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a close up of a stack of strawberries and cream cookies with fresh strawberries and a bottle of milk to the side
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5 from 1 vote

Strawberries and Cream Cookies

These strawberry white chocolate chip 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.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 91kcal
Author: NicoleDurham
Cost: Recipe $2.46 / Serving $0.07

Ingredients

  • 1 ½ cups all-purpose flour ($0.12)
  • ½ teaspoon baking soda ($0.01)
  • ¼ teaspoon baking powder ($0.01)
  • ½ teaspoon salt ($0.05)
  • ½ cup butter, softened ($0.75)
  • 1 cup granulated sugar ($0.22)
  • 1 large egg ($0.08)
  • 1 teaspoon vanilla extract ($0.02)
  • 1 cup white chocolate chips ($0.98)
  • 5 teaspoons strawberry jam ($0.22)

Instructions

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a mixing bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
  • In another bowl cream together the butter and sugar with an electric mixer until light and fluffy.
  • Add in the egg and vanilla. Mix again to combine.
  • 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.
  • Stir in the white chocolate chips until evenly distributed.
  • Add your strawberry jam in dollops on top of the dough in scattered locations.
  • Lightly swirl the dough around with a wooden spoon to make streaks throughout the dough. Do not overmix.
  • 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.
  • 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.
  • 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.
  • Transfer cookies to a wire rack to cool.

Notes

Recipe Tips

  • These cookies will spread while baking so make sure to give them plenty of space on the baking sheet. I cook them at about 6 cookies per sheet to make sure there's more than enough space for my large pan. Lining the pan with parchment paper will help to make sure that the cookies won't stick and will help with the clean-up.
  • You can keep the dough in the fridge in a bowl while it is waiting to be scooped and cooked. Chilled dough will spread less and you may find that you like your cookies, even more, when baked with the colder dough.
  • When the cookies are finished baking they will appear golden and set around the edges and the tops will no longer be glossy. They will appear underdone but do not overbake. Allow the cookies to rest on the pan for about 5 minutes to finish cooking and then transfer to a wire rack to cool completely.

Storage

  • 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).
  • 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.

Nutrition

Serving: 1cookie | Calories: 91kcal | Carbohydrates: 12.4g | Protein: 1g | Fat: 4.3g | Saturated Fat: 2.6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.2g | Cholesterol: 12.9mg | Sodium: 56.6mg | Potassium: 29.1mg | Fiber: 0.2g | Sugar: 8.4g | Vitamin A: 24.2IU | Calcium: 14.8mg | Iron: 0.3mg