These tasty, fresh strawberry cookies have a perfect fluffy and tender cake texture and are studded throughout with real strawberries. They taste so much better than the common cake-mix version! And despite being made from scratch, they are super quick and easy to make.
They are perfect for making the most of the summer strawberry season. And they make adorable Valentine's Day treats, as well.
Check out my strawberry banana bread, Japanese candied strawberries and whipped strawberry butter for more tasty recipes using fresh strawberries.
Ingredients
- Fresh strawberries - These cookies are studded throughout with pieces of fresh strawberry. They taste great and look great, too. You want to get ripe, red berries. If the strawberry is white or greenish near the stem, it's not ripe enough.
- Strawberry jam - This really enhances the strawberry flavour of the cookies.
- All purpose flour
- Baking powder - To make the cookies nice and fluffy.
- Salt
- Unsalted butter
- Granulated sugar
- Large egg
- Freshly squeezed lemon juice - Lemon pairs beautifully with strawberry, and really makes the flavour fresh. Make sure to use freshly squeezed lemon juice.
- Pure vanilla extract
- Red food colouring (optional) - While using food colouring is completely optional, it will give you the pretty pink colour of these cookies.
See the recipe card below for quantities.
Variations
Try my white chocolate raspberry cookies recipe for a delicious variation of this cookie filled with real raspberries and white chocolate chunks.
Instructions
Preheat the oven to 375°F / 190°C.
In a medium bowl, mix the flour, baking powder, and salt together. Set it aside for now.
In a small bowl, whisk the egg. Then add in the strawberry jam, lemon juice, vanilla, and food colouring, and stir until well mixed. Set this aside for now as well.
Hull and dice the strawberries.
Using a stand mixer with a paddle attachment, beat the butter and sugar together on medium-high speed for 4 minutes. It will become pale in colour and fluffy.
Note: You can mix these cookies by hand, but to achieve that perfect cake texture it is crucial to blend the butter and sugar enough. Make sure to beat them together until they are fluffy and pale.
Pour in your prepared strawberry jam mixture, and mix it together until it's well blended. Scrape down the sides of the bowl as needed.
With the mixer on low, slowly add in the dry ingredients. Stir until it's just incorporated, being careful to not overmix. (Overmixing causes tougher cookies.)
Gently fold the strawberry pieces into the dough with a rubber spatula.
Scoop the cookie dough onto a parchment paper covered baking sheet. Each scoop should be a heaping tablespoon.
This recipe makes twelve cookies. Bake for 10-12 minutes. If you notice the edge of the cookie looking a little golden it is finished.
The cookies will be very delicate when just coming out of the oven. Allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Once the cookies have cooled they are ready to enjoy.
Equipment
To make this recipe you will need the following:
- Mixing bowls
- Stand mixer or hand mixer, or mix by hand
- Rubber spatula
- Kitchen scale or measuring cup set
- Measuring spoons
- Knife and cutting board
- Parchment paper
- Baking sheet
- Cooling rack
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Storage
These strawberry cookies can be stored in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days.
To freeze, allow cookies to cool completely after baking. Place them in a single layer on a parchment paper-lined tray to freeze them, then store in a freezer bag for up to 3 months. Thaw by setting out on a countertop until they come to room temperature.
Tips for Success
- Weigh to be sure - You should always weigh ingredients like flour and sugar to get the best results. However, if you have to use a measuring cup rather than a kitchen scale, stir the ingredient to create air pockets then gently spoon it into the cup and level off the top. Do not scoop or you will get too much.
- Don't overmix - As soon as you mix flour into any batter or dough it is so important to not overmix. If you do, you will lose the soft and delicate texture and make something that is dense and tough. Only mix until the flour has just been blended into the other ingredients.
- Oven temperature - Make sure that your oven is fully preheated before you put the cookies in. Otherwise, cookies will spread and stick to each other.
📖 Recipe
Fresh Strawberry Cookies (from Scratch)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Cookies
- Cuisine: American
Description
These tasty, fresh strawberry cookies have a perfect fluffy and tender cake texture and are studded throughout with real strawberries.
Ingredients
1 cup (150g) all-purpose flour
⅓ teaspoon baking powder
¼ teaspoon salt
¼ cup (35g) fresh strawberries, hulled and diced
1 large egg
1 tablespoon freshly squeezed lemon juice
1 tablespoon strawberry jam
½ teaspoon pure vanilla extract
6 drops red food colouring
5 tablespoons (70g) unsalted butter, room temperature
½ cup (100g) granulated sugar
Instructions
Preheat the oven to 375°F / 190°C.
In a medium bowl, mix the flour, baking powder, and salt together. Set it aside for now.
