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Strawberry White Chocolate Cookies

These Strawberry White Chocolate Cookies are such a fun and flavorful twist on a classic! Buttery vanilla cookies get an extra fruity punch from strawberry extract, plus there are creamy white chocolate and chewy dried strawberries in every bite.

You won’t believe how easy these strawberry cookies are to make, and the flavor combination is absolutely perfect!

Strawberry White Chocolate Chip Cookies stacked on a plate.

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With their pretty pink hue and strawberry flavor, these easy strawberry white chocolate cookies are perfect for spring and summer baking. 

The white chocolate chips provide a sweet, creamy contrast while the dried strawberry pieces give you tart fruity flavors throughout. It's like strawberries and cream in cookie form!

These cookies are pretty enough for a bakery case, but they come together easily with basic pantry ingredients. 

I love that these take about 10 minutes of prep time and 10 minutes of bake time which means you can have warm, fresh-baked strawberries and cream cookies in no time at all. They make a delicious addition to showers, picnics, Mother's Day, or just afternoon snack time!

Ingredient Notes

Please see the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make strawberry white chocolate chip cookies set out on the counter.
  • All-Purpose Flour: Forms the structure of the strawberry white chocolate cookies.
  • Cornstarch: Gives the cookies a soft and tender crumb.
  • Baking Soda: This helps the cookies rise and keeps them from being too dense.
  • Salt: A touch of salt enhances the overall flavors.
  • Butter: Use unsalted butter so you can control the saltiness. Soften it at room temperature.
  • Egg: Helps bind the dough together. Be sure to use room temperature eggs.
  • Strawberry Extract: This concentrated strawberry flavor gives the cookies their signature taste.
  • Sugar: Both brown sugar and white granulated sugar are used for optimal flavor and texture.
  • White Chocolate Chips: The creamy white chocolate go perfectly with the strawberries.
  • Freeze-Dried Strawberries: Chewy bits of strawberry get folded right into the dough!

How To Make Strawberry White Chocolate Cookies

Butter, white and brown sugar in a mixing bowl.
Creamed butter, white, and brown sugar in a mixing bowl.

Start by creaming together the softened butter and both white and brown sugars with a hand or stand mixer until light and fluffy.

Egg and strawberry extract added to creamed butter and sugar in the mixing bowl.
Flour, cornstarch, baking soda and salt added to wet ingredients in mixing bowl.
Cookie dough ingredients are combined in the mixing bowl.

Then mix in the egg and strawberry extract until fully incorporated.

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Add these dry ingredients to the butter mixture and mix until just combined with no dry streaks.

White chocolate chips and dried strawberries added to cookie dough in the mixing bowl.
Strawberry White Chocolate Chip Cookie dough in the mixing bowl.

Finally, fold in the white chocolate chips and dried strawberry pieces. At this point, the dough will be quite thick and will likely need to be mixed by hand.

Strawberry White Chocolate Chip Cookie dough balls on a baking sheet.
Baked Strawberry White Chocolate Chip Cookies on a baking sheet.

Use a cookie scoop or spoon to portion out the dough onto your parchment paper lined baking sheets, spacing them about 2 inches apart.

Bake the strawberry white chocolate cookies at 350°F for 8-10 minutes. They're done when the edges just start turning golden brown while the centers still look soft and puffy.

Baked Strawberry White Chocolate Chip Cookies on a wire rack.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will continue to firm up as they rest.

Can I use fresh strawberries?

Fresh strawberries will add too much moisture. Use freeze-dried or dehydrated strawberries instead.

Do I need to chill the dough?

Only if it seems too sticky. Chilling firms up the butter which prevents spreading.

Cookie Variations

  • Switch out the strawberries for raspberries. Use raspberries instead for raspberry white chocolate cookies.
  • Add nuts. Fold in toasted nuts like almonds or pecans for added crunch.
  • Use dried fruit. Substitute dried fruit like cranberries or cherries for the strawberries.
  • Give them a topping. Top or drizzle the baked cookies with melted white chocolate or strawberry glaze.

Storing and Freezing

Store: Strawberry White Chocolate Cookies will keep in an airtight container at room temperature for up to 3 days.

Freeze: For longer storage, freeze the baked cookies for up to 2 months. Thaw at room temp before serving. You can also freeze the unbaked cookie dough balls, then bake from frozen by adding a few minutes to the bake time.

Recipe Tips

  • If your dough seems too sticky to scoop, chill it for 10-15 minutes before scooping.
  • Don't over-bake or the cookies will spread too much and get crispy. Err on the side of underbaking for soft centers.
  • For enhanced strawberry flavor, pulse some freeze-dried strawberries in a food processor to create strawberry powder and add to the cookie dough. 
  • Top the warm cookies with extra white chocolate or strawberry chunks while still warm from the oven.
Homemade Strawberry White Chocolate Chip Cookies on a plate.

Here are a few more delicious cookie recipes to try!

Loaded with fresh strawberry flavor and creamy white chocolate, these Strawberry White Chocolate Cookies are a fruity twist on classic chocolate chip cookies! You won’t believe how easy they are to make. 

Four Strawberry White Chocolate Chip Cookies stacked on a plate.

Strawberry White Chocolate Cookies Recipe

Author: Judy Wilson
These easy to make Strawberry White Chocolate Cookies are a delicious fruity twist on classic chocolate chip cookies!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 255 kcal


  • 2 cups sifted all-purpose flour (preferably unbleached)
  • 2 teaspoons cornstarch
  • 2 teaspoons baking soda
  • 1 teaspoon finely ground sea salt
  • ¾ cups unsalted butter (softened)
  • 1 egg
  • 1 teaspoon strawberry extract
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ½ cup white chocolate chips
  • ½ cup freeze-dried strawberries


  • Preheat your oven to 350° and line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  • In a large bowl, cream together butter and sugars until smooth using a hand mixer or a stand mixer.
  • Add in egg and strawberry extract.
  • Add in cornstarch, sea salt, baking soda, and flour. Mix until fully combined.
  • Fold in the white chocolate chips and freeze-dried strawberries.
  • Using a cookie scoop, scoop 1.5 inch balls of dough and place on the baking sheet (leaving 1-2 inches of space between each cookie dough ball.
  • Bake on the center rack for 8-10 minutes. Edges/bottoms should be golden brown and centers should be light and fluffy.
  • Allow to cool on a wire rack then enjoy!


If the dough is too sticky, chill the dough for 10 minutes.
You can substitute the strawberry extract with just vanilla or even almond extract.
Oven temps vary. Bake time is for 8-10 minutes. Check them at 8 minutes and add another minute or two as needed.
These cookies will keep for 3 days in a sealed bag or airtight container.


Calories: 255kcalCarbohydrates: 31gProtein: 1gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 46mgSodium: 392mgPotassium: 174mgFiber: 1gSugar: 28gVitamin A: 377IUVitamin C: 121mgCalcium: 30mgIron: 2mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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