Strawberry Cookies are the chewiest, gooiest cookies with a gorgeous berry flavor flowing through every bite. Fresh strawberries and white chocolate chips melt together into a rich, delectable dough making this the cookie of the century. In under 30 minutes, you’ll have a dreamy, fruity cookie that will have your taste buds soaring!
Reasons You’ll Love This
Strawberry & White Chocolate – A match made in heaven! You’ll love this flavor combination in these chewy cookies.
Moist and Chewy – If you’re a soft cookie kind of person, these are for you! The texture is perfectly moist, gooey and delectable.
Fresh Strawberry Flavor – No artificial strawberry flavor in these cookies, only the fresh kind.
Warm Cookies – Highly recommend eating these warm, a few minutes after they come out of the oven!
Picture Perfect – These look adorable on a dessert table, and are perfect to make for strawberry season!
Egg Free – No need to take out a loan to buy eggs for these cookies!
Imagine yourself biting into a freshly baked cookie and you get a burst of liquid smooth white chocolate mixed with the amazing flavor and texture of a warm, juicy piece of strawberry. Okay, now stop imagining, and go make this strawberry cookie recipe now! It’ll only be under 30 minutes before that dream becomes your reality.
Let’s discuss how to make Strawberry Cookies, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- Butter – Use unsalted softened butter for this recipe for the perfect texture and flavor!
- Sugar – White granulated sugar is the best sugar option for this recipe.
- Lemon Juice – Fresh lemon juice is always highly recommended for baking recipes, but you can use bottled juice if you’d prefer. Don’t worry, your cookies won’t come out tasting like lemons, this just helps the cookies become chewy and soft.
- Flour – When measuring out the flour for this recipe, don’t scoop it with the measuring cup! Instead, spoon the flour into the measuring cup and then level it off before adding it to the recipe. This is the secret to ensuring your cookies don’t come out dry and hard.
- Strawberries – Be sure to dice up your strawberries into small, ¼ an inch pieces before adding them to the batter. I don’t recommend substituting for frozen strawberries, because they will release more liquid than fresh strawberries when baking. Similar thing for freeze dried strawberries. They won’t have enough moisture to blend with these cookies, and will come out very dry.
- Food Dye (Optional) – This isn’t shown in the ingredient list, but if you want to give your batter a light pink color, you can add a touch of pink food coloring.
- White Chocolate Chips – White chocolate chips are the ideal flavor pairing with strawberries. Make sure to save a handful off to the side for when the cookies are done baking so you can press a few extra into the tops.
Step By Step Instructions
- Begin by preheating the oven to 350°F. Grab a baking sheet and line it with parchment paper. Set that aside and begin on the batter. Add the softened butter and white sugar to a large mixing bowl. Beat that together with a hand or stand mixer until smooth. Add the lemon juice, vanilla extract and food dye (if you choose to use it) and stir it together.
- Add the flour, and baking powder to the large bowl. Stir that together until you reach a dough-like consistency.
- Add the diced strawberries and white chocolate chips to the dough. Gently fold everything together with a silicone spatula until combined.
- Scoop out about 2 tablespoons of the dough either using a cookie scoop or a spoon and roll the dough into a ball.
- Place it on the parchment lined baking sheet, leaving space between each ball.
- Bake in the oven for 12-14 minutes, or until the bottom sides of the cookie turn a light golden brown. Take the cookies out of the oven, and immediately press a few more white chocolate chips into the top of each cookie. Allow them to cool for a few minutes, serve and enjoy!
Tips And Advice
Storage – Store the baked strawberry cookies in an airtight container at room temperature for about 3-4 days.
The cookie dough does not need to chill in the fridge before baking. These will bake beautifully without it. However, keep the scoops of cookie dough that you’re waiting to bake in the fridge until you’re ready to pop them in the oven.
The dough is fairly tough, so don’t worry if it seems a little difficult to work with. The tough dough is necessary for all the liquid that the strawberries will release in the oven.
Be careful working with the tough dough when mixing the strawberries, because you have to be gentle when folding it into the dough. Just take your time, it may be a bit tedious, but worth it!
Here are a few handy dandy things you might need to make this recipe:
- Baking Sheets
- Parchment Paper
- Electric Hand or Stand Mixer
- Measuring Cups and Spoons
- Mixing Bowls
- Silicone Spatula
- A Cookie Scoop
These strawberry cookies should stay moist and chewy when stored in an airtight, sealed container at room temperature. If you find they become dry or stale after a day or two, you can stick a slice of sandwich bread into the container to soften them up.
The biggest tip for making delicious cookies every time is to measure out your flour correctly! Be sure to spoon the flour into the measuring cup and level it off before adding it to the dough. For these cookies specifically, use fresh, quality ingredients. This will ensure that these cookies will come out amazing!
Recipes You’ll Love
If you’re on a cookie craze right now, I have a quite a few more amazing cookie recipes that you have to try! Check them out:
More Recipes You’ll Love!
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 teaspoons lemon juice
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 cup diced strawberries
- 3/4 cup white chocolate chips divided
- Preheat the oven to 350℉.
- Line a baking sheet with parchment paper or a silicone mat.
- Using an electric mixer, cream together the butter and sugar until light and fluffy. This may take 3-4 minutes.
- Stir in the lemon juice, vanilla extract, and food dye (if using). Stir until combined.
- Next, stir in the flour and baking powder until a dough forms. Do not overmix.
- Gently fold in the diced strawberries and half a cup of the white chocolate chips.
- Scoop the cookie dough onto the prepared cookie sheet, either using a 2 tablespoon cookie scoop, or rolling about 2 tablespoons of the dough into balls.
- Bake for 12-14 minutes or until the bottom of the cookies are slightly golden.
- Remove from oven and place baking sheet onto a wire cooling rack.
- Add a few more white chocolate chips on top of each cookie as soon as they are removed from the oven.
- Allow to cool for at least ten minutes prior to removing from the pan with a spatula.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
These strawberry cookies are the best!! Melt in your mouth delicious 🤤 My kids love them too!
Christi Johnstone says
So glad you enjoyed them!