Strawberry Cookies Recipe – Soft, Chewy, and Full of Flavor
Fresh, soft, and filled with juicy strawberries, these strawberry cookies are a bakery-style treat you can easily make at home. We tested this recipe today, and the result was buttery cookies with golden edges and chewy centers, bursting with fresh strawberry flavor.
Whether you are baking for family gatherings, parties, or simply want a sweet homemade dessert, this recipe is straightforward, requires only basic tools, and comes together in under an hour.
Recipe Overview
- Prep Time: 15 minutes
- Chill Time (Optional): 30 minutes
- Bake Time: 12–14 minutes
- Cooling Time: 10 minutes
- Total Time: ~1 hour
- Yield: About 20 cookies
Ingredients for Strawberry Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh strawberries, diced (patted dry with paper towel)
- 2 tablespoons coarse sugar or sanding sugar for topping (optional)
Tip: Always pat strawberries dry before adding to dough. This prevents excess moisture that could make the cookies soggy.
Tools You’ll Need
- Large mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Parchment paper or silicone baking mat
- Baking sheet
- Wire cooling rack
Step-by-Step Instructions
Step 1: Prepare the Strawberries
Wash, hull, and chop strawberries into small pieces. Pat dry thoroughly with a paper towel to avoid adding extra liquid to the dough.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
Step 3: Add Eggs and Vanilla
Mix in the eggs one at a time. Add vanilla extract and continue mixing until smooth.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry mixture into the wet ingredients, mixing on low speed until just combined.
Step 5: Fold in Strawberries
Gently fold diced strawberries into the dough with a spatula. If the dough feels sticky, refrigerate for 30 minutes before baking.
Step 6: Shape and Bake
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop about 2 tablespoons of dough per cookie and place 2 inches apart. Sprinkle with coarse sugar if desired. Bake for 12–14 minutes, until edges are golden and centers are slightly soft.
Step 7: Cool the Cookies
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Taste and Texture
These cookies are soft and chewy in the center, lightly crisp around the edges, and filled with pockets of fresh strawberries. The sugar sprinkled on top adds a delicate crunch, making each bite perfectly balanced between buttery richness and fruity sweetness.
Nutrition Facts (per cookie)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 26 g |
| Protein | 2 g |
| Fat | 8 g |
| Saturated Fat | 5 g |
| Cholesterol | 30 mg |
| Sodium | 120 mg |
| Fiber | 1 g |
| Sugar | 15 g |
Values are approximate and may vary depending on portion size and ingredients used.
Tips and Variations
- Add White Chocolate Chips: Enhances sweetness and creaminess.
- Strawberry Lemon Cookies: Add 1 tablespoon of lemon zest to the dough for a tangy twist.
- Jam Swirl Variation: Drop small teaspoons of strawberry jam into the dough before baking.
- Gluten-Free Option: Replace with a 1:1 gluten-free flour blend.
- Storage: Keep cookies in an airtight container for 3 days at room temperature or freeze for up to 2 months.
Serving Ideas
- Serve with a glass of cold milk or coffee.
- Pack into lunch boxes for a fruity snack.
- Present in gift jars tied with ribbon for holidays or special occasions.
- Pair with vanilla ice cream for a quick dessert.
FAQs About Strawberry Cookies
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. However, thaw them completely and pat dry to prevent excess moisture in the dough.
Do I need to chill the dough?
Chilling is optional but helps cookies hold their shape and prevents spreading. If your dough feels sticky, chill for at least 30 minutes.
Can I substitute butter with oil?
It is not recommended. Butter provides flavor and texture that oil cannot replicate.
Why did my cookies turn out too soft?
Excess moisture from strawberries is often the cause. Make sure to pat them dry thoroughly before adding to the dough.
How can I make these cookies healthier?
Swap half of the all-purpose flour with oat flour, and replace refined sugar with coconut sugar or honey.
Final Thoughts
Strawberry cookies bring together the freshness of fruit and the comfort of homemade baking in one recipe. They are simple enough for everyday baking yet impressive enough for special occasions. With chewy centers, crisp edges, and bursts of juicy strawberries, these cookies will quickly become a family favorite.
Save this recipe for your next baking day—it is a reliable, crowd-pleasing treat that highlights the natural sweetness of strawberries in the most delicious way.