Strawberry White Chocolate Cookies Recipe
If you’re on the hunt for a sweet treat that tastes like pure spring joy, Strawberry White Chocolate Cookies are about to become your new favorite. These cookies bring together buttery, golden-baked goodness with bursts of real strawberry and creamy white chocolate. They’re perfectly chewy, beautifully colorful, and easy enough to whip up whenever you need a little pick-me-up. Whether you’re baking for a special occasion or a cozy afternoon snack, these vibrant cookies feel delightfully homemade and a bit fancy all at once.
Ingredients You’ll Need
One of the things I love most about these Strawberry White Chocolate Cookies is how each ingredient makes a special contribution to the final cookie. Simple pantry staples provide a buttery canvas, while the strawberries and white chocolate create the magic you’ll crave in every bite!
- All-purpose flour: The backbone of the cookies, giving them just the right chewy texture.
- Baking soda: A small amount goes a long way in ensuring your cookies rise and spread just enough.
- Salt: Brings out the sweetness and amps up all the flavors.
- Unsalted butter, softened: For buttery richness; be sure it’s at room temperature for easy creaming.
- Granulated sugar: Creates classic cookie sweetness and a bit of crispness around the edges.
- Packed light brown sugar: Adds moisture and a subtle caramel flavor for depth.
- Large egg: Binds the dough and gives structure.
- Large egg yolk: Helps make the cookies extra tender and chewy.
- Vanilla extract: Rounds out the flavors beautifully—don’t skimp on this step!
- Freeze-dried strawberries, roughly chopped: Intensely fruity pieces that won’t make your dough soggy like fresh berries.
- White chocolate chips: Creamy, sweet pops of chocolate that melt into each bite.
How to Make Strawberry White Chocolate Cookies
Step 1: Prep the Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper—this helps prevent sticking and encourages those perfectly golden bottoms. Take a moment to get all your ingredients measured and ready. It makes mixing so much smoother and, honestly, it’s part of the fun!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This quick step ensures your leavening agent and salt are evenly distributed, setting you up for evenly baked, deliciously flavored cookies every time.
Step 3: Cream the Butter and Sugars
In a large bowl, use a paddle attachment or hand mixer to cream the softened butter with both sugars until the mixture turns pale and fluffy. Don’t rush this part—the air you whip in gives you that irresistible cookie texture.
Step 4: Add the Egg, Egg Yolk, and Vanilla
Beat in your egg, followed by the egg yolk, and then the vanilla extract. The extra yolk is the magic touch for an ultra-chewy bite, and the vanilla adds a delicious aroma you’ll notice right away!
Step 5: Combine Wet and Dry Ingredients
Add the dry mixture a little at a time to the wet ingredients, mixing on low just until combined. Avoid over-mixing to keep your cookies soft and tender.
Step 6: Fold in Strawberries and White Chocolate
With a spatula, gently fold in the roughly chopped freeze-dried strawberries and white chocolate chips. It’s okay if the strawberries break up a bit more—those little specks will look and taste great once baked.
Step 7: Scoop and Shape
Scoop tablespoon-sized balls of dough and place them about 2 inches apart on your prepared baking sheets. If you want to get fancy, pop a few extra chocolate chips and strawberry pieces on top for bakery-style looks!
Step 8: Bake to Soft Perfection
Bake for 10-12 minutes, keeping an eye on those edges—they should be just turning golden while the centers are still soft. Let the cookies cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely. This short rest keeps them thick, chewy, and perfect every time.
How to Serve Strawberry White Chocolate Cookies
Garnishes
Take your Strawberry White Chocolate Cookies up a notch by drizzling them with melted white chocolate or dipping half of each cookie for an elegant touch. A sprinkle of extra freeze-dried strawberry powder on top adds gorgeous color and a hint of tart flavor.
Side Dishes
These cookies are brilliantly versatile! Pair them with a cold glass of milk for nostalgic comfort, or enjoy alongside a scoop of vanilla or strawberry ice cream for an extra-indulgent dessert plate. For a fancier gathering, serve with a simple berry salad or a mug of hot white chocolate.
Creative Ways to Present
Stack your Strawberry White Chocolate Cookies in a clear jar tied with a ribbon for a sweet homemade gift, or arrange them on a tiered platter for a party centerpiece. You can even crumble them over yogurt or parfaits to add color and crunch—trust me, everyone will ask for your “secret recipe.”
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature; they’ll stay soft and fresh for up to five days. The freeze-dried strawberries hold their texture beautifully, so your cookies won’t go soggy!
Freezing
Strawberry White Chocolate Cookies freeze wonderfully. Let baked cookies cool completely, then store them in freezer-safe bags for up to three months. You can also freeze individual dough balls before baking—just bake directly from frozen, adding an extra minute or two to the bake time.
Reheating
Want to enjoy that fresh-from-the-oven taste? Reheat individual cookies in the microwave for 10–15 seconds or warm a small batch on a baking sheet in the oven at 300°F (150°C) for 3–5 minutes. The chocolate will get perfectly melty all over again.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries introduce too much moisture and can make the cookies soggy. Stick with freeze-dried strawberries for a pop of real fruit flavor that stays crisp inside the cookie!
What makes these cookies chewy?
The combination of brown sugar, an extra egg yolk, and proper creaming gives these Strawberry White Chocolate Cookies their delightfully chewy texture—so don’t skip any of these steps!
Can I substitute the white chocolate for dark or milk chocolate?
Absolutely! While white chocolate highlights the strawberry flavor best, dark or milk chocolate chips will add a different (yet equally delicious) twist to your cookies.
How do I prevent the cookies from spreading too much?
Ensure your butter isn’t melted—just softened—and avoid over-mixing once the flour is added. If your dough feels too soft, chill it for 20 minutes before baking to help control spreading.
Are Strawberry White Chocolate Cookies vegetarian?
Yes! This recipe doesn’t include any meat or gelatin, so it’s entirely vegetarian-friendly. Just check your chocolate chips to make sure they’re suitable, as some brands may contain additives.
Final Thoughts
If you’re looking to impress friends or simply treat yourself to something special, you honestly can’t go wrong with Strawberry White Chocolate Cookies. I hope you fall in love with their flavor and fun as much as I have—happy baking!
Print
Strawberry White Chocolate Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight your taste buds with these Strawberry White Chocolate Cookies! A perfect combination of fruity sweetness from freeze-dried strawberries and creamy white chocolate in a chewy cookie base.
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Mix-ins:
- 1 cup freeze-dried strawberries, roughly chopped
- 1 cup white chocolate chips
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, and salt.
- Cream Wet Ingredients: In a large bowl, cream butter, granulated sugar, and brown sugar. Beat in egg, egg yolk, and vanilla.
- Combine and Fold: Gradually mix dry ingredients into wet. Gently fold in strawberries and white chocolate.
- Bake: Scoop dough onto sheets and bake for 10-12 minutes until golden.
- Cool and Enjoy: Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, drizzle or dip in melted white chocolate.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
