These Strawberry Cookies are made from scratch and are super chewy, buttery, and have big flavor from using freeze dried strawberries and white chocolate chips! This recipe makes 18 cookies and can be made in less than an hour!
Why You’ll love these cookies
- At first bite they taste like those strawberry shortcake ice cream bars. You know the ones that have the outer coating of strawberry and vanilla crunchies, then a layer of vanilla ice cream, then at the middle that sweet strawberry ice cream?AH summer childhood memories!
- These are bursting with strawberry flavor just like my strawberry cream cheese frosting and strawberry buttercream. You can sandwich the cookies between either of those two for cookie sandwiches!
- These are a no mixer cookie recipe!
- Butter -You’ll need softened butter. Learn how to soften butter quickly.
- Sugar– white sugar is what you need to add sweetness
- Eggs– Build up the texture of the cookie.
- Flour– For the bulk of the cookie
- Baking Powder– a leavening agent
- Baking Soda– another leavening agent
- Kosher Salt– use kosher salt not table salt
- Vanilla Extract– for extra flavor
- Freeze dried strawberries! These are my secret weapon when I am baking anything strawberry flavored.
- White Chocolate- You can use white chocolate chips here but I also love using chopped white chocolate for that rustic look.
How to make this recipe
- Start by measuring out 3/4 cup of freeze dried strawberries. Pulverize them in a small blender or food processor until powder like. It’s ok if there are larger chunks. Measure out the sugar for the recipe and add the strawberries into it.
- Combine softened butter with the sugar and strawberry mixture using a wooden spoon or sturdy spatula.
- When the mixture is combined to a paste, add the egg, egg yolk, and vanilla and mix again.
- Combine the dry ingredients either in a bowl or on a large piece of parchment paper and add it to the batter. Mix again until a firm dough forms.
- Add the white chocolate saving a handful for topping the cookies.
- Scoop out the dough using a 3 tbsp cookie scoop or kitchen spoon and place the dough 2″ apart on parchment paper lined cookie sheets. Top each ball with an extra couple chips. Chill for 20 minutes in the freezer, then bake on 350° for 17 mins.
Storing and Freezing
Storing- Keep these in an airtight container and they will stay chewy, moist, and delicious for up to 5 days! These cookies also freeze really well. Make sure to put them in a freezer safe bag.
Freezing- Freezing cookie dough is my favorite. Follow this recipe up until the scooping part, then freeze the dough balls for one hour. Move them to a zip top freezer safe bag and bake as needed. You do not have to defrost them, you can bake them straight from the freezer!
Extra cookie tips
- I used a large cookie scoop for this recipe but you can use a smaller one. Check the cookies after 15 minutes. Use an ice cream scoop if you don’t have a cookie scoop although I encourage you to get one!
- If you are in a rush you technically don’t *have* to chill this recipe. I tested some chilled and some not, and although I liked the way the chilled ones baked up a little more (they spread less) the un chilled ones tasted just as good!
- If you don’t want to dirty another bowl when baking, a great trick is to rip a big piece of parchment paper and measuring everything out on there. Then just fold the paper and pour everything into your mixing bowl. This especially helps when you are using a stand mixer.
Where can I find freeze dried strawberries? I buy them at Target or Trader Joes, they are very easy to find. Don’t mistake them for dried strawberries, they are not the same! You want the freeze dried ones.
Why did my cookies spread? The cookies will spread more if you skip the freezer chilling time, so if you dont want flat cookies, then dont skip it!
Can I substitute the freeze dried strawberries? I dont recommend it and havent tested this recipe otherwise.
- Try making these with semi sweet chocolate chips
- Add nuts to make them a little crunchy
- Try freeze dried raspberries instead of strawberry
Want more strawberry recipes?
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Super Chewy Strawberry Cookies Recipe
- 3 tbsp Cookie Scoop
- 3/4 cup freeze dried strawberries
- 1 1/2 cup granulated sugar 300 g
- 1 cup unsalted butter softened 227g
- 1 egg large
- 1 yolk whites discarded
- 1 tsp vanilla extract
- 2 1/4 cup all-purpose flour 270g
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1 cup white chocolate or chocolate chips, plus more for garnish
- Preheat the oven to 350° F and line 2 cookie sheets with parchment paper. Set aside.
- Pulverize the freeze dried strawberries in a small blender or food processor. Measure out the 1 1/2 cups sugar into a small bowl and mix them in.
- In a large bowl or using the bowl of a hand or stand mixer with the paddle attachment, combine the 1 cup softened butter with the strawberry and sugar mixture. Mix with a spatula or on low speed until a paste forms, about 1 minute. Add the egg, the egg yolk, and the 1 tsp vanilla and mix again.
- Combine the 2 1/4 cup flour, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp kosher salt in another bowl (medium size) or on a large piece of parchment paper. Add it to the batter and mix on medium speed or by hand until the dough comes together.
- Add the white chocolate chips or chopped chocolate saving a handful for topping, and add it to the batter. Scoop out the cookie dough and place them 2" apart from each other on the cookie sheets. Press a couple more pieces of chocolate onto each ball. Freeze for 20 mins.
- Bake the cookies for 17 minutes until the edges are golden brown. Cool on a rimmed cookie sheet.