Strawberry and cream cookies use two separate cookie doughs to combine to make one epic cookie! Start with a brown sugar dough with fresh strawberries then blend with a milk powder cookie dough and bake.
INGREDIENTS
Here’s what you need to make these cookies!
- All purpose flour
- Salted butter
- Eggs
- Vanilla extract
- Fresh strawberries
- Baking soda
- Salt
- Sugars: White and dark brown
- Cream of tartar
- Milk powder
HOW TO MAKE STRAWBERRY AND CREAM COOKIES
These cookies do take a little bit of time to whip up, but it’s so worth it! I tested these cookies about 5 times and the best cookie came from making two separate doughs then combining them.
When I was thinking up what my version of a berries and cream cookie is, I knew I wanted a distinct strawberry cookie dough and then a distinct dough that represented the milk and then when they bake together you get a beautiful swirl that’s just begging you to dig in.
You’ll make these cookies by first making the brown sugar cookie dough that’s loaded with fresh strawberries then pop that in the fridge to chill. While it’s chilling you’ll make the milk dough. To keep this dough bright and white it uses white sugar only and then gets 5 tablespoons of milk powder and a little cream of tartar to help keep it soft and chewy. Once this dough is made, you’ll chill this for a bit too.
Once both doughs are nice and chilled, section each off into small equal portions…I was able to get 22 cookie portions from each dough. Gently blend one portion of strawberry dough with one portion of milk dough then roll in a little more milk powder.
Bake at 350 degrees for 10 minutes then they’re ready to eat!
WHAT ARE THE BEST STRAWBERRIES TO USE
I mentioned above, I tested these cookies A LOT. Like, 5-6 times. I tested one way using a mashed strawberry puree, then one time using freeze dried strawberries, then another time using fresh diced strawberries. And the winner was…fresh berries!
The puree didn’t work and after baking them I realized I really wanted to see individual pieces of berries. Personally I don’t like the texture or taste of freeze fried berries. They were a bit chewy and and are missing that cool fresh berry taste.
So for these cookies you’ll use 1 cup of fresh diced strawberries and the flavor is totally worth it.
STORAGE AND REHEATING
Since you’re using fresh berries here you’ll need to be mindful about the moisture. Keep them covered for up to 2 days at room temperature and then after that store in the fridge so they don’t spoil.
If they’ve been chilling in the fridge you can still get that fresh from the oven taste! Just take the cookies and microwave them for about 10 seconds to bring back some warmth.
For more cookies that use berries checkout these blog favorite recipes!
Blueberry Pie Cookies
Strawberry Dark Chocolate Cookies
White and Dark Chocolate Raspberry Cookies
Strawberries and Cream Cookies
A soft chewy cookie made with a fresh strawberry brown sugar dough and a milk powder dough. Combine the two doughs to make the ultimate berries and cream cookie!
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 22-24 cookies
- Category: Cookies
- Method: Bake
Ingredients
For the strawberry dough
1 stick of salted butter, melted
1 cup all purpose flour
1 cup diced fresh strawberries
1/2 cup dark brown sugar
1/2 teaspoon baking soda
1 egg yolk
2 tablespoons white sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
For the milk dough
1 stick salted butter, softened
1 cup all purpose flour
1/2 cup white sugar
1 egg
5 tablespoons instant milk dry powder (plus more for rolling)
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
Instructions
1. Start by making the the strawberry dough. To the melted butter add the brown and white sugars and whisk well to combine. Whisk in the egg yolk and the vanilla. In another bowl combine the flour, salt, and baking soda.
2. Pour half of the dry ingredients into the wet and stir. Add the diced strawberries and the rest of the dry ingredients and stir until everything is combined. Put in the fridge and chill for 30 minutes.
3. While the strawberry dough is chilling, make the milk dough. Cream together the softened butter, milk powder, and white sugar. Stir in the egg and vanilla extract. In another bowl combine the flour, salt, cream of tartar, and baking soda. Place this dough in the fridge for 15-20 minutes.
4. Preheat your oven to 350 degrees.
5. When both doughs are done chilling, take each dough and section into dough balls. The goal is to get an equal amount of strawberry dough and milk dough balls. You want to make them on the smaller side since you’re combining them to make 1 cookie and you don’t want the final cookie to be too large. I was able to get 22 strawberry and 22 milk powder cookie dough balls.
6. Make your cookies by taking one strawberry dough portion and one milk dough portion and gently mold to combine. You don’t want to mix them together, just mold enough so they stick to each other, you want to see the two separate cookie doughs. Gently press into more milk powder, then place on the baking sheet. Repeat until all the dough is used.
7. Bake the cookies at 350 degrees for 10 minutes.
Because these have fresh berries you can keep them at room temperature for 2 days. After that, store in the fridge so they don’t spoil.
Notes
I find it’s easier to make the separate cookie portions first instead of doing it as you bake. This will help make sure you section off both doughs evenly and aren’t left with using one dough more than the other.
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