Strawberry White Chocolate Chip Cookies are loaded with White Chocolate Chips and Freeze-Dried Strawberries for a perfectly sweet strawberry flavor! These soft cookies are perfect for Valentine's Day, Easter, baby showers, and special occasions - of course all year round.
These Strawberry White Chocolate Chip Cookies are so easy to make.
They are perfect for gifting on Easter or Valentine's Day or for having on your cookie platter for a gender reveal or baby shower too.
There's no need to wait until the strawberry season for these cookies - you can make this recipe any time of the year! We'll be using freeze-dried strawberries and strawberry extract to give these pink cookies their color and flavor.
With this easy recipe that only takes 25 minutes, you can have these strawberry sweet treats any time you want!
For more strawberry cookie recipes, check out my Strawberry Sugar Cookies, Strawberry Chocolate Chip Cookies, Strawberry Magic Bars, and my Strawberry Lemonade Bars!
Here's a list of ingredients you'll need for these cookies, full measurements are in the recipe card below.
Wet Ingredients. Butter, Vanilla Extract, Egg, Vegetable Oil, Strawberry Extract
Dry Ingredients. All Purpose Flour, Granulated White Sugar, Powdered Sugar, Baking Soda, Cream of Tartar, Salt, Freeze-Dried Strawberries
Chocolate. White Chocolate Chips
How to Make Strawberry White Chocolate Chip Cookies
Preheat oven to 350 F Degrees. Line 2 baking sheets with parchment paper or a silicone baking mat. Set aside.
In a large bowl using an electric mixer, or stand mixer with a paddle attachment, cream together Butter and Granulated Sugar until light and fluffy. About 2-3 minutes scraping sides of the bowl as needed.
This is the light and fully pale yellow color you are going for! It makes the most soft and tasty cookies.
Add the Egg and Strawberry Extract to the butter mixture and continue to cream the ingredients together. Make sure to scape the sides of the bowl down to include all the ingredients when mixing.
Gradually add Vegetable Oil and Powdered Sugar. The mixture will thin out, but give it time and continue to cream together. It will turn light and fluffy.
Combine dry ingredients together of Flour, Cream of Tartar, Baking Soda, and crushed Freeze Dried Strawberries. Then gradually mix ingredients together until combined.
Stir ¾ cup White Chocolate Chips into the cookie dough using a wooden spoon. Reserve ¼ cup to press additional chips on top of hot baked cookies.
Using a size #24 cookie scoop, place cookie dough on the prepared baking sheet at least 2 inches apart.
Bake at 350F Degrees for 8-10 minutes or until edges are set. Do not overbake, otherwise, you won't get that great chewy texture.
Allow cookies to cool on a baking sheet for a few minutes before moving them to a cooling rack to cool completely.
TIP: I like to add a few extra white chocolate chips right on top of the cookies as soon as they come out of the oven for some extra visual appeal.
Storage & Freezing
Storage: Store these strawberry cookies in an airtight container for up to 7 days. Cookies are best if enjoyed within 2-3 days.
Freezing: Cookies can be stored in a freezer-safe container or freezer bag and frozen for up to 3 months. Place parchment paper between each cookie to prevent sticking, or wrap the cookies individually in plastic wrap before putting them together.
Substitutions & Variations
- Extract. For a more subtle strawberry flavor, use Almond Extract or Vanilla Extract instead of Strawberry Extract.
- Chocolate. Use chopped chocolate to make these cookies with white chocolate chunks instead of chocolate chips if you prefer larger chocolate pieces. Alternatively, you can use milk chocolate or dark chocolate chips for a different flavor.
- Topping. Top these cookies with a drizzle of melted chocolate or icing for an extra special finish.
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Baking is a science. Adding too much or too little of any of the ingredients will alter the recipe and the results. Weighing and measuring dry ingredients properly makes a world of difference.
I would recommend investing in a decent kitchen scale. When a digital scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
|All Purpose Flour||1 Cup||4½ Ounces||120 Grams|
|Bread Flour||1 Cup||4½ Ounces||120 Grams|
|Granulated Sugar||1 Cup||7 Ounces||200 Grams|
|Brown Sugar||1 Cup||7½ Ounces||213 Grams|
|Confectionary Sugar||1 Cup||8 Ounces||227 Grams|
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for baking. This recipe will make approximately 12 cookies using #24 cookie scoop, or you can make around 24 cookies using #50 cookie scoop, but the baking time may vary.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried these Strawberry White Chocolate Chip Cookies?
Let me know what you thought of these cookies! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Delicious Cookie Recipes
- White Chocolate Macadamia Nut Cookies with Cranberries
- Pistachio Pudding Cookies with White Chocolate Chips
- Pink Swig Sugar Cookies
- Classic White Chocolate Macadamia Nut Cookies
- Pink Velvet Cookies
- Red Velvet Sandwich Cookie
Strawberry White Chocolate Chip Cookies
- ½ cup Salted Butter Softened
- ½ cup Granulated Sugar 100g
- ½ cup Powdered Sugar 65g
- ¼ cup Vegetable Oil
- 1 Egg Large
- 1 teaspoon Strawberry Extract
- 1¾ cups All Purpose Flour 210g
- ¼ cup Freeze-Dried Strawberries crushed 30g (about ⅔ cup Strawberry pieces)
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- 1 cup White Chocolate Chips *Divided
- Preheat oven to 350 F Degrees. Line 2 baking sheets with parchment paper or a silicone baking mat. Set aside.
- In a large mixing bowl using a hand mixer or stand mixer cream Butter and Granulated Sugar until light and fluffy. About 2-3 minutes scraping sides of the bowl as needed.
- Add Egg and Strawberry Extract to the butter mixture and continue to cream the ingredients together.
- Gradually add Vegetable Oil and Powdered Sugar. Scrape the sides of the bowl to include all ingredients.
- Add Flour, Cream of Tartar, Baking Soda, and crushed Freeze Dried Strawberries. Mix until combined.
- *Hand stir ¾ cup White Chocolate Chips into Cookie dough. Reserve ¼ cup to press additional chips on top of hot baked cookies.
- Using a size #24 cookie scoop, place cookie dough on the prepared baking sheet at least 2 inches apart.
- Bake at 350F Degrees for 8-10 minutes or until edges are set. Do not overbake.
- Allow cookies to cool on a baking sheet for a few minutes before moving them to a cooling rack to cool completely.
- Storage: Store these strawberry cookies in an airtight container for up to 7 days. Cookies are best if enjoyed within 2-3 days.
- Freezing: Cookies can be stored in a freezer-safe container or freezer bag and frozen for up to 3 months. Place parchment paper between each cookie to prevent sticking, or wrap the cookies individually in plastic wrap before putting them together.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Submit a Comment