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.
Carole @The Sweet Chick says
We lost my daughter’s “monkey” when we were moving. She is seven, but has had that thing since she was 2. Thanks goodness we found it in one of the boxes a few months later. You may just find Giraffey in some place you would never think to look. By the way, love the new pic. Your hair looks fabulous!
That’s what we keep hoping Carole, that she will just turn up when we least expect it. At least the world has kept turning :) And thank you! It’s a much more accurate picture than my last one, lol!
Chelsea @chelseasmessyapron says
This is the best idea ever! I love this Lisa! Can’t wait to try them; pinned :)
Thanks Chelsea!! These turned out even better than I could have imagined!
Dorothy @ Crazy for Crust says
Oh noooooooooo! That’s horrible. I’d be freaking out. I’m glad she’s not! :)
I kind of am Dorothy!! Isn’t that something should be like passed down to her first child or something??? Oh well. At least she appears to be a low maintenance kind of girl. I’ll take it.
Julie @ Julie's Eats & Treats says
Oh I’m busting a gut at this story! I love that Quinn is totally fine about this :) And yes all cookies should be dipped in chocolate as of now!
So funny, right? We are totally obsessed and she couldn’t care less.
dina says
these look delish!
cathy says
Whoa these look amazing :-) I love the chocolate dipped bottom! Checking this out from the party bunch link party!
Tonia says
No way! What an awesome idea!
Marilyn Lesniak says
Someone pour me a glass of milk, please? My dessert just arrived!
Gloria @ Simply Gloria says
What a delicious looking dipped cookie! I know exactly the devastation of loosing a security item at our house, too. The search party is in full force…. and the house/truck/yard/garage is all torn apart. With my youngest, it’s Puppy. She goes everywhere with my son. But, now that he is 7, he’s careful to not allow his friends to see her with him. But, I love when he cuddles with her. He’s still my little babe. ;)
Thanks for sharing these cookies with all of us at the party today!
Zainab @ Blahnik Baker says
Oh no! Poor baby. I’m glad she isn’t as worried as you though. These cookies look amazing!! And will be a great distraction indeed. I hope it turns out soon :)