Cookies • Currently Craving
Strawberries and Cream Cookies
July 19, 2025
Since strawberries are out in full force, I thought, no time like the present to share these Strawberries and Cream […]
Since strawberries are out in full force, I thought, no time like the present to share these Strawberries and Cream Cookies. They’re studded with plump, juicy berries which offer loads of flavor and texture while chopped bits of white chocolate add just the right amount of sweetness. The cookies can be made ahead and the dough comes together in just minutes….talk about a win-win!
If you love the iconic combo that is strawberries and cream, you’ll be a fast fan these cookies. Grab a basket of fresh farmer’s market berries and whip up a batch for your next al-fresco dinner party or backyard bbq.
What makes these cookies so good?
Fast and easy to make. Whip up a batch of strawberries and cream cookies in one bowl with zero chilling time. They’re fast and easy to make so you can spend less time in the kitchen. The perfect summertime treat!
Fresh strawberries and cream flavor. These beauties are loaded with fresh, juicy strawberries and a hint of white chocolate “cream” flavor. Each bite tastes like sweet summertime – but you can make them any time of year!
Delicious soft and chewy texture. Each cookie bakes up thick and buttery with chewy edges and deliciously soft centers. Everyone LOVES these cookies!
Stay fresh for days! Make a batch on Sunday and enjoy fresh, strawberry-studded cookies all week long. Pro-tip: they’re great for breakfast!
Ingredients
Make these easy and delicious cookies with just a handful of basic ingredients along with your strawberries and cream mix-ins. Here’s what you’ll need:
- Flour
- Butter
- Sugar
- Egg
- Strawberries
- Vanilla
- Baking soda + baking powder
- White chocolate
How to make strawberries and cream cookies
Who doesn’t love a cookie that can be made in one bowl with zero chill time? Yes, please! I like to use a stand mixer to make the dough but you can also use a hand mixer. Follow this step-by-step guide and check the recipe card below for ingredients and detailed instructions.
Step 1: Cream together the butter and sugars until light and fluffy.
Step 2: Add the egg and vanilla and mix to combine well.
Step 3: Whisk together the dry ingredients and add to the butter and egg mixture. Mix until just combined.
Step 4: Add the chopped strawberries and white chocolate, using a spatula or wooden spoon to fold the ingredients together.
Step 5: Use a cookie scoop to divide the dough into balls, placing them 2 to 3 inches apart on a parchment lined baking sheet.
Step 6: Bake for 10 to 12 minutes or until the edges are set and the centers are still soft, but not raw. Remove the cookies from the oven and cool on a wire rack.
Tips for the best cookies
Our kitchen is basically a constant cookie factory so as you might guess, we’ve got all the top tips and tricks for the very best cookies. Follow these tips for the perfect strawberries and cream cookies:
Use room temperature ingredients. For the best soft and chewy texture, make sure your butter and egg are at room temperature before mixing the dough.
Use fresh strawberries. Fresh is best! I highly recommend using freshly chopped strawberries over freeze-dried. To prevent too much moisture in the dough, be sure to use super fresh, firm berries and pat them dry before adding to the mixture.
Do not over mix. When folding in the chopped strawberries and white chocolate, use a light hand. Over mixing will cause the strawberries to bleed and will dye the dough.
Do not over bake. Underbaking the cookies just slightly will help them retain their soft and chewy texture that will last for days. No one likes a dry, crumbly cookie – do not over bake!
How to store
For maximum freshness, store the cookies tightly covered at room temperature for up to 4 days. Be sure to cool the cookies completely first to avoid any condensation collecting in the container.
To freeze the cookies, cool completely and then place in a large freezer bag or container and freeze for up to 2 months. Enjoy them as a cold summertime treat straight from the freezer or defrost at room temperature until soft.
FAQ’s
I like to use Ghirardelli or Lindt White Chocolate Bars. Be sure to use pure white chocolate. The ingredients should contain “pure cocoa butter”. We do not recommend using white chocolate chips.
This recipe was created using fresh strawberries. Freeze dried strawberries can be expensive and using fresh berries makes the recipe perfectly summery.
Frozen berries will contain too much moisture and will make the cookie dough too “wet” and soggy. We recommend using fresh, firm berries cut into small 1/4 – 1/2″ pieces.
Yes! Substitute an equal amount of your favorite gluten free flour blend for the all-purpose flour. We like to use King Arthur Baking Gluten Free Flour. Keep in mind, gluten free flour will produce different results in terms of both flavor and texture.
Yes. After the dough is made, scoop the dough into approximately 2 ounce balls and place on a parchment lined baking sheet. Freeze for 2 hours or until firm. Once the dough is frozen, place in a large freezer bag. Bake the cookies as directed straight from the freezer, adding 1 to 2 minutes to the baking time.
Happy baking!
Looking for more easy and delicious cookie recipes? You’ll love these:
Strawberries and Cream Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 to 14 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Strawberries and Cream Cookies are bursting with fresh, juicy strawberries and chunks of melty white chocolate. Make a batch in minutes with no chilling required. The perfect summertime cookie!
Ingredients
- 1/2 cup (113 g) unsalted butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (66 g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup very fresh, firm strawberries, patted dry and stems removed, chopped into small bits
- 6 to 8 ounces white chocolate, chopped into chunks (I use Ghirardelli White Chocolate Bars)
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and brown sugar for 2 to 3 minutes, until light and fluffy. Scrape down the sides of the bowl.
- Add the egg, followed by the vanilla, mixing well with each addition. Scrape down the sides of the bowl once more.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
- Add the dry ingredients to the butter and egg mixture in 2 additions. Mix just until a few streaks of flour remain. Do not over mix.
- Add the chopped strawberries to the dough and use a large spatula or wooden spoon to gently fold together, being careful not to squash the strawberry pieces.
- Add the chopped white chocolate and gently mix in with just one or two turns of the spatula. Do not over mix.
- Use a large cookie scoop to portion the dough into 2 ounce balls and place on the prepared cookie sheet 2 to 3 inches apart.
- Bake for 10 to 12 minutes or until the edges are set and the centers soft, but not raw. If the cookies are not spreading after about 8 minutes of baking, lift the pan and drop it back down onto the oven rack once or twice to help flatten the cookie dough balls. Repeat at the end of the baking cycle if needed. The cookie dough will remain pale. Do not over bake.
- Remove the cookies from the oven and cool on the baking sheet for 10 minutes. Use a spatula to carefully transfer to a wire rack to cool completely.
Notes
Store cookies tightly covered at room temperature for up to 4 days.
May be frozen.
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