Strawberry Cookies

Strawberry cookies are tender, sweet, and full of fresh strawberry flavor. These cookies are the real deal– no artificial colors or flavors!

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Summer is strawberry season, and you better believe I am always out picking farm-fresh strawberries the first day the U-pick farms open. My favorite thing to do with strawberries (besides eat them by the handful) is make these chewy strawberry cookies. They’re tender, sweet, and full of fresh strawberry flavor. These cookies are the real deal– no artificial coloring or flavoring here. Just sweet strawberries and some creamy white chocolate chips– yum!

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What Are Strawberry Cookies?

These strawberry cookies are a sort of cross between chocolate chip cookies and strawberry muffin tops. They’re richly flavored with salted butter, white and light brown sugar, and vanilla extract. The fresh strawberry pieces add tons of bright flavor and a unique texture, and the white chocolate chips add pops of sweetness.

Here’s what you’ll need to make strawberry cookies:

Strawberries: Fresh strawberries work best. If you’d like to use frozen, let them thaw completely and drain off any excess water before combining with the lemon juice. Shout out to Slate Farms in Clarksville TN for growing these beautiful strawberries!
Lemon Juice: Helps macerate the strawberries to bring out their juices and enhances their natural flavor.
Salted Butter: Makes these cookies moist and tender.
Sugar: I used a combination of light brown sugar and granulated sugar for depth of flavor and extra moisture.
Egg: Helps bind the cookies together.
Vanilla Extract: Enhances the sweetness of the cookies.
All-Purpose Flour: Gives these cookies their structure.
Sea Salt: Enhances the natural flavor of the cookies.
Baking Powder: Helps keep the cookies from turning out dense.
White Chocolate Chips: Add a pop of sweetness and creaminess.

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.

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 1/4 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.

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