Strawberries & Cream Granola Cookies

Get ready for a  treat that captures the taste of spring but is equally delicious all year round! Bursting with sweet pops of strawberry & balanced with rich and creamy white chocolate, these Strawberries & Cream Granola cookies are about to take the top spot on your go-to homemade cookie list. Whether it’s a bake sale, an end of school year party, teacher’s appreciation week, or simply a craving for an ooey, gooey goodie, these granola cookies are a guaranteed hit for any occasion.

This recipe is surprisingly simple but packs a punch of delicious flavor along with the perfect balance of crunchy & chewy to nail that perfect texture. The star of these crave worthy  cookies? Strawberry Shortcake Granola! Double the berry, double the deliciousness. 

So, preheat your oven, grab your mixing bowls, and let's get baking!

What You’ll Need…

  • ½ cup unsalted butter (1 stick) softened
  • ¼ cup light brown sugar 
  • ¼ cup granulated sugar 
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 1 cup plus 2 TBSP all-purpose flour 
  • ½ tsp baking soda
  • ⅛ tsp salt
  • 1 ½ cups Strawberry Shortcake Granola
  • 1 cup white chocolate chips
  • 1/3 cup freeze dried strawberries

What You’ll Do…

  1. Set out butter and egg. Soften butter to room temperature.
  2. Preheat oven to 350°F. Line two large baking sheets with parchment paper.
  3. In a medium bowl, combine flour with baking soda, and salt. Mix well.
  4. Using a stand mixer or an electric mixer and a large mixing bowl Cream softened butter together with both sugars. Beat until fluffy and well incorporated, approx. 2 minutes.
  5. Next beat in eggs and vanilla on low speed until fully mixed.
  6. Add flour mixture and mix on low until just incorporated.
  7. Fold in Strawberry Shortcake Granola, freeze dried strawberries, and white chocolate chips.
  8. Place dough in the freezer for 10 minutes. 
  9. Once dough has chilled, scoop 3 tbsp of dough into round balls & place on the parchment paper lined cookie sheets, spaced about 2 inches apart. 
  10. Bake each tray one at a time using the center oven rack.
  11. Bake for 11 minutes or until the edges just begin to turn golden brown and the center begins to set. The cookies will continue baking a little on the baking sheet.
  12. Allow to cool 5 minutes on the cookie sheet then remove and transfer to a wire rack to fully cool. Once fully cooled, grab a cookie & a glass of your favorite variety of milk (standard or plant based) and enjoy!