I absolutely love this Strawberry and White Chocolate Cream Cookies Recipe because it strikes the perfect balance between sweet, tangy, and creamy. The burst of freeze-dried strawberry pieces combined with the melt-in-your-mouth white chocolate chips creates a cookie that’s as delightful to look at as it is to eat. Whenever I make these, friends and family always ask for the recipe — it’s that good!
What makes this recipe special is how easy the dough comes together and the magic that happens after chilling it in the fridge. You’ll find that the cookies bake up soft, slightly chewy, and loaded with flavor every single time. Whether for an afternoon treat or a fun bake-ahead dessert, this Strawberry and White Chocolate Cream Cookies Recipe is a winner you’ll want to keep making forever.
Why You’ll Love This Recipe
- Burst of Flavor: Freeze-dried strawberries give an intense fruity punch without extra moisture.
- Perfect Texture: Soft edges with just a bit of chew make these cookies irresistible.
- Easy Dough Prep: Melting the butter makes mixing a breeze and yields tender cookies.
- Make-Ahead Friendly: Chilling the dough enhances flavor and baking convenience.
Ingredients You’ll Need
Each ingredient in this Strawberry and White Chocolate Cream Cookies Recipe plays a key role, bringing balance and richness. Using freeze-dried strawberries is my trick to avoiding soggy dough while packing in amazing flavor.
- All-purpose flour: Choose a good-quality flour for the best texture; it’s the backbone of your cookie.
- Baking powder: Helps the cookies rise just enough for a tender bite.
- Baking soda: Adds lift and helps the edges crisp up nicely.
- Kosher salt: Enhances all the flavors without being overpowering.
- Unsalted butter: Melting it first ensures a soft, creamy dough that bakes evenly.
- Brown sugar: Adds moistness and a subtle caramel note to the cookies.
- Granulated sugar: Balances sweetness and helps with spreading.
- Large eggs: Bind everything together and add richness.
- Vanilla extract: A splash brings warmth and rounds out the flavors.
- Freeze-dried strawberries: These provide intense strawberry flavor without extra moisture.
- White chocolate chips: For creamy, sweet pockets that melt beautifully in the oven.
Variations
I love making this Strawberry and White Chocolate Cream Cookies Recipe my own depending on the occasion or who I’m baking for. Feel free to experiment with add-ins or try healthier swaps.
- Nutty Twist: Adding chopped pistachios brings a lovely crunch that pairs beautifully with the strawberry and white chocolate.
- Dairy-Free Option: Use vegan butter and dairy-free white chocolate chips to make these cookies suitable for dairy sensitivities.
- Extra Creamy Filling: Try sandwiching two cookies with a dollop of mascarpone or cream cheese frosting for an indulgent treat.
- Freeze-Dried Fruit Swap: Experiment with freeze-dried raspberries or blueberries for a different fruity flair.
How to Make Strawberry and White Chocolate Cream Cookies Recipe
Step 1: Whisk Together Your Dry Ingredients
Start by combining your all-purpose flour, baking powder, baking soda, and kosher salt in a large bowl. I like to whisk these together to ensure the leavening is evenly distributed, which helps the cookies rise beautifully without any weird lumps.
Step 2: Melt Butter and Mix Sugars, Eggs & Vanilla
Next, melt the unsalted butter gently in a saucepan over low heat — you want it just melted, not browned. Remove it from heat and whisk in your brown and granulated sugars until smooth. Then add the eggs and vanilla extract, whisking well. I like to let this mixture sit for about 5 minutes to cool slightly before adding it to the dry ingredients, which prevents cooking the eggs prematurely.
Step 3: Mix Dry and Wet Ingredients, Then Fold in the Good Stuff
Pour your wet mixture into the bowl with the dry ingredients and stir until everything comes together into a soft dough. Now the fun part: fold in the crushed freeze-dried strawberries and white chocolate chips gently but thoroughly. Don’t skip this step — it’s what makes these cookies stand out!
Step 4: Chill Your Dough for Flavor and Shape
Cover the dough tightly with plastic wrap or a clean towel and pop it in the fridge to chill for at least one hour. Chilling not only firms up the dough for easier scooping but also helps develop deeper flavors. You’ll notice your cookies bake better and spread less after this chilling period.
Step 5: Scoop, Bake, and Enjoy Warm
Preheat your oven to 350°F. Using a medium cookie scoop, portion out 1 1/2-inch balls of dough and roll them lightly between your palms. Place them on a parchment-lined baking sheet, leaving about 3 inches between each cookie—this gives them room to spread without merging. Bake for 8 to 10 minutes until the edges are lightly golden but the centers still look soft; this ensures they stay chewy and tender. My family goes crazy for these eaten warm straight from the oven!
Pro Tips for Making Strawberry and White Chocolate Cream Cookies Recipe
- Use Freeze-Dried Strawberries: I discovered this trick to keep strawberry flavor strong without adding moisture that ruins cookie texture.
- Chill the Dough: Don’t rush this step — chilling enhances flavor and prevents the cookies from spreading too much.
- Watch Your Bake Time: Pull cookies out when centers are still a bit soft; they’ll firm up as they cool for the perfect chew.
- Don’t Skip Melting Butter: Melting gives the dough a smoother texture and more tender crumb than creaming cold butter.
How to Serve Strawberry and White Chocolate Cream Cookies Recipe
Garnishes
I like to sprinkle a tiny pinch of powdered sugar or a few crushed freeze-dried strawberries on top just before serving to amp up the visual appeal and add a subtle extra layer of flavor. Sometimes, a drizzle of melted white chocolate adds a fancy touch that’s surprisingly simple.
