strawberry cookies Archives - Family Cookie Recipes

Strawberry Cookies with White Chocolate Chips

Nellie — Wed, 06 May 2026 20:12:48 +0000

Strawberry cookies made from scratch with fresh strawberries and white chocolate chips — these taste like strawberries and cream in cookie form, and they might just be the most beautiful cookie on this site.

If you have a pint of fresh strawberries sitting on your counter and no plan for them, this is the recipe. The diced strawberries fold right into the dough and bake into soft, fruity pockets in every bite. The white chocolate chips melt slightly around them and pull everything together into something that tastes way more impressive than the ingredient list suggests. No eggs needed, no chilling required, and the whole thing comes together in about 20 minutes.

Why You’ll Love This Strawberry Cookie Recipe

Ready in about 20 minutes from start to finish
Made completely from scratch with real fresh strawberries
No eggs needed — the lemon juice does the lifting instead
Soft and chewy texture without being cakey
White chocolate chips add a creamy sweetness that pairs perfectly with the fruit
Optional pink food dye makes them as pretty as they taste

Ingredients in Strawberry Cookies

Butter: Half a cup of real butter, softened to room temperature. Do not melt it. Softened butter creams properly with the sugar and gives the cookies their structure. Melted butter will flatten them out.
Sugar: One cup of white sugar for sweetness and spread.
Lemon juice: Two teaspoons of lemon juice add a subtle brightness that makes the strawberry flavor pop. Fresh-squeezed or bottled both work fine here.
Vanilla extract: One teaspoon. Use the best quality vanilla you have — it makes a noticeable difference in a simple dough like this one.
Pink food dye: Completely optional, but if you want a pretty blush pink color throughout the cookie, a drop or two of pink food coloring does the trick.
Flour: Two cups of all-purpose flour. Measure by spooning flour into the measuring cup and leveling with a knife rather than scooping directly from the bag.
Baking powder: Two teaspoons. Make sure yours is not old or expired — baking powder loses its effectiveness over time and will affect how the cookies rise.
Fresh strawberries: Three-quarters of a cup, diced small. This is the star ingredient. Wash them, pat completely dry with paper towels, and dice into roughly ¼ inch pieces. Smaller pieces distribute more evenly through the dough without making the cookies look lumpy.
White chocolate chips: Three-quarters of a cup, divided. Half goes into the dough, and the rest gets pressed on top right after baking for that bakery-style finish.

Tips for the Best Strawberry Cookies

Make the dough ahead if needed. The dough does not need to chill before baking, but if you are not ready to bake immediately, refrigerate it and use it within 24 hours.
Dry the strawberries thoroughly. Extra moisture from the berries is the main reason strawberry cookies go flat or spread too much. Pat them completely dry before dicing.
Do not skip the creaming time. Two to three full minutes of creaming butter and sugar makes a real difference in the final texture. Set a timer if you tend to rush it.
Do not overbake. These cookies continue to set up as they cool on the pan. Pull them out when the bottoms are barely golden even if the tops look underdone.
Use parchment or a silicone mat. The cookies will slide right off without any sticking or scraping.

How to Store Strawberry Cookies

Room temperature: Store cooled cookies in an airtight container at room temperature for up to 2 days. Because of the fresh strawberries, they are best eaten sooner rather than later.
Refrigerator: For longer storage, keep cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for a few minutes before eating — they soften back up nicely.
Freezer: Strawberry cookies freeze well. Arrange cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag or airtight container. They keep for up to 2 months. Thaw at room temperature for about 30 minutes before serving.
Can you freeze the dough? Yes! Scoop the dough into balls, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen at 350°F, adding 2 to 3 extra minutes to the bake time. Use within 2 months for best results.

Strawberry Cookies

Strawberry Cookies made completely from scratch with fresh strawberries and white chocolate chips! Delicious strawberry cookie recipe made with simple ingredients.

