These strawberry white chocolate chip cookies are made with freeze-dried strawberries and white chocolate chips. These no-chill cookies are super chewy and taste like strawberries and cream! This recipe is perfect for spring and summer when you are craving a fruity, light dessert.
These strawberry white chocolate cookies are easy to make and you don’t have to chill the cookie dough before baking. This recipe makes about a dozen cookies depending on the size of each cookie dough ball. These cookies bake in under 12 minutes.
The flavor of these cookies is sweet and fruity. Real strawberry powder is mixed into the cookie dough and gives these cookies a pale pink color. Natural red food coloring can be added to the cookie dough to enhance the pink color. Freeze-dried strawberries and mini white chocolate chips are folded into the cookie dough so you get a taste in every bite!
Featured 5-star reviews:
Want to know what other people thought of this recipe? Check out these 5-star reviews left by our readers:
- "Very delicious! I’ve never had freeze dried strawberries on or in a cookie before. Great idea since you would never want the moisture of a fresh strawberry to ruin your cookie. Another easy and delicious recipe!" - Evan
- "Oh my goodness, I think I found my new fav cookie recipe! I am such a sucker for fruity desserts and these cookies are to die for. White chocolate and strawberry is the best flavor combo!" - Sam
This recipe is inspired by these matcha white chocolate chip cookies which is another fun flavor and colorful cookie recipe to make. Strawberry and matcha actually pair really well together and I recommend making a batch of both of these cookies so you can enjoy one of each.
Looking for more recipes that use freeze-dried strawberries? Whip up this easy copycat Philadelphia strawberry cream cheese. This recipe uses just a few wholesome ingredients to create a delicious strawberry spread for bagels and toast.
Why You'll Love This Recipe
- This recipe does not require any chilling time! Many cookie recipes ask that you chill the cookie dough before scooping and baking. These strawberry cookies can be baked right away!
- These cookies are delightfully soft and chewy with slightly crisp edges.
- The freeze-dried strawberry powder adds a refreshing, delicious flavor to these soft sugar cookies. They sort of taste like strawberry-flavored cereal!
- For those of you who love the taste of white chocolate, you’re going to love this recipe! I typically use dark chocolate in most of my bakes, but white chocolate pairs wonderfully with strawberries.
- These cookies have a fun pale pink color that is totally natural. This makes them a fun option for kids, holidays like Valentine’s Day, Easter or the Fourth of July. I recommend adding a few drops of natural red food coloring to the cookie dough to enhance the pink color and make these cookies look more vibrant.
- This recipe uses mostly pantry staple ingredients and these cookies are made from scratch, without strawberry cake mix like some other strawberry cookie recipes.
- Salted butter
- Granulated sugar
- Brown sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Freeze-dried strawberries
- White chocolate chips
See the recipe card below for a full list of ingredients and measurements.
Need to make a substitution or missing an ingredient? Here are some ways you can alter this recipe to fit your unique dietary needs.
- Gluten-free? I have only tested these cookies with all-purpose flour, so I cannot speak to how this recipe would turn out with other flour. I would recommend trying a gluten-free 1:1 baking flour to make this recipe gluten-free.
- No freeze-dried strawberries? You can substitute freeze-dried raspberries instead if you happen to have them. Otherwise, substitute all-purpose flour for the same amount of strawberry powder in the cookie dough. You can still add some natural food coloring to add some color to your sugar cookies, they just won’t have a fruity, strawberry flavor.
Here are some fun ideas you can try to customize your strawberry cookies, from using different chocolate chips to drizzling with an easy glaze:
- Swap the white chocolate chips for another chocolate of your choice! Try milk or dark chocolate chips for a richer chocolate flavor.
- Use freeze-dried raspberries instead of strawberries. This is a great substitute and would also taste amazing.
- Make chipless cookies! I have also made this recipe sans chocolate chips and it is still just as amazing! The strawberry powder becomes the star of the show and you get to enjoy a tender, chewy cookie texture without any chocolate chips.
- Drizzle these cookies with a simple glaze. I would recommend drizzling a vanilla, matcha or strawberry glaze on top. Most glazes are made with powdered sugar, vanilla extract and just a drop of milk or water to get a thinner consistency.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Strawberry Cookies with White Chocolate Chips
Step 1: Cream together softened butter and sugar in a bowl until light and fluffy. Add in egg and vanilla and beat to combine.
Step 2: In a separate bowl, add the dry ingredients and strawberry powder. Stir until combined.
Step 3: Add dry ingredients to wet ingredients. Beat to combine and don't over-mix.
Step 4: The cookie dough will have a pale pink color as pictured above. (You can add a few drops of red food coloring to enhance the color if desired.)
Step 5: Add white chocolate chips and freeze-dried strawberry pieces to the cookie dough. Fold to combine.
Step 6: Use a cookie scoop to scoop 6 cookies onto a parchment paper-lined baking sheet at a time.
Step 7: Press the tops of the dough balls into extra white chocolate chips. (Mini chips are pictured here.)
Step 8: Let cookies cool on the baking sheet. Store cooled cookies in an airtight container for up to 7 days. Cookies are best enjoyed in the first 3 days.
Expert Baking Tips
- Place your oven rack in the center of your oven. This helps your cookies bake more evenly.
- Line your baking sheet with parchment paper to prevent sticking. I have not tried to make these cookies directly on the sheet pan or a silicone mat.
- Use a medium-sized cookie scoop to portion out the cookie dough. Roll each dough ball in between your palms to form a round ball. Gently press the tops of each cookie dough ball into more white chocolate chips for a professional-looking cookie.
- This is a no-chill cookie recipe so you do not need to chill the cookie dough before baking. Chilling the dough may create slightly taller, fluffier cookies that spread less since the butter in the dough is cold.
- I recommend adding extra freeze-dried strawberries on top of the baked cookies immediately before serving. Freeze-dried strawberries will become stale and soften quickly when exposed to air.
Frequently Asked Questions
Have a question about this recipe? Here are some additional tips and commonly asked questions:
Strawberry powder is simply ground, dried strawberries. You can make your own strawberry powder by blending freeze-dried strawberries in a blender or food processor. You can also purchase strawberry powder online.
I typically find freeze-dried fruits at Trader Joe’s or Target near me. If you are having trouble finding freeze-dried strawberries near you, I recommend checking your local health foods store or you can find some good options online!
You don’t need any special equipment to make this recipe. All you will need is a standard baking sheet, parchment paper, a mixing bowl, measuring cups and spoons, a rubber spatula, and a cookie scoop or spoon.
Store cooled cookies in an airtight container for up to a week. These strawberry white chocolate chip cookies are best enjoyed in the first 2 to 3 days.
Store cooled cookies in a freezer-safe container or storage bag for up to 2 months. Thaw at room temperature and enjoy!
How to store leftover cookie dough balls that have not been baked? Add unbaked cookie dough balls to a freezer bag. Leave some space in between each dough ball so they don’t stick together. Lay flat in the freezer.
When ready to bake, remove the cookie dough balls from the freezer and let them thaw at room temperature for a few hours or in the fridge overnight. If you’re in a rush or need freshly baked cookies ASAP, decrease your oven temperature by 25°F and bake for a few extra minutes to ensure they are baked enough in the centers.
Baked cookies that are made with frozen cookie dough will not be exactly the same in appearance, texture, etc. as cookies that are made with fresh cookie dough.
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