Now that summer is here, it is strawberry season! These cookies are made with fresh and freeze-dried strawberries for a deeper, more intense strawberry flavor. White chocolate chips are added to mimic the cream in strawberries and cream. These small-batch strawberries and cream cookies have a soft center, crispy edges, and a sweet, fruity burst in every bite.
Ingredients
4 tbsp unsalted butter, melted
⅓ cup white granulated sugar
1 egg yolk, room temperature
1 tsp vanilla extract
Food coloring (optional)
⅔ cup all-purpose flour
¼ tsp baking soda
¼ tsp salt
3 tbsp freeze-dried strawberry powder (optional)
¼ cup freeze-dried strawberries, crushed into small pieces
¼ cup fresh strawberries, finely chopped
2–3 tbsp white chocolate chips
Click on the images for the direct link to the ingredients or tools I used:
Small Batch Strawberries and Cream Cookies Instructions
Finely chop the fresh strawberries, pat them completely dry with paper towels, and store them in the fridge until ready to use.
In a medium bowl, whisk together the melted butter and sugar until smooth. Add the egg yolk, vanilla extract, and food coloring, and mix until well combined.
In a separate bowl, combine the flour, baking soda, salt, and freeze-dried strawberry powder. (To make the powder, blend freeze-dried strawberries until fine.) Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the crushed freeze-dried strawberries, fresh strawberries, and white chocolate chips.
Preheat the oven to 350°F. Scoop the dough onto a lined baking sheet and bake for 12-15 minutes, or until the edges are set.
Let the cookies cool on the pan for a few minutes before transferring to a wire rack.
Storage Tips
Store in an airtight container at room temperature for 1–2 days, as the moisture from the strawberries makes these cookies spoil quickly.
Alternatively, store in an airtight container in the fridge for up to 4–5 days.
Small Batch Strawberries and Cream Cookies Tips
- Pat dry the strawberries well to prevent soggy cookies.
- Do not overmix to avoid tough cookies.
- Chill the dough for 30 minutes if you want a thicker cookie.
- Bake until the edges are set and the center is slightly soft.
Small Batch Strawberries and Cream Cookies
Ingredients
- 4 tbsp unsalted butter melted
- ⅓ cup white granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- Food coloring optional
- ⅔ cup all-purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
- 3 tbsp freeze-dried strawberry powder optional
- ¼ cup freeze-dried strawberries crushed into small pieces
- ¼ cup fresh strawberries finely chopped
- 2 –3 tbsp white chocolate chips
Instructions
- Finely chop the fresh strawberries, pat them completely dry with paper towels, and store them in the fridge until ready to use.
- In a medium bowl, whisk together the melted butter and sugar until smooth. Add the egg yolk, vanilla extract, and food coloring, and mix until well combined.
- In a separate bowl, combine the flour, baking soda, salt, and freeze-dried strawberry powder. (To make the powder, blend freeze-dried strawberries until fine.)
- radually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the crushed freeze-dried strawberries, fresh strawberries, and white chocolate chips.
- Preheat the oven to 350°F.
- Scoop the dough onto a lined baking sheet. Gently press the cookie dough and add more chocolate chips on top. Bake for 12-15 minutes, or until the edges are set.
- Let the cookies cool on the pan for a few minutes before transferring to a wire rack.
If you enjoyed this small batch strawberries and cream recipe, you might also like my small batch brown butter chocolate chip cookies.