Course Cookies

Cuisine American

Keyword strawberry cookies

Prep Time 10

Cook Time 12

Servings cookies

Calories 137kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened
1 cup sugar
2 teaspoons lemon juice
1 teaspoon vanilla extract
pink food dye optional
2 cups flour
2 teaspoon baking powder
¾ cup strawberries diced
¾ cup white chocolate chips divided

Instructions

Preheat the oven to 350℉ and line the cookie sheet with parchment paper or a silicone baking mat.
Cream together the butter and sugar for at least 2-3 minutes. Add the lemon juice, vanilla, and food dye and mix for another 1-2 minutes.
Next, stir in the flour and baking powder until a dough forms.
Gently fold in the diced strawberries and half a cup of the white chocolate chips.
Scoop the dough onto the parchment lined cookie sheet, either using a 2 tablespoon cookie scoop, or rolling about 2 tablespoons of the dough into balls.
Bake for 12-14 minutes or until the bottom of the cookies are just very slightly golden.
Add a few more white chocolate chips on top of each cookie as soon as they are removed from the oven. Allow the cookies to cool for a few minutes on the cookie sheet before transferring to a wire rack to cool completely.

Nutrition

Frequently Asked Questions

Can I use frozen strawberries in strawberry cookies? Fresh strawberries are strongly recommended for this recipe. Frozen berries release too much liquid as they thaw, making the dough wet and resulting in flat, spread-out cookies.

Can I use other berries instead of strawberries? Yes! Raspberries, blueberries, and blackberries all work well in this dough and make a delicious variation. A mix of all three is especially good.

Can I use regular chocolate chips instead of white chocolate? Absolutely. Regular semi-sweet or milk chocolate chips work great if you prefer a more classic chocolate flavor over the creamy white chocolate pairing.

Do strawberry cookies need eggs? This strawberry cookie recipe does not use eggs. The lemon juice provides just enough liquid and a little lift to replace them.

Why is my strawberry cookie dough so stiff? That is intentional. A slightly firmer dough holds up better once the fresh strawberries are folded in, since the berries add moisture as they mix.

How do I store strawberry cookies? Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Because of the fresh fruit, these cookies are best eaten within a day or two.

Can I freeze strawberry cookies? Yes. Freeze baked cookies in a single layer, then transfer to a zip-top bag once frozen. They keep well for up to 2 months. Thaw at room temperature before serving.

What makes strawberry cookies pink? The natural color from fresh strawberries gives the cookies a very subtle blush. For a deeper pink color, add a drop or two of pink food coloring to the dough — it is completely optional, but makes them extra pretty.

Can I make the dough ahead of time? Yes. Refrigerate the dough in an airtight container and bake within 24 hours for best results.

More Strawberry Cookie Recipes

Strawberry Cool Whip Cookies: Only three ingredients and no mixer needed — these easy strawberry cookies start with a cake mix and cool whip for a soft, pillowy texture that comes together in minutes.
Copycat Crumbl Strawberry Shortcake Cookies: A thick, bakery-style strawberry shortcake cookie topped with cream cheese frosting — the Crumbl copycat that tastes just like the real thing without the price tag.
Strawberry Shortcake Cookies: Everything you love about strawberry shortcake in cookie form — buttery, slightly crisp on the edges and soft in the center, with real strawberry flavor all the way through.
Frosted Strawberry Cookies: Soft strawberry cookies topped with a sweet strawberry glaze — pretty enough for a party and easy enough for a Tuesday afternoon.
Strawberry Lemonade Cookies: Bright, tangy, and just sweet enough — these strawberry lemonade cookies are made with cake mix and taste like summer in every bite. The lemon and strawberry combo is absolutely addictive.

Fresh strawberries, white chocolate chips, and no eggs needed — this strawberry cookie recipe is as simple as it gets and as good as it looks.

The post Strawberry Cookies with White Chocolate Chips appeared first on Family Cookie Recipes.

