Cookies
- 1 cup butter softened
- ¾ cup white sugar
- ½ cup brown sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 2 ¾ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cup white chocolate chips
- 2 cups freeze dried strawberries you can use chopped fresh strawberries. Make sure they are in small bite sized pieces.
- Preheat oven to 350* F
- Place freeze dried strawberries in a ziplock bag and lightly crush to create smaller pieces. Set aside.
- Cream butter and sugars. Add eggs and extract and beat until light and fluffy
- Mix in flour, baking soda, salt, and the crushed freeze-dried strawberries. You should have a nice pink dough. Add white chocolate chips and mix briefly
- Form into small balls, about 1 inch, and space in rows. Space each dough ball out by about 2 inches. Bake at 350 for 8-10 minutes.
- Dehydrated strawberries can be found in the dried fruit section of most grocery stores.
- You can use fresh chopped strawberries instead of freeze-dried strawberries. The color of your cookies may change but the taste will still be great! Make sure to chop the strawberries into small bite-sized pieces.
- Store for 3-4 days on the counter in an air-tight container.
- Freeze these cookies for a later date for up to 2 months in a freezer-friendly container.
- Make sure to keep an eye on the cooking time. All ovens are different and you may need to adjust how long you cook the cookies.
- Don't over mix the dough.