Strawberries and Cream Cookie Recipe
Imagine biting into a soft, chewy cookie that bursts with the nostalgic flavor of summer strawberries and sweet cream. These Strawberries and Cream Cookies are exactly that—a bakery-style treat you can make at home. After extensive testing, I found that using freeze-dried fruit is the key to achieving an intense, non-soggy berry flavor in every bite, making this recipe a standout favorite.
PrintStrawberries and Cream Cookie
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 eggs, room temperature
- 2 teaspoon vanilla extract
- 2 1/3 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/3 cup freeze dried strawberries
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a stand mixer fit with the paddle attachment, beat the softened butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
- Use a rubber spatula to scrape down the sides of the bowl and add the eggs and vanilla extract. Beat until smooth and combined.
- Add the flour, baking soda, and salt and mix until just combined and no streaks of flour remain.
- Last, fold in the freeze dried strawberries and white chocolate chips.
- Use a 1.5 ounce cookie scoop or a large spoon to scoop out cookie dough balls, dropping them 2 inches apart on your prepared cookie sheet. Bake at 350° F for 12 minutes or until the edges are golden brown and the centers have puffed up, but are still slightly under done.
- Allow to cool for a few minutes on the baking sheet before transferring to a wire cooling rack to cool completely before eating! Enjoy!
🍳
Get our 10 best recipes — free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
One Comment
Comments are closed.