White Chocolate Dipped Strawberry Cookies Perfect Pink
White Chocolate Dipped Strawberry Cookies Perfect Pink
Easy Sweet White Chocolate Dipped Strawberry Cookies are the perfect pink and only take 20 minutes to make.
We love cookies as an easy and delicious treat, like these pretty pink and white chocolate dipped strawberry cookies. No Roll Sugar Cookies, Crinkle Cookies and Spritz Cookies are some of our favorite holiday cookies!
pink in almost every way
These perfect pink strawberry cookies are simply too cute!
Just dipped in half white chocolate and sprinkled with sprinkles, it’s super sweet on any occasion. They can be especially cute at parties or in the shower. The perfect cookie for any spread.
The best part is that these White Chocolate Dipped Strawberry Cookies are easy to make. They get their sweet strawberry flavor (and pink color) from strawberry gelatin, yum! They did it in just 20 minutes.
I chose to dip these in white chocolate because I love white chocolate and it looks so pretty. But if you want to switch up the chocolate or choose a different sprinkle, these are easy to mix and create a delicious variation!
Making Dipped Strawberry Cookies
Prepare. Preheat oven to 350°F.
wet ingredients. Mix together butter, sugar and jelly. Add eggs and vanilla and mix well.
dry ingredients. In a separate bowl, combine flour, pudding mixture, baking soda and salt. Slowly add butter mixture. Stir well. Stir in the white chocolate chips.
bake. Scoop onto a greased baking sheet. Bake for 9-11 minutes. Cool on parchment paper.
Dip + decorate. While the cookies are cooling, melt the almond skins in a medium skillet over low heat, stirring constantly. Once all melted and smooth, dip cooled cookies in half and place on parchment paper. Add sprinkles and cool until almond skins are set.
Ingredients + Decorating Tips
- pudding: make sure you buy instant pudding. If you purchased the chef n service type, the result will not be correct. Don’t make pudding, you only use the powdered pudding mix from the recipe. You can change the flavor of the pudding from white chocolate to vanilla or cheesecake if you want.
- Strawberry Gelatin Powder: That’s what gives these cookies their delicious strawberry flavor. You can easily use cherry or raspberry gelatin to change the flavor of the cookies if you want. Remember, you’re not making a wobbly jelly, but only a powdered jelly mix. I’m using the JELL-O brand instead of the generic brand, but I don’t think yours will make a difference.
- Impregnation: I love the way the half-dipped cookies look. Dipping also makes it easier to add fun sprinkles. If you don’t want to dip the cookies, you can drizzle the bark on top in a pretty pattern, or place a ring of bark on each cookie to mimic frosting.
- Get holiday: You can easily change the sprinkles to match the holiday. You can also use food coloring to change the color of the almond skins.
store information
Make sure the candy coating is set before storing the cookies together.for best results shop Place the cookies in an airtight container and add a loaf of white bread to the container. Bread helps keep cookies softer and longer. They should last up to a week.
Cookies can also freezing. I like to put each cookie in a fold-top sandwich bag and put them together in a Ziploc in the fridge. They can be frozen for up to 3 months.
frozen dough: This dough can be made and frozen for later use. You can roll it into a log, or you can roll it into individual balls. Frozen dough will keep for up to 2 months.
- Roll out the dough into one or two log. Wrap each log in plastic wrap, then foil. Tag and freeze. Thaw before shaping balls and baking.
- make the dough ball, put them all on a baking sheet, and put the baking sheet in the refrigerator. Once the dough balls are frozen, transfer them to a freezer-safe airtight container. Place frozen dough balls on a baking sheet and thaw for about 20 minutes before baking. You may need to add a little time.
For more strawberry snacks, check out:
Course dessert
American food
Prep time 10 minutes
Cook Time 9 minutes
Total time 19 minutes
Serving Size 36
Calories 165 kcal
by Lil’ Luna
- 1 cup softened butter
- 2 tablespoons strawberry jelly
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 3.5 oz white chocolate instant pudding
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 24 ounces almond bark
- light rain
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Preheat oven to 350°F.
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Cream butter, sugar and jelly together. Add eggs and vanilla and mix well.
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In a separate bowl, combine flour, pudding mixture, baking soda and salt. Slowly add butter mixture. Stir well.
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Stir in the white chocolate chips.
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Scoop onto a greased baking sheet. Bake for 9-11 minutes.
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Cool on parchment paper.
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While the cookies are cooling, melt the almond skins in a medium skillet over low heat, stirring constantly. Once all melted and smooth, dip cooled cookies in half and place on parchment paper.
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Add sprinkles and cool until almond skins are set.