Strawberries and Cream Cookies
These Strawberries and Cream Cookies are perfect for spring and summer, boasting a crispy chewy base, and loaded with white chocolate chunks and freeze-dried strawberries.
Introducing the perfect twist to the classic strawberries and cream combo. The fruity flavor of strawberries, paired with the silky and soothing flavor of cream is loved by many. For this recipe, instead of using fresh strawberries, it calls for freeze-dried, and instead of traditional cream, we use a chopped white chocolate bar. Same delicious combo, but with a slight twist.
What Makes These Strawberries and Cream Cookies Special?
Firstly, they are easy to make, which is always a plus. The hardest part being, finding the patience to allow the cookie dough to chill in the refrigerator before baking.
These cookies are made using melted butter that is well beaten with sugar and eggs. This makes the cookies supremely chewy, and when baking them on a generously buttered pan, the edges are about a dreamy as it gets. For these cookies I often ditch the parchment paper and bake them right on the tray—sort of a deliciously old-fashioned technique, but I promise it makes them extra special.
The freeze-dried strawberries provide such a nice chew to the cookie and really are the star in this recipe.
Ingredients Needed
This recipe can be made using a stand or handheld mixer. I wouldn’t recommend stirring by hand as the butter, eggs and sugar need to be beaten well, creating a really fluffy and creamy consistency.
As far as the ingredients, most of the items listed are pantry staples including, butter, sugar, eggs, baking powder, and all-purpose flour. Both the freeze-dried strawberries and the white chocolate may need an extra trip to the store so plan accordingly. The best place to purchase freeze dried strawberries is Trader Joes as they are both affordable and delicious. For the white chocolate, my favorite baking bar is by Ghirardelli. You can substitute white chocolate chips if desired, just keep in mind the cookies may spread a little less if chips are used.
As an fyi, chocolate baking bars have a lower melting point, whereas chocolate chips are engineered to hold their shape.
Tips For Making Strawberries and Cream Cookies
1.) Invest in a few quality half sheet baking trays. I can’t urge this enough. Quality trays aren’t particularly expensive, but will greatly improve one’s baking. As mentioned previously, I like to bake these cookies directly a buttered cookie sheet, and unfortunately, a poor quality pan can cause cookies to burn, rather than yield beautifully crisp and golden edges. These are the pans I recommend. You won’t regret it. (Not an affiliate link)
2.) Chop the freeze-dried strawberries rather than use a food processor. This will prevent the freeze-dried strawberries from turning to powder.
3.) Use a light hand when mixing in the white chocolate and freeze-dried strawberries. If the batter is overmixed, it can dye the batter a taupe color.
4.) When baking, the cookies are done when the outer edges are golden, but the centers still look a little under baked. If the whole cookie turns golden, they are overdone and will not be as chewy.
5.) Before baking, add a few pieces of white chocolate to the top of each cookie (for those gorgeous chocolate puddles). Once baked, add a few pieces of freeze-dried strawberry to the top of each cookie. This makes them aesthetically pleasing, showing that they are Strawberry and Cream Cookies.
Substitutions and Variations
For a fun alternative, other freeze-dried fruit can be used in substitution for the strawberries. Further, milk, semi-sweet or dark chocolate can be substituted.
Final Tip
I have found these cookies are best enjoyed the day they are made. Enjoy!
Strawberries and Cream Cookies
Ingredients
- 3/4 cup butter, salted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tablespoons light corn syrup
- 1 egg, room temperature
- 1 1/2 teaspoon pure vanilla extract
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 tsp kosher salt
- 6 ounces white chocolate, coarsely chopped
- 1.2 ounces or one small bag freeze-dried strawberries, coarsely chopped
Instructions
- Using a small saucepan melt the butter.
- Once butter has cooled, pour into a stand mixer fitted with the paddle attachment. Add granulated sugar, brown sugar, corn syrup and egg to the bowl, and beat on medium speed for 3 minutes. Add vanilla and mix briefly. Scrape bowl as needed.
- Meanwhile, stir together the flour, baking powder, baking soda, and salt. Add the dry ingredients into the wet ingredients and beat for an additional 30 seconds on medium speed. Give the bowl a final scrape and mix again briefly. Fold in the white chocolate and freeze dried strawberries until just incorporated. Allow dough to chill in the refrigerator for 2 to 3 hours, or overnight.
- Preheat oven to 375 degrees F. Using a large cookie scoop (3 tablespoons of dough) place six cookies on a generously greased half cookie sheet. Bake for 7 minutes. Rotate pan and bake for another 5-7 minutes or until the edges are deep golden, but the centers still look slightly underdone. Allow cookies to cool on tray for a few minutes before transferring to a wire rack. Repeat process with remaining chilled dough.
Notes
If desired, place a few white chocolate chunks on top of the cookies before baking and once baked, place a few pieces of freeze-dried strawberries.
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