Strawberry White Chocolate Chip Cookies

These Strawberry White Chocolate Chip Cookies are soft, tender and studded 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 fruity, flavorful and perfectly soft! They are flavored with cardamom, fresh orange and strawberries and white chocolate chips. The recipe is super easy and doesn’t require any chill time.

I have had lots of requests for more strawberry recipes recently. 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. The strawberries add bursts of fresh, sweet flavor to every bite.
• These white chocolate and 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 I originally made this recipe with both brown sugar and granulated sugar.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.
• Salt: Salt enhances the flavor of these cookies. The cookies would be bland without salt.

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 3: 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: With the mixer on low speed, slowly add the dry ingredients and mix until just combined. Stir in the chopped strawberries. 

Step 5: 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: 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.

Recipe FAQs

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.

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