This batch of Strawberries and Cream Cookies is one of those recipes that instantly brightens the kitchen and the mood. I first made them on a sunny spring afternoon when a friend brought a bag of freeze-dried strawberries to a bake-along; the intense, pure strawberry flavor in those crunchy bits transformed a basic cookie into something special. These cookies bake up golden at the edges, tender in the center, and studded with plenty of white chocolate for creamy pockets that offset the tang of the fruit. They’re visually charming—pretty pink flecks throughout—and they’re quick enough for an afternoon project or a last-minute dessert.

I love that this version doesn’t require any chilling of the dough. That small convenience makes it my go-to when company is coming or when the craving strikes. Because the strawberries are freeze-dried, the flavor is concentrated without adding moisture that would upset the cookie texture. The result is a cookie with a crisp outer edge, a soft, slightly chewy center, and a lovely strawberry aroma that fills the kitchen. My family calls these the ‘spring cookies’ and they become the star of every cookie plate I bring to potlucks.

Ingredients

• All-purpose flour: Use 3 cups (lightly spooned and leveled) for structure and tenderness. I prefer King Arthur or a reputable brand for consistent results; weigh with a digital scale if you can to avoid packing.
• Baking soda: 3/4 teaspoon to give a gentle lift and a slight chew at the edges—don’t substitute baking powder here or the texture will change.
• Salt: 1/2 teaspoon to balance sweetness and enhance the strawberry notes; use fine sea salt or regular table salt.
• Unsalted butter: 1 cup (2 sticks) at room temperature so it creams smoothly with sugar; I use a European-style butter when I want a richer flavor.
• Granulated sugar and light brown sugar: 1 1/4 cups granulated and 1/4 cup packed light brown sugar for chew and subtle caramel notes from the molasses.
• Vanilla extract: 1 tablespoon of pure vanilla for depth; imitation will work in a pinch but pure vanilla is worth it here.
• Large eggs: 2 at room temperature to help emulsify the dough and create a tender crumb.
• White chocolate chips: 11 ounces (about 1 3/4 cups) for creamy pockets of sweetness.
• Freeze-dried strawberries: Two 1.2-ounce bags (about 2.4 ounces total) crushed or left in small pieces to distribute intense strawberry flavor without extra moisture.

Instructions

Preheat and prepare:Preheat the oven to 325°F. Line two large baking sheets with parchment paper and set aside. The slightly lower temperature gives the cookies time to set while staying soft in the center.Combine dry ingredients:In a large bowl, whisk together 3 cups all-purpose flour, 3/4 teaspoon baking soda, and 1/2 teaspoon salt until evenly distributed. Whisking aerates the flour slightly and ensures even leavening.Cream butter and sugars:In the bowl of a stand mixer fitted with the paddle attachment—or with a handheld mixer—cream 1 cup (2 sticks) unsalted butter with 1 1/4 cups granulated sugar and 1/4 cup packed light brown sugar on medium speed for about 3 minutes until light and fluffy. Scrape down the bowl periodically so everything blends evenly. Add 1 tablespoon vanilla extract and mix until combined.Add eggs:Reduce mixer speed to medium-low and add the 2 large eggs one at a time, beating well after each addition. This ensures proper emulsion and a smooth dough. Scrape the bowl as needed.Incorporate dry ingredients:Drop mixer to low speed and add the whisked flour mixture in two additions, mixing just until no streaks of flour remain. Overmixing develops gluten and will toughen the cookies.Fold in chips and strawberries:Fold in 11 ounces white chocolate chips and the contents of two 1.2-ounce bags of freeze-dried strawberries until evenly distributed, keeping the mixing gentle so the strawberry pieces retain some texture.Scoop and shape:Using a large spring-loaded cookie scoop, portion about 3 tablespoons (75 g) of dough and roll into balls. Place on prepared sheets spaced about 2 inches apart with the side showing the most chips/strawberry pieces facing up for the prettiest tops.Bake:Bake one sheet at a time for 12 to 13 minutes, until the edges are golden but the centers still look slightly soft. The lower temperature helps the centers remain tender while edges set.Finish and cool:When you remove the sheet from the oven, use a spatula to gently tuck any overly spread edges back in to create round cookies. Press a few extra white chips on top if desired. Cool on the baking sheet set over a wire rack for 20 minutes before transferring to a cooling rack.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to three days. Separate layers with parchment paper to prevent sticking. For longer storage, freeze cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag or container and freeze for up to three months. To reheat frozen cookies, warm for 6–8 minutes at 300°F or let sit at room temperature for 30–45 minutes — the chips soften and the strawberry scent returns.

Ingredient Substitutions

If you don’t have white chocolate chips, use chopped white chocolate bars at a 1:1 ratio — they melt into slightly larger pockets. For a darker contrast, swap half the white chips for milk chocolate. If freeze-dried strawberries aren’t available, use 1 cup finely chopped fresh strawberries but reduce the butter slightly and chill the dough for an hour to prevent excessive spread. Use kosher salt if you prefer a less intense salt note — adjust to taste.

Serving Suggestions

Serve warm with a tall glass of cold milk or a cup of green tea to balance the sweetness. For special occasions, plate with a dollop of lightly sweetened whipped cream and a few fresh strawberry slices. These are excellent alongside lemon bars or shortbread on a dessert board, and they pair nicely with sparkling rosé for brunch gatherings.

Cultural Background

While cookies like these are a modern American take on classic drop cookies, the idea of pairing fruit with chocolate traces back through European confectionery traditions. Freeze-drying fruit for baking has become more popular in home baking because it concentrates flavor without adding moisture — a technique that keeps cookie texture consistent while delivering authentic fruit taste.

Seasonal Adaptations

In spring and summer, enhance the bright berry vibe with a sprinkle of lemon zest in the dough. In winter, swap freeze-dried strawberries for freeze-dried raspberries and add a teaspoon of almond extract for a festive twist. For autumn, reduce the chips slightly and fold in 1/2 teaspoon ground cinnamon for a warm undertone.

Meal Prep Tips

Make two batches and freeze half of the dough balls on a baking sheet; once frozen, store them in a freezer bag and bake directly from frozen, adding 2–3 minutes to the bake time. Portion dough using a scoop and label containers with baking temperature and time to streamline future baking. This method gives you fresh-baked cookies on demand without daily mixing.

Success Stories

Readers tell me these are the cookies that win bake sales—one friend reported they sold out in under an hour. Another reader swapped in dark chocolate and said the result tasted like an upscale bakery cookie. I’ve gifted them in decorated boxes for birthdays, and they always come back empty.

These cookies are approachable, dependable, and genuinely fun to share. Try them once and they’ll likely become part of your baking rotation—pretty, pink, and impossible to resist.