White Chocolate Strawberry Cookies, crisp on the edges and chewy in the middle. A delicious “strawberries and cream” balance in every bite.
These just might be the best cookies I’ve EVER had! White Chocolate Strawberry Cookies are a perfect balance of crispy and chewy, almost like a Snickerdoodle, with melt-in-your-mouth goodness from the white chocolate, and a sweet freshness from the dried strawberries. A treat that’s both comforting and refreshing, perfect for anyone who enjoys a cookie with a little bit of everything!
Ingredients in White Chocolate Strawberry Cookies-
Here are the key ingredients in White Chocolate Strawberry Cookies include:
Baking Powder, Baking Soda, and Cream of Tartar- The combination of these three leavening ingredients create the perfect texture in the cookies. The cookies end up with a perfect, chewy cookie reminiscent of a snickerdoodle.
White Chocolate- Using good quality white chocolate creates a perfectly smooth, creamy bite. I like using Ghirardelli’s White Chocolate Premium Baking Bar. This is not an ad, it’s just readily available, great tasting, and I like breaking up the bars into larger chunks than I get using chips.
Dried Strawberries- Using dried strawberries gives that sweet strawberry flavor and you can make the cookies all year long! I find dried strawberries at Trader Joe’s, Whole Foods, and Sprouts and they’re found at most major grocery chains.
Pure Strawberry Extract- This ingredient is optional but adding 1/2 teaspoon bumps up the strawberry flavor enough that if you don’t have strawberry extract in your pantry, it’s worth buying just to make these cookies. Because you’re seriously going to make them often. It also works well in Strawberry Blondies.
Medal Gold All-Purpose Flour- There are many brands of AP flour available for your baking needs, and I use Medal Gold unbleached all purpose when I’m baking any type of cookie because the protein content is just right for excellent results. If you use a brand like King Arthur for instance, you’ll get a cookie that is too dense from the higher protein.
Tips for success and FAQs-
Put the cookie dough in the fridge for an hour before baking-
Chilling the dough provides a few benefits, including firming the dough, which helps prevent the cookies from spreading too much during baking. This results in thicker cookies with a chewier texture, especially if you’re aiming for cookies with a soft middle and slightly crispy edges. Chilling the dough also enhances the flavors as the dough is given time to absorb the liquid from the wet ingredients, offering a richer, deeper flavor.
Why does the recipe call for one egg plus one egg yolk?
By using both an egg and an egg yolk, you’re getting a perfect balance of structure, chewiness, flavor, and moisture, which is why it’s often a key element in cookie recipes aimed at achieving that ideal chewy yet crisp texture.
Can I freeze the cookie dough to bake cookies at a later time?
Absolutely. These cookies are just as fresh and delicious when baked from frozen. See the instructions in the printable recipe.
How long do the cookies stay fresh after baking?
The cookies can be placed in an air-tight bag or container and will be fresh for up to 3 days after baking.
Do I need to add the strawberry extract?
No, you don’t need to add the strawberry extract to enjoy these cookies. I highly recommend it to take the strawberry flavor up to that “next level”, but they’re still delicious without the extract.
Can I use fresh strawberries in this recipe?
While there are recipes for cookies using fresh strawberries, I don’t recommend it for this recipe. I haven’t tested this recipe with the extra moisture that you’d get using fresh strawberries so I can’t guarantee success.
Before baking, I roll the dough in a combination of sugar and lemon zest, creating a crispy edge and the right amount of brightness to compliment the cookie’s sweetness. The bottoms will be golden, the outside crisped to perfection, offering a satisfying crunch. As you take a bite, the middle remains soft and chewy, providing the perfect contrast to the crisp edges.
Here’s what a couple of my Good Dinner Mom taste experts had to say- My husband Dave told me we need to get these out of the house before he ate them all. Our dear family friend and my top taste tester Paul said these have everything you want in a cookie, from the edge of crispness that’s not overdone, with the perfect chewy moistness in the middle. “It’s got everything I love”. Seriously, make these cookies. You’ll never be the same.
