Ever taste a cookie that tasted like strawberry shortcake? Well these are it! These strawberry cookies are super chewy, buttery, and have big flavor from the combination of strawberry and white chocolate!
Oh em gee 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 of that all dripping down your fingers.
Well turns out it doesn’t need to be summer to bring back those memories when you can just make these super chewy cookies! No extra napkins needed.
What you need:
Freeze dried strawberries! These are my secret weapon when I am baking anything strawberry flavored. From cake to brownies, they give you all the flavor that you need without any of the moisture you would get from using fresh fruit.
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.
White Chocolate- You can use white chocolate chips here but I also love using chopped white chocolate for that rustic look. Chocolate chips have stabilizers in them that won’t allow for those melty pools of chocolate if that is what you are going for!
What I love about these cookies is that you can make them with or without a mixer. I actually really like making cookies by hand! They also do not come from a box. No need to use box mix when they are this easy to make.
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 and either whisk by hand, or on low speed in a stand mixer with the paddle attachment or with a hand mixer.
- 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 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.
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.
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!
- 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!
- 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.
More strawberry recipes
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Strawberry Cookies Recipe
- Cookie Scoop
- 3/4 cup freeze dried strawberries
- 1 1/2 cup granulated sugar
- 1 cup unsalted butter softened
- 1 egg large
- 1 yolk whites discarded
- 1 tsp vanilla extract
- 2 1/4 cup all-purpose flour
- 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.