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These sweet, chewy strawberry cookies with white chocolate chips are a fun, easy one bowl cookie recipe to bake. The dough is made in minutes, and no eggs are required!
When it comes to sprinkling in strawberries into my baking, I just can’t get enough. Like a Strawberry Pound Cake, Strawberry Layer Cake, or Strawberry Rhubarb Crisp. This time I am stirring some fresh strawberries into some cookie dough. Because why not a chewy strawberry cookie?
I usually love pairing my strawberries with dark chocolate. Like a dark chocolate covered strawberry. But today I’m switching things up and use white chocolate instead. I stirred in some white chocolate chips for some added sweetness to these delicious cookies.
This strawberry cookie recipe have wonderful strawberry flavor and a perfectly chewy dessert to celebrate summer!
See Also:
- Pucker up and enjoy one of these homemade lemon cookies with easy lemon glaze drizzled over them!
- Coconut macaroons are an easy gluten free chewy coconut cookie. Dip in chocolate for an easy chocolate treat!
- Grab a jar of peanut butter and make these wonderfully easy old fashioned peanut butter cookies with criss cross pattern on top!
- Make these brown sugar chocolate chips cookies made with 100% brown sugar making them wonderfully chewy!
Why you will love these strawberry cookies
- One bowl cookie recipe – The cookie dough can be made in one bowl. Yay for less dishes!
- Ready to be baked in minutes – There’s no need to chill the strawberry white chocolate chip cookie dough. These strawberry cookies are ready to be baked in minutes.
- Eggless strawberry cookies – Whether you have an egg allergy or just don’t want to waste an egg (they are super expensive right now!) you don’t need any eggs for these strawberry cookies.
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Baking Ingredients Needed
- Unsalted Butter– Use softened butter so it can be creamed with the sugar properly for this recipe. I prefer unsalted butter vs salted butter. But you can also use salted butter if you need to. Make sure to use softened butter and not melted butter, which will cause your cookies to spread too much.
- Granulated Sugar– For sweetness and making a tender cookie. Use granulated sugar, and not light brown sugar. I tested with light brown sugar, and it did not work well.
- Lemon Juice – Adds a little acidity and pairs well with strawberry flavor.
- Vanilla Extract – For flavor. I prefer to use pure vanilla extract, but imitation vanilla extract can also be used.
- Pink Food Dye – Optional, to make the cookies pretty and pink!
- All-purpose Flour– Measure your flour correctly so your cookies are not overly cakey. You can also swap use a 1:1 gluten free flour.
- Baking Powder – To give the cookies rise. Do no use baking soda. Baking soda does not react the same as baking powder.
- Strawberries – Use fresh strawberries diced small. You can also use freeze dried strawberries. But I don’t recommend frozen strawberries as they will release too much moisture.
- White Chocolate Chips – For flavor and sweetness. I use some in the dough, and then sprinkle some chips on top after the cookies are done baking.
How to bake these cookies
Position a rack in the center of the oven. Preheat the oven to 350℉ and line the cookie sheet with parchment paper (or you can use a silicone baking mat).
Dice the strawberries small and set aside in a medium bowl.
In a large mixing bowl, with an electric mixer (you can use a hand mixer, or a stand mixer with a paddle attachment), on medium speed cream together the butter and sugar until light and fluffy.
Beat in the lemon juice, vanilla, and food dye (if using).
Next, with mixer on low speed, stir in the all purpose flour and baking powder until a dough forms.
With a wooden spoon, or spatula, gently fold in the chopped strawberries and half a cup of the white chocolate chips. Reserve the rest of the chocolate chips to place on top of the cookies after baking.
Scoop the dough onto the parchment lined cookie sheets, either using a 2 tablespoon cookie scoop, or rolling about 2 tablespoons of the dough into balls. Space the cookie dough balls about 2 inches apart.
Bake cookies for 12-14 minutes or until the bottom of the cookies are slightly golden and edges are set.
Add a few more white chocolate chips on top of each cookie as soon as they are removed from the oven, allow to cool and enjoy!
Variations on Strawberry White Chocolate Cookies
- Use different chocolate chips – Instead of white chocolate chips use semi-sweet chocolate chips or dark chocolate chips for this cookie recipe.
- Add strawberry extract – For more strawberry flavor, add 1/2 teaspoon strawberry extract.
- Add lemon zest – I used a little lemon juice, but for more lemon flavor feel free to add in a teaspoon of the zest.
- Use freeze dried strawberries – You can always swap the strawberries for the freeze dried strawberries. Freeze dried strawberries can be purchased online, or I have found them in my health food section of my grocery store.
- Add cream cheese – Replace 1/2 of the butter with softened cream cheese for a sweet, tangy cream cheese flavor and softer cookie.
- Roll in powdered sugar – You can roll in powdered sugar before baking to make a strawberry crinkle cookie instead.
