There’s something nostalgic about the combination of strawberries and white chocolate—like a hint of spring wrapped in warmth and sweetness. These cookies feel like a treat from a charming bakery, with their soft, buttery texture, bursts of creamy white chocolate, and bright, tart pops of strawberry. I don’t currently eat sugar but I love baking, and have a few opportunities to make delicious treats on occasion. This last time when I needed to make cookies for an event all I could think of was this combination, it just felt like perfection with the creamy and sweet flavors of both ingredients. So, without further ado, this is my take on the strawberry white chocolate cookies recipe.
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I love using freeze-dried strawberries in baked goods. Unlike fresh berries, they don’t add excess moisture, which keeps the cookies perfectly chewy. Their concentrated flavor also gives each bite a tangy-sweet contrast to the rich white chocolate. If you’ve never baked with them before, consider this your sign to start.
These cookies are perfect for a cozy afternoon with a cup of tea or as a sweet little indulgence tucked into a lunchbox. They’re simple to make, but they taste like something special—like a homemade gift wrapped in sugar.
Now, let’s get baking.
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Equipment I used:
Starting with the equipment you will need to bake your cookies, and the basic equipment needed to bake in general:
Cookie Baking Tips
My number one tip for baking cookies, if you want a soft cookie is to make sure you take them out when they are slightly soft still and leave them on the pan before transferring to the cooling rack for at least two minutes. This will make them finish cooking but not enough to make them too hard or crumbly. The middle will be perfectly soft.
My second tip,Preheating the oven ensures that all the cookies will bake evenly. If the oven is not preheated when you put the cookies in they will bake differently than any other batch that is after them. They will be cooking at different temperatures which can change how a cookie looks and bakes in the oven.
Lastly, cookies can be the hardest to grasp in my opinion, when it comes to baking. They can turn out differently based on ratios, temperatures, time in the oven and so much more. Just the few same ingredients can be made into different textures and tastes— setting apart Crumble cookies from Walmart cookies. So I would just encourage you to play with the ratios of your cookie recipes, to play with oven temperatures and to play with time in the oven, eventually you will come across— using one recipe— the fact that they can turn out so differently, and yo I will find a favorite version to share with friends.
Honey & Nectar Co. “Picnic in The Garden” is volume three of a four volume series of cookbooks on seasonal eating and seasonal living. This Spring edition, with over 70 pages, focuses on the end of hibernation and rest, and shifts our eyes to new growth, smells, colors, tastes, and light. Spring enhances our joy and I hope that each recipe sparks that joy. Recipes in this book are designed to be enjoyed with the Season. Learn more about our digital version here.
Strawberry White Chocolate Cookie Ingredients:
You will need a few basic ingredients to bake this recipe and you can find them below:
• unsalted butter
• granulated sugar
• light brown sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• white chocolate chips or chopped white chocolate
• freeze-dried strawberries
We know the basic equipment, have a few tips and know all our ingredients to make a grocery run, now let’s get our aprons on, play some soft music, open the windows and begin baking some delicious cookies.
Strawberry White Chocolate Chip Cookies
Ingredients
- 1/2 Cup butter softened
- 1/2 Cup Sugar granulated
- 1/4 Cup Brown sugar Packed
- Egg Large
- 1 Teaspoon Vanilla extract
- 1/2 Cups Flour
- 1/2 Teaspoon Baking soda
- 1/4 Teaspoon Salt
- 1/2 Cup White chocolate chips Can use white chocolate bar chunks
- 1/2 Cup Freeze dried strawberries Smashed into smaller pieces
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
- Gently fold in the white chocolate and freeze-dried strawberries.
- Scoop around one tablespoon of dough for each cookie and roll slightly to smooth. Place onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9–12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool. Five minutes through you can take them out and add more crushed strawberries to the top and place back in the oven for the remaining time. If you do this from the start the strawberries will burn.
- Let cookies cool on the baking sheet for 2-5 minutes, then transfer to a wire rack to cool completely
- If you want extra gooey cookies, press a few white chocolate chips on top right after baking!
Just like that you have delicious strawberry white chocolate cookies to share with friends. They are absolutely delicious, soft and perfect for Spring and Summer desserts.
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