These strawberry white chocolate cookies are easy to make and simply delicious. Packed with swirls of strawberry jam and white chocolate chips in every cookie, these are a nice treat to look forward to.
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Every bite of these soft and chewy strawberries and cream cookies packs wonderful flavors ranging from the creamy white chocolate chips to the sweet bites of the strawberry preserve.
Serve up a handful of these strawberry cream cookies with a glass of cold milk, and you have yourself a nice comforting treat.
We love strawberries around here and while we're usually serving them up fresh in recipes like Fresh Strawberry Pie, Rustic Strawberry Galette, and Bakery Style Strawberry Muffins, we like having variety for when strawberries are out of season.
Frozen strawberries are great in smoothies, but this recipe uses strawberry jam to create sweet swirls throughout every cookie, proving that a simple jar of jam can do much more than sandwiches.
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💛 Why You'll Love This Recipe
- They disappear quickly. These cookies never last long around here, so make sure to keep them stored somewhere when not being eaten, or you may find yours disappearing too.
- They're soft and chewy. While I can enjoy a thick cookie, thin ones deserve attention too. These cookies are chewy and firm around the edges but soft in the middle, making them a perfect bite of greatness.
- Simple ingredients. We use very basic pantry staple ingredients and strawberry jam instead of fresh strawberries, so you can make this recipe even when berries aren't in season!
🛒 Ingredients
Leavening agents- Use both baking powder as well as baking soda in these cookies. That will help them puff up and spread as they bake.
Butter- Use butter (salted or unsalted) for added fats and richness in every cookie.
White chocolate chips- I recommend a high-quality brand of white chocolate chips because they'll melt easier and be less likely to burn.
Strawberry jam- Use strawberry jam or strawberry preserves for a sweet berry taste. You can also use homemade sugar free strawberry jam! Just make sure to save some for Strawberry Cream Cheese Turnovers and Homemade Strawberry Pop Tarts.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use store-brand jam and chips: Generic strawberry jam and white chocolate chips cost less and work just as well in cookies.
Measure jam carefully: A little jam goes a long way. Swirling instead of mixing fully gives flavor without needing more.
Bake full batches: These freeze well, so making all 36 cookies at once saves energy and prep time.
🥄 Instructions for Strawberry White Chocolate Cookies
Step 1: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
Step 2: In a mixing bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
Step 3: In another bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
Step 4: Add in the egg and vanilla. Mix again to combine.
Step 5: Slowly add in the flour mixture, half at a time, while mixing at low speed. Continue until all flour has been added and no flour streaks remain.
Step 6: Stir in the white chocolate chips until evenly distributed.
Step 7: Add your strawberry jam in dollops on top of the dough in scattered locations.
Step 8: Lightly swirl the dough around with a wooden spoon to make streaks throughout the dough. Do not overmix.
Step 9: Use a 1.5-2 Tablespoon-sized cookie scoop to scoop out the dough into balls. Place on the baking sheet evenly spaced with at least 2 inches of space between them.
Step 10: Bake in the oven for 8-10 minutes or until the top is no longer glossy and the edges look set. The cookies will appear puffy and underbaked.
Step 11: Remove from oven and let cool on the baking sheet for 5-10 minutes. This is when the cookies will decompress and finish cooking so that they are stable enough to move to your rack.
Step 12: Transfer cookies to a wire rack to cool.
👩🏻🍳 Expert Tips
- Leave space: Bake about 6 cookies per sheet to allow for spreading.
- Swirl gently: Lightly swirl the jam so you get streaks, not pink dough.
- Watch the shine: Cookies are done when the tops lose their glossy look but still seem soft.
- Rest before moving: Let cookies cool on the pan for 5 minutes so they finish setting.
❄️ Storage and Make Ahead
Storage: Store cookies in an airtight container at room temperature for up to 4 days.
Make Ahead: Cookie dough can be scooped and refrigerated for up to 24 hours or frozen for up to 2 months. Bake from cold, adding 1 to 2 minutes if needed.
🥗 Side Dishes or Pairing Ideas
Serve these cookies with cold milk, hot coffee, or tea for a simple treat. They also pair well with fresh strawberries or a scoop of vanilla ice cream for dessert-style serving.
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❓ Recipe FAQs
These cookies are good for about 3-4 days when stored in an airtight container at room temperature. We can never seem to get them to last more than 2 days around here though (too many hungry hands reaching for another).
Yes, these cookies can be frozen before or after being baked. I recommend freezing the cookies after they have cooled by laying them on a baking sheet until solid and then transferring them to an airtight container.
Frozen cookie dough can be frozen in the same manner (freeze solid, then transfer), but it's helpful to have them already scooped and shaped into portioned dough balls first.
No, you will want to use softened butter, not melted. Melted butter will change the consistency of the dough and make it a lot wetter than it should be, which means the cookies will spread more than they should as well. To offset this, you will have to chill the dough for a long time before baking. Instead, just use room temp butter.
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🐝 If you tried these Strawberry White Chocolate Cookies, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Strawberry White Chocolate Cookies
Ingredients
- ½ cup unsalted butter, softened - ($0.99)
- 1 cup granulated sugar - ($0.36)
- 1 large egg - ($0.15)
- 1 teaspoon vanilla extract - ($0.03)
- 1 ½ cups all-purpose flour - ($0.20)
- ½ teaspoon baking soda - ($0.01)
- ¼ teaspoon baking powder - ($0.01)
- ½ teaspoon salt - ($0.01)
- 1 cup white chocolate chips - ($1.31)
- 5 teaspoons strawberry jam - ($0.50)
Instructions
- Prep. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
- Cream base. In a large bowl, cream the unsalted butter and granulated sugar with an electric mixer until light and fluffy.
- Add wet ingredients. Mix in the egg and vanilla extract until fully combined.
- Combine. Add the flour mixture in two additions, mixing on low speed until just combined and no flour streaks remain.
- Mix-ins. Fold in the white chocolate chips until evenly distributed.
- Jam swirl. Dollop the strawberry jam over the dough and gently swirl with a wooden spoon. Do not overmix.
- Portion. Scoop dough using a 1 ½ to 2 tablespoon cookie scoop and place on the prepared baking sheet, spacing cookies at least 2 inches apart.
- Bake. Bake for 8 to 10 minutes, until the edges are set and the tops are no longer glossy. Cookies will look slightly underbaked and puffy.
- Cool. Let cookies rest on the baking sheet for 5 to 10 minutes to set, then transfer to a wire rack to cool completely.
Notes
- Baking tips. Space cookies well and use parchment paper to prevent sticking. Chill dough if reduced spread is desired.
- Doneness. Bake until edges are set and tops lose their shine. Avoid overbaking.
- Storage. Store in an airtight container at room temperature for 3 to 4 days.
- Freezing. Freeze baked cookies or portioned dough balls. Freeze solid first, then transfer to an airtight container.
Nutritional Information
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