Soft, buttery, and bursting with the natural sweetness of strawberries and the creamy richness of white chocolate, these Strawberry White Chocolate Cookies are the ultimate treat for spring and summer. I love making these when fresh strawberries are in season—they’re sweet, slightly tart, and pair beautifully with melty white chocolate chips. Whether it’s for a picnic, brunch, or just an afternoon craving, these cookies never disappoint.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
½ cup butter, softened
¾ cup sugar
1 large egg
½ teaspoon vanilla extract
¼ teaspoon almond extract (optional but recommended)
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup diced fresh strawberries (patted dry)
¾ cup white chocolate chips
Directions
I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.
In a large bowl, I cream together the softened butter and sugar until it’s light and fluffy.
I add in the egg, vanilla extract, and almond extract, beating until everything is well combined.
In a separate bowl, I whisk together the flour, baking soda, and salt.
I gradually mix the dry ingredients into the wet mixture until just combined—no overmixing.
Then I gently fold in the strawberries and white chocolate chips.
I drop rounded tablespoons of dough onto the prepared baking sheets, keeping them about 2 inches apart.
I bake them for 10–12 minutes, just until the edges are golden and the centers look slightly soft.
After baking, I let the cookies cool on the sheet for 5 minutes before moving them to a wire rack to cool completely.
Servings and timing
Servings: 24 cookies
Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes
Calories: 145 kcal per cookie
Variations
I sometimes swap the strawberries for raspberries for a slightly tangier flavor.
If I’m out of white chocolate chips, I use chopped white chocolate chunks or even a swirl of cream cheese frosting as a drizzle after baking.
For a nutty twist, I add ¼ cup chopped pistachios or macadamia nuts to the dough.
I occasionally add lemon zest to brighten the flavor even more.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days. Because they have fresh fruit, I usually move them to the fridge if I’m keeping them longer—up to 5 days. If I want that “fresh-baked” warmth again, I pop a cookie in the microwave for about 8–10 seconds.
FAQs
Can I use frozen strawberries instead of fresh?
I don’t recommend using frozen strawberries because they release too much moisture and can make the cookies soggy. Fresh strawberries work best for this recipe.
Why do I need to pat the strawberries dry?
I always pat them dry to remove excess moisture, which helps keep the dough from getting too wet and ensures the cookies bake evenly.
Can I make the dough ahead of time?
Yes, I often make the dough a day ahead and store it in the refrigerator. Just let it soften slightly at room temperature before scooping and baking.
Can I freeze these cookies?
Absolutely. I freeze baked cookies in a single layer and then transfer them to a freezer-safe bag. They keep well for up to 2 months. I also freeze unbaked dough balls and bake them straight from the freezer—just add an extra minute or two to the baking time.
Why do the cookies look underbaked in the center?
That’s intentional! I take them out when the edges are golden and the centers look slightly underdone. They continue to set as they cool, giving me that perfect soft texture.
Conclusion
These strawberry white chocolate cookies are one of my go-to recipes when I want something fruity, sweet, and crowd-pleasing. They’re quick to make, gorgeous to serve, and packed with flavor in every bite. Whether I’m baking for a spring picnic or just treating myself, I always come back to this recipe.
📖 Recipe:
Strawberry White Chocolate Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft and chewy cookies filled with fresh strawberries and creamy white chocolate chips. Perfect for spring and summer treats, these cookies are easy to make and packed with fruity flavor and sweetness.
Ingredients
½ cup butter, softened
¾ cup sugar
1 large egg
½ teaspoon vanilla extract
¼ teaspoon almond extract (optional)
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup diced fresh strawberries (patted dry)
¾ cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together the softened butter and sugar in a large bowl until light and fluffy.
- Add the egg, vanilla extract, and almond extract, and beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined—do not overmix.
- Gently fold in the diced strawberries and white chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10–12 minutes, until the edges are golden and the centers look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Pat strawberries dry to prevent excess moisture in the dough.
For variation, try raspberries or add chopped nuts like pistachios or macadamias.
Store in an airtight container at room temperature for 3 days or refrigerate up to 5 days.
Microwave for 8–10 seconds to refresh cookies before serving.
Freeze baked cookies or dough balls for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
