Name: Strawberry White Chocolate Chip Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: ¾ cup (1 ½ sticks, 170g) unsalted butter ((softened)); 1 ¼ cups 250g granulated sugar; 1 tbsp lemon juice; 1 ½ tsp vanilla extract; 2-3 drops of pink food dye ((optional)); 2 ½ cups 300g all-purpose flour; 2 ½ tsp baking powder; 1 cup 165g fresh strawberries ( (diced small)); 1 cup 170g white chocolate chips ((divided))

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I recall sunny afternoons in the garden of my grandma, picking up bright red strawberries. It smelled so heavenly! I wanted to put that memory in a bottle of sweetness.

And that is the birth of these strawberry white chocolate chip cookies. They are chewy, soft and full of fresh berry flavor. They are as delicious as a hot summer day.

This simple recipe is my go-to when I want something special without any fuss. I’m so delighted to share it with you. Now time to bake!

Why You’ll Love These Strawberry Cookies?

You can make this entire yummy cookie recipe in just one bowl.
The dough comes together in minutes, so there is no chilling required.
These are the perfect egg-free cookies for everyone to enjoy together.
They have the best soft, chewy texture with a fresh berry flavor.
Sweet white chocolate chips make these cookies a truly delicious summer treat.

Ingredients You’ll Need

Here are the simple ingredients you’ll need to make these amazing cookies. Check the recipe card below for the full amounts!

Unsalted Butter: This gives our cookies that rich, melt-in-your-mouth flavor I love.
Granulated Sugar: I use this for the perfect amount of sweetness and a tender cookie.
Lemon Juice: This adds a little pop of brightness that makes the strawberries sing.
Vanilla Extract: A splash of vanilla gives the cookie dough a warm, cozy taste.
Pink Food Dye: This is totally optional, but I think it makes them look so pretty!
All-Purpose Flour: This is the foundation that gives your cookies their structure and wonderful chew.
Baking Powder: This helps your cookies get that perfect little puff while they bake.
Fresh Strawberries: You’ll want to use fresh berries for the best, juiciest strawberry flavor.
White Chocolate Chips: These add creamy pockets of sweetness that are just plain ol’ delicious.

Equipment You’ll Need

Electric Mixer: You can use a hand mixer or a stand mixer. It does all the hard work for you, making the dough super light and fluffy in a jiffy.

Baking Sheets: I always line my trusty baking sheets with parchment paper. This stops the cookies from sticking and makes cleanup a walk in the park. No scrubbing needed!

Cookie Scoop: Using a cookie scoop is my little secret for getting perfectly round, even cookies every single time. It helps them all bake at the same rate.

Large Mixing Bowl: I love using a large glass mixing bowl so I can see everything mixing perfectly.

How to Make Strawberry White Chocolate Chip Cookies

First, you’ll mix the simple dough, fold in the goodies, and then bake! It’s as easy as pie.

Step 1 – Get Ready to Bake: First, prepare your oven. Preheat your oven to 350°F and line two baking sheets with parchment paper. While it heats up, dice up 1 cup of fresh strawberries.

Step 2 – Cream the Butter and Sugar: In a large bowl with your electric mixer, beat ¾ cup softened butter and 1 ¼ cup sugar together for about 2 minutes. You’ll want it to look light and fluffy.

Step 3 – Add the Wet Ingredients: Now, pour in 1 tbsp lemon juice and 1 ½ tsp vanilla extract. If you’re using it, add a few drops of pink food dye. Mix everything together until it’s just combined.

Step 4 – Mix in the Dry Ingredients: Time for the flour! On low speed, slowly mix in 2 ½ cups all-purpose flour and 2 ½ tsp baking powder. Keep mixing until a soft, pink dough starts to form.

Step 5 – Fold in the Goodies: This is the fun part! Gently fold in your diced strawberries and ¾ cup white chocolate chips with a spatula. Be careful…Don’t overmix here.

Step 6 – Scoop and Bake: Use a cookie scoop to place dough balls about 2 inches apart on your baking sheets. Pop them in the oven and bake for 12-15 minutes, or until the edges are golden.

Step 7 – Add More Chocolate: As soon as the cookies come out of the oven, press the remaining ¼ cup white chocolate chips on top. Let them cool, and then dig in!

Tips for the Best Strawberry Cookies

Here are a few of my favorite tricks for making these cookies turn out perfectly every single time.

Measure your flour the right way by spooning it into the cup. Don’t pack it down!
Always use fresh strawberries. Frozen ones will make your cookie dough too wet and runny.
The cookie dough will feel a little thick. This is a good thing! It holds the berries.
Be super gentle when you fold in the strawberries so you don’t mash them all up.
Let your cookies cool on the baking sheet for a few minutes before moving them.

Variations and Substitutions

Feel like mixing things up? Here are a few fun ideas to get you started on your cookie adventure.

Go for dark! Swap the white chocolate for dark or semi-sweet chocolate chips instead.
Add some zest. Throw in a teaspoon of lemon zest for an extra citrusy kick.
Try cream cheese. Replace half the butter with cream cheese for a tangy, softer cookie.
Use other berries. You can substitute the strawberries with fresh, juicy raspberries.
Make them crinkles! Roll the dough balls in powdered sugar before you bake them.

Make-Ahead and Storage Tips

Store baked cookies in an airtight container on the counter for up to 4 days.
For longer storage, freeze the baked cookies in a container for up to 3 months.
You can also freeze the unbaked cookie dough balls for a quick treat later on.
When you’re ready, bake the frozen dough right from the freezer; just add 2-3 minutes.
To keep them soft, you can place a slice of bread in the container with them.

FAQs

Can I use frozen strawberries?

I really recommend using fresh strawberries for this recipe. Frozen berries hold too much water and can make the cookie dough a little too soggy when they bake.

Do I have to use pink food dye?

Nope, not at all! The food dye is just for fun to give the cookies a pretty pink color. They will taste just as delicious without it, I promise.

Can I make these gluten-free?

Yes, just swap the all-purpose flour for your favorite 1-to-1 gluten-free baking flour blend. The texture will be just as amazing and chewy.

Why is my dough so thick?

The dough is meant to be thick! This helps support the fresh strawberries so they don’t turn the dough into a wet mess. Trust the process, it works!

Can I double the recipe?

Absolutely! This recipe doubles beautifully. Just make sure your mixing bowl is big enough to handle all that cookie dough goodness. Then, just bake as directed.