Description
These Gluten Free Strawberries and Cream Cookies are soft, chewy, and bursting with fresh summer flavor. Made with melted butter for a dense, fudgy texture, they are packed with sweet white chocolate chips and topped with fresh strawberries. The combination of the creamy white chocolate and tart berries creates the perfect ‘strawberries and cream’ bite.
Ingredients
1/2 cup salted butter, melted
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
1 1/2 cups gluten free 1-to-1 flour blend (ensure it contains xanthan gum)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white chocolate chips
1/3 cup fresh strawberries, chopped into small pieces
Instructions
1. Preheat & Prep: Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. Prep Strawberries: Chop the strawberries into small pieces. Pat them dry with a paper towel to remove excess moisture. Set aside.
3. Mix Butter & Sugars: In a large bowl, whisk together the melted salted butter, granulated sugar, and brown sugar until smooth and combined (about 1 minute).
4. Add Wet Ingredients: Whisk in the egg and vanilla extract until fully incorporated.
5. Add Dry Ingredients: Add the gluten free flour, baking soda, and salt. Use a spatula to mix until a soft dough forms and no dry flour streaks remain.
6. Fold Chocolate: Fold in the white chocolate chips.
7. Scoop: Scoop the dough into balls (approx. 2 tablespoons per cookie) and place them on the prepared baking sheet, spaced about 2 inches apart.
8. Add Strawberries: *Important Step:* Instead of mixing the strawberries into the dough (which makes it soggy), gently press the chopped strawberry pieces into the tops and sides of the dough balls.
9. Bake: Bake for 9–11 minutes. The edges should be set, but the centers may still look slightly underdone.
10. Cool: Allow the cookies to cool on the baking sheet for at least 10 minutes to set before transferring to a wire rack. They will firm up as they cool.
Notes
Strawberry Moisture: It is crucial to pat the strawberries dry and press them into the outside of the dough rather than mixing them inside. This prevents the cookies from spreading too much or becoming mushy.
Butter: Melting the butter gives these cookies a chewier, fudgier texture compared to using softened butter.
Storage: Because of the fresh fruit, these cookies are best eaten within 1-2 days and should be stored in the refrigerator in an airtight container.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18
- Sodium: 140
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 2
- Cholesterol: 35