Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain too much moisture and will make your cookies soggy. Freeze-dried strawberries give you concentrated flavor without the excess moisture. If you only have fresh, you'd need to make significant adjustments to the recipe.

Why do my cookies spread too much?

This could be due to butter that's too warm or not enough flour. Make sure your dough isn't overly warm before baking, and consider chilling it for 30 minutes if your kitchen is hot. Also, measure your flour correctly by spooning it into measuring cups rather than scooping.

What can I substitute for malted milk powder?

While the recipe notes you can use additional flour, other options include powdered milk or even a vanilla pudding mix powder, though these will change the flavor profile slightly. The malted milk powder adds a unique depth, but the cookies will still be delicious without it.

Strawberries 'n Cream Cookies Recipe

Name: Strawberries 'n Cream Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 sticks (1 cup) salted butter, at room temperature; 3/4 cup brown sugar; 1/3 cup granulated sugar; 2 large eggs; 1 tablespoon vanilla extract; 2 cups, plus 3 tablespoons all-purpose flour; 1/4 cup malted milk powder (or 1/4 cup additional flour); 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup chopped white chocolate chunks or chips; 1 cup freeze-dried strawberries; 2-3 tablespoons strawberry jam

These Strawberries ‘n Cream Cookies are a delightful twist on classic cookies, combining the sweet tartness of strawberries with creamy white chocolate in every bite. The subtle nuttiness from brown butter and a gentle swirl of strawberry jam create an irresistible cookie that’s both sophisticated and comforting. Perfect for spring gatherings, Valentine’s Day, or whenever you need a cheerful treat that’s as pretty as it is delicious!

Why You’ll Love This Recipe

Unique Flavor Profile: The combination of freeze-dried strawberries and white chocolate creates a cookies-and-cream experience with a fruity twist that you won’t find in ordinary cookies.
Beautiful Appearance: These cookies have a naturally pretty pink marbling from the strawberry jam that makes them visually stunning without any artificial coloring.
Perfect Texture: Crisp edges with soft, slightly chewy centers – these cookies nail that perfect cookie texture that everyone loves.
Brown Butter Magic: The nutty depth from brown butter elevates these cookies from good to absolutely unforgettable.

Ingredients You’ll Need

Butter: Used partly browned to add a nutty, caramel-like depth that makes these cookies stand out from standard recipes.
Brown Sugar: Provides moisture and a deeper molasses flavor that complements the strawberries beautifully.
Granulated Sugar: Helps create those perfect crispy edges while balancing the brown sugar.
Eggs: Act as binders and give structure to your cookies.
Vanilla Extract: Enhances all the other flavors and adds that classic cookie warmth.
All-Purpose Flour: The foundation of our cookies, providing structure while keeping them tender.
Malted Milk Powder: A secret ingredient that adds complexity and a subtle dairy richness. Regular flour works as a substitute, but you’ll miss that special something!
Baking Soda: Ensures your cookies rise properly and develop those lovely cracks on top.
Salt: Never skip this! It balances sweetness and enhances all other flavors.
White Chocolate: Provides creamy, sweet pockets throughout the cookie that perfectly complement the tart strawberries.
Freeze-Dried Strawberries: The star ingredient! They deliver intense strawberry flavor without adding unwanted moisture.
Strawberry Jam: Creates beautiful marbling and pockets of juicy strawberry flavor throughout the cookies.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Berries

Try using freeze-dried raspberries or blueberries with their corresponding jams for a different berry experience.

Chocolate Options

Dark or milk chocolate chunks can replace white chocolate for a different flavor profile. For true chocolate lovers, try adding mini chocolate chips along with the white chocolate.

Add Some Crunch

Fold in some finely chopped toasted nuts like macadamias or almonds for added texture.

Citrus Boost

Add a teaspoon of lemon or orange zest to brighten the strawberry flavor even more.

