If you grew up loving strawberry milkshakes, you’re going to adore these Strawberry Milkshake Cookies. They’re soft, buttery, and filled with the nostalgic sweetness of strawberry flavor, white chocolate chips, and just the right hint of vanilla. Every bite tastes like sipping a milkshake — only better, because it’s a cookie.
The first time I made these, it was right after Valentine’s Day. I had leftover strawberry drink mix, a half-empty bag of white chocolate chips, and a craving for something pink and fun. One experiment later, I had a batch of cookies that looked like bakery treats and disappeared faster than my Pink Party Donuts. Now, these cookies are a regular in our house whenever we want something sweet, quick, and guaranteed to make people smile.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat butter and sugar together for 2–3 minutes until light and fluffy.
- Mix in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together flour, strawberry milk powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until a soft dough forms.
- Fold in the white chocolate chips and sprinkles if using.
- Scoop tablespoon-sized dough balls onto prepared baking sheets. Bake for 8–10 minutes, until edges are set and centers look slightly underbaked.
- Let cookies cool for 5 minutes on the tray, then transfer to a wire rack. If desired, whisk glaze ingredients together and drizzle over cooled cookies.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Strawberry Milkshake Cookies
These cookies are soft, chewy, and loaded with flavor — no fresh strawberries needed. The secret is strawberry milk powder, which gives them that classic milkshake flavor and rosy color. They’re perfect for bake sales, birthdays, or any time you want something sweet and pretty without fuss.
If you love nostalgic desserts like my Strawberry Shortcake Puppy Chow or White Chocolate Peppermint Cookies, you’ll love how easy these cookies are to make — and how fast they disappear.
Ingredients You’ll Need
For the Cookies:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ cup strawberry milk powder (like Nesquik)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup white chocolate chips
- Optional: pink or red sprinkles for decoration
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon strawberry milk powder
If you love quick bakes that bring bold color and flavor, try my Pink Party Donuts — they pair perfectly with these cookies for a pink dessert spread.
How to Make Strawberry Milkshake Cookies
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream Butter and Sugar
In a large bowl, beat butter and sugar together for 2–3 minutes until light and fluffy.
Step 3: Add Wet Ingredients
Mix in the egg and vanilla extract until smooth.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, strawberry milk powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until a soft dough forms.
Step 5: Add the Mix-ins
Fold in the white chocolate chips and sprinkles if using.
Step 6: Scoop and Bake
Scoop tablespoon-sized dough balls onto prepared baking sheets. Bake for 8–10 minutes, or until edges are set and centers look slightly underbaked.
Step 7: Cool and Glaze (Optional)
Let cookies cool for 5 minutes on the tray, then transfer to a wire rack. If desired, whisk together the glaze ingredients and drizzle over cooled cookies.
If you love simple steps that make stunning results, this recipe feels as effortless as my Banana Pudding Poke Cake — easy, pretty, and completely addictive.
Tips for Perfect Strawberry Milkshake Cookies
- Use real strawberry milk powder: It gives the cookies their signature flavor and pink hue.
- Don’t overbake: They’ll finish baking on the tray — that’s how you keep them soft.
- Add extra chips on top: Press a few white chocolate chips into each dough ball before baking for a bakery-style look.
- Chill for thicker cookies: A 15-minute chill helps prevent spreading.
Those same simple touches are what make my Toffee Chocolate Chip Cheeseball so irresistible — just enough detail for perfection.
How to Store
Room Temperature: Store in an airtight container for up to 4 days.
Fridge: Keeps up to a week for a firmer texture.
Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
Like my Christmas Bread Recipe, these cookies taste just as good the next day — if they last that long.
Flavor Variations
- Chocolate-Dipped: Dip half the cookie in melted white or dark chocolate.
- Creamy Center: Sandwich two cookies with a spoonful of vanilla frosting.
- Berry Burst: Add freeze-dried strawberry pieces to the dough.
- Neapolitan: Mix half the dough with cocoa powder for a chocolate-strawberry swirl.
If you love playful recipe twists, this one’s just as fun to experiment with as my Cheesy Broccoli Rice Casserole.
Frequently Asked Questions
1. Can I use fresh strawberries instead of milk powder?
Not for this recipe — fresh fruit changes the texture. The powder gives flavor without extra moisture.
2. Can I make these without white chocolate chips?
Yes! They’re still delicious plain or with pink sprinkles.
3. Can I use almond milk powder or protein mix?
Strawberry milk powder gives the best flavor, but protein mix can work for a less sweet version.
4. Can I double the recipe?
Absolutely — it doubles perfectly for parties or gifting.
The Final Bite
These Strawberry Milkshake Cookies are buttery, soft, and bursting with strawberry flavor. They look beautiful, taste nostalgic, and make any dessert table pop with color. Whether for Valentine’s Day, birthdays, or just because, these cookies bring a smile with every bite.
Serve them with a glass of milk or next to my Cranberry Apple Coleslaw for a sweet finish to any meal — fun, simple, and totally delicious.