Strawberries and cream remind me of Valentine's Day, so this month is all about the holiday coming up. I decided to focus on the strawberry for this cookie, although I did add some white chocolate chips into the mix. Well, how many forms of strawberries can I put into one cookie lol?
So I hope you will like my fresh strawberries and cream cookies with white chocolate chips.
Ingredients for Strawberry Juice and ToppingJump to Recipe for Amounts
- Fresh strawberries
- Strawberry apple juice
- Freeze dried strawberry
- Powdered sugar
How to Make Strawberry and Cream Cookies
This cookie has three steps: making the juice, mixing the cookie dough, and then making the topping to sprinkle onto the cookies. So, it's time to start!
Making Strawberry Juice
I start with fresh strawberries that I hauled and blended into a puree. You have to add a little liquid. So, I added strawberry apple juice that I found at Wegmans, but use what you can find at your local store.
Cut off the tops of the clean strawberries. The strawberries may have a lot of white on the inside this early in the growing season. This is one of the main reasons for adding strawberry extract to the cookie dough—the more white, the milder the strawberry taste.
To haul a strawberry means to cut out the middle of the strawberry. Then quarter the strawberry and add it to a container. The one I am using came with my immersion blender.
If you do not add a little liquid, the strawberry puree will be thick, and it will be hard to get enough strawberry juice for the cookies. You do not want the seeds or the pulp, so strain the strawberry puree to get the juice.
I got just a tad over ⅓ cup of strawberry juice from the ten strawberries.
Mixing Strawberry Cookie Dough
The prep work is easy for this cookie. Start with weighing or measuring the sugar into a bowl and set it aside. Next, weigh or measure the flour, baking powder, and salt into another bowl. I run a whisk through to blend the three ingredients.
Add the room-temperature butter and soft cream cheese to a mixer bowl.
On a medium mixer speed, blend the two for about 2 minutes.
Now, add the sugar and mix on a medium speed for 3 minutes. Scrape down the bowl and add the egg, strawberry juice, and the strawberry extract and incorporate.
Scrape down the sides, turn the mixer to a low setting, and slowly add the flour. Mix for about a minute. Scrape down the sides and across the bottom to bring up loose flour. Add one drop of the coloring gel and mix for about 30 seconds. Finally, add the white chocolate chips and blend them in for about 10 seconds. You can mix with a spatula if needed.
Scrape down the cookie dough and cover the mixer bowl with plastic wrap and refrigerate for 2 hours.
Baking the Cookies
Preheat your oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper. Using a medium scooper, add twelve cookie scoops to a prepared sheet pan.
Bake for 11-13 minutes. Once out of the oven, I let them on the pan for a few minutes before moving them to a cooling rack. Let the cookies cool completely before adding the topping. Otherwise, the powdered sugar topping will melt into the cookie.
Freeze-Dried Strawberry Topping
I found freeze-dried strawberries at Wegmans here in Lancaster for the topping, but you can get them online or request your grocery store to see if they can get it for you. In the last year, I have noticed all 4 of the local grocery stores are now carrying bags of freeze-dried fruit. Crispy Green Fruit snacks (Amazon link) are the most popular here, but I saw an organic brand you can purchase at Walmart.
The pack I purchased had four small bags of 12 grams each in the package. I used one for my topping. Add the freeze-dried strawberries to a Zip-Lock bag and let out as much air as you can before sealing. I used a rolling pin to roll and crush the strawberries. (OK, so I pound the heck out of the bag)
Then, using a strainer, sieve out the large pieces. Mix ½ tablespoon of the freeze-dried strawberries with 2 tablespoons of powdered sugar. I have a small handheld strainer that I use to dust the tops of all the cookies.
So as you can see, this cookie is all about strawberries. Enjoy!
This is always a tough question. I find it hard to to regulate the water content to fruit. Do you just thaw and strain the the strawberries and will that give a good juice? I am unsure. I would just strain them and see how much juice you get and taste it, does it have a good strawberry taste. If it does than use it.
Of course! But be careful dark chocolate can over power the strawberry taste!
You can add almost any type of nut you like but the almond has a delicate taste that will not fight with the strawberries and probably used most of the time.
Other Strawberry Favorites
Strawberry and Cream with White Chocolate CookiesBarbara Hall
- 10 (10) Fresh strawberries Hauled and quartered
- 1 Tablespoon (1 Tablespoon) Strawberry apple juice
- ½ cup (113.5 g) Butter unsalted room temperature
- 8 ounces (8 ounces) Cream Cheese soft
- 1 ½ cups (300 g) Sugar white
- 1 (1) Egg
- ⅓ cup (48 g) Strawberry juice
- ½ teaspoon (0.5 teaspoon) Strawberry extract
- 2 ½ cups (312.5 g) All-purpose flour
- 1 ½ teaspoon (1.5 teaspoon) Baking powder
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
- 1 (1) drop Rosy Pink Coloring gel
- ½ cup (90 g) White chocolate chips mini or regular
- ½ Tablespoon (0.5 Tablespoon) Freeze dried strawberry crushed into powder
- 2 Tablespoon (2 Tablespoon) Powdered sugar
- Cut the tops off and haul 10 large strawberries. Cut them into quarters and add them to a container. I used an Immersion blender, but you can use a food processor. Add 1 tablespoon of the strawberry apple juice (I got mine at Wegmans) to the quartered strawberries and puree them. Strain the strawberry puree through a strainer; I only want the strawberry juice with no pulp.
- Weigh or measure the sugar into a bowl and set aside. In another bowl, weigh or measure the flour, baking powder, and salt, running a whisk through to blend.
- Add the butter and cream cheese to a mixer bowl and mix on medium speed until they are blended about 2 minutes. Add the sugar and mix for 3 minutes. This will depend on how cold your butter and cream cheese were when you added them to the mixing bowl. If they were cold, it would take an extra minute or two. Next, add the strawberry extract, strawberry juice, and the egg. Mix for a minute until it has been incorporated into the cookie dough.
- At this point, I stopped the mixer and scraped down the sides and across the bottom. Turn the mixer to a low speed and slowly add the flour mixture. I usually scraped down the sides and across the bottom again to get all the flour down off the sides and then turned the mixer on for another 30 seconds to ensure all the flour was absorbed. Add 1 drop of Rosy Pink food coloring gel and mix the pink gel through the dough. Add the white chocolate chips and blend through. Cover and refrigerate for 2 hours.
- Preheat the oven to 350°F (175°C or 180°C), and line 2 cookie sheet pans with parchment paper, setting them aside. Add 12 scoops to a cookie sheet pan using a medium cookie scoop. Bake for 11-13 minutes. You want to make sure they are not shiny on top. Leave them on the cookie pan for a minute or two before moving them to a cooling rack.
- I purchased a bag of freeze-dried Crispy Fruit strawberries with four smaller bags inside. Each inner bag was 12 grams each, which was all I needed for the topping. Add one bag to a plastic baggie that seals tight at the top. Let out as much air as you can before sealing. Take a rolling pin and roll over the bag until the strawberries are like dust. Take a strainer and sieved the baggie contents to capture pieces that did not crush. You only need ½ tablespoons to 2 tablespoons of powdered sugar.
- Add the mixture to a small strainer and lightly tap on the sides to get the desired amount on top of each cookie. This is just an added strawberry taste, but it is worth it.
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.