My Strawberry Cookies are the perfect soft and buttery cookie. These are packed with chocolate and strawberry flavor that you will absolutely love.
Strawberries have always been my very favorite! Growing up, my dad used to grow rows and rows of them in our garden and there was nothing better than fresh-from-the-garden-sun-kissed strawberries.
If you are the strawberry lover I am, you are going to adore these strawberry cookies. They are made with fresh strawberries and packed with chocolate chips for the perfect delicious cookie recipe.
How to Make Strawberry Cookies
Here is a brief overview of how this strawberry cookies recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Combine dry ingredients. Whisk together the flour, baking soda, and salt.
- Beat the butter and sugars. Beat until light and fluffy, about three to six minutes. Then beat in the eggs, one at a time, followed by the vanilla.
- Combine the wet and dry ingredients. Add the flour mixture to the mixing bowl and start the mixer on low. When just beginning to combine, turn the mixer up all the way and mix until the flour is no longer seen.
- Add the strawberries and chocolate chips. Use a spoon to mix them into the dough.
- Form the dough into balls. Use a cookie scoop to scoop the dough and roll into balls and place the dough balls on the cookie sheet.
- Bake the cookies. Bake for 10 to 12 minutes, or until the edges of the cookies are golden brown. Let cool on the baking sheet for two minutes before transferring to wire cooling racks.
Cookie Scoop
Tips and Tricks
- Measure your flour correctly. Read more on this important step below.
- Use fresh ingredients. Make sure your baking soda is fresh. To test it, mix a little with vinegar. It should bubble up right away, if not, toss it and replace it with a new box. This needs to happen every six months or so.
- Use room temperature butter. This allows it to fully cream with the sugars. To do this quickly, cut the butter into one-inch pieces and leave them on the counter for about 30 minutes. Do not soften it in the microwave.
- Thoroughly cream the butter and sugar together. The process of mixing (or creaming) the butter and sugars together is very important. The sugar is adding air to the butter which will puff up in the oven and actually get you more cookies out of your batch of dough than if you just mixed them together. You need to beat the sugar and butter together until it is light and fluffy, which will take about five minutes.
- Invest in a cookie scoop. I use my cookie scoop almost every time I make cookies. It makes quick work of making even-sized cookie dough balls so the cookies bake evenly.
Swap the chocolate chips!
Swap the chocolate chips for white chocolate chips to make these strawberry white chocolate chip cookies! And while this recipe calls for milk chocolate chips, you could absolutely use dark chocolate chips.
Measuring Flour
Baking can be more complex than cooking in that it requires the correct amount of each ingredient for the recipe to be successful, just like a science experiment. Since flour packs so easily, it is easy to get more flour than what you need which will result in dense, dry cookies. To prevent that, use a kitchen scale or follow these steps to measure your flour correctly. Be sure to check out the link in the box below for a detailed post with photos on measuring flour.
- Whisk the flour. Fluff the flour in the container or bag it is stored in.
- Use a spoon to scoop the flour. Use a spoon to scoop the fluffed flour into the dry measuring cup and allow it to pile up above the rim. Do not scoop it directly using the measuring cup.
- Level it off. Use the back of a knife or a flat spatula to level off any extra flour. Repeat these steps as needed for additional flour.
How to Measure Flour
Storing Strawberry Cookies
These cookies can be stored in an airtight container at room temperature for up to a week. Be sure they have cooled completely before storing them.
Freezing Cookies
Freezing cookies is a great way to have a sweet treat ready whenever you want. Place the cooled cookies in a single layer on a baking sheet. Place the baking sheet in the freezer for about an hour. This initial freezing will firm up the cookies, making it easier to store them without sticking together. Then transfer them to an airtight container or a freezer-safe resealable plastic bag and store in the freezer for up to three months.
Other Great Cookie Recipes
Looking for other great cookies to make like these strawberry chocolate chip cookies? Here are a few ideas:
If you try this strawberry cookie recipe or any of my other recipes, leave a comment and let me know what you think!
Strawberry Cookies
Ingredients
- 2 1/2 cups all purpose flour (300 grams)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 14 tablespoons unsalted butter room temperature (197.8 grams)
- 1/2 cup granulated sugar (99 grams)
- 3/4 cup packed brown sugar (159.8 grams)
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup strawberries diced (80 grams)
- 1 cup milk chocolate chips (170 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- In a large bowl whisk together the flour, baking soda, and salt until fully combined.2 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt
- In a large bowl with a hand mixer or in the bowl of a stand mixer fit with the paddle attachment, beat together the butter and sugars. Beat until light and fluffy, about three to six minutes.14 tablespoons unsalted butter, 1/2 cup granulated sugar, 3/4 cup packed brown sugar
- One at a time, beat in the eggs. Once combined, add in the vanilla extract.2 eggs, 1 teaspoon vanilla extract
- Add the flour mixture. Start the mixer on low. When just beginning to combine, turn the mixer up all the way and mix until the flour is no longer seen, being careful not to over-mix.
- Using a spoon, mix in the strawberries and chocolate chips.1/2 cup strawberries, 1 cup milk chocolate chips
- Scoop the cookies with a one and a half tablespoon cookie scoop. Roll into balls. Place 2 inches apart on the prepared baking sheet.
- Bake for 10 to 12 minutes or until the edges of the cookies are golden brown, rotating the baking sheet in the middle of the baking time. Remove from the oven and let cool on the baking sheet for two minutes before transferring to wire cooling racks.
- After completely cooled, transfer to an airtight container. Store for up to 4 days. For longer shelf life, freeze the cookies in a single layer for a few hours, then transfer to an airtight container (stacking the cookies). Store in the freezer for up to 3 months.
Bente says
I don’t have fresh strawberries without going out to the store, but I have frozen strawberries. Will that work?
Hi Bente! I actually am going to say no. Fruit when you defrost it releases a lot of water, which I think will really mess with this recipe. If you were to just throw them in frozen, it would drastically change the temperature of things which will also mess with the recipe. Sorry :/
Traci says
I made these cookies tonight and they came out really flat?
Gah, I’m sorry Traci! I will take a look at the recipe and see if it needs some tweaking.
Melissa Howell says
Hey Lisa, I have made these cookies a bunch because they are my daughter’s favorite! However, I can never get them to look like yours. I keep telling myself to add more flour, and I have added a quarter cup, but they still come out really flat and brown. (By the way, that’s what the Spanish comment said above as well). Do you think I need more flour? I have even chilled the dough and the cookies still spread way too much. Help!