These Strawberry Cookies are loaded with dried strawberries and white chocolate for a soft, chewy, and delicious treat!
Most of the time people think of strawberry desserts as something you have in the peak of summer, when the berries are super fresh. And don’t get me wrong, I will eat Strawberry Shortcake or Strawberry Cheesecake Lasagna all summer long! But baking with strawberries is a little different. They have so much liquid in them, so to get the right balance of flavor and texture freeze dried strawberries are what you want to use!
Don’t worry, they aren’t hard to find. Target, Walmart, Amazon, Trader Joes, and pretty much every grocery store sells them near the raisins and other dried fruits. They come in a .7-1 ounce bag, depending on the brand and store. Just use 2 bags of whatever size for this recipe and you will have the most delicious strawberry taste, with the same soft and chewy texture of a cookie you love.
Why You’ll Love These Strawberry Cookies
- These are loaded with strawberry flavor! The freeze dried strawberries are like little flavor bombs of goodness, so each bite you just get a burst of strawberry.
- Thick, soft and chewy cookies! Lots of times when you bake with strawberries, the juices really affect the texture. But because of the dried fruit, that isn’t a problem. Perfect cookie every time!
- Doesn’t get much easier! These aren’t any more difficult to make that your Classic Chocolate Chip Cookies. just changing up the ingredients a little, but the same process and even the same freezing and making ahead options.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Make Dough. Cream together the butter with the brown sugar and granulated sugar until it is light and fluffy. Beat in the eggs and vanilla extract until the eggs are fully incorporated. Add the flour, cornstarch, baking soda and salt and mix until the flour just disappears.
- Add Strawberries. Gently squeeze the bag of strawberries to start to break up the pieces. You still want chunks, but they do not need to be very big. Add the strawberries and white chocolate chips to the dough and mix until fully incorporated.
- Scoop. Scoop balls of dough (I used a 2 Tablespoon, medium sized cookie scoop) onto a baking sheet.
- Bake. Bake the cookies for 9-11 minutes, you want the edges set, the tops to appear dry and starting to turn golden brown. Remove them from the oven and let cool on the baking sheet for about 5 minutes before removing.
Recipe Tips & Suggestions
- When you are scooping the balls of dough, try to make sure you don’t have a large piece of strawberry on the surface of the dough. They tend to brown rather quickly in the oven, so they are best if they are “inside” the cookie.
- Reserve a few of of the white chocolate chips and place them on the balls of dough before baking. This will give you the “pretty” tops you see in the pictures.
- Save a few of the dried strawberries for the top as well! You can crumble them further and then sprinkle them on when the cookies come out of the oven. It will give you even more strawberry flavor.
- Not a fan of white chocolate? Use dark, semi-sweet or milk chocolate for that chocolate covered strawberry taste!
- Chilling the dough is optional. You don’t absolutely need it for this recipe, but any chocolate chip cookie type base, the flavors and textures will benefit from chilling. You can chill for as little as 30 minutes while you clean up and preheat your oven, or you can chill for up to 24 hours for the absolute best results.
Storing Strawberry Cookies
Once the cookies have cooled completely you can store in an airtight container for up to 5 days.
Freezing. You can freeze the cooled already baked cookies in an airtight container for up to 3 months. Or if you don’t want to bake them all, place the balls of cookie dough onto a baking sheet. Place in the freezer for about 2 hours, or until the cookie dough is frozen. Transfer to an airtight container and freezer for 3-4 months. To bake, remove from the oven and let them thaw on the counter while the oven preheats, then bake as directed.
More Easy Cookie Recipes
- Frosted Churro Cookies
- Peppermint Patty Cookies
- Chocolate Peanut Butter Cookies
- Mexican Chocolate Chip Cookies
- Lime Cooler Cookies
- Texas Sheet Cake Cookies
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 whole large eggs
- 2 1/2 cups all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon baking soda
- 12 oz white chocolate chips
- 2 oz freeze dried strawberries
- In an electric mixer cream together butter, brown sugar and granulated sugar until well combined and fluffy, about 2 minutes.
- Add in the eggs and vanilla and beat until the eggs are fully incorporated
- Add flour, cornstarch, baking soda and salt and mix until the flour is just blended.
- Gently squeeze the bag of strawberries to break them apart. Add to the dough with the chocolate chips and mix to incorporate.
- Scoop balls of dough onto a baking sheet.
- Chilling the dough is optional, chill for 30 minutes or up to 24 hours for the best results.
- Preheat oven to 350º F.
- Bake cookies for 9-11 minutes until the edges are set, the tops are dry and starting to turn golden brown. Remove from the oven and let cool for 5 minutes before removing to a wire rack to cool completely.
You can find freeze dried strawberries in the grocery store near the raisins and other dried fruit. Target, Walmart, Trader Joe's, most US grocery stores and Amazon all carry them.
Amount Per Serving Calories 163Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 26mgSodium 109mgCarbohydrates 20gFiber 0gSugar 13gProtein 2g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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