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Strawberries & Cream cookies

A tasty chewy-centred strawberry cookie, to get you in the mood for Wimbledon Tennis and strawberries!


  • Half a cup of softened butter (or vegan butter)

  • One cup golden sugar * (or coconut sugar) *

  • One medium egg plus one yolk (or vegan equivalent)

  • One and a half tbsp of vanilla paste

  • One teaspoon baking powder *

  • Half teaspoon ground pink Himalayan salt *

  • Two and a quarter cups of plain white organic flour *

  • One cup of dried chopped strawberries *

  • One cup of white chocolate chips (or vegan white chocolate chips) * *(available from SO Sustainable)

Oven temp: 160 degrees c Baking time: Around 15-18 mins – keep an eye after ten minutes!

Method: (hand or food processor)

  1. Cream butter and golden sugar (or equivalent) together until fluffy.

  2. Add egg and one extra yolk (or equivalent) and vanilla paste.

  3. Mix.

  4. Add dry ingredients: baking powder, salt.

  5. Beat and combine.

  6. Add flour and mix, forming a dough and then add the dried strawberries and white choc chips and mix well in.

  7. Drop dough balls (which fit nicely onto a dessert spoon) onto lined baking tray and flatten slightly.

  8. Bake for around 15-18 mins at 160 degrees (watch them carefully!) until pale golden brown and then sprinkle a half teaspoon of dried strawberries (and a few white choc chips if desired) into the middle of each hot cookie when out of the oven and leave to cool.

  9. If strawberries in cookie mixture turn a darker red/brown during cooking, do not worry, they are still chewy and delicious. Store in an airtight container.

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