How to Make Strawberries ‘n Cream Cookies

Step 1: Brown Your Butter

Melt one stick of butter in a skillet over medium heat, watching carefully as it foams and then turns golden brown with a nutty aroma. Immediately transfer to a heatproof bowl to stop the cooking process. Let it cool for about 5 minutes.

Step 2: Mix the Wet Ingredients

Add the remaining stick of room temperature butter to the browned butter, then mix in both sugars until combined. Beat in the eggs and vanilla until the mixture is smooth and well-integrated.

Step 3: Add Dry Ingredients

Incorporate the flour, malted milk powder, baking soda, and salt into your wet mixture, mixing just until combined. Over-mixing can lead to tough cookies, so be gentle here.

Step 4: Fold in Mix-ins

Carefully fold in the white chocolate chunks and freeze-dried strawberries until evenly distributed. Then, very gently swirl in the strawberry jam—don’t fully incorporate it; those streaks are what make these cookies special!

Step 5: Shape and Bake

Roll the dough into rounded tablespoon-sized balls and place them on your prepared baking sheet. Bake for about 8 minutes, rotate the pan, then bake for another 2-3 minutes until the edges are just starting to set.

Step 6: Cool and Enjoy

Let the cookies cool on the baking sheet where they’ll continue to firm up. Enjoy them warm for the ultimate experience, or cool completely for storage.

Pro Tips for Making the Recipe

Don’t Skip the Brown Butter: This step creates incredible depth of flavor that makes these cookies special.
Room Temperature Ingredients: Make sure your second stick of butter and eggs are at room temperature for proper incorporation.
Handle Dough Minimally: The less you work the dough, the more tender your cookies will be.
Watch Carefully While Baking: These cookies can go from perfect to overdone quickly, so keep an eye on them, especially after rotating the pan.
Crush Some Berries, Leave Some Whole: Breaking some freeze-dried strawberries into dust while leaving others in bigger pieces creates varied texture and flavor distribution.

How to Serve

Pairing Suggestions

These cookies are perfect with a glass of cold milk, a scoop of vanilla ice cream sandwiched between two cookies, or alongside afternoon tea.

Gifting

Package them in a pretty box with tissue paper for an impressive homemade gift—they’re unique enough to feel special for any occasion.

Dessert Platter

Include these as the fruit-forward option on a cookie platter alongside chocolate chip cookies and something nutty for a balanced selection.

Make Ahead and Storage

Storing Leftovers

Keep these cookies in an airtight container at room temperature for up to 4 days. Place a piece of bread in the container to keep them soft longer.

Freezing Cookie Dough

Roll the dough into balls and freeze on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. When ready to bake, add 1-2 minutes to the baking time.

Freezing Baked Cookies

Fully cooled cookies can be frozen in a single layer, then transferred to a container with parchment between layers. Thaw at room temperature when ready to enjoy.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain too much moisture and will make your cookies soggy. Freeze-dried strawberries give you concentrated flavor without the excess moisture. If you only have fresh, you’d need to make significant adjustments to the recipe.
Why do my cookies spread too much?

This could be due to butter that’s too warm or not enough flour. Make sure your dough isn’t overly warm before baking, and consider chilling it for 30 minutes if your kitchen is hot. Also, measure your flour correctly by spooning it into measuring cups rather than scooping.
What can I substitute for malted milk powder?

While the recipe notes you can use additional flour, other options include powdered milk or even a vanilla pudding mix powder, though these will change the flavor profile slightly. The malted milk powder adds a unique depth, but the cookies will still be delicious without it.

Can I make these cookies larger?
Absolutely! For bakery-style cookies, use a 1/4 cup measure and increase the baking time by about 3-4 minutes. Just watch carefully for that golden edge while maintaining a soft center.

Final Thoughts

These Strawberries ‘n Cream Cookies bring together the nostalgic comfort of a perfect cookie with unexpected flavors that make them truly special. The beautiful pink swirls, bursts of strawberry, and pockets of creamy white chocolate create a treat that’s as impressive to look at as it is to eat. Whether you’re baking for someone special or just treating yourself, these cookies are sure to bring a smile with every bite!