STRAWBERRY SHORTCAKE COOKIES

Jessica — Thu, 19 Mar 2020 18:00:15 +0000

Strawberry Shortcake Cookies are all about simple, classic ingredients—rich butter and vanilla in a soft sugar cookie, fluffy whipped cream frosting, and fresh, juicy strawberries on top. Familiar strawberry shortcake flavor in an easy, handheld treat!

These strawberry cookies are one of those treats that disappear fast in my house, especially in the spring and summer when strawberries are sweet and juicy. My family loves them because they have all the flavors of classic strawberry shortcake, but in an easy, handheld cookie form (less mess, more fun). They’ve become a go-to dessert for family get-togethers, backyard days, and anytime we want something sweet that everyone agrees on.

Recipe Highlights

Classic Strawberry Shortcake Flavor, Cookie-Style: You get all the nostalgic flavors of traditional strawberry shortcake—soft cookie, fluffy whipped cream, and fresh strawberries—without needing forks or plates.
Soft, Buttery Cookies That Stay Tender: The sugar cookie base is rolled to its final thickness and baked just until puffy, giving you a soft, chewy texture that perfectly supports the toppings.
Fresh & Light with Just the Right Sweetness: Real whipped cream and fresh strawberries balance the sweetness, making these cookies feel light and refreshing instead of heavy or overly rich.

Strawberry Shortcake Ingredients

Butter (½ cup, softened) – Adds rich flavor and creates a soft, tender sugar cookie base.

Sugar (½ cup, granulated) – Sweetens the cookies while helping them bake up light with a delicate crumb.

Vanilla Extract (2 tsp) – Enhances the buttery flavor and gives the cookies a classic, warm sweetness.

Egg White (1) – Binds the dough together and keeps the cookies soft without making them too dense.

Baking Powder (1 tsp) – Provides gentle lift so the cookies bake up slightly puffy and tender.

Flour (1½ cups) – Forms the structure of the cookie, giving it enough stability to hold the toppings.

Cookie Toppings

Fresh Strawberries – Bring natural sweetness, freshness, and that classic strawberry shortcake finish

Butter (¼ cup) – Creates a smooth, rich base for the whipped cream frosting.

Powdered Sugar (1 ½ cups) – Sweetens the frosting and helps it stay light and creamy.

Vanilla Extract (1 tsp) – Adds depth and enhances the flavor of the whipped cream frosting.

Milk & Heavy Whipping Cream (1 TBSP milk, ½ cup cream) – Milk smooths the frosting while the whipped cream adds volume and a light, airy texture.

Tips for making Frosted Strawberry Cookies

Use Whipped Cream Frosting for Authentic Flavor
You can use any frosting you like, but the whipped cream frosting included in this recipe truly mimics classic strawberry shortcake and makes these cookies extra special.

Choose Fresh, Whole Strawberries
Fresh strawberries you slice yourself work best—freeze-dried berries are chewy, and frozen strawberries tend to release too much moisture, which can make the cookies soggy.

Wash Strawberries Properly
After checking for imperfections or mold, rinse strawberries in a colander under running water (don’t submerge them), then let them dry on paper towels or a clean kitchen towel.

Slice for the Perfect Fit
Hull the strawberries, then slice them lengthwise for heart shapes or into smaller pieces—just keep the slices cookie-sized so they’re easy to top and eat.

Storage, Shelf Life & Freezing Tips for Frosted Cookies

Strawberry shortcake cookies are best enjoyed fresh, but when stored properly, they will last up to 3 days in the refrigerator. Over time, the whipped cream frosting and fresh strawberries will soften the cookie base, making them a bit messier to eat. Store fully decorated cookies in an airtight container in the fridge, layering them with parchment paper between rows to prevent sticking.

While the unfrosted cookie bases can be frozen, freezing fully assembled cookies isn’t recommended—the frosting and strawberries don’t freeze well and can result in a soggy texture.

