Simply Sweet White Chocolate Dipped Strawberry Cookies are perfectly pink and can be whipped up in only 20 minutes.
We love whipping up cookies as a simple and delicious treat like these pretty pink White Chocolate Dipped Strawberry Cookies. No Roll Sugar Cookies, Crinkle Cookies, and Spritz Cookies are among some of our favorite festive cookies!
Practically pink in every way
These perfectly pink strawberry cookies are simply adorable!
The best part is these White Chocolate Dipped Strawberry Cookies are SO easy to make. They get their sweet strawberry flavor (and pink hue) from strawberry gelatin, yum! And they whip up in only 20 minutes.
I chose to dip these in white chocolate because I love white chocolate, and because it just looks pretty. But if you want to change the chocolate out or choose different sprinkles, these are easy to mix it up and create tasty variations!
making dipped strawberry cookies
PREP. Preheat oven to 350°F.
WET INGREDIENTS. Cream butter, sugar and JELL-O together. Add eggs and vanilla and mix well.
DRY INGREDIENTS. In a separate bowl, mix together flour, pudding mix, baking soda and salt. Slowly add to butter mixture. Mix well. Stir in white chocolate chips.
BAKE. Spoon onto a greased baking sheet. Bake for 9-11 minutes. Let cool on parchment paper.
DIP + DECORATE. While cookies are cooling, melt almond bark in a medium pot on LOW heat stirring constantly. Once all melted and smooth, dip cooled cookies halfway in and let set on parchment paper. Add sprinkles and let cool until almond bark is set.
Ingredient + Decorating tips
- Pudding: Make sure that you buy INSTANT pudding. If you buy the cook n serve kind, then it will not turn out correctly. Do not make pudding, you are only using the powdered pudding mix in the recipe. If you wish, you can change the flavor of pudding from white chocolate to vanilla or cheesecake.
- Strawberry Gelatin Powder: This is what gives these cookies a delicious strawberry taste. If you want, you can easily use a cherry or raspberry gelatin to change the flavor of the cookie. Remember you are not making jiggly jello, but are only using the powdered jello mix. I used the JELL-O brand and not generic, but I don’t think it would make a difference what brand you use.
- Dipping: I love the look of the half dipped cookie. 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 top each cookie with a circle of bark to mimic frosting.
- Get Festive: You can easily change the sprinkles to match the holiday. You can also use food coloring to change the color of the almond bark.
Make sure that the candy coating has set before storing the cookies together. For best results STORE the cookies in an airtight container and add a piece of white bread to the container. The bread will help keep the cookies softer longer. They should last for up to a week.
Cookies can also be FROZEN. I like to put each cookie into a fold top sandwich bag and then place them together in a freezer Ziploc. They can be frozen for up to 3 months.
Freezing the Dough: This dough can be made and then frozen for later. You can either roll it into a log, or roll it into individual balls. The frozen dough can last for up to 2 months.
- Roll the dough into one or two logs. Wrap each log with plastic wrap and again with foil. Label and freeze. Thaw before shaping balls and baking.
- Form the dough into balls, place them all on a baking sheet and put the sheet into the freezer. Once the dough balls are frozen transfer them to a freezer safe airtight container. Place frozen dough balls on a baking sheet and let thaw for about 20 minutes before baking. You may need to add a little more time.
For more Strawberry Treats, check out:
White Chocolate Dipped Strawberry Cookies Recipe
- Preheat oven to 350°F.
- Cream butter, sugar and jello together. Add eggs and vanilla and mix well.
- In a separate bowl, mix together flour, pudding mix, baking soda and salt. Slowly add to butter mixture. Mix well.
- Stir in white chocolate chips.
- Spoon onto a greased baking sheet. Bake for 9-11 minutes.
- Let cool on parchment paper.
- While cookies are cooling, melt almond bark in a medium pot on LOW heat stirring constantly. Once all melted and smooth, dip cooled cookies halfway in and let set on parchment paper.
- Add sprinkles and let cool until almond bark is set.