- Use raspberries – You can swap out the strawberries for fresh raspberries or freeze dried raspberries.
Recipe Tips
- Measure your flour correctly. Be sure to spoon the flour into your cup and level it off. Do not pack it down or you will end up with too much flour and your cookies will come out dry and will not spread like they should.
- Use fresh strawberries. I recommend using fresh not frozen strawberries because they will release too much moisture. If you don’t have any fresh berries, freeze dried strawberries crumbled up will also work.
- Thick dough – The dough may feel slightly thick to mix, but that is needed so the fresh strawberries do not make the dough too ‘wet’ after being folded in
- Fold gently. Be sure to gently fold in the strawberries.
- Refrigerate remaining dough. While baking these cookies, if there is any dough waiting to be scooped and baked, it is best to keep it in the fridge until ready to bake.
- Use a cookie scoop – For cookies that bake evenly during the bake time, I recommend using a small cookie scoop instead of two spoons.
Frequently Asked Questions
How should I store these strawberry cookies?
Store strawberry cookies in an airtight container for up to 4 days. Allow the cookies to cool completely before storing. For longer storage, I recommend freezing the cookies.
Can I freeze these cookies?
Yes you can freeze strawberry cookies for up to 3 months. Store in an airtight container. Thaw at room temperature before enjoying. You can also freeze unbaked dough. Freeze cookie dough balls on a baking sheet solid, then transfer to a plastic bag. When ready to bake, do not thaw and bake frozen. Add a few minutes of baking time.
Should I use fresh or frozen strawberries?
I recommend fresh. Frozen strawberries will release too much moisture into the cookie dough. Or swap and use freeze dried strawberries. Just crumble or break up the freeze dried strawberries in a food processor, or place in a plastic bag and smash with a rolling pin.
Can I make a double batch?
Yes if your mixer is big enough you can easily make a double batch. Just simply double the ingredients and bake as directed.
More Recipes To Try
- Chocolate Chip Snowball Cookies
- Chocolate Strawberry Cupcakes
Strawberry White Chocolate Chip Cookies
These sweet, chewy strawberry cookies with white chocolate chips are a fun, easy one bowl cookie recipe to bake. The dough is made in minutes, and no eggs are required!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 22 minutes minutes
Servings: 24 cookies
Calories: 137kcal
Author: Heather Perine
Ingredients
- ½ cup (1 stick, 113 g) unsalted Butter softened to room temperature
- 1 cup (200 g) granulated Sugar
- 2 teaspoons Lemon Juice
- 1 teaspoon Vanilla Extract
- Optional a few drops of Pink Food Dye
- 2 cups (240 g) all-purpose Flour
- 2 teaspoon Baking Powder
- ¾ cup (125 g) Strawberries diced small
- ¾ cup (128 g) White Chocolate Chips divided
Instructions
Position a rack in the center of the oven. Preheat the oven to 350℉ and line the cookie sheet with parchment paper (or you can use a silicone baking mat).
Dice the strawberries small and set aside.
In a large mixing bowl, with an electric mixer (you can use a hand mixer, or a stand mixer with a paddle attachment), on medium speed cream together the butter and sugar until light and fluffy.
Beat in the lemon juice, vanilla, and food dye (if using).
Next, with mixer on low speed, stir in the flour and baking powder until a dough forms.
With a wooden spoon, or spatula, gently fold in the diced strawberries and half a cup of the white chocolate chips. Reserve the rest of the chocolate chips to place on top of the cookies after baking.
Scoop the dough onto the parchment lined cookie sheet, either using a 2 tablespoon cookie scoop, or rolling about 2 tablespoons of the dough into balls, spaced 2 inches apart.
Bake for 12-14 minutes or until the bottom of the cookies are slightly golden and edges are set.
Add a few more white chocolate chips on top of each cookie as soon as they are removed from the oven, allow to cool and enjoy!
Notes
- Storage: Store strawberry cookies in an airtight container for up to 4 days. Allow the cookies to cool completely before storing. For longer storage, I recommend freezing the cookies.
- Freezing: Yes you can freeze strawberry cookies for up to 3 months. Store in an airtight container. Thaw at room temperature before enjoying. You can also freeze unbaked dough. Freeze cookie dough balls on a baking sheet solid, then transfer to a plastic bag. When ready to bake, do not thaw and bake frozen. Add a few minutes of baking time.
- Strawberries: Fresh strawberries is recommended. Frozen strawberries will release too much moisture. Or you can replace with freeze dried strawberries.
- The dough may feel slightly thick, but that is needed so the fresh strawberries do not make the dough too ‘wet’ after being folded in
- Be sure to gently fold in the strawberries.
- While baking these cookies, if there is any dough waiting to be scooped and baked, it is best to keep it in the fridge until ready to bake.
Nutrition
Calories: 137kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 6mg | Potassium: 70mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg
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