Meet my Strawberries And Cream Cookies stuffed with freeze-dried strawberries and white chocolate chunks. These buttery cookies are then topped with a stable whipped cream frosting. No chilling the dough – ready in under one hour!
Quick Look Strawberries And Cream Cookies
- ⏱ Prep time: 40 minutes
- 🔥 Cook time: 13 minutes
- ⏳ Total time: 53 minutes
- 🍪 Serving: 16 cookies
- 🍂 Flavour profile: Wonderfully soft and chewy cookies with a light-as-air cream frosting.
- 👌 Difficulty: Easy
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I love strawberries and cream. And these lovely Strawberries And Cream Cookies are the ultimate dessert cookie.
Buttery golden cookie dough stuffed with freeze-dried strawberries and big chunks of white chocolate. But I couldn’t stop there!
I also added a super simple whipped cream to make these into gourmet frosted cookies that look like they’ve stepped out of your favourite cookie bakery.
Why you will love this recipe
- Flavour bomb: Thanks to oodles of crunchy freeze-dried strawberries, creamy white chocolate and sweet cloud-like frosting, these cookies are bursting with sweet strawberry and cream flavour.
- Surprisingly easy: Even though they look fancy, these Strawberries And Cream Cookies are quick and easy to make.
- No chill time: There’s no need to chill the cookie dough, so you can have these cookies ready to eat in one hour.
- Freezer-friendly: Once frosting, you’ll want to eat the cookies within a day or two. You can, however, easily freeze the cookie dough balls for baking at a later date. And the frosting can be whipped up in a couple of minutes.
Recipe testing
When I was dreaming up new cookie recipes to add to our Cookie Collection, I couldn’t stop thinking about berries. So I conducted a cookie experiment, making the same cookie dough three times – but one with fresh berries, one with frozen berries and one with freeze-dried berries.
The truth is, they all worked. But the cookie dough with fresh berries was wet and harder to work with. Same for the frozen ones. The baked cookies were also a bit soggy.
But the freeze-dried berries worked beautifully, without sacrificing that buttery, soft and chewy texture we all know and love.
These perfect Strawberries And Cream Cookies have a slightly higher ratio of white sugar to brown sugar which makes them sweet and slightly thinner, than my Levain Bakery Chocolate Chip Cookies.
But the result is a perfect cookie that spreads just the right amount in the oven – without ANY need to chill the dough. WIN.
And to make them even more special like a Crumbl Cookie, I wanted to add a creamy frosting like my Tiramisu Cookies.
So I took inspiration from the Black Forest Cupcakes in my new cookbook, Something Sweet. They are topped with whipped cream that is stabilised with a little cream cheese. And let me tell you – it is a revelation.
Pair the two together and you have the ultimate Strawberries And Cream Cookie.
Ingredients
This recipe is for both the strawberry and white chocolate cookie AND the creamy frosting. You can, of course, make just the cookies – they are amazing as they are.
Here are a few key ingredients you will need, including any substitutions you can make.
- Strawberries: I recommend using freeze-dried strawberries for this recipe. You can find them at most supermarkets in the baking aisle or dried fruit section. You can also try sourcing them online or at gourmet supermarkets. Unfortunately fresh strawberries andfrozen strawberries add more liquid to the cookie and compromise the texture. See above ‘recipe testing‘ for more notes.
- White chocolate: You can use any white chocolate you like for this recipe. I prefer a block of white chocolate that I can chop up by hand. But you can use white chocolate chips if you prefer.
- Cream: For the frosting, I recommend using a thickened or full fat cream that is at least 35% fat. Check the side of the cream to see if it is suitable for whipping.
- Cream cheese: Adding a little cream cheese helps to keep the frosting stable – and make it extra delicious. I recommend using a full fat block or brick-style cream cheese if you can.
See the recipe card below for the full list and quantities of ingredients.
How to make Strawberries And Cream Cookies
You’ll be delighted to know this recipe starts with softened butter but requires no chill time. So these gourmet Strawberry Cookies take only one hour to make.
Here’s are my step-by-step photos showing you how to make these cookies. Please see the recipe card below for the full method.
Step 1: Add the butter and sugars to a large mixing bowl. Mix on medium speed until creamy and combined.
Step 2: Add vanilla extract and egg. Mix again briefly just until combined.
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Step 3: Add flour, baking soda and salt. Mix briefly until a soft cookie dough forms.
Step 4: Roughly chop the freeze-dried strawberries and white chocolate.
Step 5: Add freeze-dried strawberries and white chocolate chunks to the cookie dough.
