Strawberry Milk Cookies

Strawberry milk cookies are soft and chewy with a nostalgic strawberry flavour, made with real strawberries and white chocolate for the perfect pink Valentine’s treat. They come together easily with simple ingredients and bake up perfectly soft with lightly crisp edges.

Info and tips for strawberry milk cookies

Here are some tips to make the best cookies!

• Use finely blended freeze dried strawberries. The finer the powder, the more evenly the strawberry flavor and pink color will distribute throughout the cookies.
• The heavy cream adds moisture. Freeze-dried strawberries absorb liquid, so the tablespoon of heavy cream helps keep the cookies soft and chewy instead of dry.
• Don’t overmix the dough. Mix just until combined to avoid dense cookies and to keep the centers tender.
• Chill the dough before baking. A 30 minute chill helps the cookies hold their shape and enhances the strawberry flavor.
• Bake until just set. The edges should look lightly golden while the centers still appear soft, they’ll continue to set as they cool.

Equipment

Using high quality sheet pans will help your cookies get crispier bottoms.

My KitchenAid Stand Mixer is one of my favourite kitchen appliances!

Ingredients for strawberry milk cookies

• ½ cup salted butter, softened
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp heavy cream
• 1½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup blended freeze-dried strawberries, plus extra for coating and icing
• ¾ cup white chocolate chunks

Optional Strawberry Sugar

• 2 tbsp granulated sugar
• 1 tbsp freeze-dried strawberry powder

Optional Pink Icing

• ½ cup powdered sugar
• 1–2 tbsp milk or cream (or strawberry milk, if you have it)
• 1 tsp freeze-dried strawberry powder

Instructions

1. Begin by mixing the softened butter with both sugars until light and fluffy. Add the egg and vanilla and mix until combined.
2. Gently mix in the heavy cream. Add the flour, baking soda, and salt, folding just until combined without overmixing.
3. Fold in the freeze dried strawberries and white chocolate chunks. Let the dough chill for 30 minutes.
4. Scoop the dough into balls, about 2 tablespoons each. Roll each dough ball in the strawberry sugar until fully coated, then place on a parchment-lined baking sheet.
5. Bake at 350°F (175°C) for 11–13 minutes, until the edges are set and the centers still look slightly soft. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack.
6. While the cookies cool, make the pink icing by whisking together the powdered sugar, milk, and strawberry powder until smooth. Drizzle over the cooled cookies and enjoy.

See below for a video tutorial!

If you liked this one be sure to check out these:

• Raspberry Chocolate Chunk Cookies
• Dreamy Pink Strawberry Loaf
• Apple Cider Caramel Cookies

Print Recipe

Strawberry Milk Cookies

(22 votes, average: 3.82 out of 5)

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Desserts

By Kenna's Cooks – Serves: 18 cookies

Prep Time: 45 minutes – Cooking Time: 15 minutes – Total Time: 1 hour

Strawberry milk cookies are soft and chewy with a nostalgic strawberry flavour, made with real strawberries and white chocolate for the perfect pink Valentine’s treat.

Ingredients

• ½ cup salted butter, softened
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp heavy cream
• 1½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup blended freeze-dried strawberries, plus extra for coating and icing
• ¾ cup white chocolate chunks
• -Optional Strawberry Sugar-
• 2 tbsp granulated sugar
• 1 tbsp freeze-dried strawberry powder
• -Optional Pink Icing-
• ½ cup powdered sugar
• 1–2 tbsp milk or cream (or strawberry milk, if you have it)
• 1 tsp freeze-dried strawberry powder

Instructions

1

Begin by mixing the softened butter with both sugars until light and fluffy. Add the egg and vanilla and mix until combined.

2

Gently mix in the heavy cream. Add the flour, baking soda, and salt, folding just until combined without overmixing.

3

Fold in the freeze dried strawberries and white chocolate chunks. Let the dough chill for 30 minutes.

4

Scoop the dough into balls, about 2 tablespoons each. Roll each dough ball in the strawberry sugar until fully coated, then place on a parchment-lined baking sheet.

5

Bake at 350°F (175°C) for 11–13 minutes, until the edges are set and the centers still look slightly soft. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack.

6

While the cookies cool, make the pink icing by whisking together the powdered sugar, milk, and strawberry powder until smooth. Drizzle over the cooled cookies and enjoy.