This recipe for Strawberries and Cream Cookies has been a spring and summer favorite in my kitchen ever since I first experimented with freeze-dried strawberries. I discovered how much bright, concentrated flavor those crunchy red bits can add to cookie dough one afternoon while trying to make a show-stopping treat for a family barbecue. The results were instantly addictive: a soft, golden cookie flecked with ruby bits and melting white chocolate, with a sweet-tart lift that makes each bite feel light and fresh. These cookies are perfect when you want something pretty to bring to a gathering without hours of prep.

I love these for the balance of texture — the tender, cakey interior contrasts with little pops of crisp freeze-dried fruit and creamy white chocolate. Because the strawberries are freeze-dried rather than fresh, you get intense fruit flavor without added moisture, so theres no need to alter the dough or chill it overnight. They bake up evenly and slice beautifully in half if you want sandwich-style cookies. My kids call them pink cookies now, and they insist on helping press extra chips on top before baking.

Ingredients

• All-purpose flour (3 cups): Use good-quality unbleached flour. Spoon into the measuring cup and level with a knife for consistent texture and structure in each cookie.
• Baking soda (3/4 teaspoon): Provides gentle lift and helps the edges set while the center stays soft; fresh baking soda ensures proper rise.
• Salt (1/2 teaspoon): Balances sweetness and amplifies strawberry notes — use fine sea salt or table salt measured precisely.
• Unsalted butter (1 cup / 2 sticks): Room temperature butter contributes tenderness and flavor. Use name-brand butter you like for best results.
• Granulated sugar (1 1/4 cups): Creates crisp edges and sweetness; measure level for consistent caramelization in the oven.
• Light brown sugar (1/4 cup, packed): Adds a touch of molasses flavor and chew; pack gently into the cup.
• Vanilla extract (1 tablespoon): Real vanilla enriches the doughs aroma; use pure extract rather than imitation if possible.
• Large eggs (2): Room temperature eggs emulsify the fat and help create that perfectly soft crumb.
• White chocolate chips (11 ounces): Look for good-quality chips or chopped couverture for a creamier melt and better flavor.
• Freeze-dried strawberries (2 bags of 1.2 ounces each): These pack intense strawberry flavor without adding moisture; crush lightly if you want smaller flecks.

Instructions

Preheat and prepare: Preheat the oven to 325F and line two large baking sheets with parchment paper. Have a large cookie scoop or scale ready so you can portion identical dough balls for even baking. Combine dry ingredients: In a large bowl whisk together the flour, baking soda, and salt until evenly distributed. This ensures a uniform rise and avoids pockets of baking soda that can create odd flavor. Cream butter and sugars: Using a stand mixer with a paddle or a handheld mixer, beat room-temperature butter with granulated and brown sugar on medium speed for about 3 minutes until light and airy. Scrape the bowl occasionally so everything incorporates evenly — this step traps air that helps a tender texture. Add vanilla and eggs: Beat in vanilla, then reduce speed and add eggs one at a time, beating well after each addition. This builds structure and ensures the eggs emulsify into the creamed butter and sugars. Fold in dry ingredients and mix-ins: On low speed, add the flour mixture just until combined. Stir in white chocolate chips and freeze-dried strawberries until evenly distributed. Overmixing develops gluten and will make the cookies tougher, so stop as soon as the flour disappears. Scoop, arrange, and bake: Scoop 3 tablespoons (about 75 g) of dough and roll into a ball. Place dough balls on the prepared sheets about 2 inches apart, placing the prettiest side up to showcase chips and strawberry pieces. Bake one sheet at a time for 1213 minutes until edges are golden but centers remain slightly soft. Finish and cool: Remove from the oven and, while warm, use a spatula to tuck any spread edges back into a round shape. Press extra white chocolate chips on top if desired. Cool the cookies on the sheet placed on a wire rack for 20 minutes before transferring.

Storage Tips

Store the cooled cookies in a single layer or with parchment between layers in an airtight container at room temperature for up to 3 days. For longer storage, flash-freeze the cookies on a tray for 1 hour, then transfer to a freezer-safe bag or container for up to 3 months. To refresh frozen cookies, thaw at room temperature and warm in a 300F oven for 58 minutes to revive the soft center and slightly melt the white chocolate chips. Avoid refrigeration, which can dry them out.

Ingredient Substitutions

If youd like to adjust the recipe: swap white chocolate chips for chopped white chocolate or milk chocolate for a sweeter, creamier finish; use 10 ounces of chopped white chocolate in place of 11 ounces of chips. For a slightly healthier swap, replace 1/4 cup of granulated sugar with 1/4 cup coconut sugar (flavor will be deeper). If you need dairy-free, choose vegan butter and dairy-free white chocolate chips—expect a slight change in spread and texture.

Serving Suggestions

Serve these with a simple dusting of powdered sugar for a party platter or pair them with vanilla bean ice cream to make an easy dessert sandwich. Theyre perfect with a cup of strong coffee, Earl Grey tea, or a light sparkling wine for celebrations. For kids events, arrange on a tiered tray with fresh strawberries and whole chips for a bright, festive display.

Cultural Background

Cookies studded with chocolate and fruit are a modern twist on classic American drop cookies. Freeze-dried fruit gained popularity in home baking as it provides natural fruit flavor without the moisture problems of fresh berries. This approach borrows from European patisserie techniques that value texture contrast, while keeping the casual, shareable nature that cookies represent in American baking traditions.

Seasonal Adaptations

In summer, add a teaspoon of lemon zest to the dough to amplify freshness. For winter holiday variations substitute peppermint extract for vanilla and use crushed freeze-dried raspberries for a festive pink-red contrast. In fall, swap the white chocolate for chopped toasted almonds and fold in a tablespoon of ground toasted oats for added nuttiness — adjust baking time by 1 minute if the dough becomes denser.

Meal Prep Tips

Make a double batch and freeze half of the dough scooped on parchment-lined trays so you can bake just what you need. Alternatively, bake all cookies, cool fully, then freeze in single layers separated by parchment; pull out and thaw as needed. Pre-scooped dough balls of similar weight bake more consistently than irregular portions, which is handy when preparing treats for a week of lunches or events.

These cookies have become a go-to when I want an impressive-looking dessert with minimal fuss. They invite experimentation and always spark compliments — dont be surprised if they end up on your regular rotation.