These Strawberry White Chocolate Chip Cookies are soft, tender and filled with fresh strawberries. They’re flavored with fresh orange and warm cardamom and are the perfect summer cookie recipe!
These white chocolate strawberry cookies are soft, fruity, and so flavorful! They are flavored with cardamom, fresh orange and strawberries and white chocolate chips.
I came up with this recipe for chocolate chip cookies with strawberries just in time for strawberry season. This recipe is adapted from my peach cookie recipe.
For more cookies with fruit in them, try my blueberry cookies recipe and this recipe for lime cookies.
Why You’ll Love This Recipe
- These cookies are made with over a cup of chopped fresh strawberries.
- These white chocolate and strawberry cookies are flavored with both fresh orange and warm cardamom.
- They are studded with white chocolate chips. Strawberry and white chocolate are an incredible flavor combination.
- You’ll love how soft and rich they are!
- This easy recipe doesn’t require any specialty tools.
- There’s no chill time needed. Just make the batter and bake!
Ingredient Notes
Here are useful notes on some of the ingredients needed to make strawberry and white chocolate cookies.
- Strawberries: Strawberries add pops of color, moisture and a sweet fresh taste to these cookies. I have only made these cookies using fresh strawberries. Chop strawberries to about the size of chocolate chips.
- Butter: Use unsalted room temperature butter. Take butter out of the fridge about 2 hours ahead of time.
- Brown sugar: Use light brown sugar. I originally made this recipe with both brown sugar and granulated sugar. I prefer using all light brown sugar. It gives the cookies their chewy texture and adds flavor. Be sure to use fresh brown sugar.
- An egg: 1 large room temperature egg. Pop the egg in a cup of hot water for a few minutes if the egg is cold. This will bring it to room temperature quickly.
- All purpose flour: I use all-purpose flour. Avoid using too much flour. To measure flour, spoon it into your measuring cup and level it off with the back of a knife. To measure your flour the most accurately, use a kitchen scale.
- Cream of tartar: The one ingredient you may not have on hand is cream of tartar. Cream of tartar is most commonly used in Snickerdoodles. Cream of tartar gives these cookies a very slightly tangy flavor and their chewy texture.
- Cardamom: Cardamom is a warm spice that adds an extra delicious flavor of these cookies. If you do not have cardamom, you can replace it with cinnamon.
- White chocolate chips: White chocolate pairs so well with strawberries. They add one more delicious taste to bite into! For another amazing white chocolate and strawberry recipe, try my strawberry and white chocolate blondies.
- 1 orange: This recipe calls for both orange zest and orange juice.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Use lemon juice and lemon zest in place of the orange.
- I prefer light brown sugar, but dark brown sugar can be used.
- If you don’t have cardamom, use cinnamon as a substitute.
- Swap in almond extract for the vanilla extract.
- I wouldn’t recommend leaving out or substituting cream of tartar. The combination of cream of tartar and baking soda helps give these cookies their taste and texture.
- Use a 1:1 gluten-free flour like King Arthur Flour or Bob’s Red Mill to make these gluten-free.
- I love these cookies as is, but you can add a topping. Dust some powdered sugar over the cooled cookies or drizzle them with melted white chocolate.
Step by Step Instructions
Here are the directions on how to make and bake these strawberry white chocolate chip cookies from scratch.
Step 1: (Pictured above) In a medium sized bowl, whisk together the all purpose flour, baking soda, cardamom, cream of tartar and salt. Set aside.
Step 2: (Pictured above) Cream the sugars, butter and orange zest in the bowl of an electric mixer until just combined.
Step 3: (Pictured above) Scrape down the sides of the bowl then add the egg and mix until incorporated. Add the vanilla extract and orange juice and beat until combined.
Step 4: (Pictured above) With the mixer on low speed, slowly add the dry ingredients and mix until just combined. Stir in the chopped strawberries.
Step 5: (Pictured above) Drop cookies by 2 tablespoons of dough (use a medium cookie scoop) onto a baking sheet lined with parchment paper. Place them 2″ apart.
Step 6: (Pictured above) Bake 13-15 minutes. Let cool on the baking sheet for 10 minutes before then transferring them to a rack to cool completely.
Hint: Avoid overbaking cookies. Cookies are done when the tops look set and the edges begin to turn golden brown.
Expert Tips
Bake one tray of cookies at a time. Baking one tray of these cookies with strawberry white chocolate chips cookies at a time allows for the best and most even heat circulation.
Place the baking sheet on the middle rack. Baking the cookies in the center of the oven puts the cookies at the best distance from the heat source.
Don’t overbake the cookies. Take them out as soon as the edges start to brown.
Blot chopped strawberries dry. After chopping the strawberries, set them on a paper towel. Place another paper towel on top and gently blot them to remove extra moisture before making this strawberry cookie recipe.
Recipe FAQs
Yes! Use a 1:1 gluten free flour like King Arthur Flour or Bob’s Red Mill.
I have only made these cookies using fresh strawberries. I think frozen strawberries could work, but I have not tried them.
The cookies are done when the tops look set and the edges have turned golden brown. Be careful not to overbake cookies. Overbaked cookies will not be as soft.
No. This is a no chill cookie recipe. The cookies will not overspread, so there is no need to chill the dough. Just scoop the cookie dough and bake.
Storage
Room Temperature: Store these strawberry and white chocolate chip cookies in an airtight container at room temperature overnight. After that, it’s best to refrigerate cookies since they contain fresh strawberries.
Refrigerator: Fresh strawberry cookies can be stored in an airtight container in the refrigerator for up to 6 days.
Freezer: Freeze leftover baked cookies in a freezer storage bag for up to 3 months. Be sure to label the bag with the date.
Freeze the unbaked cookie dough balls in a freezer safe bag for up to 1 month. Write the date and “Strawberry Cookies” on the bag. Bake while still frozen. Add an additional minute or two to the baking time.
More Strawberry Recipes You’ll Love
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Strawberry White Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg room temperature
- 3 cups all purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon cardamom cinnamon can be used as a substitute
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- 2 teaspoons orange zest
- ¾ cup white chocolate chips
- 1¼ cups chopped strawberries
Instructions
- Preheat oven to 350 Farenheit.
- In a medium sized bowl, whisk together the all purpose flour, baking soda, cardamom, cream of tartar and salt. Set aside.
- Cream the sugars, butter and orange zest in the bowl of an electric mixer until just combined.
- Scrape down the sides of the bowl then add the egg and mix until incorporated. Add the vanilla extract and orange juice and beat until combined.
- With the mixer on low speed, slowly add the dry ingredients and mix until just combined. Stir in the chopped strawberries.
- Drop cookies by 2 tablespoons of dough onto a baking sheet lined with parchment paper. Space them 2″ apart.
- Bake 13-15 minutes til tops are set and edges are golden brown. Do not overbake. Let cool on the baking sheet for 10 minutes before then transferring them to a rack to cool completely.
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