Strawberry Cookies are a refreshing twist on traditional cookies. They’re tender, chewy, and packed with natural strawberry flavor and color. These cookies are easy to prepare with simple ingredients and are incredibly versatile—add white chocolate chips, glaze, or a cream cheese filling to customize them just the way you like. Great for gifting, parties, or afternoon snacking, they’re a sweet treat everyone will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour baking powder salt unsalted butter, softened granulated sugar egg vanilla extract strawberry purée or finely chopped fresh strawberries (or strawberry extract) optional: pink food coloring optional: freeze-dried strawberries, white chocolate chips, or a simple glaze
Directions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Add the egg, vanilla extract, and strawberry purée. Mix until well combined.
Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
If desired, fold in chopped freeze-dried strawberries or white chocolate chips.
Scoop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
Bake for 10–12 minutes, or until the edges are just set.
Let cookies cool on the sheet for a few minutes before transferring to a wire rack.
Optional: Drizzle with glaze or dust with powdered sugar once cooled.
Servings and timing
This recipe yields about 18–24 cookies, depending on size. Prep time: 15 minutes Cook time: 10–12 minutes Total time: 25–30 minutes
Variations
Strawberry Cake Mix Cookies: Use boxed strawberry cake mix, oil, and eggs for a quick shortcut version.
White Chocolate Strawberry: Add white chocolate chips for a creamy-sweet contrast.
Strawberry Glaze: Mix powdered sugar and strawberry juice or milk for a light pink glaze.
Cream Cheese Strawberry Cookies: Add a dollop of cream cheese filling in the center before baking.
Strawberry Shortcake Cookies: Add crushed shortbread or biscuit crumbs for texture.
Gluten-Free: Substitute with a gluten-free all-purpose flour blend.
Vegan Option: Use plant-based butter and a flax egg (1 tbsp flaxseed + 3 tbsp water).
Lemon-Strawberry: Add lemon zest or a bit of lemon juice for a fresh citrusy twist.
Storage/Reheating
Store cooled strawberry cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. To refresh frozen cookies, thaw at room temperature or warm briefly in the microwave for 10 seconds. Avoid stacking with glaze until fully set to prevent sticking.
FAQs
Can I use fresh strawberries in the dough?
Yes, but chop them finely and pat dry to reduce excess moisture. Strawberry purée works well too.
How do I make strawberry purée?
Blend fresh or thawed frozen strawberries in a blender or food processor until smooth. Strain if you prefer a smoother texture.
Can I use strawberry extract for more flavor?
Yes, add 1/2 to 1 teaspoon of strawberry extract for an extra flavor boost, especially if not using fresh fruit.
Why are my cookies spreading too much?
If the dough is too warm, chill it for 30 minutes before baking to help the cookies hold their shape.
Can I freeze the cookie dough?
Yes, scoop the dough into balls and freeze on a baking sheet. Transfer to a freezer bag and bake from frozen, adding 1–2 extra minutes.
Are these cookies soft or crunchy?
These cookies are typically soft and chewy, especially when made with strawberry purée or fresh fruit.
Can I add food coloring for a brighter pink?
Yes, a few drops of pink or red gel food coloring can enhance the color, especially if the strawberries are pale.
What pairs well with strawberry cookies?
White chocolate, lemon zest, cream cheese frosting, or a cold glass of milk all complement the strawberry flavor nicely.
Can I use frozen strawberries?
Yes, thaw them first and drain excess liquid before puréeing or chopping.
How do I make a glaze for these cookies?
Whisk together powdered sugar and a small amount of milk or strawberry juice until smooth. Drizzle over cooled cookies.
Conclusion
Strawberry Cookies are a sweet, fruity delight that’s easy to make and always a hit. With their soft texture, pretty pink color, and real strawberry flavor, they’re perfect for any celebration—or just a fun baking project. Whether you keep them simple or dress them up, these cookies are sure to bring a little joy to your kitchen.
Strawberry Cookies are soft, chewy, and full of fresh strawberry flavor. These pretty pink treats are perfect for spring, summer, or any festive occasion, and can be customized with mix-ins like white chocolate chips or a sweet glaze.
Author:Catherine
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:27 minutes
Yield:18–24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 3/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/3 cup strawberry purée or finely chopped fresh strawberries
Optional: 1/2 cup freeze-dried strawberries or white chocolate chips
Optional: pink or red food coloring
Optional glaze: 1/2 cup powdered sugar + 1–2 tsp milk or strawberry juice
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the egg, vanilla extract, and strawberry purée. Mix until smooth. Add food coloring if desired.
Gradually mix in the dry ingredients until just combined.
Fold in optional freeze-dried strawberries or white chocolate chips.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing about 2 inches apart.
Bake for 10–12 minutes, or until the edges are just set. Centers may appear slightly soft.
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Optional: Drizzle cooled cookies with glaze or dust with powdered sugar.
Notes
Use finely chopped fresh strawberries or strawberry purée for natural flavor and moisture.Chill the dough for 30 minutes if it feels too soft to prevent spreading.Add a few drops of food coloring for a brighter pink hue.Store cookies in a single layer if glazed, or let glaze set completely before stacking.Strawberry extract can boost flavor if using milder strawberries.
