Hey there, my friend 
. These strawberry white chocolate cookies are soft, chewy, and packed with chunks of creamy white chocolate and real strawberries.
And let me tell you, they taste like a mix between a bakery-style cookie and a fruity dessert. The best part? You don’t even need fresh strawberries—I’ll show you my trick for getting that amazing strawberry flavor without making the dough soggy.
Let’s get baking.
Utensils You Need
These are the utensils and equipment you need to make this recipe.
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Spatula
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Cooling rack
Important Info
- Servings: 12 cookies
- Estimated Cost to make this recipe: Around $8-$10, depending on ingredient brands
- Prep time: 15 minutes
- Cook time: 12 minutes
- Total time: 27 minutes
- Additional time: 10 minutes (for cooling)
- Calories per serving: Around 180 calories per cookie
- Cook method: Baking
- Season: Perfect for all seasons
- Course: Dessert, Snack
- Cuisine: American
- Diets: Vegetarian
How to Make Strawberry White Chocolate Cookies
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup freeze-dried strawberries, crushed
- ¾ cup white chocolate chips
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| All-purpose flour | Gluten-free flour (1:1 blend) |
| Unsalted butter | Coconut oil or margarine |
| Granulated sugar | Coconut sugar |
| Brown sugar | Maple syrup (reduce by 1 tbsp) |
| Egg | Flax egg (1 tbsp flaxseed + 3 tbsp water) |
| Freeze-dried strawberries | Dried strawberries or strawberry powder |
| White chocolate chips | Dark chocolate chips or chopped white chocolate |
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In another bowl, use a mixer to cream butter, granulated sugar, and brown sugar until fluffy.
- Add in egg and vanilla extract, then mix until combined.
- Slowly add the dry ingredients into the wet mixture and mix until no flour streaks remain.
- Fold in the freeze-dried strawberries and white chocolate chips with a spatula.
- Scoop out dough balls (about 1.5 tablespoons each) and place them on the baking sheet.
- Bake for 10-12 minutes, until the edges are set but the centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Helpful Tips
- Use freeze-dried strawberries instead of fresh ones. Fresh strawberries make the dough too wet.
- Chill the dough for 15 minutes if you want thicker cookies.
- Don’t overbake—the cookies will continue baking on the tray after you remove them from the oven.
- Use room-temperature butter for a smooth dough.
- Add a sprinkle of sea salt on top before baking for extra flavor.
What to Serve with Strawberry White Chocolate Cookies
You can serve these cookies with a glass of cold milk, a cup of hot coffee, or even a scoop of vanilla ice cream. If you’re feeling fancy, drizzle some melted white chocolate over them before serving.
How Do You Serve the Cookies?
These cookies are best served warm so the white chocolate stays melty. If they’ve cooled down, pop them in the microwave for 5-7 seconds to get that fresh-out-of-the-oven taste.
Where Do You Serve This Recipe the Most?
These cookies are perfect for holiday gatherings, birthday parties, and afternoon snacks. They also make a great treat for Valentine’s Day because of the strawberry flavor and pink color.
If you need a gift idea, stack them in a jar and tie a ribbon around it. Trust me, everyone will love them.
Storage
Short-term Storage (Room Temperature)
- Store the cookies in an airtight container at room temperature.
- They stay fresh for up to 5 days.
Refrigeration
- If you want to keep them fresh longer, store them in an airtight container in the fridge.
- They will last up to 10 days.
Freezing
- To freeze baked cookies, let them cool completely and place them in a freezer-safe bag.
- They will stay good for up to 3 months.
- To enjoy, let them thaw at room temperature or warm them in the microwave for 10 seconds.
Frequently Asked Questions
Can I use fresh strawberries instead of freeze-dried?
I wouldn’t recommend it. Fresh strawberries have too much moisture, which can make the cookies soggy. Freeze-dried strawberries give you the same fruity taste without the extra liquid.
Can I make these cookies without eggs?
Yes, you can substitute the egg with a flax egg (1 tablespoon flaxseed + 3 tablespoons water). This keeps the cookies soft while making them egg-free.
How do I make these cookies chewier?
To make them extra chewy, use more brown sugar than white sugar. You can do ⅓ cup brown sugar and ¼ cup white sugar instead of the original amounts.
Can I make the dough ahead of time?
Yes, you can make the dough a day in advance and store it in the fridge. Just let it sit at room temperature for 10 minutes before scooping and baking.
What can I do if my cookies spread too much?
If your cookies are spreading too much, try chilling the dough for 15-30 minutes before baking. Also, make sure your butter isn’t too soft.
Meta Description
This strawberry white chocolate cookies recipe makes soft, chewy cookies packed with fruity flavor and creamy chocolate. Easy to make and perfect for any occasion.