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These strawberry cookies are made with fresh berries and bursting with strawberry flavor! They’re soft, chewy, and perfect for summertime baking. Plus, they’re super easy to make.
It’s strawberry season and we’re baking up all sorts of strawberry goodies! From strawberry cheesecake cookies to strawberry crunch cake, my kitchen counters have something sweet and pink on them 24/7 right now. I just love how fresh and flavorful summer produce is – I can’t resist it!
Featured Comment
I Loved the simplicity of these cookies. They tasted great. Thanks for sharing.
- Easy. These cookies look impressive because the color is so beautiful, but they are incredibly easy to make. Just whip up some strawberry sauce and then make a simple drop cookie dough.
- Full of strawberry flavor. Every bite of these soft and chewy sugar cookies is bursting with fresh strawberry flavor. These really are the perfect cookies for early summer baking.
- Gorgeously pink. I mean, just look at that color. Is it pretty or what?
Want to see how to make these strawberry cookies step-by-step? Check out this video:
While I do have no-chill cookie recipes, the dough for these strawberry cookies must be chilled before baking. Here’s why:
- Prevents overspreading. When cookie dough is chilled, the fat in the dough solidifies, resulting in less spread during baking. This helps cookies maintain their shape and prevents them from spreading too thin and becoming overly flat.
- Enhances flavor. Chilling the dough also allows the flavors to meld together and develop more fully, resulting in richer strawberry flavor.
- Better texture. Chilled cookie dough makes chewier cookies. The chilling time allows the ingredients to hydrate, creating a more tender and moist cookie.
So bottom line: don’t skip chilling the cookie dough. 🙂 If you want to bake cookies that don’t require chill time, try these chewy gingersnap cookies or these bright blue Cookie Monster cookies.
Tips for Success
- Use fresh strawberries. I recommend using fresh, in-season berries for the best strawberry cookies. Frozen or out-of-season berries just don’t have the same flavor as berries picked at the peak of their season. Does that mean these cookies are best made during the summer months? Yes. Does that make them extra special? Also yes.
- Save the extra strawberries from the liquid. After you have strained the strawberry liquid save the strawberry chunks that will be left in your strainer. Put them in the fridge in a lidded jar for up to 4 days. You can use these leftover strawberry chunks in oatmeal or on top of pancakes.
- Don’t skimp on the chill time. As mentioned above, chill time is important for getting chewy, perfectly round cookies like the ones you see here.
- Let them cool. Once your strawberry cookies have finished baking it is important to give them time to cool before moving them. They will be quite fragile right when they come out of the oven but will firm up as they cool.
How to Store
Let your cookies cool to room temperature, then transfer them to a cookie jar or an airtight container. They will last for up to 5 days on the counter. If you want to extend their shelf life you can place them in an airtight container in the fridge, where they will last for up to 7 days.
Can I Freeze Strawberry Cookies?
Yes! There are two ways to do it:
- Baked cookies. Let them cool completely, then transfer the baked cookies to an airtight, freezer-safe container. Place them in the freezer, where they will keep for up to 3 months. Thaw overnight in the fridge or on the counter for a few hours when you’re ready to eat a cookie.
- Cookie dough. You can also freeze the unbaked cookie dough. This is great for spur-of-the-moment baking in the future! To do this, place the rolled balls of cookie dough on a baking sheet lined with parchment paper or wax paper, then place it in the freezer. Freeze until the cookies are solid, which will take about 3 hours. Transfer the frozen cookie dough balls to an airtight, freezer-safe container and place them in the freezer. They will keep for up to 3 months.
- To bake from frozen. You can bake these cookies from frozen, just increase the bake time by about 2 minutes. Keep an eye on your first batch because the baking time will depend on how large your cookie dough balls are.
This easy strawberry cookies are made with fresh berries. They’re gorgeously pink and full of flavor!
Ingredients
For the strawberry liquid:
- 1 ¾ cups fresh strawberries, stems removed and quartered
- 1 tablespoon fresh lemon juice
- ⅓ cup white sugar
For the cookies:
- 2 cups all purpose flour
- 1 ½ tablespoons cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, at room temperature
- 1 ½ cups white sugar, divided use
- 4 tablespoons strawberry liquid
- ¼ cup milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ teaspoon red liquid food coloring
Instructions
- Make the strawberry sauce. In a medium pot over medium low heat, combine the fresh strawberries, sugar and lemon juice. Cook, stirring frequently, until the berries break down and the mixture thickens. This will take about 5-8 minutes.
