Name: Strawberry Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter (softened); 3/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 teaspoon strawberry extract (optional); 1/2 cup freeze-dried strawberries (crushed) or 1/3 cup finely diced fresh strawberries or strawberry preserves; Red or pink food coloring (optional); 1/2 cup white chocolate chips (optional)

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Why You’ll Love This Recipe

Packed with real strawberry flavor
Soft and chewy texture
Beautiful pink hue perfect for holidays or parties
Easy to make with simple ingredients
Kid-friendly and freezer-friendly
Versatile—customize with white chocolate chips, glaze, or sprinkles
No chill time needed (in most recipes)
Great for gifting or bake sales
A fruity alternative to classic cookies
Can be made with fresh, frozen, or freeze-dried strawberries

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter (softened)
Granulated sugar
Egg
Vanilla extract
Strawberry extract (optional, for stronger flavor)
Fresh or freeze-dried strawberries (or strawberry preserves)
Red or pink food coloring (optional, for color enhancement)
White chocolate chips or chopped white chocolate (optional)

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and sugar together until light and fluffy.
Add the egg and vanilla extract (and strawberry extract, if using), then mix until well combined.
If using freeze-dried strawberries, crush them into a powder and mix into the dough. If using fresh strawberries or preserves, fold them in gently.
Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms. Add food coloring and white chocolate chips if desired.
Scoop dough into rounded tablespoons and place on the prepared baking sheet about 2 inches apart.
Bake for 10–12 minutes, or until edges are set and centers look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 20–24 cookies.
Prep time: 15 minutes
Cook time: 10–12 minutes
Cooling time: 10 minutes
Total time: About 35 minutes

Variations

Strawberry shortcake cookies: Fold in crushed shortbread or biscuit crumbs for added texture.
Strawberry lemonade: Add lemon zest or a few drops of lemon extract to balance the sweetness.
Strawberry chocolate chip: Mix in semi-sweet or milk chocolate chips for a rich twist.
Glazed strawberry cookies: Drizzle a simple powdered sugar glaze over the cooled cookies.
Cream cheese filling: Sandwich two cookies with a cream cheese frosting for a decadent treat.
Use strawberry cake mix: For an ultra-easy version, use boxed cake mix as the base.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 4 days.
To keep them extra soft, place a slice of bread in the container.
Freeze baked cookies in a freezer-safe bag for up to 2 months.
To reheat, microwave for 8–10 seconds or let thaw at room temperature for 30 minutes.

FAQs

Can I use fresh strawberries in the cookie dough?

Yes, but dice them finely and blot away excess moisture to avoid soggy dough.

Can I use frozen strawberries?

Yes, but thaw and drain them well before using. Freeze-dried strawberries are a better alternative for texture.

How do I make the cookies more pink?

A drop or two of red or pink gel food coloring can enhance the color without affecting flavor.

Can I add strawberry jam to the dough?

Yes, swirl in a few tablespoons of jam for added flavor, but don’t overdo it or the dough may become too wet.

Why did my cookies spread too much?

Your butter may have been too soft or the dough too warm. Try chilling the dough for 15–30 minutes before baking.

Are these cookies chewy or cakey?

They’re typically soft and chewy, but the texture can vary based on the type of strawberries used.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

How do I store the cookies to keep them soft?

Keep them in an airtight container with a piece of bread to retain moisture.

Can I freeze the dough before baking?

Yes, portion the dough into balls and freeze them on a tray. Store frozen dough in a bag and bake from frozen, adding 1–2 extra minutes.

What frosting goes well with strawberry cookies?

A light vanilla or cream cheese glaze or frosting pairs beautifully with their fruity flavor.

Conclusion

Strawberry cookies are a delightful treat that combine the sweetness of berries with the comforting texture of homemade cookies. Whether you’re baking them for a party, a gift, or just to enjoy with a cup of tea, these cookies offer a simple yet satisfying dessert with a fun, fruity twist. Easy to customize and loved by all ages, they’re a fresh take on classic cookie recipes you’ll come back to again and again.