Sweet Strawberry Cookies
I still remember the first time I folded sweet, juicy strawberries into cookie dough — the kitchen smelled like summer, and the cookies disappeared in minutes. These strawberry cookies are simple, tender, and bright: soft centers, lightly golden edges, and little bursts of fresh berry in every bite. If you love fruit-forward baking, this is an easy recipe to add to your rotation; for another fruity twist, try the strawberry cheesecake cookies which layer cream cheese richness with berry flavor.
Why you’ll love this dish
This recipe takes familiar cookie-making techniques and uses them to spotlight fresh strawberries. The dough is quick to assemble, bakes in about 10–12 minutes, and yields cookies that feel homemade without a long ingredient list. They’re great for brunch spreads, picnics, school lunches, or an afternoon tea.
“Light, delicate, and so berry-fresh — these became our new favorite after-school treat.” — a satisfied baker
These cookies are also a good bridge between a soft butter cookie and a tender drop cookie: not too buttery, not too cakey. If you prefer a tried-and-true classic, pair them with a glass of milk and a batch of classic chocolate chip cookies for variety at gatherings.
The cooking process explained
In three main actions you’ll:
- Cream butter and sugar until light and fluffy to build air and texture.
- Add egg and vanilla for structure and flavor.
- Fold in dry ingredients gently, then the chopped strawberries to avoid crushing them.
The goal is minimal handling once the flour is introduced; overmixing develops gluten and makes cookies tough. Also, fresh strawberries add moisture, so treat them gently and keep the dough slightly under-mixed for a soft center.
What you’ll need
- 1 cup fresh strawberries, chopped (pat dry if very juicy — see notes below)
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped nuts (optional — walnuts or pecans work well)
- 1/4 cup powdered sugar for dusting (optional)
Ingredient notes and substitutions:
- Butter: salted can be used if you omit the extra salt.
- Strawberries: hulled and diced into small, even pieces. If berries are very juicy, toss with a teaspoon of flour to absorb excess moisture.
- Nuts: swap for seeds (pumpkin or sunflower) for a nut-free option, or leave out.
- For another cookie riff that uses pantry staples differently, see the brown sugar pop tart cookies.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar with a hand mixer or stand mixer. Beat until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla extract. Beat until smooth and fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry mix to the wet ingredients. Mix on low speed until just combined. Stop as soon as the flour streaks disappear.
- Gently fold in the chopped strawberries and the chopped nuts if using. Use a spatula and work carefully to keep the strawberries from turning to mush.
- Drop rounded spoonfuls of dough (about 1 1/2 tablespoons each) onto the prepared baking sheet. Leave about 2 inches between cookies.
- Bake for 10–12 minutes. Remove when the edges are set and lightly golden but the centers are still soft.
- Transfer cookies to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Best ways to enjoy it
Serve warm with a pat of butter or plain so the strawberry flavor comes through. They pair beautifully with:
- A mug of black tea or a floral Earl Grey.
- Vanilla ice cream for an ice cream sandwich.
- Light whipped cream and extra sliced strawberries for a dessert plate.
If you’re building a cookie platter for holidays, adding a red-and-white holiday cookie like a candy cane swirl pinwheel cookie gives a festive contrast in both color and flavor.
How to store & freeze
- Room temperature: Store cooled cookies in an airtight container for up to 2 days. Place a paper towel in the container to absorb extra moisture.
- Refrigerator: If your kitchen is warm, refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving.
- Freezing baked cookies: Flash-freeze cookies on a baking sheet until firm, then transfer to a freezer-safe container or bag. Freeze up to 3 months. Thaw at room temperature or reheat in a 300°F oven for 5–8 minutes.
- Freezing dough: Scoop dough onto a baking sheet and freeze until firm. Move dough balls to a sealed bag and keep for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.
Food safety tip: because these use fresh fruit, always ensure strawberries are clean and free of mold; discard any cookie that smells off or shows visible spoilage.
Pro chef tips
- Room-temperature butter creams better and traps air more efficiently. Take butter out 30–60 minutes before baking.
- If strawberries are very wet, drain them on paper towels and pat dry. For best distribution, toss diced berries with a teaspoon of flour before folding them into the dough.
- Use uniform strawberry pieces so cookies bake evenly.
- For slightly chewier cookies, replace 2 tablespoons of flour with an equal amount of cornstarch.
- If you want a crisper edge, flatten dough balls slightly before baking.
- For a seasonal twist that blends shapes and fun, consider pairing this recipe concept with festive designs like the Christmas pinwheel cookies.
Flavor swaps
- Lemon-strawberry: add 1 teaspoon lemon zest to the dough for a bright citrus lift.
- White chocolate chips: fold in 1/2 cup for bursts of sweetness that complement the berries.
- Oat addition: replace 1/2 cup flour with old-fashioned oats for more texture.
- Vegan: swap butter for vegan butter and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) — note texture will be slightly different.
- Jam-stuffed: press a small indentation in each dough ball and add 1/2 teaspoon strawberry jam before baking for a jammy center.
Helpful answers
Q: Can I use frozen strawberries?
A: Fresh strawberries are best because frozen berries release more water as they thaw. If you must use frozen, thaw and drain them well, then toss with a teaspoon of flour before folding into the dough to reduce sogginess.
Q: How long do these cookies take from start to finish?
A: Active prep is about 15–20 minutes. Baking takes 10–12 minutes per batch. With cooling time, plan for roughly 40–50 minutes total for a single batch.
Q: My dough was too wet after adding strawberries — what can I do?
A: Stir in 1–2 tablespoons of flour at a time until the dough holds together. Alternatively, chill the dough for 20–30 minutes to firm it up before scooping and baking.
Q: Can I make these larger or smaller?
A: Yes. For larger cookies, increase baking time by a few minutes and watch for the edges to set. For mini cookies, reduce baking time and check earlier — they’ll finish faster.
Q: Are these safe for kids to eat the day after baking?
A: Yes, if stored properly in an airtight container at room temperature for up to 2 days, or refrigerated up to 5 days. Discard if they develop off smells or visible mold.
Enjoy baking — and don’t be surprised if these become a summer staple in your kitchen.
Strawberry Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar with a hand mixer or stand mixer until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla extract, and beat until smooth and fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry mix to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the chopped strawberries and nuts (if using) with a spatula, being careful to avoid crushing the strawberries.
- Drop rounded spoonfuls of dough (about 1 1/2 tablespoons each) onto the prepared baking sheet, leaving about 2 inches between cookies.
- Bake for 10–12 minutes, or until the edges are set and lightly golden but the centers are still soft.
- Transfer cookies to a wire rack to cool completely and dust with powdered sugar before serving, if desired.