In a small bowl, whisk the egg. Then add in the strawberry jam, lemon juice, vanilla, and food colouring, and stir until well mixed. Set this aside for now as well.
Hull and dice the strawberries.
Using a stand mixer with a paddle attachment, beat the butter and sugar together on medium-high speed for 4 minutes. It will become pale in colour and fluffy.
Note: You can mix these cookies by hand, but to achieve that perfect cake texture it is crucial to blend the butter and sugar enough. Make sure to beat them together until they are fluffy and pale.
Pour in your prepared strawberry jam mixture, and mix it together until it's well blended. Scrape down the sides of the bowl as needed.
With the mixer on low, slowly add in the dry ingredients. Stir until it's just incorporated, being careful to not overmix. (Overmixing causes tougher cookies.)
Gently fold the strawberry pieces into the dough with a rubber spatula.
Scoop the cookie dough onto a parchment paper covered baking sheet. Each scoop should be a heaping tablespoon.
This recipe makes twelve cookies. Bake for 10-12 minutes. If you notice the edge of the cookie looking a little golden it is finished.
The cookies will be very delicate when just coming out of the oven. Allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Once the cookies have cooled they are ready to enjoy.
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 9.4 g
- Sodium: 56.2 mg
- Fat: 5.3 g
- Carbohydrates: 18 g
- Protein: 1.7 g
- Cholesterol: 28.2 mg
Keywords: fresh strawberry cookies
Susan says
Burst of strawberries in every bite. Love these cookies. Goes great with my afternoon tea.
Asha says
Thanks Susan, I'm so happy that you enjoyed them 🙂
Paula says
Found some strawberries that were red enough. Love these.
Asha says
Thank you, I love them too 🙂
Jennifer says
I don’t have strawberry jam, but I do have strawberry extract. Will that work?
Asha says
No, unfortunately I don't think that would work for a substitution. The consistency is too different and there are lots of yummy bits of strawberry in the jam. I would hold out until you have strawberry jam or preserves for this recipe. 🙂
Angie says
Just bought some strawberries from the Farmer's Market.
This recipe was perfect.
Asha says
That's so nice, thank you ❤️
Dee says
These are amazing. Instead of chocolate on top, I added some chopped white chocolate chunks to the cookie dough.
Asha says
Thank you 🙂 That sounds amazing as well.
Nadia says
These cookies are delicious!!
Asha says
Thank you ❤️
Carin says
So good. Want more.
Asha says
Thanks!
Patty says
These were the hit of our family get together.
Asha says
I'm so glad they were popular. Thanks 🙂
Rick says
I'm one of those idiots that follows recipes to a tee. "Heaping tablespoons" of batter results in, basically, one giant cookie (they're properly spaced). Maybe a regular tablespoon, or even slightly less than a tablespoon. That being said, they taste great!
Asha says
Glad you enjoyed them, but sorry to hear that they turned into a giant cookie on you! I've made these several times and have never had that issue. Did you use the same size scoop as I showed in the image above? It's possible that oven temperature was the culprit. Sometimes thermostats aren't quite accurate, or sometimes ovens take longer than expected to preheat. If the temperature isn't hot enough (375° in this case), the butter and sugar will melt before the cookies set, causing them to spread out.
Jenny Calderon-Ferrante says
I loved the recipe, but what should I do if I want a more crunchy cookie?
Asha says
Thanks so much Jenny 🙂 This cookie is really designed to have a fluffy, cake-like texture. But if you really wanted to alter it to make it more crunchy, you could try making the cookies smaller (less dough), spacing them further apart on the baking sheet, and giving them a longer bake in a slightly cooler oven. The goal would be they would spread thin rather than puffing, and get a crispy edge. I have not tested this myself but it's worth a shot. Otherwise, you could add crunchy bits to the cookies, such as chopped almonds.
Naomi says
Delightful cookies.
Asha says
Thank you Naomi 🙂
Nancy says
Great flavour. Tastes like a promise of warmer days.
Asha says
Thank you 🙂 Can't wait for spring!
Gillian says
I made these last night for a birthday party today. Everyone loved them.
Asha says
That's great. Thank you 🙂
Whitney says
Made these cookies earlier today. So yummy!
Asha says
Awesome. Thanks!
Natalie says
I made a batch of these cookies last night. The kids loved them as do I. Thanks for sharing.
Asha says
Thanks for the review and kind words ❤️
Neal says
Absolutely delightful! I doubled the recipe and had no issues other than feeling the need to add more diced strawberries. In my oven, after 10 minutes they were perfectly cooked. 11-12 minutes led to browning on the bottom of one small batch but even those were still delicious.
Asha says
Thank you so much for the kind review, Neal 🙂 I'm glad that you enjoyed them!