Strawberry Shortcake Cookies

Course Cookies, Cookies, Dessert

Cuisine American

Keyword strawberry shortcake cookies

Prep Time 10

Cook Time 8

Total Time 18

Servings cookies

Calories 144kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened
½ cup granulated sugar
2 tsp vanilla extract
1 egg white
1 tsp baking powder
1 ½ cups flour

Whipped Cream Frosting

¼ cup butter
1 ½ cup powdered sugar
1 tsp vanilla extract
1 TBSP milk
½ cup heavy whipping cream
Sliced Strawberries

Instructions

Preheat oven to 350°. Line two baking sheets with parchment paper or silicon mats, set them aside.
In the bowl of a stand mixer cream the butter and sugar together for a full 3 minutes. Scrape sides down and add in the vanilla extract and egg white. Mix until combined.
Add flour and baking powder to the bowl. Mix slowly at first gradually getting faster until the dough comes together. The texture should be like Playdoh. Add a little flour or water if needed to get it to a soft, pliable consistency.
Turn the dough out onto a floured surface. Use a rolling pin and roll until the dough is about ¼ inch thick. The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.
Use cookie cutters and cut out desired shapes. Transfer the cookies to your prepared baking sheets.
Bake for 6-8 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven BEFORE they start turning brown. If they turn brown, the cookie will be dry and ‘crackery’ instead of soft and chewy.
Make the frosting by combing the butter, powder sugar, vanilla extract, and milk in the bowl of a stand mixer using the whisk attachment. Whip until well combined.
In a separate bowl, use beaters and whip the heavy whipping cream until stiff peaks form. This usually takes 5-7 minutes.
Gently fold the buttercream and whipping cream together until combined and smooth. Spread a generous amount of the Whipped Cream Frosting onto the sugar cookie base. Top with strawberry slices. Serve & enjoy!

Video

Notes

Strawberry shortcake cookies will keep for up to 3 days in the refrigerator when stored in an airtight container with parchment between layers.

The frosting and strawberries will soften the cookies over time, and while unfrosted cookie bases can be frozen, fully assembled cookies don’t freeze well and may become soggy.

Nutrition

Can I make these cookies ahead of time?

Yes! You can bake the cookie bases 1–2 days in advance and store them in an airtight container, then add the whipped cream frosting and strawberries just before serving.

Do I have to use the whipped cream frosting?

You can use a different frosting if you prefer, but the whipped cream frosting gives these cookies their classic strawberry shortcake flavor and keeps them light and fresh

Why did my cookies turn out dry?

These cookies should be removed from the oven before they start to brown; overbaking will make them dry and crackery instead of soft and tender.

Enjoy more Cookie Recipes with Fruit here:

Raspberry Chocolate Thumbprint Cookies are fudgy delights filled with sweet-tart raspberry jam. Elegant enough for holidays or Valentine’s Day, yet easy enough to bake whenever you need a chocolatey, fruity treat!
These Lemon Sugar Cookie Bars are soft, chewy, and bursting with bright, zesty lemon flavor! Your new favorite spring treat is just a bake away.
Cherry Cheesecake Cookies are totally irresistible—think mini cheesecakes in cookie form! Topped with sweet cherry pie filling and graham cracker crumbs, they’re the perfect bite-sized dessert.
Our recipe for Blueberry Cream Cookies create soft, tender treats, bursting with fresh blueberry flavor! White chocolate chips add a touch of sweetness, making each bite a dreamy, creamy treat.
This Chocolate Chip Cookie Pizza is a show-stopping dessert everyone will fight over! A soft cookie crust topped with creamy frosting and fresh berries makes it as fun to eat as it is delicious.
Lemon Raspberry Crinkle Cookies are packed with fresh citrus flavor, with sweet raspberry swirls and a crackly powdered sugar topping. Perfectly tart and fruity, they’re ideal for spring or anytime you want a cookie that feels extra special.

Strawberry Shortcake Cookies are soft sugar cookies topped with fluffy whipped cream and fresh, juicy strawberries. Bursting with classic flavors, they’re so irresistible you’ll have trouble stopping at just one!

The post STRAWBERRY SHORTCAKE COOKIES appeared first on Family Cookie Recipes.

