Get ready to fall in love with these Strawberries & Cream Pudding Cookies! Every bite delivers a burst of berry flavor, pockets of creamy white chocolate, and a soft, melt-in-your-mouth texture you just can’t resist. This recipe transforms classic ingredients into a treat that’s as pretty as it is delicious, with the nostalgia of strawberry shortcake wrapped up in a crave-worthy cookie. Whether you’re baking for a special occasion or simply to make an ordinary day feel a little brighter, these cookies are always a crowd-pleaser.

Strawberries & Cream Pudding Cookies Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at the magic that happens when simple pantry staples come together in this recipe. Each ingredient plays a critical role in ensuring your Strawberries & Cream Pudding Cookies are irresistibly soft, flavorful, and vibrant.

Unsalted butter (3/4 cup, room temperature): Creates that dreamy, tender crumb every cookie lover craves.
Granulated white sugar (1 cup): Sweetens the cookies just enough and helps them bake up golden around the edges.
Large egg (1): Adds necessary moisture and helps bind everything together.
Vanilla extract (1 tsp): Lends a lovely hint of warmth that pairs beautifully with the berries.
All-purpose flour (1 2/3 cup): Gives structure without making the cookies dense.
Vanilla instant pudding mix, 3.4 oz (1 small box): The secret to ultra-soft cookies with extra vanilla flavor.
Freeze dried strawberries, crushed to powder (2 Tbsp): Packs in real strawberry flavor and adds that pretty pink hue.
Baking soda (1 tsp): Provides the lift that gives these cookies their light texture.
Salt (1/2 tsp): Balances the sweetness and intensifies the flavors.
White chocolate chips (1 cup): Creamy-sweet chips that mimic the classic cream element.
Red food coloring (optional): Go dramatic and amp up that rosy color if you want an extra burst of pink.

How to Make Strawberries & Cream Pudding Cookies

Step 1: Prep Your Baking Sheet and Oven

First things first: line a cookie sheet with parchment paper to guarantee your cookies lift off without a hitch. Then, preheat your oven to 350 degrees F so it’s perfectly hot when you’re ready to bake. A little preparation makes baking smooth and stress-free from the very first step!

Step 2: Cream Together Butter and Sugar

In a large mixing bowl, beat the room temperature butter together with the granulated white sugar. You want the mixture to look creamy and slightly fluffy — this creates a base for cookies that are perfectly soft and tender. Don’t rush this part; the better you cream, the better your cookies.

Step 3: Add the Egg and Vanilla

Crack in your large egg and pour in the vanilla extract. Mix until these are fully incorporated into your creamed butter and sugar. This step is where you set the stage for a smooth, velvety dough.

Step 4: Mix Wet Ingredients Thoroughly

Give everything a good stir (or quick beat with a mixer) to make sure your wet ingredients are glossy and uniform. The more even your base, the more even your final cookie texture will be!

Step 5: Add in the Dry Ingredients

Next, toss in your all-purpose flour, instant pudding mix, freeze dried strawberry powder, baking soda, and salt. Gently mix until just combined. The pudding mix here is what gives Strawberries & Cream Pudding Cookies their iconic, cloud-like softness, so don’t skip it!

Step 6: Color the Dough (Optional)

If you’re after an extra pop of pink, add a few drops of red food coloring and blend the dough until you reach your preferred shade. The freeze dried strawberries already add color, but a touch of food coloring really makes them stand out for parties and bake sales.

Step 7: Stir in the White Chocolate Chips

Fold in those luscious white chocolate chips, making sure they’re evenly distributed. This is the “cream” part of your Strawberries & Cream Pudding Cookies, so don’t shy away—every bite should have a creamy surprise.

Step 8: Scoop the Cookie Dough

Grab a cookie scoop or rounded tablespoon and drop mounds of dough onto your prepared baking tray, spacing each about two inches apart. The dough will spread a little in the oven, so leave room for perfectly round cookies.

Step 9: Bake

Slide your tray into the oven and bake for 10 to 12 minutes, just until the edges are set and the centers look slightly underbaked. They’ll finish setting on the tray, turning out soft, chewy, and everything you want in Strawberries & Cream Pudding Cookies!

How to Serve Strawberries & Cream Pudding Cookies

Garnishes

A scattering of extra white chocolate chips, a light dusting of powdered sugar, or a sprinkling of crushed freeze dried strawberries on top can make each cookie look and taste extra special. These easy garnishes add pops of color and an elegant finish.

Side Dishes

Serve these cookies alongside a tall glass of cold milk, a creamy latte, or a pot of herbal tea. They’re wonderful on a dessert platter with fresh strawberries or a mini bowl of vanilla ice cream for a show-stopping treat.

Creative Ways to Present

Arrange Strawberries & Cream Pudding Cookies on a tiered dessert stand for tea parties, tuck them into decorative bakery boxes for gifting, or sandwich a scoop of strawberry ice cream between two cookies for an over-the-top ice cream sandwich. Flex your creativity—these cookies are a canvas!

Make Ahead and Storage

Storing Leftovers

Keep extra cookies fresh for up to five days in an airtight container at room temperature. The instant pudding mix keeps them soft, even if you bake ahead, so there’s no need to worry about dry cookies!

Freezing

To freeze, let baked cookies cool completely, then pop them in a zip-top bag with parchment paper between layers. They’ll stay delicious for up to three months—just thaw at room temperature whenever the craving strikes.

Reheating

Need that fresh-baked flavor? Simply warm your Strawberries & Cream Pudding Cookies in the microwave for 8-10 seconds. The white chocolate will turn beautifully melty, and the cookies will taste like they came straight out of the oven!

FAQs

Can I use fresh strawberries instead of freeze dried?

Fresh strawberries have too much moisture and can make the cookies soggy, but freeze dried strawberries pack a punch of flavor without changing the dough’s texture. If you want real berry bites, try adding a few finely chopped dried strawberries for a chewy twist.

Is the pudding mix absolutely necessary?

The vanilla instant pudding mix is what gives these cookies their signature soft, almost cake-like texture. While you technically could skip it, you’d lose the unique creaminess that defines Strawberries & Cream Pudding Cookies.

Do I have to add food coloring?

Nope! The cookies will still have a subtle pink tinge from the freeze dried strawberries, but a little red food coloring makes that beautiful color pop and makes the cookies more festive for special occasions.

Can I substitute another type of chocolate chip?

Absolutely! If you prefer, swap the white chocolate chips for milk or even dark chocolate, though the creamy “dessert-like” flavor of white chocolate suits the strawberries & cream theme best.

How do I know when the cookies are done baking?

Look for edges that are just set and centers that are a bit soft and puffy. They’ll finish firming up as they cool on the tray, resulting in that irresistibly soft bite that makes Strawberries & Cream Pudding Cookies so special.

Final Thoughts

Whether you’re baking for loved ones or simply treating yourself, these Strawberries & Cream Pudding Cookies are guaranteed to brighten up your day. They’re so fun, luscious, and bursting with flavor, you might just find yourself making them on repeat. Give them a try—you’ll be hooked from the very first bite!

Strawberries & Cream Pudding Cookies Recipe

★★★★★

4.7 from 15 reviews

Author: lina
Total Time: 25 minutes
Yield: Approximately 24 cookies 1x
Diet: Vegetarian

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Description

These Strawberries & Cream Pudding Cookies are a delightful treat with a burst of fruity flavor and creamy texture. Perfect for any occasion, these cookies are easy to make and even easier to enjoy.

Instructions

Preheat: Line a cookie sheet with parchment paper and preheat the oven to 350 degrees Fahrenheit.
Mix Wet Ingredients: In a large mixing bowl, combine the sugar and softened butter. Add vanilla and egg. Mix until well combined.
Add Dry Ingredients: Incorporate the all-purpose flour, vanilla pudding mix, crushed strawberries, baking soda, and salt into the bowl. Mix thoroughly.
Add Color: Optionally, add a few drops of red food coloring to enhance the pink hue of the dough.
Integrate White Chocolate: Mix in the white chocolate chips to create the cookie dough.
Form Dough: Use a cookie scoop to place portions of the strawberry cookie dough onto the prepared baking sheet.
Bake: Bake for 10-12 minutes until the cookies are set and slightly golden.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American