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Strawberries and Cream Cookies (gluten-free)

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 22 cookies
Calories 141 kcal
Author Chelsea Green


  • 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


  1. To begin, preheat your oven to 350 and line two pans with parchment paper.
  2. 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.

  3. 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.

  4. Add your freeze dried strawberries and white chocolate chips and fold them into your batter.

  5. Scoop your cookie dough onto your pans with a small cookie scoop, evenly spaced apart (at most 12 cookies per pan).

  6. Bake for 10-12 minutes, or till the edges of the cookies are just set and the center is still a touch underdone.
  7. Let the cookies cool for about 10 minutes on the pan, and then transfer them to a cooling rack till they are cooled entirely.

  8. Devour!

Recipe Notes

Stored in an airtight container, this cookies taste best within a week.