Full of strawberries, blueberries, and white chocolate chips, these Red, White and Blue cookies are a delicious way to celebrate this Summer!
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When June and July come around and it's time to start thinking about desserts for your barbecues, cookies are super easy to make, and they aren't messy!
This classic cookie batter is full of white chocolate chips, dried blueberries, and freeze-dried strawberries! If that doesn't scream Summer, I don't know what will!
When making a cookie tray for your next party, don't forget to include oatmeal craisin cookies, sourdough peanut butter cookies, cinnamon pinwheel cookies, and Nutella thumbprint cookies!
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Why These Cookies Are Great!
- They are a change up from the classic! We all love a white chocolate cookie, but let's add some more sweet flavors to brighten our dessert table!
- They can be made ahead of time! If you are having a big get together, you can make the cookie dough in advance and then bake them off when you are ready.
- They are very patriotic! They are red, white, and blue after all!
Ingredients For Red, White and Blue Cookies
- All Purpose Flour
- Baking Soda- To give the cookies a little rise.
- Melted Butter- Melted butter gives the cookies a chewier texture.
- Sugar- To sweeten the cookies.
- Brown Sugar
- Vanilla
- Eggs- Room temperature is best.
- White Chocolate Chips- Your favorite brand.
- Freeze-Dried Strawberries
- Dried Blueberries
Dried Fruit vs. Fresh Fruit in Cookies
Dried fruit is great in these cookies because they don't have too much liquid in them. Both blueberries and strawberries are very juicy fruit, if you were to add them, you would make the batter too wet.
If you would like to use fresh fruit instead of dry, pick one of the two fruits to make fresh. Either blueberries or strawberries. Chop the strawberries into small pieces and half the blueberries before adding them to the cookie batter.
Equipment You'll Need
- Stand Mixer or Hand Mixer
- Mixing Bowl
- Measuring Spoons
- Measuring Cups
- Ice Cream Scoop
- Rubber Spatula
- Parchment Paper
- Baking Sheet
- Wire Rack
How To Make Red, White and Blue Cookies
In a medium bowl, add the flour and baking soda. Mix well and set aside.
In the bowl of a stand mixer, or a large bowl, add the melted butter, brown sugar, and granulated sugar. Cream the ingredients together for 1 minute. Add the eggs and vanilla to the bowl and mix again until well combined.
Carefully add the flour and baking soda to the bowl. Mix until combined, but do not overmix. The dough should look wet.
If the freeze-dried strawberries are large, break them up into smaller pieces. Add the white chocolate chips, dried blueberries, and freeze-dried strawberries to the bowl. Using a spatula or wooden spoon, fold in the ingredients until combined. Cover the bowl with plastic wrap and place the bowl in the refrigerator for 30 minutes, up to overnight.
Preheat the oven to 375 degrees. Take the bowl out of the refrigerator and scoop the cookie dough onto a parchment lined baking sheet. Bake for 10-12 minutes or until the cookies are just slightly browned. Allow the cookies to cool on a wire rack before serving.
Tips and Tricks
- Make sure to leave at least an inch of space between the cookies as they do spread.
- Even though it takes a little longer, it's really important to chill the dough. Melted butter causes the cookie dough to spread, and chilling the dough will keep the spread to a minimum and produce a chewy cookie, instead of a puddle.
- The cookies are done when the edge is just brown, and the middle is no longer wet.
- Dried cranberries can be used in place of freeze-dried strawberries if you are having a hard time finding freeze-dried strawberries.
- Using an ice cream scoop to scoop the dough will ensure that all your cookies are the same size.
Frequently Asked Questions
Yes! Cookies freeze beautifully! You can either bake them completely and then place them in a Ziploc bag to freeze, or you can freeze the cookie dough individually. Scoop the cookies dough onto a parchment lined baking sheet and place the baking sheet in the freezer. Freeze until the dough balls are solid and then put the dough balls into Ziploc bags. When you are ready to bake them, place them on a parchment lined baking sheet and bake from frozen.
These cookies will stay fresh up to 4 days in an airtight container or a large Ziploc bag.
To create that perfect, round cookie, as soon as they are taken out of the oven, swirl a cookie cutter or large glass around the cookie to round off the edges. This will create perfectly round cookies every time.
Other Recipes To Try!
Did you love these Red, White and Blue Cookies? If you did, don't forget to tag me on social media here on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious recipes!
📖 Recipe
Red, White and Blue Cookies
Equipment
Ingredients
- 2 ¼ cups All Purpose Flour
- ½ teaspoon Baking Soda
- 1 cup Butter Melted
- ½ cup Granulated Sugar
- 1 cup Brown Sugar
- 2 Eggs
- 1 teaspoon Vanilla
- 1 ½ cups White Chocolate Chips
- 1 cup Dried Blueberries
- 1 cup Freeze-Dried Strawberries
Instructions
- In a medium bowl, add the flour and baking soda. Mix well and set aside.
- In the bowl of a stand mixer, or a large bowl, add the melted butter, brown sugar, and granulated sugar. Cream the ingredients together for 1 minute.
- Add the eggs and vanilla to the bowl and mix again until well combined.
- Carefully add the flour and baking soda to the bowl. Mix until combined, but do not overmix.
- If the freeze-dried strawberries are large, break them up into smaller pieces. Add the white chocolate chips, dried blueberries, and freeze-dried strawberries to the bowl.
- Using a spatula or wooden spoon, fold in the ingredients until combined. Cover the bowl with plastic wrap and place the bowl in the refrigerator for 30 minutes. You can refrigerate the dough overnight if necessary.
- Preheat the oven to 375 degrees.
- Take the bowl out of the refrigerator and scoop the cookie dough onto a parchment lined baking sheet.
- Bake for 10-12 minutes or until the cookies are just slightly browned. Allow the cookies to cool on a wire rack before serving.
Notes
- Make sure to leave at least an inch of space between the cookies as they do spread.
- Even though it takes a little longer, it's really important to chill the dough. Melted butter causes the cookie dough to spread, and chilling the dough will keep the spread to a minimum and produce a chewy cookie, instead of a puddle.
- The cookies are done when the edge is just brown, and the middle is no longer wet.
Rene
Absolutely delicious!!!!
Rupali
My kids loved these so much! So lovely to not have to use artificial colors in their foods. Wholesome and delicious!
Anne
These are great! My family loves chocolate chip cookies, but changing things up is always fun.
Claire
Delicious!
I can't wait to make these again for 4th of July!
I have never used freezedried blueberries before but they were so fun!
Donna
My kids loved these cookies so much! We have been stuck in a chocolate chip cookie rut for a while, so this version using dried berries went down an absolute treat!
Alisa Infanti
I couldn't wait to make these when I spotted this recipe and so glad I did...they are delicious and totally what I am brining to the family picnic coming up!