Step 6: Mix or stir briefly just until combined.
Step 7: Portion out the cookie dough (roughly 2 tablespoons or 40 grams) and roll into balls using your hands.
Step 8: Place on prepared trays. Bake the cookies for 12-13 minutes or until they’ve spread and turned golden.
Step 9: In a large mixing bowl, add cream, cream cheese, icing sugar and vanilla.
Step 10: Mix on medium speed until thick and creamy.
Step 11: Transfer to a piping bag or ziplock bag and trim the end. Pip swirls of frosting onto each cookie.
Strawberry Cookie FAQS
Technically yes. But after testing this recipe with fresh, frozen and freeze-dried strawberries, I saw that freeze-dried was definitely the best option when it came to overall flavour and texture.
Yes. These cookies taste amazing as they are! But if you want to make them extra special, do yourself a favour and make that four ingredient cream frosting. You’ll want to put it on everything.
You can keep these cookies in an airtight container at room temperature. Once frosted, you can store them in the fridge in an airtight container.
These cookies won’t freeze well, however, you can absolutely freeze the cookie dough. Simply roll the cookie dough into balls and pop them in a ziplock bag in the freezer. To bake, let them come back to room temperature and then bake as per the instructions below. If they are still a bit frozen, add a few minutes to the overall bake time.
More berry bakes to try
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, YouTube, Facebook, Pinterest and TikTok for more amazing recipe ideas.
Let’s Bake
Strawberries And Cream Cookies Recipe
Beautiful strawberries and cream cookies decorated with whipped cream frosting.
Ingredients
- 115 grams (1/2 cup) unsalted butter, room temperature
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 45 grams (1/4 cup) brown sugar
- 2 teaspoon vanilla extract
- 1 large egg
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 45 grams (1 cup) freeze-dried strawberries, roughly chopped
- 150 grams (1 cup) white chocolate, roughly chopped
Whipped cream frosting
- 240 ml (1 cup) thickened cream or heavy cream (full fat cream suitable for whipping)
- 50 grams (1/4 cup) full fat cream cheese, room temperature
- 1 teaspoon vanilla extract
- 60 grams (1/2 cup) icing sugar or powdered sugar, sifted
Instructions
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two large baking trays or cookie sheets with baking paper or parchment paper.
- In a large mixing bowl, add the butter, caster sugar and brown sugar. Beat using an electric mixer on medium speed until smooth and creamy.
- Add the vanilla and egg and beat briefly, just until combined.
- Add the flour, baking soda and salt and beat briefly until a soft cookie dough forms.
- Finally, add the dried strawberries and white chocolate chunks to the cookie dough and stir to combine.
- Portion the cookie dough into balls (approximately 2 tablespoons or 40 grams per cookie) and roll the dough smooth using your hands. Place on prepared trays, leaving room for the cookies to spread naturally in the oven.
- Bake cookies for 12-13 minutes or until the cookies are just golden on the edges. They may look slightly under-baked. Leave the cookies to cool on their trays for 5-10 minutes before gently transferring to a wire rack to cool completely.
- Make the whipped cream frosting. In a large mixing bowl, add the cream, cream cheese, vanilla and icing sugar. Use an electric beater to whisk on medium speed until thick and cloud-like.
- Place the whipped cream frosting in a piping bag or a ziplock bag and snip the end so there’s a round hole.
- Pipe swirls of frosting onto each cookie.
Notes
Strawberries: After testing this recipe with fresh, frozen and freeze-dried strawberries, I found that freeze-dried was definitely the best option when it came to overall flavour and texture. You can find freeze-dried strawberries in the dried fruit section of the supermarket or online.
White chocolate: I prefer to use a block of chocolate chopped by hand but you can use any white chocolate you like! White chocolate chips work too.
Storage instructions: You can keep these cookies in an airtight container at room temperature. Once frosted, you can store them in the fridge in an airtight container.
Freezer instructions: These cookies won’t freeze well, however, you can absolutely freeze the cookie dough. Simply roll the cookie dough into balls and pop them in a ziplock bag in the freezer. To bake, let them come back to room temperature and then bake as per the instructions below. If they are still a bit frozen, add a few minutes to the overall bake time.
Nutrition Information
Serving Size: 1 cookie Calories: 244 Sugar: 18.7 g Sodium: 102.5 mg Fat: 13.1 g Carbohydrates: 29 g Protein: 2.8 g Cholesterol: 40.8 mg
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
Josh says
We loved these! The frosting makes them very special.
Jessica Holmes says
I’m so happy to hear that Josh!