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!
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.
Ingredients
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.
Tips and Notes
- 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.
Strawberry Cookies
Strawberry cookies are tender, sweet, and full of fresh strawberry flavor. These cookies are the real deal– no artificial colors or flavors! Author: Jess – Budget Bytes
Servings 16 cookies (2-ounce scoop) Cook 20 minutes minsTotal 40 minutes mins
Ingredients
- 1 cup fresh strawberries, brunoised (diced very small) ($2.13)
- 1 tsp lemon juice ($0.02)
- 8 Tbsp salted butter ($0.94)
- 1 cup light brown sugar ($0.68)
- 1/2 cup granulated sugar ($0.17)
- 1 large egg ($0.12)
- 1 tsp vanilla extract ($0.65)
- 2 cups all-purpose flour ($0.24)
- 1 tsp sea salt ($0.05)
- 1 tsp baking powder ($0.04)
- 1/4 cup white chocolate chips ($0.57)
Instructions
- 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.
- Cream both sugars and room-temperature butter together using your hand mixer on low speed.
- Add the egg and vanilla extract to the creamed butter and sugars. Whisk or mix on low until consistent.
- 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.
- Strain the strawberries, discarding the juice.* Gently fold in strawberries and white chocolate chips into the cookie dough.**
- 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!
Equipment
- Hand Mixer
- Baking Sheet
Notes
*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 into the top before you bake. This little trick helps them turn out extra pretty!
Nutrition
Serving: 1
cookieCalories: 207
kcalCarbohydrates: 34
gProtein: 2
gFat: 7
gSodium: 228
mgFiber: 1
g Read our full nutrition disclaimer here.
how to make Strawberry Cookies – step by step photos
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.
Cream 1 cup light brown sugar, 1/2 cup granulated sugar, and 8 Tbsp room-temperature butter together using your hand mixer on low speed.
Add 1 large egg and 1 tsp vanilla extract to the creamed butter and sugars. Whisk or mix on low until consistent.
Then, add 2 cups all-purpose flour, 1 tsp sea salt, and 1 tsp 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.
Strain the strawberries, discarding the juice. Gently fold in strawberries and 1/4 cup white chocolate chips into the cookie dough.
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!
Enjoy the taste of summer with these chewy strawberry cookies!
