This soft and chewy Strawberries and Cream Cookies are loaded with white chocolate chips and freeze dried strawberries!
Strawberries and Cream Cookies
Everyone says hello to my new favorite cookie. These soft and chewy cookies are filled with white chocolate and freeze-dried strawberries for the most incredible strawberry cream cookies you’ll ever have. Sometimes strawberries and toffee can taste overwhelmingly sweet or artificial, but these babies are the perfect combination of sweet and tart – I was genuinely shocked at how perfectly balanced they were!
What are strawberry cream biscuits?
I know that strawberries and cream doesn’t necessarily have to be a classic cookie flavor combination, but it should be. I honestly think these Strawberry Cream Cookies are the perfect springtime cookie. Or they would be super cute for Valentine’s Day or Christmas too! They’re made with a super soft and tender brown sugar cookie base and filled with white chocolate chips and crushed freeze-dried strawberries. These three components merge into a perfectly balanced biscuit. Plus, they’re made in one bowl with no chilling time, so you can have them in your belly in less than 30 minutes. Which for me is always a huge green flag for recipes.
Ingredients for strawberries and cream biscuits
To bake these babies you’ll need a few simple ingredients to throw together the cookie base along with your strawberries and cream sponges! Here are your shopping lists:
- Unsalted Butter
- Brown sugar
- granulated sugar
- eggs
- vanilla extract
- Flour
- baking powder
- Salt
- Freeze Dried Strawberries
- White chocolate chips
- Salt
Why Freeze Dried Strawberries?
Freeze dried strawberries are the perfect way to make a REAL strawberry flavored cookie without burdening them with fresh or frozen fruit that can go mushy or add too much moisture to your cookies! You can usually find freeze-dried strawberries in the nut and dried fruit section of your grocery store!
Here’s how to store these Strawberries and Cream Cookies to keep them soft for days
Nobody likes a stale cookie. And it’s probably no surprise that we often have a lot of cookies lying around, so I’ve perfected keeping cookies fresh for as long as possible. Here are my top tips for keeping your cookies soft, chewy, and fresh even after they’ve been sitting around for a few days!
- Under Bake! Baking your cookies lightly will give them a soft and gooey center that will stay softer over time than a cookie that’s already slightly dry and over-baked!
- Allow the cookies to cool completely before storing. If you try to store the cookies while they are still warm, they will form condensation in your container or bag and trap the water droplets there. I don’t know about you, but I don’t like a wet cookie.
- Seal in an airtight container or bag. The less air around your cookies, the better! If your container or bag allows air to circulate, your cookies will dry out faster. For this reason, I prefer to store cookies in a plastic bag or Tupperware than in foil or plastic on a plate!
- If you’re not going to eat them all any time soon, FREEZE ‘EM. If you know you won’t be plowing through 12 more cookies in the next few days, keep them in the freezer instead! These cookies will keep in the freezer for up to 2 months!
Happy baking, my friends!
XXX
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These Strawberry Cream Cookies are filled with white chocolate and freeze-dried strawberries to make the perfect springtime cookie!
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Preparation time:
15 minutes -
Cooking time:
12 minutes -
Total time:
27 minutes -
Yield:
16 biscuits -
Category:
Dessert -
Method:
Oven -
Kitchen:
American
-
Preparation time:
15 minutes -
Cooking time:
12 minutes -
Total time:
27 minutes -
Yield:
16 biscuits -
Category:
Dessert -
Method:
Oven -
Kitchen:
American
Units:
Ingredients
- 1 Cup unsalted butter, room temperature
- 1 Cup light brown sugar, packed
- 1/4 Cup granulated sugar
- 2 Eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/3 cups all purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon Salt
- 1 Cup white chocolate chips
- 1/3 cup freeze-dried strawberries
instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Put aside.
- In a stand mixer fitted with a mixer attachment, cream together the softened butter, brown sugar and caster sugar on medium-high speed, about 3 minutes.
- Use a rubber spatula to scrape down the sides of the bowl and add the eggs and vanilla extract. Beat until smooth and combined.
- Add the flour, baking soda, and salt and mix just until there are no more streaks of flour.
- Finally, fold in the freeze-dried strawberries and white chocolate chips.
- Use a 1.5-ounce cookie scoop or large spoon to scoop out cookie dough balls and drop them 2 inches apart onto your prepared cookie sheet. Bake at 350°F for 12 minutes or until edges are golden brown and center is puffed but still slightly short.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire cooling rack to cool completely before eating! Enjoy!
Keywords: Strawberries and Cream Cookies