Strawberry and Cream Cookies

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Strawberry and cream cookies manage to pack in a ton of fresh fruit flavor by using freeze dried strawberries! Throw in some white chocolate chips for the cream element, then go crazy by adding either strawberry candy melts or ruby chocolate for even more fruity flavor!

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Classic Combo

Strawberries have been paired with cream in many, many dessert forms over the years. This classic combo never gets old because it is just so dang delicious. Sweet, yet tart strawberries are balanced perfectly with mellow, sweet creaminess.

In these strawberry and cream cookies, you’ll find freeze dried strawberries and white chocolate chips, but also a third flavor booster. It’s dealer’s choice here, mix in some strawberry candy melts or go for a more sophisticated flavor with ruby chocolate.

Top Tips for Drop Cookies

• Use cookie scoops for perfectly portioned cookies.
• Top your drop cookies with any chunky ingredients (like chocolate, nuts, ect.) that are inside the dough.
• Cold dough won’t spread as much in the oven.
• Store cookie dough for up to 3 months in the freezer.
• Bake a test cookie before baking the rest of the batch to determine the best bake time.

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Candy Melts

The first time I made these strawberry and cream cookies, I was trying to use up the random ingredients in my pantry before we moved. Those random ingredients included some strawberries and cream candy melts. I had bought mine from Michael’s, though they may be a seasonal offering.

Using strawberries and cream candy emphasizes the flavor of these cookies even more! While the candy melts are very sweet, I think the flavor they bring to the cookies is worth it. 

Ruby Chocolate

My husband is amazing. After moving, I spotted some ruby chocolate at Whole Foods and was so excited to bake with it. But I didn’t buy it right away ‘cause I’m trying (and failing) to not hoard ingredients that catch my eye. I went back,and checked out several other stores, and could not find it! Luckily, my wonderful, amazing husband did some legwork on a work trip and brought home several bars!

Ruby chocolate is not white chocolate, but rather a fourth type of chocolate that was introduced in 2017. Its consistency is similar to white chocolate, but it is very fruity. This fruity flavor and slight acidity, not to mention the natural pink hue, are welcome additions to these strawberry and cream cookies.

Related Reading: Coconut Chocolate Chip Cookies

Decorating Strawberry and Cream Cookies

One thing I learned after my first batch, do NOT top the cookie dough balls with large bits of freeze dried strawberries. They will turn dark and hideous in the oven. Instead, leave the cookie dough as a blank canvas when they bake.

After baking and cooling, drizzle with white chocolate, ruby chocolate, and/ or strawberry candy melts. Sprinkle some freeze dried strawberry bits on top if you so wish. Now you have cookies that look as amazing as they taste!

Enjoy!

Strawberry and cream cookies pack so much flavor into each and every bite. Use candy melts or ruby chocolate to bring even more fun to the party. These pretty cookies would be perfect for Valentine’s Day, Mother’s Day, any Tuesday, or as a sweet teacher appreciation gift.

Want to devour more cookie content? Pop on over to the Bakes & Blunders YouTube channel to discover recipe videos, tips, and tutorials to help you along your baking journey.

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Strawberry and Cream Cookies

Soft, chewy cookies loaded with white chocolate chips and freeze dried strawberries.

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Course Dessert

Cuisine American

Keyword Berries, Cookies, strawberry, White Chocolate

Prep Time 30 minutes minutes

Cook Time 22 minutes minutes

Freeze Time 4 hours hours

Total Time 4 hours hours 52 minutes minutes

Servings 18 cookies

Calories 272kcal

Author Colleen

Ingredients

• 7 oz all- purpose flour
• 2 oz bread flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1 tsp salt
• 6 oz unsalted butter softened
• 5 oz dark brown sugar
• 2 oz sugar
• 1 Tbsp corn syrup
• 1 egg
• 1 tbsp vanilla
• 5 oz white chocolate chips
• 5 oz ruby chocolate or strawberry and cream candy melts roughly chopped
• 1 oz freeze dried strawberries
• Optional Toppings: additional chocolate and crushed freeze dried strawberries

Instructions

• In a medium bowl, whisk together the flours, cornstarch, baking soda, and salt and set aside.
• In a stand mixer, cream together the butter and both sugars on a low speed until combined. Scrape the bowl down once or twice as needed. Add the corn syrup and beat until combined.
• Add the egg and vanilla. Beat until combined. Scrape the bowl down as needed.
• Add the dry ingredients to the wet and mix on low until just combined. Add the white chocolate chips, ruby chocolate, and freeze dried strawberries. If desired, reserve some of these mix ins for topping later. Mix on low until combined. It should just take a few seconds.
  
• Use a large cookie scoop to portion the dough and place onto a tray or baking sheet lined with parchment paper. Repeat with the remaining cookie dough.
• Place the trays in the freezer for at least one hour. Transfer the frozen cookie dough balls to a freezer bag or airtight container. Freeze for at least 4 hours, but preferably overnight.
• When you are ready to bake, preheat the oven to 325°F. Place frozen cookie dough balls on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 21- 22 minutes or until lightly golden brown.
• Let them cool on the baking sheet for 5- 10 minutes before transferring them to a cooling rack.
• If desired, melt some of the reserved white chocolate and ruby chocolate. Drizzle over the cooled cookies and sprinkle with freeze dried strawberry bits.

Notes

• It's best to use a room temperature egg. If you forget to take it out in advance, place it in a glass and cover with warm water while you prepare the rest of your ingredients.
• You can break the strawberry pieces into smaller chunks, or leave them large.