Strawberries and Cream Cookies feature soft cookies with pops of strawberry and white chocolate flavor throughout. These are the perfect Valentine’s Day or summer treat!
Is there such thing as too many types of cookies to bake?!
I don’t think so!
I love to try different flavors of cookies constantly. Instead of sticking to Chocolate Chip Cookies every time (even though they’re probably my all time favorite still).
My new favorite cookie recipe is these gluten-free Strawberries and Cream Cookies!
They’re made with freeze dried strawberries, for a strong strawberry flavor, and pops of white chocolate chips throughout. Based on my Chocolate Chip Cookie recipe, so the edges are crispy and the center is doughy and soft.
If you don’t want to make heart cut-out cookies, these are a fun and easy Valentine’s Day treat too!
Let’s talk about the ingredients.
First, the most important thing about these cookies is the freeze dried strawberries. You cannot use fresh strawberries in their place. Fresh strawberries won’t be as flavorful and will make the cookies too wet and soft.
Alternatively, freeze dried strawberries are ONLY made of strawberries that have been freeze dried. The flavor is stronger and they add no extra moisture to the cookie dough. Just what we need! You can find freeze dried strawberries at Target, Trader Joe’s and on Amazon.
I recommend chopping your dried strawberries prior to using them, for a more even distribution of strawberry flavor (instead of random large strawberry chunks).
If you can’t find freeze dried strawberries, but still want to make a strawberry cookie, I’d recommend using strawberry jam in my Thumbprint Cookie recipe.
Another special ingredient I like to use to make my cookies extra soft is cornstarch. If you don’t have any, you can omit it (I wouldn’t recommend substituting anything in it’s place). It just makes the cookies a touch more tender, which we really love.
To make these Strawberries and Cream Cookies gluten-free, be sure to use an all purpose gluten-free flour. You could also make these cookies with a regular all purpose flour instead.
Ways to personalize these cookies…
Of course, to keep with the Strawberries and Cream you would use white chocolate chips in this cookie recipe.
However, these cookies would also be delicious with milk, semi-sweet or dark chocolate chips in their place (think more of a chocolate-dipped strawberry type of cookie!).
To take these to the next level, you can drizzle chocolate on top or dip half of each cookie in even more chocolate. Add some festive sprinkles on top if you’d like, too!
These Strawberries and Cream Cookies have a great strawberry flavor. Adding any chocolate (and hey, maybe even some nuts) makes them even better. After all, what goes better with strawberry than chocolate?! 🙂
I hope you guys give these cookies a try and fall in love, like my family has! My kids love strawberry so this is the perfect treat for them this Valentine’s Day. I’ll be doing a little white chocolate drizzle and heart sprinkles! 🙂
If you make these, let me know what you think. Leave a comment below, and a star rating, and find me on Instagram and tag me! I seriously love to see what you guys make.
- 1/2 cup butter, softened
- 3/4 cup white sugar
- 1 egg
- 1 tbsp vanilla extract
- 1 1/2 cups gluten-free all purpose flour (or regular flour)
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cups white chocolate chips
- 1 cup freeze dried strawberries, chopped
To begin, preheat your oven to 350 and line two pans with parchment paper.
In a large mixing bowl, add your butter and sugar and cream them together with a hand mixer for a couple minutes. Add in your egg and vanilla and lightly blend it together again.
To the same mixing bowl, add your dry ingredients (flour, cornstarch, baking soda and salt) and stir everything together till you have one consistent, thick cookie dough.
Add your freeze dried strawberries and white chocolate chips and fold them into your batter.
Scoop your cookie dough onto your pans with a small cookie scoop, evenly spaced apart (at most 12 cookies per pan).
Bake for 10-12 minutes, or till the edges of the cookies are just set and the center is still a touch underdone.
Let the cookies cool for about 10 minutes on the pan, and then transfer them to a cooling rack till they are cooled entirely.
Stored in an airtight container, this cookies taste best within a week.