These strawberry cookies are soft baked, fluffy, and melt in your mouth delicious! They have a strong strawberry flavor. These cookies are quick and easy to make. Only 20 minutes total, no dough chilling required and only one mixing bowl needed. These cookies are so fun for springtime, summer, Easter, Valentine’s Day, birthdays and more!
Why You’ll Love This Recipe
- These strawberry cookies are quick and easy.
- Only 20 minutes total.
- No dough chilling needed.
- Only one mixing bowl required.
- They are naturally pink in color. You will also love these Quick Cherry Cookies!
- Great way to use up frozen fruit.
- They are naturally flavored. No artificial sweeteners or colors.
- These are made without food dye and without strawberry cake mix.
- Strawberries naturally contain antioxidants, vitamins and nutrients.
- These cookies are naturally egg free and nut free. They can be made gluten free, dairy free and vegan.
- Check out these Blueberry Cookies for another fun dessert!
Ingredients & Substitutions
These are the main ingredients and substitutions for strawberry cookies. Scroll down to the recipe card for full ingredients list and instructions.
Use frozen strawberries. Do not use fresh strawberries. Microwave berries until thawed and jammy. There should be some strawberry juice.
Use cold butter straight from the fridge. This prevents the cookies from spreading too thin. Slice into cubes before beating. This helps the butter cream together with the sugar easily. Feel free to use dairy free butter if needed.
Granulated sugar adds the sweetness. I have not tried this recipe with a low carb sweetener.
Both all purpose flour and gluten free 1 to 1 flour work well. Other flours will significantly alter the texture.
Baking powder helps these cookies rise.
Add in a pinch of sea salt if desired.
Powdered sugar and milk make up the glaze on top! Feel free to use dairy free milk if needed. The icing is entirely optional.
Taste & Texture
These cookies are soft, gooey, and bursting with fresh strawberry flavor. They taste like sugar cookies with a strawberry flavor.
These cookies are soft baked and fluffy. They do not really get crispy or chewy. They are thick.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
Microwave frozen strawberries for 60 to 90 seconds, until thawed and juicy. Do not drain the juices.
In the bowl of a stand mixer, add cold butter cubes and sugar. Beat on high until combined, about 2 minutes.
Then, add in thawed strawberries and their juices. Beat to combine.
Add in flour, baking powder and sea salt. Stir to combine.
Use cookie scoop to scoop balls of dough onto lined pan.
Bake for 9 to 10 minutes or until edges are set. Remove pan from the oven.
Once cookies have cooled, make glaze. Combine powdered sugar and milk in a small bowl. Stir until creamy.
Lastly, drizzle on top of cooled strawberry cookies and serve!
Expert Tips & Tricks
Use frozen strawberries. Do not use fresh strawberries.
Microwave frozen berries until soft and jammy.
Do not drain the juice from the thawed berries. The juice is vital for the texture of these cookies.
Use either all purpose flour or gluten free 1 to 1 flour.
These cookies do not spread very much.
For thinner cookies, push down on dough balls slightly before baking.
Use a cookie scoop to create evenly sized, round cookies.
Fully combine powdered sugar and milk.
Add glaze to fully cooled cookies.
Toppings & Flavor Variations
These strawberry cookies are so tasty! Here are some ways to switch up the flavors.
Add in chocolate chips.
Add in white chocolate chips.
Top with buttercream frosting.
Top with cream cheese frosting.
Add sprinkles to the cookie dough.
Add chopped nuts to the cookie dough.
Top with chocolate frosting.
Add chopped Oreos to the cookie dough.
Add in a squeeze of lemon juice.
How to Serve & Store
These cookies are best enjoyed fresh out of the oven.
Serve with a glass of milk, coffee, tea or hot chocolate!
For the ultimate dessert, serve with ice cream.
Store in an airtight container for up to 5 days in the fridge. Due to the glaze, they must be chilled.
Freeze for up to 1 month.
Frequently Asked Questions
Use either all purpose flour or gluten free 1 to 1 flour. For gluten free, be sure to use gluten free flour.
No. Fresh strawberries are not juicy enough for this strawberry cookies recipe.
Yes! Feel free to add in chocolate chips to the dough before baking.
No. There is no need to chill the dough. If making ahead of time, chill the dough. Remove dough from fridge and let it thaw for 1 hour. Then scoop and bake.
The glaze is entirely optional!
Hand Mixer: While a stand mixer is best for this strawberry cookies recipe, a hand mixer works too.
KitchenAid Stand Mixer: This stand mixer is essential for any baker. It creams together the butter and sugar quickly and easily.
USA Pan 3 Piece Cookie Sheet Set: These are my favorite cookie pans.
Pre-Cut Parchment Paper Sheets: Use parchment paper to prevent sticking.
Pyrex 3 Glass Mixing Bowls: These glass mixing bowls are great for cooking and baking.
Pyrex Glass Measuring Cups: Use these sturdy glass measuring cups for measuring ingredients.
Spatula: Use a spatula to carefully remove cookies from pan.
Cookie Scoop: This cookie scoop creates beautifully shaped cookies.
You May Also Like
- Strawberry Cheesecake Cookies
- Blueberry Cheesecake Cookies
- Raspberry Cheesecake Cookies
- Berry Cake
- Gluten Free Strawberry Muffins
If you make this strawberry cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more delicious recipes, check out these Dessert Recipes.
Get the Recipe: Strawberry Cookies
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Microwave frozen strawberries for 60 to 90 seconds, until thawed and juicy. There should be a little bit of strawberry juice in the microwave bowl. Do not drain.
- In the bowl of a stand mixer, add cold butter cubes and sugar. Beat on high until combined, about 2 minutes.
- Then, add in thawed strawberries and their juices. Beat to combine.
- Add in flour, baking powder and sea salt. Stir to combine.
- Use cookie scoop to scoop balls of dough onto lined pan.
- Bake for 9 to 10 minutes or until edges are set. Remove from oven.
- Once cookies have cooled, make glaze. Combine powdered sugar and milk in a small bowl. Stir until creamy.
- Lastly, drizzle on top of fully cooled cookies and serve!
- Use frozen strawberries. Fresh strawberries do not have enough juice.
- Microwave strawberries until jammy and thawed. Do not lightly thaw. There should be some strawberry juice in the microwave bowl.
- Both regular all purpose flour and gluten free 1 to 1 flour work well. Do not use another flour.
- These cookies do not spread much. They remain thick.
- If desired, gently press down on balls of cookie dough before baking for thinner cookies.
- Store in the fridge for up to 5 days. If making without icing, store in an airtight container for up to 4 days at room temperature.
- Feel free to add in some chocolate chips or white chocolate chips to the dough.
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