- Strain the sauce. Set a strainer over a large bowl, then pour the strawberry sauce into the strainer so that the liquid drains into the bowl. Set aside to cool.
- Combine the dry ingredients. In a large bowl, combine the flour, cornstarch, baking powder, and salt. Set aside.
- Cream butter and sugar. In another large bowl, cream the butter and 1 1/4 cups of white sugar together until light and fluffy.
- Add some of the strawberry liquid. Scoop 4 tablespoons of the cooled strawberry liquid out of the bowl and mix into the butter and sugar. (Place the extra cooked strawberries and liquid in a mason jar and save for later, you can use it on pancakes, waffles or yogurt.)
- Add milk, egg, vanilla and dye. Mix until just combined.
- Add dry ingredients. Mix until everything is well combined and there are no dry bits of batter.
- Chill the dough. Cover your bowl with saran wrap and chill for 3 hours.
- Prep your tools. Preheat your oven to 325F. Line a baking sheet with parchment paper or a silpat. Set aside.
- Pour sugar. Place the remaining 1/4 cup of sugar in a shallow plate. Set aside.
- Form the cookies. Scoop the chilled cookie dough and roll into balls, using about 1 heaping tablespoon of dough per cookie.
- Roll in sugar. Place the rolled cookie dough into the sugar and roll it around to coat. Place the sugar cookie dough ball onto your prepared baking sheet. You will be able to fit 6 cookies on one standard baking sheet. (There needs to be space between the balls of dough.)
- Chill the extra dough. Once you have shaped your 6 cookies, place the cookie dough back in the fridge until you are ready to shape the next batch. Or, if you have two cookie sheets, you can start working on the next batch while the first one bakes. You just don't want the cookie dough to sit on the counter and warm up.
- Bake. Place in the oven and bake for 15 minutes, until cracks form.
- Cool. Remove from the oven and allow to cool for 10 minutes before removing to a wire rack to finish cooling. If you try to move the cookies before 10 minutes they will be too soft and they will break.
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Nutrition
Calories: 282kcal | Carbohydrates: 49g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 159mg | Potassium: 72mg | Fiber: 1g | Sugar: 32g | Vitamin A: 267IU | Vitamin C: 13mg | Calcium: 47mg | Iron: 1mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make this recipe?💖 I love hearing how my recipes came out for others! If you tried this recipe, please share a comment. 💖
Apologies on the 4 on other review. Accidental. These were super delicious and my whole family is currently enjoying them.
No worries! I changed it to 5 stars and then removed the rating from this one so it all evened out. 🙂 I’m happy to hear your family is enjoying these cookies. They are compulsively munchable for sure! Thank you for letting me know how the recipe worked for you.
Also I have to say, that was very kind of you to follow up about accidentally leaving a 4 star review. I do take the reviews to heart, much as I try not to, and many folks wouldn’t have followed up about that. Appreciate your kindness. 🙂
Well, I made them and they are the fluffiest cookies I’ve had in a looong time. Going to keep experimenting with them as the sugar coating was a tad sweet, I’ve already had 2 and now I just want more.
Do you have to strain the juice from the berries? Would it mess up the recipe if the juice and the berries were blended together?
I have not tried blending the juices and berries together. You could certainly give it a go! If you do, please let me know how it turns out. I’ve always just strained the juice off and kept the berry chunks to eat with pancakes. 🙂 If you do try it, you may need to play with the amount of liquid used depending on how thick the blended mixture is.
Can you use self rising flour in this recipe
I have never made them with self rising flour. If you try it please let me know how it turns out. 🙂
We just made these and they are so pretty! I wish I could share a photo. Great flavor too, will make these again for sure.
Thank you for trying the recipe and letting me know how it turned out! So happy you liked it. 🙂
I Loved the simplicity of these cookies. They tasted great. Thanks for sharing.
Glad you liked the recipe! Thank you for letting me know how the cookies turned out. 🙂