I love strawberries! I adore finding u-pick strawberry farms and picking unreasonable amounts of berries, but I also love when they’re on sale at the grocery store all season long. Whipped cream and strawberries are a classic combination, but sometimes I like to mix things up a little. That is why I created this strawberry cookie recipe. Unlike many strawberry cookie recipes, it does not use cake mix. I love making things from scratch! These cookies are sort of fluffy, like shortcakes, also simultaneously more moist and less dense than most cookies. Because of their high moisture content, they (just like strawberries!) are best eaten fresh. With this in mind, my fairly small recipe makes about 18 cookies.
Ingredients for white chocolate chip strawberry shortcake cookies
- 1 1/2 cups of strawberries, whole
- 1 1/2 cup of flour, plus up to an additional 1/2 cup of flour, as needed
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of white sugar + 2 additional tablespoons of white sugar
- 1/4 cup of packed light brown sugar
- 1 stick of unsalted butter, softened but not melted
- 1 teaspoon of vanilla extract
- 1 egg
- 1 cup white chocolate chips.
Strawberry cookie recipe
1. Preheat your oven to 375.
2. Wash and hull your strawberries. In other words, remove the tops and cut out that little white core area inside the berry. Then, slice and/or chop the berries and place them in a bowl. You want at least a cup of sliced berries, but not more than 1 1/4 cups or the cookies will be too soggy. Sprinkle the berries with the 2 tablespoons of sugar, stir to combine, and set aside.
3. Combine 1 1/2 cup of flour, baking powder, and salt in a bowl and set aside.
4. Cream the butter and sugars together in a medium mixing bowl. Using an electric mixer on medium is best, but this can be accomplished by hand, if need be! My beaters mysteriously disappeared about a year ago and I’ve been creaming butter by hand ever since. After the butter and sugars are combined and fluffy, add in the egg and vanilla, beating until thoroughly combined.
5. Slowly add in flour mixture, beating or stirring by hand until just combined.
6. Fold in the white chocolate chips. I always use my amazing Tovolo silicone spatula for jobs like this!
7. Carefully fold the strawberries in by hand. Do not simply dump the bowl of strawberries into the cookie dough. There will be some liquid in the bottom of the bowl that you want to avoid adding in. Either use a slotted spoon or wash your hands well and just grab them out, shaking a little to remove extra water. Stir the cookie dough gently to avoid smashing the berries.
8. Add in extra flour, up to half a cup, until the dough is dry enough to form a loose ball. Look at the photo below to get an idea of what I mean!
9. Place heaping spoonfuls of dough a couple of inches apart on your cookie tray. I cooked them both on parchment paper and a greased tray. Both turned out well, so it’s really up to you! They do get a bit more brown on a greased tray, but cleaning up is easier when you use parchment paper.
10. Bake 15-17 minutes, or until they are puffy, only slightly moist in the center, and lightly browned around the edges, as shown below.
11. Allow to cool for a couple minutes on the cookie tray, until you can move them without breaking them, and allow them to finish cooling on a wire rack or paper towels. Don’t let them cool all the way on the cookie tray or they will become too moist!
I hope you like these cookies as much as I do! They are both sister and co-worker approved – I used a ‘test audience’ before sharing the recipe with y’all. They are just too delicious! Strawberries are still on sale right now and I’m tempted to make even more of these. Have you baked cookies with fruit before? What types of fruit did you use?