STRAWBERRY COOKIE CUPS

Jessica — Mon, 01 Jul 2019 18:02:40 +0000

Strawberry Cookie Cups are soft, buttery cookie cups filled with a dreamy strawberry buttercream made from real, fresh strawberry purée! Every bite is bursting with fresh strawberry flavor.

These Strawberry Cookie Cups are one of my absolute favorite desserts—especially in the summer… though honestly, I make them year-round. Are they cookies, or are they just the perfect little vessels for a generous swirl of fresh strawberry buttercream? Either way, they’re irresistibly delicious, incredibly easy to make, and guaranteed to disappear fast.

Highlights of this recipe

Real Strawberry Flavor: Fresh strawberries are puréed and reduced, giving the buttercream a bold, natural strawberry taste you just can’t get from extracts or mixes
Perfect Cookie-to-Frosting Ratio: The soft, buttery cookie cups are baked with a built-in center, making them the ideal base for holding a generous swirl of strawberry buttercream in every bite.
Easy but Impressive: Simple ingredients and straightforward steps create a dessert that looks bakery-worthy without requiring advanced skills or special equipment

Cookie Cups Ingredients

Butter: Adding 1 cup butter creates rich flavor and a soft, tender cookie texture. I prefer salted butter, but you’re welcome to use what you like.

Sugar: Granulated sugar sweetens the dough and helps create lightly crisp edges.

Egg: 1 egg binds the ingredients together and adds moisture for a chewy bite.

Extract: Enhance the sweetness and round out the overall flavor by adding 2 tsp vanilla extract.

Flour: Provides structure so the cookie cups hold their shape while baking.

Baking powder: Help the cookie cups rise slightly by using baking powder.

Salt: Add salt to enhance all the other flavors.

Strawberry Buttercream Frosting

Butter: ½ cup softened butter forms the creamy, rich base of the frosting and allows it to be whipped smooth.

Extract: Vanilla extract adds depth and complements the fresh strawberry flavor.

Sugar: Adding 4 cups powdered sugar sweetens the frosting and thickens it to a pipeable consistency.

Strawberry puree: Make a fresh strawberry puree to provide natural strawberry flavor and color while keeping the frosting fresh and vibrant.

How to make the Pureed Strawberry Reduction

The secret to the bright, fresh strawberry flavor in these cookie cups is starting with real strawberries and reducing them into a concentrated purée. This process gently cooks out excess water, leaving behind an intensely flavored strawberry base that’s perfect for buttercream frosting. The reduction takes about 30 minutes to cook and must be fully chilled, so it’s a great step to make ahead of time.

Prep the strawberries: Wash, core, and slice 30–35 fresh strawberries.

Purée the strawberries: Blend the sliced strawberries using an immersion blender or food processor until completely smooth with no chunks remaining.

Reduce the purée: Pour the strawberry purée into a small saucepan and bring it to a boil. Reduce the heat to medium-low and simmer for about 20 minutes, stirring occasionally, until the mixture has reduced by about half. (For reference, just over 2 cups of purée will reduce down to about 1 cup.)

Cool completely: Transfer the reduced purée to the refrigerator or freezer and chill completely before using it in the strawberry buttercream frosting.

How long are these Cookie Cups good for?

Strawberry Cookie Cups with frosting will stay fresh for about 3–4 days when stored properly. Because the frosting is made with real strawberry purée and butter, the cookies should be kept in an airtight container in the refrigerator; let them sit at room temperature for 10–15 minutes before serving so the cookie softens and the frosting is creamy again.

Can you freeze frosted Strawberry Cookies?

These cookie cups can also be frozen, preferably unfrosted, for up to 2 months—store them in a freezer-safe container, then thaw at room temperature and frost before serving. If they’re already frosted, you can still freeze them, but the frosting texture may soften slightly once thawed.

Strawberry Cookie Cups

Strawberry Cookie Cups are soft, buttery cookie cups filled with a dreamy strawberry buttercream made from real, fresh strawberry purée! Every bite is bursting with fresh strawberry flavor.

