Strawberries and Cream Cookies

Plate of strawberry macadamia nut cookies feature.

5 from 10 votes

Strawberries and Cream Cookies

Make bakery-quality cookies at home any time of the year with these Strawberry and Cream Cookies! With their caramelized edges and chewy centers, these cookies are both fruity and creamy thanks to freeze-dried strawberries and white chocolate chips.

Prep Time20

Total Time1

Course: Baking, cookies, Dessert

Cuisine: American

Keyword: cookies

Servings: cookies

Calories: 235kcal

Author: Tara Teaspoon

Ingredients

1 cup unsalted butter softened
1 cup light brown sugar lightly packed
¾ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
¾ teaspoon salt
⅛ teaspoon ground nutmeg
¼ teaspoon ground ginger
1½ cups white chocolate chips
1 cup (5 ounces) macadamia nuts roughly chopped
1 cup freeze-dried strawberries roughly crushed, makes ¾ cup

Instructions

Heat oven to 375ºF with rack in the middle. In a large mixing bowl beat butter, brown sugar, and granulated sugar until mixed well.
Add the eggs and vanilla and beat until mixture is lightened and smooth, about 2 minutes.
Stir in the flour, baking soda, baking powder, salt, nutmeg, and ginger. Mix to combine into a dough. Stir in the white chocolate chips and macadamia nuts.
Stir in the crushed freeze-dried strawberries.
Scoop 2-tablespoon-sized balls and place on parchment-lined baking sheets about 2 inches apart. Bake one sheet at a time, until cookies are golden around the edges and just set in the middle, 9 to 11 minutes. Slide parchment with the cookies on it off the baking sheet and let cookies cool.
Store cookies in an airtight container for up to 2 days.

Video

Notes

About 1 cup of freeze-dried strawberry slices will make ¾ cup roughly crushed strawberry bits. If your strawberries are already in very small pieces, simply measure out ¾ cup for the recipe.

Nutrition