Strawberries and Cream Cookies

There’s something utterly magical about Strawberries and Cream Cookies that takes me back to warm spring days spent in my grandmother’s kitchen. The aroma of fresh strawberries and the sweetness of cream wafting through the air was like a gentle hug. These cookies aren’t just treats; they’re a celebration of memories. Every bite transports you to a sun-soaked picnic, where laughter mingles with the sweet scent of strawberries. As the strawberries burst with flavor and the creamy richness of white chocolate melts in your mouth, you can’t help but smile. I love making these cookies for gatherings because they bring joy and nostalgia to everyone who bites into them. It’s a recipe that has been passed down through generations, evolving slightly over time but always retaining that memorable essence.

Each time I bake Strawberries and Cream Cookies, I remember my grandmother’s words: “Cooking is a way to share love.” This couldn’t be truer for these cookies. Whether you’re hosting a spring gathering or just indulging in a midday treat, these cookies are sure to delight. The combination of freeze-dried strawberries and creamy white chocolate creates a flavor profile that is simply irresistible. The best part? They are incredibly easy to whip up, making them perfect for both seasoned bakers and beginners alike. Let’s dive into what makes these cookies so special!

What to Buy for Strawberries and Cream Cookies

When it comes to the ingredients for Strawberries and Cream Cookies, each one plays a crucial role in crafting the perfect cookie. The combination of sweet, creamy, and fruity makes these cookies a delightful treat. Here are the key players:

• 3 cups (360 g) all-purpose flour – This is the foundation of the cookie, providing structure and chewiness.
• 3/4 teaspoon baking soda – A leavening agent that helps the cookies rise and become fluffy.
• 1/2 teaspoon salt – Enhances all the flavors and balances the sweetness.
• 1 cup (227 g) unsalted butter – Creamy and rich, this is key to achieving a soft and flavorful cookie.
• 1 and 1/4 cups (248 g) granulated sugar – Sweetens the cookies and helps with browning.
• 1/4 cup (53 g) light brown sugar – Adds a slight caramel flavor and moisture to the cookies.
• 1 tablespoon (14 ml) vanilla extract – Provides warmth and depth of flavor.
• 2 large eggs – Bind the ingredients together and contribute to the texture.
• 11 ounces white chocolate chips – Adds a creamy sweetness that’s hard to resist.
• 2 1.2 ounce bags (68 g) freeze-dried strawberries – Intensifies strawberry flavor without adding moisture.

Cooking Instructions for Strawberries and Cream Cookies

Ready to get baking? Let’s dive into the steps to create these wonderful Strawberries and Cream Cookies. Don’t worry if you’re new to baking; I’ll guide you through each step!

1. Preheat the oven to 325°F. This is crucial as it ensures your cookies bake evenly. A well-preheated oven helps them rise perfectly.

2. Line two large baking sheets with parchment paper and set them aside. This prevents the cookies from sticking and makes cleanup a breeze.

3. In a large bowl, whisk together the flour, baking soda, and salt. This step is essential for evenly distributing the leavening agents throughout the flour.

4. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), combine the butter and both sugars. Beat on medium speed for about three minutes until the mixture is light and fluffy. This incorporates air into your dough, making it lighter.

5. Scrape down the sides of the bowl as needed, then add the vanilla extract and beat until combined. The vanilla enhances the overall flavor.

6. Reduce the mixer speed to medium-low and add the eggs one at a time. Make sure to beat well after each addition. This ensures the eggs are well incorporated, which contributes to the cookie’s structure.

7. Reduce the mixer speed to low and add the flour mixture gradually, mixing until just combined. Over-mixing here could lead to tough cookies, so it’s best to mix until you don’t see any dry flour.

8. Fold in the white chocolate chips and freeze-dried strawberries. This is where the magic happens! You want to see the beautiful pink and white specks throughout the dough.

9. Using a large cookie scoop, scoop about 3 tablespoons (75 g) of cookie dough and roll it into a ball. This size ensures the cookies stay soft and chewy!

10. Place the dough balls on the prepared baking sheets, leaving about two inches between each one. This gives them room to spread while baking.

11. Bake one sheet at a time for 12 to 13 minutes, or until the edges are golden but the centers remain soft. This slight under-baking keeps them chewy.

12. Once baked, remove the cookies from the oven and carefully tuck in any edges that may have spread too much, creating a perfectly round cookie.

13. If desired, press extra white chocolate chips on top for an extra treat. Then, cool the cookies on the baking sheet for about 20 minutes before serving.

