I’m a big tennis fan. The last two weeks, I’ve been watching as much Wimbledon as possible, including getting up at 6am to watch the Championship matches. Last year, I even got up early the day after my wedding to watch the final live.
Strawberries and cream is a signature food dish at Wimbledon and so my mind has been on strawberries and cream. After watching Andy Murray win, I baked these strawberries and cream cookies.
The cookies are studded with strawberries and strawberries and cream chocolate. For the strawberries, I used freeze-dried strawberries I picked up at Trader Joe’s. I find them easier to work with when baking. Fresh strawberries retain too much water and also make the cookies go moldy quite quickly. For the chocolate, I used Lindt’s strawberries and cream flavored chocolate which is a white chocolate bar with little crunchy strawberry bits inside. I was recently given two bars to sample as it is Lindt’s newest flavor. I really loved it and saved one full bar for eating.
These cookies came out so colorful and I love how the red peeks through. If you’re looking for more berry cookies be sure to check out my Strawberry Shortcake Cookies and Blueberry Cookies made with fresh blueberries!
Strawberries and Cream Cookies
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp cornstarch
- 1 cup butter softened
- 1 1/2 cups white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup freeze dried strawberries chopped (see note)
- 1 cup strawberries and cream chocolate chopped (see note)
- Preheat oven to 350°F. Line baking sheets with parchment paper. In a small bowl, stir together flour, baking soda, cornstarch and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients until dough is formed. Add chopped freeze-dried berries and mix into the dough on low speed until incorporated. Add chopped chocolate and mix on low speed until incorporated.
- Roll dough into balls about 1 1/2 inch in diameter and place onto ungreased cookie sheets lined with parchment paper about 2 inches apart. Press down with your palm to flatten dough so that they form round discs. Make sure edges are not cracked. If they crack from the pressure of pressing down on them, smooth the round edges with your finger.
- Bake 10 minutes in the preheated oven, until cookies are set and starting to slightly turn golden brown around the edges. Be careful not to overcook the cookies otherwise they will lose their creamy white color and the strawberries will get too dark.
- For the strawberries, I used freeze-dried strawberries I picked up at Trader Joe's. I find them easier to work with when baking. Fresh strawberries retain too much water and also make the cookies go moldy quite quickly.
- For the chocolate, I used Lindt's strawberries and cream flavored chocolate which is a white chocolate bar with little crunchy strawberry bits inside.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.