These soft and chewy strawberries and cream cookies are loaded with white chocolate chips and freeze dried strawberries!
Strawberries and Cream Cookies
Everyone say hi to my new favorite cookie. These soft and chewy cookies are loaded up with white chocolate and freeze dried strawberries that make the most incredible strawberries and cream cookie you’ll ever have. Sometimes strawberries and cream sweets can be overpoweringly sweet or artificial tasting, but these babies are the perfect combination of sweet and tart–I was truly shocked at how perfectly balanced they are!
What are strawberries and cream cookies?
I know strawberries and cream might not necessarily be a classic cookie flavor combo, but IT SHOULD BE. I truly think these strawberries and cream cookies are the perfect spring cookie. Or they’d also be super cute for Valentine’s Day or Christmas! They’re made with a super soft and tender tender brown sugar cookie base and loaded up with white chocolate chips and crushed up freeze dried strawberries. These three components meld together into a perfectly balanced cookie. Plus, they’re made in one bowl with zero chill time, so you can have them in your belly in under 30 minutes. Which is always a huge recipe green flag for me.
Ingredients for strawberries and cream cookies
To bake these babies up you’ll need a few simple ingredients to throw together the cookie base along with your strawberries and cream stir-ins! Here’s your shopping lists:
Freeze Dried Strawberries
White Chocolate Chips
Why freeze dried strawberries?
Freeze dried strawberries are the perfect solution to making a cookie full of REAL strawberry flavor without loading them up with fresh or frozen fruit that can get mushy or add too much moisture to your cookies! You can usually find freeze dried strawberries in the nuts and dried fruit section of your grocery store!
How to store these strawberries and cream cookies so they stay soft for days
No one likes a stale cookie. And it probably comes as no surprise that we often have a a lot of cookies laying around, so I’ve perfected keeping cookies fresh for as long as possible. Here are my top tips to keep your cookies soft, chewy and fresh even when they’ve been sitting around for a few days!
Under bake! Under baking your cookies slightly will give them a soft and gooey center that will stay softer over time than a cookie that already starts out slightly dry and over baked!
Let the cookies cool completely before storing. If you try to store the cookies when they are still warm they will create condensation in your container or bag and trap the water droplets there. I don’t know about you, but I don’t like a damp cookie.
Seal in an airtight container or bag. The less air around your cookies the better! If your container or bag is allowing air to circulate in your cookies will dry out faster. This is why I prefer to store cookies in a plastic bag or tupperware rather than foil or plastic wrapped on a plate!
If you’re not going to eat them all in the foreseeable future, FREEZE ‘EM. If you know you’re not going to plow through 12 more cookies in the next few days, store them in the freezer instead! These cookies will keep in the freeze for up to 2 months!
Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
In a stand mixer fit with the paddle attachment, beat the softened butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
Use a rubber spatula to scrape down the sides of the bowl and add the eggs and vanilla extract. Beat until smooth and combined.
Add the flour, baking soda, and salt and mix until just combined and no streaks of flour remain.
Last, fold in the freeze dried strawberries and white chocolate chips.
Use a 1.5 ounce cookie scoop or a large spoon to scoop out cookie dough balls, dropping them 2 inches apart on your prepared cookie sheet. Bake at 350° F for 12 minutes or until the edges are golden brown and the centers have puffed up, but are still slightly under done.
Allow to cool for a few minutes on the baking sheet before transferring to a wire cooling rack to cool completely before eating! Enjoy!
Leave a comment and rate this recipe!
I just made these today and they are absolutely lovely! If you’re planning on making the cookies any smaller, I’d recommend going for only about 8-9 minutes max, they crisp up quite quickly.
Hi Cass! So happy to hear that you enjoyed these and thank you for the guidance on cook time for smaller cookies! Enjoy!!
very clever cookie idea! I’m impressed, haven’t seen a cookie like this before and have always loved strawberries and cream as traditionally served or made, so thank you!
These strawberry and cream cookies look super yummy! I’m definitely making them tomorrow.