Strawberry White Chip Cookies

Okay, these Strawberry White Chip Cookies? They’re soft, sweet, and totally pretty in pink. Packed with strawberry flavor and creamy white chocolate chips—they’re like little bites of joy.

I made them just for fun one afternoon, and wow… they didn’t last long. The combo of fruity and creamy is so good.

They’re super easy to mix up. No fancy stuff—just scoop and bake. Let’s make a batch together—you’re gonna love every bite!

Why You’ll Love This Recipe

• Real Strawberry Flavor: Instead of using jams or syrups, this recipe uses chopped freeze-dried strawberries, which provide bold berry taste and a subtle crunch without making the cookies soggy.
• Creamy Meets Tart: White chocolate chips balance the bright, tangy fruit with a creamy sweetness, adding melty pockets in every bite.
• Simple and Accessible: You don’t need any fancy tools — just basic ingredients and a mixing bowl. Perfect for weeknight baking or weekend projects with kids.
• Visually Appealing: The cookies have beautiful specks of pink and white throughout, making them ideal for gifting or special occasions.
• Texture You’ll Crave: Soft in the middle, lightly crisp at the edges, and perfectly chewy — the cookie structure is well-balanced thanks to a mix of butter, sugars, and the right leavening.

What You Need to Know Before You Start

Prep Time & Bake Time:

• Prep Time: About 20 minutes to mix the dough and chop ingredients
• Chill Time: Minimum 30 minutes (can go up to 1 hour for deeper flavor and better shape)
• Bake Time: 10–12 minutes per batch
• Total Time: Around 1 hour 20 minutes

Chilling the dough is crucial for preventing spread and deepening the flavor. This gives the flour time to hydrate and helps the butter firm up again.

Yields:

This recipe makes about 24 cookies, depending on your scoop size. A medium cookie scoop (1.5 to 2 tablespoons per cookie) gives the best results — uniform cookies that bake evenly.

Skill Level:

Easy. This recipe is designed for beginner bakers but results in cookies with a professional appearance and flavor. All ingredients are pantry staples, and the techniques involve only basic mixing and scooping.

Required Kitchen Tools

To prepare and bake these cookies, you’ll need:

• Medium mixing bowl – For whisking dry ingredients.
• Large mixing bowl – To combine wet ingredients and assemble the dough.
• Electric hand mixer or stand mixer (optional) – You can mix by hand, but a mixer speeds things up.
• Rubber spatula or wooden spoon – For folding in mix-ins and scraping the bowl clean.
• Measuring cups and spoons – Accuracy is important for consistent cookies.
• Kitchen scale (recommended) – For precise measurements, especially with flour and strawberries.
• Cookie scoop – Helps shape uniform cookies.
• Baking sheets – Light-colored sheets prevent over-browning.
• Parchment paper or silicone baking mat – Prevents sticking and promotes even baking.
• Cooling rack – Allows air circulation for cookies to cool without softening the bottoms.

Ingredients for Strawberry White Chip Cookies

Each ingredient has a purpose — here’s a breakdown of what’s in the recipe and why it matters:

• ½ cup (113g) unsalted butter, melted
  Melted butter creates a slightly denser, chewier cookie. Using unsalted lets you control the salt content precisely.
• ½ cup (100g) dark brown sugar
  Rich in molasses, it brings depth, softness, and moisture.
• ⅓ cup (67g) granulated sugar
  Balances the brown sugar and adds structure to the cookie.
• 1 large egg
  Provides binding and moisture. Bring to room temperature for best results.
• 2 teaspoons pure vanilla extract
  Enhances the flavor of both the strawberries and chocolate.
• 1 teaspoon white vinegar
  Works with baking soda to create lift and tender texture.
• 1 teaspoon baking soda
  Leavens the cookie and ensures a soft, light crumb.
• ½ teaspoon kosher salt
  Balances the sweetness and brings out the flavor of the strawberries and white chocolate.
• 1 ¾ cups (220g) all-purpose flour
  The base of the dough. Use the spoon-and-level method or a scale for accuracy.
• ½ cup (90g) white chocolate chips
  Sweet, creamy pockets throughout the cookie. Use high-quality chips for better melt and taste.
• 1.2 ounces (34g) freeze-dried strawberries, roughly chopped
  These provide real fruit flavor without moisture. Crushing them slightly helps distribute the flavor evenly.
• 1–2 ounces (28–56g) white chocolate bar, chopped
  Adds variety in texture and appearance. Unlike chips, chopped white chocolate melts into pools.

How to Make Strawberry White Chip Cookies: Step-by-Step Instructions

Follow these detailed steps to make soft, chewy cookies with vibrant strawberry flavor and creamy white chocolate throughout.

1. Whisk Dry Ingredients

In a medium mixing bowl, whisk together the following:

• 1 ¾ cups (220g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon kosher salt

Whisking ensures even distribution of leavening and salt, which helps the cookies bake evenly.

2. Combine Wet Ingredients

In a large mixing bowl, combine:

• ½ cup (113g) melted unsalted butter
• ½ cup (100g) dark brown sugar
• ⅓ cup (67g) granulated sugar

Whisk or beat with a hand mixer until smooth and glossy — about 1–2 minutes. Then add:

• 1 large egg
• 2 teaspoons vanilla extract
• 1 teaspoon white vinegar

Mix until fully combined. The vinegar may seem odd, but it reacts with baking soda to tenderize the dough and create a soft, thick cookie.

