Save My sister texted me a photo of these cookies from a bakery she'd visited, and I couldn't stop thinking about the combination of strawberry and white chocolate. So one February afternoon, I decided to recreate them at home, imagining what it would be like to bite into something that tasted like spring while snow was still falling outside. The kitchen filled with this gorgeous pink-hued dough, and I knew immediately these would become a permanent fixture in my baking rotation. There's something about the way freeze-dried strawberries burst with flavor that regular ones just can't compete with, and when paired with melting white chocolate, it felt like a small luxury.
I made a batch for my coworker's birthday, packaging them in a little box with tissue paper, and watching her face light up was the moment I realized these weren't just cookies—they were a gesture. She texted me later that her entire family had demolished them in one sitting, and somehow that felt like the highest compliment.
Ingredients
- All-purpose flour (2 1/4 cups): The foundation of structure; measure by spooning and leveling rather than scooping straight from the bag, which can pack too much flour and make the cookies dense.
- Baking powder and baking soda (1 tsp and 1/2 tsp): These work together to give the cookies their signature chewy-yet-set texture, so don't skip the sifting step or your cookies might spread too thin.
- Unsalted butter (3/4 cup, softened): Room temperature butter is non-negotiable here—it creams better with the sugar and creates that light, fluffy base that makes these cookies special.
- Sugars (1 cup granulated plus 1/4 cup brown): The combination of white and brown sugar adds complexity; brown sugar brings moisture that keeps the centers soft.
- Egg and vanilla extract: The egg binds everything together, while vanilla adds depth that makes the strawberry flavor pop even more.
- Strawberry extract and food coloring (optional but recommended): These intensify the strawberry experience and give the dough that Instagram-worthy blush color that makes people smile when they see them.
- Freeze-dried strawberries (1 cup, crushed): These are the secret weapon—they provide concentrated flavor and a slight texture contrast that fresh strawberries could never deliver because they'd make the dough too wet.
- White chocolate chips (1 cup): Use good quality if you can; cheap white chocolate tastes waxy, and these cookies deserve better than that.
Instructions
- Get everything ready:
- Preheat your oven to 350°F and line two baking sheets with parchment paper—this takes just a minute but saves you from scrambling later when dough is ready to go.
- Combine the dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt, making sure everything is evenly distributed; this prevents pockets of baking soda that would taste metallic.
- Cream the butter and sugars:
- Beat them together for about two minutes until the mixture looks light, fluffy, and slightly pale—you're essentially incorporating air bubbles that make the cookies tender. This is where the magic starts happening, so don't rush it.
- Add the wet ingredients:
- Mix in the egg, vanilla extract, strawberry extract if using, and food coloring until everything is incorporated; the dough will start taking on that gorgeous strawberry hue.
- Bring it all together:
- Gradually add the dry ingredients to the wet, mixing just until you don't see streaks of flour anymore—overmixing at this point is the enemy and will make the cookies tough.
- Fold in the mix-ins:
- Gently fold in the crushed freeze-dried strawberries and white chocolate chips, distributing them as evenly as you can so every cookie gets a good amount of both.
- Scoop and space:
- Using a tablespoon or small scoop, place mounds of dough onto your prepared sheets, leaving about two inches between each one because they will spread.
- Bake until golden:
- Bake for 10 to 12 minutes—they should look set around the edges but still slightly soft in the very center; this is the sweet spot between chewy and crispy.
- Cool with intention:
- Let them rest on the baking sheet for five minutes to finish setting, then transfer them to a wire rack; this prevents them from continuing to cook on the hot sheet and getting overdone.
Save There's a moment when you pull these cookies out of the oven and the whole kitchen smells like strawberries and vanilla that you realize you've created something that's more than just a dessert—it's become an experience. My mom said they reminded her of something she'd tried at a fancy tea room, and knowing I could recreate that feeling at home felt genuinely powerful.
The White Chocolate Component
White chocolate can be finicky because it melts at a lower temperature than regular chocolate, which means it starts softening inside the warm cookie dough. This is actually perfect for what we're going for—those little pools of creamy chocolate throughout each bite—but it also means your dough will be warmer after folding in the chips. If you want them to stay more whole, chill the dough for 20 minutes before scooping, or use white chocolate chunks instead of chips since they hold their shape better during baking.
Decorating and Personalization
One of my favorite discoveries was pressing extra white chocolate chips and a couple of freeze-dried strawberry pieces on top of each cookie right after scooping them onto the sheet. It only takes a minute but makes them look intentional and beautiful, like you're serving something homemade with restaurant-level presentation. The toppings warm up just enough to stick without burning, and they catch the light in a way that makes people actually want to reach for one.
Storage and Making Ahead
One of the best things about this recipe is its flexibility with timing. The dough keeps in the refrigerator for up to three days, so you can make it in advance and bake fresh cookies whenever you want that warm, just-baked experience. Baked cookies stay soft and chewy in an airtight container for about four days, though honestly, they rarely last that long in my house.
- Store the dough in a covered bowl or roll it into balls and freeze them for up to three months—just add a minute or two to the baking time straight from frozen.
- For the best texture, let baked cookies cool completely before storing them together, or they'll steam and become too soft.
- If you want to gift them, arrange them in a pretty box lined with parchment paper and they'll look like they came from a bakery.
Save These cookies have become my go-to gift, my comfort bake, and my secret weapon for impressing people. There's something about serving homemade cookies that taste this good that makes people feel genuinely cared for.
Recipe FAQ
- → What gives these cookies their strawberry flavor?
Crushed freeze-dried strawberries and optional strawberry extract infuse a bright, natural strawberry taste throughout the cookies.
- → How should I bake these cookies for the best texture?
Bake at 350°F (175°C) for 10–12 minutes until edges are set but centers remain soft for a tender, chewy bite.
- → Can the white chocolate chips be substituted?
Yes, you can substitute white chocolate chips with milk or dark chocolate chips to vary sweetness and flavor.
- → Are these cookies suitable for vegetarians?
Yes, these cookies use vegetarian-friendly ingredients with no animal-derived gelatin or additives.
- → What is a good pairing for these cookies?
A glass of sparkling rosé or a warm cup of tea complements the sweet and fruity flavor profile nicely.