Course Cookies, Dessert, fruit, Strawberries

Cuisine American

Keyword strawberry cookie cups

Prep Time 10

Cook Time 12

Total Time 22

Servings Cookies

Calories 212kcal

Author Jessica & Nellie

Ingredients

1 cup butter
1 cup sugar
1 egg
2 tsp vanilla extract
2 ½ cups flour
1 tsp baking powder
½ tsp salt

Frosting Ingredients

½ cup butter softened
1 tsp vanilla extract
4 cups powdered sugar
½ cup strawberry puree chilled

Instructions

Cream the butter and sugar together until fluffy (1-2 minute with an electric mixer.) Then mix in the egg and vanilla extract, set bowl aside.
In another bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix together on low until well combined.
Use a tablespoon cookie scoop, scoop out the dough into 36 balls. Place each ball into the a well-greased mini muffin pan.
Bake for about 12 minutes at 350 degrees or until the edges turn slightly golden brown. Immediately after removing from the oven, make an indention in the top of each cookie by pressing the back of a tablespoon into each cookie cup. (If a tablespoon seems too big, try a ½ or ¾ tablespoon size.)
After cooling for 3-5 minutes, use a knife to gently pop out each cookie cup and then place on a wire rack to cool.
Make strawberry reduction by washing, coring and slicing 1.5 lbs (about 30-35) of strawberries. Puree the strawberry pieces using an immersion blender or food processor. Pour strawberry puree in a small saucepan and bring to a boil. Reduce heat to medium low and boil for 30 minutes, stirring often. Mixture will reduce by half. Chill puree in fridge or freezer until very cold.
Make buttercream frosting by whisking butter for 30 seconds with a mixer. Add in 1 cup strawberry reduction and 2 cups powdered sugar.
Add in vanilla and remaining powdered sugar, 1 cup at a time, until you’ve reached your desired consistency. Pipe frosting into the cookie cups and enjoy!

Video

Notes

Strawberry Cookie Cups stay fresh for 3–4 days when stored in an airtight container in the refrigerator—let them sit at room temperature for 10–15 minutes before serving.

They can also be frozen (preferably unfrosted) for up to 2 months and thawed at room temperature before frosting, though already-frosted cookies may soften slightly.

Nutrition

Can I use frozen strawberries instead of fresh?

Yes! Frozen strawberries work well for the purée—just thaw them completely and drain off excess liquid before blending and reducing.

Why do I need to reduce the strawberry purée?

Reducing the purée removes excess water and concentrates the flavor, giving the frosting a bold strawberry taste without making it runny.

Do I have to use a mini muffin pan?

Yes, a mini muffin pan is key for creating the cookie cup shape; a regular muffin pan will make them too large and affect baking time.

My frosting is too soft—how can I fix it?

Add powdered sugar a little at a time until the frosting thickens, or chill it briefly in the fridge before piping.

Try some of these other amazing cookie cup recipes:

Cherry Pie Cookies are everything you love about cherry pie—wrapped up in a soft, buttery sugar cookie and finished with a sweet white chocolate drizzle. Easy to make and impossible to resist!
Banana cream pie—turned into soft, bite-sized cookies! These Banana Cream Pie Cookies are easy, family-favorite treats packed with banana flavor.
Fudge Peanut Butter Cookie Cups are soft, buttery peanut butter cookies baked in a mini muffin pan and filled with rich, chocolatey fudge!
These bite-sized delights have a gooey mini Reese’s Peanut Butter Cup hidden inside! Reese’s Chocolate Cookie Cups are impossible to resist.
Our Hot Chocolate Cookie Cups are festive Christmas cookies! Sugar cookie cups filled with fudge, mini marshmallows & sprinkles. Perfect for the holidays!

These Strawberry Cookie Cups are seriously irresistible! Soft strawberry cookie cups filled with fresh buttercream frosting—perfect for everything from Valentine’s Day treats to summer picnics.

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