3. Mix the Dough

Gradually add the dry ingredients to the wet mixture. Use a spatula or the mixer on low speed. Mix just until no dry flour remains. Over-mixing can create dense cookies.

4. Fold in the Mix-Ins

Using a spatula, gently fold in:

• ½ cup (90g) white chocolate chips
• 1.2 oz (34g) freeze-dried strawberries, chopped
• 1–2 oz (28–56g) white chocolate bar, chopped

Be careful not to crush the strawberries into powder. You want visible berry pieces in each bite.

5. Chill the Dough

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step is important:

• It helps the butter firm up, so the cookies don’t spread too much.
• It allows the flour to hydrate, improving texture and flavor.

For even better results, chill for up to 1 hour.

6. Preheat and Prepare to Bake

Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.

Use a cookie scoop (1.5 to 2 tablespoons) to portion out the dough. Place cookie balls about 2 inches apart to allow for spreading.

If you want pretty tops, press a few extra white chocolate chips and strawberry bits into each cookie ball before baking.

7. Bake

Bake for 10–12 minutes, depending on your oven and cookie size. The cookies are done when:

• The edges are just golden brown
• The centers look slightly underbaked (they’ll continue setting as they cool)

Do not overbake. You want them to stay soft and chewy.

8. Cool

Let the cookies rest on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely. This allows the cookies to finish baking through and firm up without getting too crisp.

Variations and Substitutions

Want to tweak this recipe? Here are a few ideas:

• Use Milk or Dark Chocolate: Swap white chocolate chips for milk or dark chocolate to change the flavor profile.
• Add Nuts: Chopped macadamia nuts or pistachios complement the strawberry and white chocolate well.
• Lemon Twist: Add ½ teaspoon of lemon zest to the dough for a bright citrus note.
• Oat Version: Replace ½ cup of flour with quick oats for a heartier texture.

Serving and Presentation Ideas

Strawberry White Chip Cookies are best served slightly warm with soft centers and gooey white chocolate. Here’s how to enjoy them:

• On a dessert tray with other colorful cookies
• With a glass of cold milk or a cup of tea
• As an ice cream sandwich with vanilla or strawberry ice cream
• Boxed for gifting — wrap in parchment and tie with twine for a simple, homemade present

Their cheerful look and rich flavor make them suitable for spring holidays, baby showers, and birthday parties.

Storing Strawberry White Chip Cookies

To keep your cookies soft and fresh:

• Room Temperature: Store in an airtight container for up to 4–5 days. Add a slice of bread to the container to help maintain softness.
• Freezing Baked Cookies: Allow cookies to cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a zip-top freezer bag. They’ll keep for up to 3 months.
• Freezing Cookie Dough: Scoop dough balls onto a lined tray, freeze until firm, then store in a freezer-safe container. Bake from frozen — just add 1–2 extra minutes to the baking time.

Tips and Tricks for Success

• Don’t Skip the Chill Time: This helps control spreading and gives the cookies a richer, more developed flavor.
• Measure Flour Properly: Too much flour = cakey, dry cookies. Use the spoon-and-level method or a kitchen scale.
• Watch the Bake Time: The cookies should look a bit underdone in the center when you take them out. They’ll finish baking as they cool.
• Choose High-Quality White Chocolate: Not all white chips melt well. Consider using chopped white chocolate bars for pools of melted goodness.
• Avoid Overmixing: Once the dry ingredients are added, mix gently to prevent tough cookies.

Nutrition

Nutrient	Per Cookie (1 of 24)
Calories	140
Total Fat	7g
Saturated Fat	4g
Cholesterol	20mg
Sodium	85mg
Carbohydrates	18g
Fiber	<1g
Sugars	11g
Protein	1g

Note: These values are approximate and based on standard ingredients. Actual nutrition may vary depending on specific brands used.

Strawberry White Chip Cookies FAQs

Can I use fresh or frozen strawberries instead of freeze-dried?
It’s not recommended. Fresh or frozen strawberries contain too much moisture and will make the cookie dough wet and sticky, resulting in a soggy cookie. Freeze-dried strawberries provide intense flavor and keep the dough dry and workable.

What if I don’t have white vinegar?
You can substitute it with an equal amount of lemon juice or apple cider vinegar. The acid is important because it reacts with baking soda to help the cookies rise.

Can I skip chilling the dough?
Technically yes, but chilling improves the cookie’s shape and flavor. Without chilling, the cookies may spread too much and bake up flatter.

Why use both white chocolate chips and chopped white chocolate?
Chips hold their shape and give bursts of creamy sweetness, while chopped white chocolate melts into rich pockets. The mix gives a better overall texture and visual appeal.

Do these cookies work with gluten-free flour?
Yes, you can substitute a cup-for-cup gluten-free flour blend. The texture may be slightly different, but the cookies should still hold together and taste great.

Conclusion

Strawberry White Chip Cookies are a refreshing, fruity twist on a classic cookie favorite. The combination of freeze-dried strawberries and creamy white chocolate delivers a flavor that’s both familiar and fun, without being overly sweet. These cookies are easy to make, easy to love, and easy to share — ideal for both everyday snacking and special occasions.

Whether you’re baking for your family, making a batch for gifting, or simply treating yourself, this recipe offers reliable results and standout flavor. Don’t be surprised if they become a new favorite in your cookie rotation.