Side Dishes
This cookie shines with a cold glass of milk or a warm cup of tea. For a special brunch or dessert spread, I often pair these with a fresh berry compote or a scoop of vanilla ice cream for indulgent contrast.
Creative Ways to Present
For birthdays or gatherings, I’ve arranged these cookies on a platter with fresh strawberry slices and edible flowers. I’ve even made cookie sandwich stacks layered with whipped cream and sliced strawberries—trust me, they disappear fast!
Make Ahead and Storage
Storing Leftovers
Your baked Strawberry and White Chocolate Cream Cookies keep well stored in an airtight container at room temperature for up to 3 days. I recommend placing a slice of bread in the container to keep them soft — it really works wonders!
Freezing
I freeze the unbaked cookie dough balls on a tray, then transfer them to a sealed bag or container. This way, I can bake fresh cookies whenever I want — they bake up perfectly from frozen without needing to thaw first.
Reheating
If you have leftovers, warming them in a 300°F oven for 3-4 minutes brings back that freshly baked softness and melts the white chocolate slightly. Just don’t overheat or they’ll become dry.
FAQs
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Can I substitute fresh strawberries for freeze-dried in this recipe?
Fresh strawberries have high moisture content which can make the cookie dough soggy and cause the cookies to spread too much. Freeze-dried strawberries are best for this recipe because they maintain strawberry flavor without altering the dough’s texture.
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Why do I melt the butter instead of creaming it?
Melting butter changes the dough’s structure, making the cookies more tender with a chewy texture. It also simplifies mixing and ensures the sugars dissolve well, which helps with the cookies’ caramel-like flavor.
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How long can I store the cookie dough in the fridge?
The dough stays good for up to 2 days when refrigerated. Chilling it longer develops flavor, but beyond 2 days, the dough might begin to dry out or change texture.
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Can I make these cookies vegan?
Absolutely! Swap the butter for a vegan alternative and use plant-based egg replacers along with dairy-free white chocolate chips. The texture may be slightly different, but they’re still delicious.
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What’s the best way to scoop and shape the dough?
I recommend using a medium cookie scoop to get uniform-sized cookies that bake evenly. Rolling the scooped dough gently between your hands helps create smooth balls that spread nicely in the oven.
Final Thoughts
This Strawberry and White Chocolate Cream Cookies Recipe is one of my personal favorites because it combines simplicity with incredible flavor and texture. Every bite brings a smile, and it’s a recipe I find myself turning to whether I’m baking for a casual afternoon treat or a special occasion. I hope you try it soon — I bet you’ll love how these cookies brighten up your day just like they do mine!
Print
Strawberry and White Chocolate Cream Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Strawberry and Cream Cookies, featuring a perfect blend of melt-in-your-mouth white chocolate and freeze-dried strawberries for a sweet, fruity twist. Soft, buttery, and lightly golden, these cookies are ideal for enjoying warm with a glass of milk or packing as a treat for any occasion.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
Wet Ingredients
- 1 cup unsalted butter (melted)
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1/2 cup freeze-dried strawberries (crushed or finely chopped)
- 8 ounces white chocolate chips
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and kosher salt until evenly combined to ensure leavening and flavor balance throughout the dough.
- Melt Butter and Combine Sugars: In a medium saucepan over low heat, gently melt the unsalted butter. Remove from heat and whisk in both brown sugar and granulated sugar until fully incorporated and smooth.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract into the butter and sugar mixture. Set aside for 5 minutes allowing the mixture to cool slightly, preventing the eggs from cooking when combined with dry ingredients.
- Combine Wet and Dry: Pour the cooled wet ingredients into the bowl of dry ingredients. Stir gently until the dough just comes together, avoiding overmixing for tender cookies.
- Fold in Add-ins: Carefully fold in the crushed freeze-dried strawberries and white chocolate chips evenly through the dough, adding bursts of flavor and texture.
- Chill the Dough: Cover the dough tightly with plastic wrap or a clean towel and refrigerate for 1 hour to firm up the dough, which helps control spreading during baking.
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and help with even baking.
- Shape Cookies: Scoop 1 1/2-inch balls of chilled dough and roll gently between the palms for a smooth surface. Place them on the prepared baking sheet spaced about 3 inches apart to allow room for spreading.
- Bake: Bake the cookies for 8 to 10 minutes or until they turn a light golden brown around the edges, signaling they are perfectly baked but still soft inside.
- Cool and Serve: Remove from the oven and let the cookies cool on the baking sheet briefly before transferring them to a wire rack. These cookies are best enjoyed warm with milk for a comforting treat.
- Repeat: Continue shaping and baking the remaining dough in batches until all cookies are baked.
Notes
- Make Ahead: Cookie dough can be stored in the refrigerator for up to 2 days, making it convenient to prepare in advance.
- Freezing Dough: For longer storage, freeze the cookie dough. Refer to detailed guides on how to freeze cookie dough properly to maintain freshness.
- Equipment: You will need a baking sheet, medium cookie scoop, and optionally a stand-up mixer for easier mixing.
- Serving Suggestion: These cookies are lovely served warm with a glass of milk or your favorite hot beverage for a delightful snack or dessert.
Nutrition
- Serving Size: 22g (1 cookie)
- Calories: 350 kcal
- Sugar: 13 g
- Sodium: 67 mg
- Fat: 6 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 120 mg
