My favorite thing to do with strawberries (besides eat them by the handful) is make these chewy Strawberry Cookies. I first made these on a whim during peak strawberry season last year, and now they’re a summer tradition. They’re tender, sweet, and full of fresh strawberry flavor. These cookies are the real deal, so don’t expect any artificial coloring or flavoring here! Just sweet strawberries and some creamy white chocolate chips. Yum!
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“AMAZING!!! Followed the recipe exactly and these came out SO GOOD!”
Angelica
Easy Recipe for Strawberry Cookies
These strawberry cookies are like a cross between chocolate chip cookies and strawberry muffin tops. I start with my go-to base of creamy salted butter, brown sugar, and granulated sugar for a rich flavor, then fold in tiny diced strawberries that I’ve tossed with a little lemon juice to brighten everything up. Just make sure to strain the strawberries well so they don’t add too much moisture to the dough and throw off the texture! Then the white chocolate chips are like little sweet surprises that melt just enough to complement those strawberry bursts. I promise you’ve never had a cookie quite like this!
Strawberry Cookies
- 1 cup fresh strawberries (brunoised (diced very small) $2.13*)
- 1 tsp lemon juice ($0.02)
- 1 cup light brown sugar ($0.48)
- 1/2 cup granulated sugar ($0.48)
- 8 Tbsp salted butter (room temperature, $0.99)
- 1 large egg ($0.27)
- 1 tsp vanilla extract ($0.65)
- 2 cups all-purpose flour ($0.36)
- 1 tsp sea salt ($0.05)
- 1 tsp baking powder ($0.04)
- 1/4 cup white chocolate chips ($0.57)
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Preheat the oven to 350°F. Toss the diced strawberries and lemon juice together and let them sit while you prep the rest of the cookie dough.
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Cream both sugars and room-temperature butter together using your hand mixer on low speed.
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Add the egg and vanilla extract to the creamed butter and sugars. Whisk or mix on low until consistent.
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Then, add the flour, salt, and baking powder to a mixing bowl and whisk dry ingredients together. Adding a spoonful or so at a time, slowly mix in all of your dry ingredients with the wet ingredients until a consistent dough forms.
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Strain the strawberries, discarding the juice.** Gently fold in strawberries and white chocolate chips into the cookie dough.***
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With a 2-ounce scoop, drop cookie dough balls 2-3 inches apart on a parchment-lined baking sheet and bake in the preheated oven for 20-25 minutes, depending on how crispy or chewy you like your cookies!
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**Add that strawberry lemon juice to some iced tea and you’ve got yourself a fancy mocktail!
***Reserve a few extra white chocolate chips per cookie to put on top before you bake. This little trick helps them turn out extra pretty!
Serving: 1cookieCalories: 207kcalCarbohydrates: 34gProtein: 2gFat: 7gSodium: 228mgFiber: 1g
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nutrition disclaimer here.
how to make Strawberry Cookies step-by-step photos
Prep your strawberries: Preheat the oven to 350°F. Toss 1 cup diced strawberries and 1 tsp lemon juice together and let them sit while you prep the rest of the cookie dough.
Mix the butter and sugars: Combine 1 cup light brown sugar, ½ cup granulated sugar, and 8 Tbsp room-temperature salted butter together using your hand mixer on low speed.
Make the dough: Now add 1 large egg and 1 tsp vanilla extract to the butter and sugar mixture. Whisk or mix on low using your hand mixer until combined.
Then, add 2 cups all-purpose flour, 1 tsp sea salt, and 1 tsp baking powder to a mixing bowl and whisk the dry ingredients together. Adding a spoonful or so at a time, slowly mix in all of your dry ingredients with the wet ingredients until a consistent dough forms.
Strain the strawberries, discarding the juice (or you can keep the juice and add it to iced tea!) Gently fold in strawberries, avoiding crushing them, and ¼ cup white chocolate chips into the cookie dough.
Make the cookies: With a 2-ounce scoop, drop cookie dough balls 2-3 inches apart on a parchment-lined baking sheet and bake in the preheated oven for 20-25 minutes, depending on how crispy or chewy you like your cookies! Serve and enjoy.
Enjoy the taste of summer with these chewy strawberry cookies!
- Fold gently when adding the strawberries to the dough so they don’t get crushed or turn the dough completely pink.
- I do not recommend storing the dough to bake later, as the longer the dough sits with the wet strawberries in it, the more moisture they release, negatively impacting the texture of the cookies.
- If you don’t have a 2-ounce cookie scoop, you can measure the dough with a ¼ measuring cup and roll it between your palms. Smaller cookie scoops also work, but 2-ounces makes for a nice big cafe-style cookie, which is what I was after.
- These cookies tend to spread in the oven, so to get that beautiful round shape, take a round cookie cutter or cup with a larger diameter and gently swirl it around the cookies as soon as they come out of the oven.
- You can use any chocolate chip you like! If white chocolate is too sweet for you, these cookies would be delicious with dark or semi-sweet chocolate chips, too.
Storage Instructions
Store strawberry cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Our Strawberry Cookie recipe was originally published 6/22/24. It was retested, reworked, and republished to be better than ever 7/14/25.