Tips and Tricks about Strawberries and Cream Cookies

Here are some tips to help you perfect your Strawberries and Cream Cookies:

• Storage: Store cookies in an airtight container to maintain freshness. They should last about a week.
• Freezing: You can freeze the cookie dough for up to three months. Just scoop the dough balls and place them on a baking sheet, freeze them until solid, then transfer to a freezer bag.
• Pairing: These cookies pair beautifully with a glass of cold milk or a cup of tea, enhancing the strawberry flavor.
• Variations: Try substituting different mix-ins, like nuts or other types of chocolate, for a new twist.
• Serving size: These cookies are large; consider cutting them in half for smaller bites at gatherings.
• Presentation: Dust with powdered sugar before serving for a beautiful finish.

Serving Suggestions

When it comes to serving Strawberries and Cream Cookies, the options are virtually limitless. Here are some ideas:

• Picnics: These cookies are perfect for outdoor gatherings. Pack them in a basket for a sweet treat in the sun.
• Birthday Parties: Serve them on a dessert table for a colorful and delightful addition to any celebration.
• Coffee Breaks: Enjoy these cookies with your morning coffee or afternoon tea for a little indulgence.
• Casual Gatherings: Whether it’s a family dinner or a simple get-together with friends, these cookies are a crowd-pleaser.
• Seasonal Events: They are particularly popular in the spring, making them a great addition to Easter brunch or springtime parties.
• Gift Giving: Package them in a decorative box as a sweet gift for friends and family.
• Storage Tips: If you have leftovers, keep them in an airtight container to maintain their softness and flavor.

FAQ

Conclusion

The Strawberries and Cream Cookies offer a delightful experience that captures the essence of spring in every bite. These cookies blend sweet strawberries and creamy white chocolate, making them irresistible to all who try them. I encourage you to gather your ingredients and bake a batch today. You’ll find not only a delicious treat but also a wonderful way to create happy memories in your kitchen.

Strawberries and Cream Cookies

The ultimate treat for any occasion, Strawberries and Cream Cookies are soft, chewy, and bursting with sweetness. The combination of creamy white chocolate and tart freeze-dried strawberries makes these cookies irresistible. Perfect for sharing or indulging in alone, you'll want to bake them tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 13 minutes mins

Total Time 28 minutes mins

Servings: 24 servings

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups all-purpose flour weighed with a digital scale or lightly spooned into the measuring cup and leveled off with a knife
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter room temperature
• 1 and 1/4 cups granulated sugar
• 1/4 cup light brown sugar packed
• 1 tablespoon vanilla extract
• 2 large eggs room temperature
• 11 ounces white chocolate chips
• 2 1.2 ounce bags freeze-dried strawberries

Equipment

• Mixing Bowl
• Whisk
• Baking Sheet
• Oven

Method

 

1. Preheat the oven to 325°F. Line two large baking sheets with parchment paper and set them aside.
2. In a large bowl, whisk together the flour, baking soda, and salt. Set it aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and both sugars and beat on medium speed for about 3 minutes, until light and fluffy, scraping down the bottom and sides of the bowl as needed. Beat in the vanilla extract.
4. Reduce the mixer speed to medium-low and beat in the eggs, one at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed.
5. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Mix in the white chocolate chips and freeze-dried strawberries, just until evenly combined.
6. Using a large spring-loaded cookie scoop, scoop 3 tablespoons (75 g) of cookie dough and roll it into a ball. Place the dough ball on the prepared sheet, with the side up that has the most white chocolate chips and strawberry pieces showing.
7. Repeat with all dough, leaving 2 inches between each cookie.
8. Bake one sheet at a time for 12 to 13 minutes, or until golden at the edges but still soft in the middle.
9. Remove the cookies from the oven and, using a spatula, carefully tuck in any edges that may have spread too much while baking, creating a perfectly round cookie.
10. Press extra white chocolate chips on top, if desired. Cool cookies on the baking sheet, placed on a wire rack, for 20 minutes before serving/moving.

Notes

• Storage: Store cookies in an airtight container to maintain freshness. They should last about a week.
• Freezing: You can freeze the cookie dough for up to three months. Just scoop the dough balls and place them on a baking sheet, freeze them until solid, then transfer to a freezer bag.
• Pairing: These cookies pair beautifully with a glass of cold milk or a cup of tea, enhancing the strawberry flavor.
• Variations: Try substituting different mix-ins, like nuts or other types of chocolate, for a new twist.
• Serving size: These cookies are large; consider cutting them in half for smaller bites at gatherings.
• Presentation: Dust with powdered sugar before serving for a beautiful finish.

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Meet Lucy Bennett

I’m passionate about food that brings people together. I love creating recipes that are vibrant, flavorful, and easy to share. I’ve cooked and tested this dish in my own kitchen to make sure it works perfectly for you. Enjoy!