Strawberry Cookies are soft, chewy, and bursting with sweet berry flavor in every bite. I love how these cookies bring a pop of color and a fresh, fruity taste that feels both fun and comforting. They’re perfect for spring and summer baking, Valentine’s Day treats, or anytime I’m craving something sweet with a strawberry twist.
Why You’ll Love This Recipe
I like this recipe because it’s easy to make and delivers big flavor without being complicated. The strawberry taste really shines through, and the cookies stay soft and tender for days. They’re great for sharing, gifting, or baking just because I’m in the mood for something cheerful and homemade.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Baking soda
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Salt
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Unsalted butter, softened
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Granulated sugar
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Egg
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Vanilla extract
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Strawberry extract or strawberry pudding mix
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Freeze-dried strawberries, finely crushed
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Optional: pink or red food coloring
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Optional: white chocolate chips
Directions
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I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a bowl, I whisk together the flour, baking powder, baking soda, and salt.
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In another bowl, I cream the butter and sugar until light and fluffy.
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I beat in the egg, vanilla, strawberry extract or pudding mix, and food coloring if I’m using it.
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I gradually mix in the dry ingredients until a soft dough forms.
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I fold in crushed freeze-dried strawberries and white chocolate chips if I’m adding them.
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I scoop the dough into balls and place them on the baking sheet.
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I bake for 9–11 minutes, just until the edges are set and the centers are still soft.
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I let the cookies cool on the pan for a few minutes before transferring them to a wire rack.
Servings and timing
This recipe makes about 18–24 cookies and takes roughly 30 minutes from start to finish, including baking time.
Variations
Sometimes I drizzle melted white chocolate over the cooled cookies for a bakery-style finish. I’ve also sandwiched two cookies with strawberry frosting or jam for an extra-indulgent treat. If I want a stronger fruit flavor, I add a little more freeze-dried strawberry powder to the dough.
Storage/reheating
I store these cookies in an airtight container at room temperature for up to 4 days. They also freeze well—both baked cookies and raw dough balls. To enjoy them warm, I microwave a cookie for about 10 seconds.
FAQs
Can I use fresh strawberries in these cookies?
Fresh strawberries add too much moisture and can make the cookies soggy. I stick with freeze-dried strawberries or extract for the best texture.
What gives the cookies their strawberry flavor?
I use strawberry extract or pudding mix along with freeze-dried strawberries to get a strong, consistent strawberry taste.
Can I make these cookies gluten-free?
Yes, I’ve made them with a 1:1 gluten-free flour blend and they turn out great.
Do I need food coloring?
No, it’s optional. The cookies taste the same without it—they’ll just be a more natural color.
How do I keep the cookies soft?
I avoid overbaking and take them out when the centers still look slightly underdone. They firm up perfectly as they cool.
Conclusion
Strawberry Cookies are one of my favorite fruity desserts because they’re simple, soft, and full of bright flavor. I love how easy they are to make and how they instantly add a fun, cheerful touch to any cookie plate. Whether I’m baking for a special occasion or just treating myself, these cookies always bring a little sweetness to the day.
