Strawberries and Cream Cookies are a dream come true for anyone who believes dessert should always come with a side of nostalgia and sunshine. Imagine the perfect marriage of tender, buttery cookie dough, pockets of juicy fresh strawberries, and rich, melty white chocolate — every bite is like summer in cookie form. This recipe turns classic flavors into an irresistible treat that’s both comforting and delightfully unexpected. Whether you bake a batch to share or to savor with your favorite mug of tea, these cookies have a habit of disappearing fast!

Strawberries and Cream Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Strawberries and Cream Cookies is how a handful of pantry staples come together with a few extra-special ingredients to deliver an unforgettable flavor experience. Every component serves a purpose: the basics build structure and texture, while strawberries and creamy white chocolate are the magic that make these cookies unique.

Butter: Unsalted butter at room temperature creates a rich, tender base that lets the berries shine.
Granulated Sugar: Ensures a balanced sweetness and classic cookie crumb.
Light Brown Sugar: Adds a hint of molasses flavor and moisture, helping with that chewy center.
Egg: Binds the ingredients and adds richness—use one at room temperature for best results.
Vanilla Extract: Elevates the flavor and gives that warm, familiar cookie aroma.
All-Purpose Flour: The sturdy foundation of the cookie, measured by spooning and leveling for accuracy.
Baking Soda & Baking Powder: This double act ensures your cookies puff and spread just enough.
Salt: A critical ingredient to amplify all those sweet flavors.
Fresh Strawberries: Choose firm, ripe berries, pat them dry, and cut into small bits to avoid soggy cookies.
White Chocolate: Chopped chunks melt beautifully and mimic the creamy notes of classic strawberries and cream; bars (like Ghirardelli) are preferred for flavor and texture.

How to Make Strawberries and Cream Cookies

Step 1: Prep Your Baking Gear

Start by preheating your oven to 350°F and lining a large baking sheet with parchment paper. This step prevents the cookies from sticking and guarantees easy cleanup. Getting organized beforehand makes the entire process smoother—trust me, once the cookie dough comes together, you’ll want to scoop and bake as quickly as possible!

Step 2: Cream the Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, cream together the room-temperature butter, granulated sugar, and light brown sugar for two to three minutes. The mixture should look pale, fluffy, and almost cloud-like. Scrape down the bowl a couple of times to make sure everything mixes evenly. This crucial step gives Strawberries and Cream Cookies their signature tender texture.

Step 3: Add Egg and Vanilla

Crack in your egg and blend it until incorporated, followed by the vanilla extract. It’s amazing how just a teaspoon of vanilla brings all the other flavors together. Be patient and give the mixture a good mix after each addition, scraping down the sides so nothing’s left behind.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This little bit of kitchen science ensures the leaveners distribute evenly, setting you up for cookies that bake up beautifully every time.

Step 5: Combine Wet and Dry Mixes

Add the dry ingredients to your mixer in two additions. Blend gently, just until a few streaks of flour remain. Overmixing at this stage makes for tough cookies, so stop as soon as most of the flour disappears.

Step 6: Fold in Strawberries and White Chocolate

Now, tip in your chopped fresh strawberries and use a large spatula or wooden spoon to gently fold them through the dough. The key is to be gentle—so you don’t squish the berries and tint your dough pink. Then, scatter in the white chocolate chunks and fold just once or twice to distribute. Minimal mixing at this point keeps the cookies soft and preserves those gorgeous pockets of flavor.

Step 7: Scoop and Bake the Cookies

Use a large cookie scoop to portion the dough into 2-ounce balls, spacing them 2 to 3 inches apart on your prepared baking sheet. Bake for 10 to 12 minutes. Edges should be set while centers stay soft and slightly underdone; cookies will remain pale. If they’re not spreading nicely after 8 minutes, carefully lift and drop the pan once or twice on the oven rack—this trick flattens them for that ideal cookie shape. Watch closely and don’t overbake; these cookies are best when just barely golden at the edges.

How to Serve Strawberries and Cream Cookies

Garnishes

For that wow-factor, consider an extra drizzle of melted white chocolate over the cooled cookies, or sprinkle a pinch of freeze-dried strawberries for a pop of vibrant color and tangy contrast. A few thin slices of fresh strawberry on the plate can signal exactly what’s in these beauties.

Side Dishes

Pairing Strawberries and Cream Cookies with a scoop of vanilla ice cream or a dollop of softly whipped cream turns cookie time into an occasion. For a lighter option, serve with a cup of fresh strawberries, or enjoy alongside fruity iced tea or a berry-laced lemonade.

Creative Ways to Present

Stack a few cookies and tie them with raffia or ribbon for quick gifts, or arrange on a pastel platter for a garden party vibe. Want to go all out? Layer broken cookies with whipped cream and berries for adorable cookie parfaits—this take on Strawberries and Cream Cookies is always a conversation starter.

Make Ahead and Storage

Storing Leftovers

Strawberries and Cream Cookies are best enjoyed fresh, but any leftovers can be stored in an airtight container at room temperature for up to two days. Just be sure to keep them away from direct sunlight and humidity, as the fresh fruit can make them soften a bit over time.

Freezing

To freeze, scoop cookie dough balls onto a baking sheet and freeze until firm, then transfer to a zip-top bag or airtight container. Bake straight from frozen, adding an extra minute or two to the bake time. Baked cookies can also be frozen for up to one month—just ensure they’re fully cooled first.

Reheating

To enjoy cookies warm and gooey again, simply pop them in a 300°F oven for 3 to 5 minutes, or microwave a single cookie for about 10 seconds. The white chocolate will get melty all over again, as if they just came from the oven!

FAQs

Can I use frozen strawberries instead of fresh?

It’s best to use fresh strawberries, as frozen ones tend to release more moisture and can make the cookies overly soft or soggy. If you must use frozen, thaw and pat them dry very well before chopping and adding.

What type of white chocolate works best for Strawberries and Cream Cookies?

Good quality white chocolate bars, like Ghirardelli, melt beautifully and offer far superior flavor compared to chips. Chopped bars give varied chunk sizes for little pockets of creaminess throughout each cookie.

Can I make the dough ahead of time?

Absolutely! The dough can be made and refrigerated, tightly covered, for up to 24 hours before baking. Let it sit at room temperature for 10 minutes before scooping if chilled.

How do I keep my cookies from getting soggy?

Be diligent about patting your strawberries very dry before folding them into the dough, and store cookies in a single layer or with parchment between layers to prevent moisture buildup.

Can I make Strawberries and Cream Cookies gluten free?

Yes, substitute your favorite gluten-free all-purpose flour blend, measured cup for cup. Just know that the texture might be a touch more tender, but you’ll still have delicious cookies!

Final Thoughts

If you’re searching for a cookie that channels all the joy of strawberry season in one perfect bite, Strawberries and Cream Cookies have your name on them. They’re beautiful, packed with flavor, and bring sunshine to any table—give them a try and watch them disappear before your eyes!