White Chocolate Strawberry Cookies
A leftover batch of plain cookie dough can always be turned into something a little more exciting. Don’t get me wrong, a simple sugar cookie is absolutely delicious, but Livia and I have never been the type to let the potential go to waste. That’s exactly how these white chocolate strawberry cookies came to be. What started as extra dough with no real plan quickly turned into one of our favorite accidental creations. The creamy white chocolate pairs perfectly with the sweet, refreshing freeze dried strawberries, creating a cookie that feels summery, light, and surprisingly sophisticated for how simple it is. It’s such an easy upgrade, but one that instantly elevates your summer cookie game with almost no extra effort!
Endless Flavor Possibilities
Not feeling strawberry? That’s the beauty of this recipe. Once you discover how much flavor freeze dried fruit adds, the possibilities are practically endless. Try blueberries for a sweet berry twist, raspberries for a little tartness, bananas for a nostalgic bananas and cream vibe, or even apples for a fun spin on apple pie flavors. Honestly, it’s hard to go wrong. The freeze-dried fruit adds the perfect burst of refreshing flavor without changing the texture of the cookies, making it one of the easiest ways to customize the recipe and create a whole new cookie every time you bake it!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, and perfectly refreshing!
Once you have all of the ingredients ready to go, you’re officially set up for white chocolate strawberry cookie success. I always recommend measuring everything out ahead of time so the process is smoother and you can focus on making the best cookies possible!
White Chocolate Strawberry Cookies
Ingredients
- 1 cup butter
- 1 & 1/4 cup granulated sugar
- 1 egg
- 2 tsp vanillla extract
- 2 & 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup white chocolate chips
- 1 cup freeze dried strawberries crushed
Method
- Preheat your oven to 350°F (convection) and line a baking sheet with parchment paper.
- In a stand mixer fitted with a paddle or whisk attachment, beat the room temperature butter and granulated sugar for 1–2 minutes until light, fluffy, and pale in color. Add the egg and vanilla extract and mix until fully combined.
- Add the flour, baking powder, and baking soda to the bowl. Mix on low speed just until a soft dough forms. Fold in the white chocolate chips until evenly distributed throughout the dough.
- Using a large cookie scoop or about 2 tablespoons of dough per cookie, scoop the dough onto the prepared baking sheet. Gently press additional white chocolate chips into the tops if desired, then generously sprinkle crushed freeze-dried strawberries over each cookie dough ball, lightly pressing them into the dough so they stick.
- Bake for 12–14 minutes, or until the edges are set and lightly golden while the centers remain slightly soft.
- For perfectly round cookies, gently swirl a round bowl, cup, or cookie cutter around each cookie immediately after baking while still warm. Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wired rack or other cooling spot.
- While the cookies are still slightly warm, sprinkle any remaining crushed freeze-dried strawberries over the tops for an extra pop of color and flavor. Enjoy fresh or store in an airtight container for up to 5 days.
Nutrition
Private Notes
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