I truly have great a discerning taste-testing team. For more critically acclaimed cookies, try my Best Soft Chocolate Chip Cookies, and Soft and Chewy Peanut Butter Cookie recipe. And for more great recipes using fruit, everyone loves these Blueberry Muffin Cookies and my Lemon Zucchini Cookies are a huge hit as well. And for another winning strawberry recipes, be sure to check out my Strawberry Crisp (with fresh or frozen strawberries).
White Chocolate Strawberry Cookies
Ingredients
- 2 ⅔ cup all-purpose flour Medal Gold has best protein content for cookies
- 1 tsp kosher salt
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cream of tartar
- 1 cup unsalted butter room temperature
- 1 cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tsp vanilla extract
- ½ tsp strawberry extract optional, but increases the strawberry flavor
- 2 cups freeze-dried strawberries chopped into small pieces
- 6 ounces white chocolate bars chopped into small pieces
- ½ cup granulated sugar for rolling the cookies
- lemon zest from half a lemon (about 1 tsp)
Instructions
- In a medium bowl, combine flour, salt, baking powder, baking soda, cream of tartar. Set aside.2 ⅔ cup all-purpose flour, 1 tsp kosher salt, ½ tsp baking powder, ½ tsp baking soda, ½ tsp cream of tartar
- In the bowl of a stand mixer, beat room temperature butter until fully whipped. Add brown and granulated sugars and beat on medium speed until light and fluffy, about 5 minutes. Add the egg and egg yolk and barely mix, about 15 seconds. Add the vanilla and strawberry extract and beat another 10 seconds.1 cup unsalted butter, 1 cup brown sugar, ¼ cup granulated sugar, 1 large egg, 1 large egg yolk, 1 tsp vanilla extract, ½ tsp strawberry extract
- Slowly add the flour mixture, I do this in two additions. Beat on medium speed until combined, about 20 seconds. Add the freeze-dried strawberries and white chocolate chunks and mix until fully combined but don't over mix. This should only take about 10 seconds.2 cups freeze-dried strawberries, 6 ounces white chocolate bars
- Place plastic wrap over the bowl and refrigerate for about an hour. More or less is fine. Place the extra granulated sugar along with the lemon zest in a small bowl.½ cup granulated sugar, lemon zest
- Preheat oven to 350℉ with oven rack in the middle of the oven. Line a baking sheet with parchment paper.
- Remove the cookie dough from the refrigerator.* Using the large cookie scoop, scoop the dough without packing it in hard, then roll into the sugar and lemon zest mixture. Repeat with more cookie dough, placing 8 cookies on the baking sheet, about 3-inches apart. Bake for 10-12 minutes, or until the tops have evenly level. The sides will not show any color, the bottoms will be barely golden. *If the dough is hard to manipulate, let sit on counter to soften a bit.
- Let the cookies cool completely on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Repeat with the rest of the cookie dough until all cookies are baked or you may scoop the remaining cookies and freeze to bake later. See notes for instructions.
Equipment
Notes
- You can refrigerate the dough for up to 24 hours but it'll be quite hard to scoop. If so, let dough sit on counter up to an hour until easier to scoop.
- If you want the cookies to turn out perfectly round for presentation, as soon as the cookies come out of the oven, using a drinking glass or bowl that is bigger than the size of the cookies, gently place the glass or bowl over individual cookie and swirl in a circular motion to shape the cookie. Repeat with the rest of the cookies. This will only work while the cookies are hot. Use your other hand, in an oven mitt, to hold the baking sheet still for best success.
- To freeze the cookie dough and bake later, shape each cookie and arrange closely on a baking sheet. Cover with plastic and freeze for 2 hours. Then the cookies can be placed into a plastic freezer bag and frozen for up to 3 months. To bake from frozen, add a couple minutes to the baking time, watching closely after 12 minutes.
- I like the look of the white chocolate chunks (I use Girradelli white chocolate that I find in the baking aisle), but white chocolate chips will also work.
- Chopping the chocolate and strawberries into small pieces (no bigger than 1/2-inch) helps the cookies stay together better when scooping them.
Recipe inspiration from Chocolate Lover by Michele Song
These are absolutely fantastic. Wouldn’t change a thing!!
Thank you, Gina! So glad you liked them. 🙂
Every bit of this cookie is pure happiness. Thank you for Sharing!
This has become one of my favorite recipes in a while now. Hope you try them! 😉