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My strawberry cookies are buttery, vanilla-flavored, slightly chewy cookies with crisp edges and loaded with fresh strawberries. The tops are sprinkled with coarse sugar, giving the cookies a jewel-like quality. Grab a box of strawberries on your way home; you likely have all the other ingredients in your pantry and fridge!
After you bake these yummy cookies, try my strawberry cheesecake cookies, strawberry chocolate chip cookies, and strawberry bars.
Let’s bake these cookies!
STRAWBERRY COOKIES INGREDIENTS
- Sugar: Granulated sugar
- Flour: All-purpose flour. I generally use Gold Medal all-purpose flour. It’s considered a moderate-protein flour with a protein level of 10.5%. It’s great for general baking, widely available, and moderately priced!
- Baking powder: Baking powder will allow the cookie dough to rise and spread.
- Salt: In this cookie recipe, salt is added to enhance all the flavors.
- Butter: I use unsalted butter in this recipe. I like the salt level best this way. I like Challenge unsalted butter.
- Brown Sugar: I like light brown sugar in the cookie.
- Vanilla: Use real vanilla extract. Skip the imitation stuff!
- Eggs: I use large-size eggs at room temp.
- Strawberries: After chopping the strawberries, lay them out on a double layer of paper towels to absorb excess moisture.
STORING + FREEZING + MAKE-AHEAD
Because these strawberry cookies are made from scratch and loaded with fresh fruit, they’re best served the day they’re made.
- How Long Can You Keep This In The Refrigerator? These can be stored in the fridge in an airtight container.
- Can You Freeze This? These can be frozen for up to 3 months. Store in an airtight container.
- Make-Ahead Tips: The cookie dough without the fresh strawberries can be made ahead and stored in the freezer for 2 months.
- Food Safety: If you’d like more info on food safety, check out this link.
HOW TO MAKE STRAWBERRY COOKIES WITH REAL STRAWBERRIES
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Whisk together flour, baking powder, and salt in a small mixing bowl and set aside.
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In a large mixing bowl, using a handheld electric mixer set on medium speed, cream together the butter, sugar, and brown sugar until light and fluffy, about 2-3 minutes.
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Add the vanilla and egg, then beat just until the yolk disappears.
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Gently fold in the strawberries.
- Mix in the flour mixture.
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Using a medium cookie scoop, scoop heaping spoonfuls of dough (about 24 balls). Roll dough balls in sparkling sugar. Arrange cookie dough balls 2″ apart on prepared cookie sheets.
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Bake until cookie centers are set and just beginning to become golden around the edges, about 14 minutes.
***See Full Instructions Below.
MORE STRAWBERRY RECIPES YOU’LL LOVE!
Check out all my favorite, tried-and-true strawberry recipes to make the most of strawberry season!
- Strawberry Cake
- Strawberry Spinach Salad
- Strawberry Pretzel Salad
- Strawberry Pound Cake
- Strawberry Jello Cake
- Strawberry Shortcake Cake
- Strawberry Dump Cake
- Strawberry Fluff
- Strawberry Tres Leches Cake
- Frescas Con Crema
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Strawberry Cookies
My strawberry cookies are buttery, vanilla-flavored, slightly chewy cookies with crisp edges and loaded with fresh strawberries. Let's bake these cookies!
Servings: 16 cookies
Ingredients
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup strawberries, chopped and set on a double layer of paper towels to absorb excess moisture
- sparkling sugar
Instructions
- Line the baking sheets with parchment paper and spray with nonstick cooking spray; set aside. Preheat oven to 350°F (177°C).
- Whisk together flour (2 cups), baking powder (1/2 teaspoon), and salt (1/4 teaspoon) in a small mixing bowl and set aside.
- In a large mixing bowl, using a handheld electric mixer set on medium speed, cream together the butter (1/2 cup), sugar (1/2 cup), and brown sugar (1/4 cup), until light and fluffy, about 2-3 minutes.
- Add the vanilla (1 teaspoon) and egg (1) then beat just until the yolk disappears.
- Add flour mixture just until combined.
- Gently fold in the strawberries (3/4 cup).
- Using a medium cookie scoop, scoop heaping spoonfuls of dough (about 24 balls).
- Roll dough balls in sparkling sugar. Arrange cookie dough balls 2" apart on prepared cookie sheets. Bake until cookie centers are set and just beginning to become golden around the edges, about 12-14 minutes.
Fans Also Made:
Nutrition
Serving: 1cookie | Calories: 152kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 88mg | Potassium: 51mg | Sugar: 10g | Vitamin A: 195IU | Vitamin C: 4mg | Calcium: 15mg
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These cookies are so good, everyone loves it. I was able to save the sour and bland strawberries we bought. Thank you Ms. Kathleen for sharing your recipe.
Thank you so much too! I’m so happy you like these cookies 🙂
Could I add some nuts to this recipe? Pecans I’m thinking?
Wendee, of course you can!
I have lots of strawberries in the garden, I tried your strawberry dump cake, and tried these cookies the other day. It’s so good!
Strawberry fiesta! Thank you so much, Lauren! I’m glad you like our strawberry desserts 🙂