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!
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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 adapted this recipe for chocolate chip cookies with strawberries from my peach cookie recipe just in time for strawberry season!
For more cookies with fruit in them, try my blueberry cookies recipe and recipe for lime cookies.
Why You’ll Love This Recipe
- These cookies are made with over a cup of chopped fresh strawberries.
- Orange and cardamom make these white chocolate and strawberry cookies extra flavorful.
- They’re filled with white chocolate chips. Strawberry and white chocolate are an incredible flavor combination. For another strawberry and chocolate recipe, try my chocolate heart cake or neapolitan marble cake.
- This easy recipe doesn’t require special tools and there’s no chill time needed.
Ingredients
Here are useful notes on some of the ingredients needed to make strawberry and white chocolate cookies.
- Strawberries: Juicy strawberries add a sweet fresh taste. I recommend using fresh strawberries. If you love baking with fresh strawberries, try my strawberry and cream scones or lemon strawberry pound cake.
- Butter: Use unsalted room temperature butter.
- Brown sugar: Use light brown sugar. It gives the cookies their chewy texture and adds flavor. Be sure to use fresh brown sugar. For another chewy, delicious recipe, check out these M&M chocolate chip cookies!
- An egg: 1 large room temperature egg.
- 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 adds a slightly tangy flavor and chewy texture.
- Cardamom: Cardamom is a warm spice that adds an extra delicious flavor of these cookies.
- White chocolate chips: White chocolate pairs so well with strawberries. 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. For another fruity treat, try my cherry mini tarts!
- If you don’t have cardamom, use cinnamon as a substitute.
- 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.
Instructions
Step 1: (Pictured above) Whisk to combine the flour, baking soda, cardamom, cream of tartar and salt.
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) Mix in the egg, vanilla extract and orange juice and beat until combined.
Step 4: (Pictured above) 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 at 350 F for 13-15 minutes.
Expert Tips
Bake one tray of cookies at a time. This allows for the most even heat circulation.
Don’t overbake the cookies. Cookies are done when the tops look set and the edges begin turning golden brown.
After chopping the strawberries, set them on a paper towel. Place another paper towel on top and gently blot to remove extra moisture.
Recipe FAQs
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.
Store these strawberry and white chocolate chip cookies in an airtight container in the refrigerator for up to 6 days or freeze for up to 3 months. Freeze unbaked cookie dough balls in a freezer safe bag for up to 1 month.
More Strawberry Recipes You’ll Love
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Strawberry White Chocolate Chip Cookies
Ingredients
- 1 cup (227 g) unsalted butter room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (110 g) light brown sugar packed
- 1 (1) large egg room temperature
- 3 cups (375 g) all purpose flour
- 1 teaspoon (3 g) cream of tartar
- 1 teaspoon (1 teaspoon) cardamom cinnamon can be used as a substitute
- 1 teaspoon (1 teaspoon) baking soda
- ½ teaspoon (½ teaspoon) salt
- 1 tablespoon (14.79 ml) orange juice
- 1 teaspoon vanilla extract
- 2 teaspoons orange zest
- ¾ cup (135 g) white chocolate chips
- 1¼ cups (180 g) 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.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Susan Kolyer
great recipe for this time of the year I FL.
Natalie
I agree, Susan! Thanks for your comment. Hope you enjoy these cookies!