My favorite thing to do with strawberries (besides eat them by the handful) is make these chewy Strawberry Cookies. I first made these on a whim during peak strawberry season last year, and now they’re a summer tradition. They’re tender, sweet, and full of fresh strawberry flavor. These cookies are the real deal, so don’t expect any artificial coloring or flavoring here! Just sweet strawberries and some creamy white chocolate chips. Yum!
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“AMAZING!!! Followed the recipe exactly and these came out SO GOOD!”
Angelica
Easy Recipe for Strawberry Cookies
These strawberry cookies are like a cross between chocolate chip cookies and strawberry muffin tops. I start with my go-to base of creamy salted butter, brown sugar, and granulated sugar for a rich flavor, then fold in tiny diced strawberries that I’ve tossed with a little lemon juice to brighten everything up. Just make sure to strain the strawberries well so they don’t add too much moisture to the dough and throw off the texture! Then the white chocolate chips are like little sweet surprises that melt just enough to complement those strawberry bursts. I promise you’ve never had a cookie quite like this!
Strawberry Cookies
Servings 16 cookies (2-ounce scoop)Ingredients
- 1 cup fresh strawberries (brunoised (diced very small) $2.13*)
- 1 tsp lemon juice ($0.02)
- 1 cup light brown sugar ($0.48)
- 1/2 cup granulated sugar ($0.48)
- 8 Tbsp salted butter (room temperature, $0.99)
- 1 large egg ($0.27)
- 1 tsp vanilla extract ($0.65)
- 2 cups all-purpose flour ($0.36)
- 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!
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Equipment
- Hand Mixer
- Baking Sheet
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Strawberry Cookies step-by-step photos
Prep your strawberries: 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.
Mix the butter and sugars: Combine 1 cup light brown sugar, ½ cup granulated sugar, and 8 Tbsp room-temperature salted butter together using your hand mixer on low speed.
Make the dough: Now add 1 large egg and 1 tsp vanilla extract to the butter and sugar mixture. Whisk or mix on low using your hand mixer until combined.
Then, add 2 cups all-purpose flour, 1 tsp sea salt, and 1 tsp baking powder to a mixing bowl and whisk the 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 (or you can keep the juice and add it to iced tea!) Gently fold in strawberries, avoiding crushing them, and ¼ cup white chocolate chips into the cookie dough.
Make the cookies: 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! Serve and enjoy.
Enjoy the taste of summer with these chewy strawberry cookies!
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 ¼ 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.
- You can use any chocolate chip you like! If white chocolate is too sweet for you, these cookies would be delicious with dark or semi-sweet chocolate chips, too.
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.
More Strawberry Recipes
Our Strawberry Cookie recipe was originally published 6/22/24. It was retested, reworked, and republished to be better than ever 7/14/25.
Another classic “Jess” recipe! Love seeing your unique approach shine through. So chic. :)
Such a nice compliment! Thank you, Abby!
Has the recipe changed since this was posted a year ago?
Nope! We just added some tips to the notes and updated some information in the post. :)
so delicious
cookies are my ever favorite
I love these cookies! One of my new summer faves! 🍓
The ratio for sugar and butter to cream was off and it did not properly cream, it stayed grainy regardless of how long I worked at it. Looking at the images shown during the baking process in this article, I see that the butter was never meant to fully cream but the use of this word in the recipe is throwing me off. What is shown is not a creamed butter/sugar mixture. These cookies came out tasting okay but I would use a different recipe next time sadly :(
These turned out wonderfully! I made them for Valentine’s day and this is definitely a keeper! :)
Made these today and they were delicious! Curious as to the best way to store them, should they be refrigerated?
I would keep in the fridge. Plus, they’re super yummy cold!
Hey, Emily. According to the USDA, baked goods with fresh fruit in them can be stored in an airtight container and can stay unrefrigerated at room temperature for up to two days. When refrigerated, they can last for up to one week! But, if in doubt, just keep them in the fridge like Paige suggested!
Yummy
Hey Jess, Can you use freeze dried strawberries in place of fresh?
That would be a great substitute, in my opinion.
Hi Jess! Would this work with raspberries? They’re in season in my area right now and I think the tart flavor would blend well with the white chocolate :)
Sorry for responding so late, but yum! That sounds amazing. Let us know how they turned out.
Have made them twice now! They have some big fans in my family, that’s for sure. Thank you!
Amazing! I love that you’ve made them twice already. So yum.
AMAZING!!! Followed the recipe exactly and these came out SO GOOD!
Yay! So glad you loved them. Thanks, Angelica.
The flavor of these cookies was perfect but mine came out thin/flat. Followed instructions exactly. Any ideas where I could have gone wrong?
Hey, Sonja! It could be a couple things: 1. You may need to refrigerate your dough before scooping if your kitchen is particularly warm or if the dough sat out at room temp for too long, or 2. Your dough may have been too watery, so make sure you strain the chopped berries really well before using them and be careful to fold them in gently vs. stirring them in which will smash them up and release more juice. I hope this is helpful! Thanks for your question.
These were delicious. Strawberries are cheap right now and what a wonderful cookie, thank you.
I made them this time with the white chips, and they were quite good, but I had to buy the white chips special for the recipe – I don’t keep those on hand.
I always have semi-sweet chocolate morsels in the pantry, I wonder if I could substitute those in for the white chocolate?
Thanks for all these great recipes!
Yes, that would be amazing!
Strawberries and chocolate– a classic combo! Thanks, Peter!