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    Home » Cookies

    Strawberry and Cream with White Chocolate Cookies

    Published: Jan 27, 2024 · by Barbara · This post may contain links on which I could make a small commission if an item is purchased · Leave a Comment

    Jump to Recipe Print Recipe

    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?

    Strawberry and cream cookies with white chocolate on a plate.

    So I hope you will like my fresh strawberries and cream cookies with white chocolate chips.

    Jump to:
    • Ingredients for Cookie Dough
    • Ingredients for Strawberry Juice and Topping
    • How to Make Strawberry and Cream Cookies
    • Making Strawberry Juice
    • Mixing Strawberry Cookie Dough
    • Baking the Cookies
    • Freeze-Dried Strawberry Topping
    • FAQ's
    • Other Strawberry Favorites
    • Recipe

    Ingredients for Cookie Dough

    The ingredients for making strawberry and cream with white chocolate cookies.
    Jump to Recipe for Amounts
    • Butter unsalted
    • Cream Cheese
    • Sugar white
    • Egg
    • Strawberry juice (See below)
    • Strawberry extract
    • All-purpose flour
    • Baking powder
    • Kosher Salt
    • Rosy Pink Coloring gel
    • White chocolate chips (mini or regular size)

    Ingredients for Strawberry Juice and Topping

    Ingredients to make strawberry juice and the freeze-dried strawberries for the topping
    Jump to Recipe for Amounts

    Strawberry Juice

    • Fresh strawberries
    • Strawberry apple juice

    Topping

    • 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.

    Cutting the tops off of fresh strawberries.

    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.

    How to haul a strawberry using a knife to cut the middle out.

    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.

    I decided not to bring out my big food processor but used my Breville Control Grip Immersion Blender. Everything into the large cup and smash the strawberries with the added strawberry-apple juice.

    Blending the strawberry pieces using a stick 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.

    Straining the seeds and pulp from the blended fresh strawberries.

    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.

    Cream cheese and butter ready to be mixed.

    Add the room-temperature butter and soft cream cheese to a mixer bowl.

    Creaming the butter and cream cheese in a mixer.

    On a medium mixer speed, blend the two for about 2 minutes.

    Butter, cream cheese and sugar after mixing for three 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.

    All ingredients mixed for the strawberry white chocolate chip cookies.

    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.

    Scooped strawberry and cream cookie dough onto a parchment-lined cookie 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.

    Freeze-dried strawberries added to a sealed plastic bag with a rolling pin to crush the strawberries.

    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)

    Sifting large pieces of freeze-dried strawberries after running it through a food processor.

    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.

    Sprinkling the topping onto the strawberry white chocolate chip cookies.

    So as you can see, this cookie is all about strawberries. Enjoy!

    FAQ's

    Can I use frozen strawberries for the cookie dough?

    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.

    Can I use dark chocolate instead of white chocolate?

    Of course! But be careful dark chocolate can over power the strawberry taste!

    What kind of nut can I add?

    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

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      Chocolate Cookie Cups with Strawberry Cream
    • Strawberry and chocolate chip cheesecake bites on a plate with a chocolate covered strawberry.
      Strawberry and Chocolate Chip Cheesecake Bites
    • My strawberry shortcake cookies on a wooden plank with strawberry-powdered sugar sprinkled on top.
      Strawberry Shortcake Cookies - Soft, Fruity, and Perfect for Summer

    Recipe

    Strawberry and cream cookies with white chocolate on a plate.
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    Strawberry and Cream with White Chocolate Cookies

    Barbara Hall
    Strawberry and Cream with White Chocolate Cookies is a perfect blend of strawberries, cream cheese, and white chocolate chips in every bite. Happy Valentine's Day!
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    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Total Bake Time 33 minutes mins
    Chill 2 hours hrs
    Total Time 3 hours hrs 3 minutes mins
    Course Cookies, Valentines Day Cookies
    Cuisine American
    Servings 33 cookies
    Calories 154 kcal

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    Ingredients
     

    STRAWBERRY JUICE

    • 10 (10) Fresh strawberries Hauled and quartered
    • 1 Tablespoon (1 Tablespoon) Strawberry apple juice

    COOKIE DOUGH

    • 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

    TOPPING

    • ½ Tablespoon (0.5 Tablespoon) Freeze dried strawberry crushed into powder
    • 2 Tablespoon (2 Tablespoon) Powdered sugar

    Instructions
     

    STRAWBERRY JUICE

    • 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.

    COOKIE DOUGH

    • 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.

    TOPPING

    • 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.

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    NUTRITION DISCLAIMER

    I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.

    Nutrition

    Calories: 154kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 22mgSodium: 70mgPotassium: 46mgFiber: 0.4gSugar: 13gVitamin A: 205IUVitamin C: 5mgCalcium: 29mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    5 from 2 votes (2 ratings without comment)

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    Barb the owner of my cookie journey head shot.

    Hi, I'm Barbara Hall, the baker and photographer behind My Cookie Journey, a blog devoted to creating and sharing unique cookie recipes. A retired IT pro, I now spend my day's baking, styling, and snapping photos of cookies that have been featured in multiple regional magazines.

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