Strawberry Cookies are a soft, chewy, and fruity delight bursting with fresh strawberry flavor. These cookies are perfect for springtime treats, summer gatherings, or any time you’re craving something sweet and refreshing. With their vibrant pink hue and simple preparation, they’re sure to become a favorite in your dessert rotation.
Why You’ll Love This Recipe
- Packed with fresh strawberry flavor
- Soft, chewy texture that melts in your mouth
- Quick and easy to make with simple ingredients
- Great for parties, bake sales, or afternoon snacks
- Can be customized with chocolate chips, lemon zest, or glaze
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh strawberries, finely chopped
- All-purpose flour
- Baking powder
- Granulated sugar
- Egg
- Vegetable oil or melted butter
- Vanilla extract
- Lemon juice
Directions
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the egg, lemon juice, sugar, oil, and vanilla until smooth.
- In another bowl, whisk together flour and baking powder.
- Gradually add dry ingredients to the wet mixture and stir until just combined.
- Gently fold in the chopped strawberries.
- Drop tablespoon-sized amounts of dough onto the prepared baking sheet.
- Bake for 12–15 minutes or until edges are lightly golden.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling.
Servings and Timing
- Servings: About 18 cookies
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 25 minutes
Variations
- Strawberry White Chocolate: Add 1/2 cup white chocolate chips to the dough.
- Strawberry Lemon: Add lemon zest for a fresh citrus twist.
- Strawberry Glazed: Drizzle cooled cookies with a powdered sugar glaze.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep for up to 1 week in an airtight container.
- Freezing: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
FAQs
Can I use frozen strawberries?
Yes, but thaw them completely and pat dry before chopping to avoid excess moisture.
How do I prevent the cookies from getting soggy?
Make sure to drain strawberries well and avoid overmixing the dough.
Can I make the dough ahead of time?
Yes, chill the dough for up to 24 hours. Let it sit at room temperature before baking.
Can I use strawberry puree?
It’s best to use chopped strawberries for texture. Puree can make the dough too wet.
Do these cookies spread while baking?
They spread slightly. Leave about 2 inches between each cookie on the sheet.
Can I make these cookies vegan?
Yes, use a flax egg and plant-based butter or oil.
What’s the best way to chop strawberries for cookies?
Dice them small, about pea-sized, to distribute evenly and prevent excess moisture.
Can I add oats or nuts?
Yes, chopped almonds or rolled oats add texture and flavor.
How do I know when they’re done?
They should look set with lightly golden edges but remain soft in the center.
Can I add food coloring?
You can, but fresh strawberries typically give a natural pink hue.
Conclusion
Strawberry Cookies are a delightful, fruity twist on classic cookies. With a simple ingredient list and vibrant flavor, they’re perfect for any occasion—from picnics to holiday baking. Try them once, and you’ll be baking them all year round.
Print
Strawberry Cookies
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 24 cookies 1x
- Category: Dessert/Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully soft and buttery cookies bursting with fresh strawberry flavor—perfect for spring and summer treats.
Ingredients
- 1 cup unsalted butter, softened (226 g)
- 3/4 cup granulated sugar (150 g)
- 1/2 cup light brown sugar, packed (110 g)
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour (315 g)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh strawberries, hulled and finely diced (about 150 g)
- Optional: 1/2 cup white chocolate chips or chopped nuts
Instructions
- Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Fold in diced strawberries (and optional add-ins if using).
- Drop rounded tablespoon-sized portions of dough 2 inches apart onto prepared baking sheets.
- Bake for 10–12 minutes, or until edges are light golden while centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use fresh, ripe strawberries—drain excess juice to prevent soggy dough.
- Chill dough for 20 minutes if cookies spread too much.
- To enhance strawberry flavor, add 1 tsp freeze-dried strawberry powder or substitute some of the flour with almond meal.
- Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg