These easy strawberry cookies are made with real strawberries and creamy white chocolate chips - a delicious and pretty treat to make for Valentine's day or to take advantage of strawberry season!
Serve these strawberry chocolate chip cookies as is, with a little bit of whipped cream, simple glaze or a scoop of vanilla ice cream.
Love strawberry desserts? Try our Banana Strawberry Bread next time.
- Butter - Salted or unsalted butter. If you use salted butter, I recommend omitting the salt from the ingredients list.
- Sugar - The combination of white sugar and brown sugar creates a crispy outer edge and a soft buttery center. Don’t omit the one sugar, as this will affect the taste and texture of these cookies.
- Vanilla extract - Use high-quality extract in baked goods for maximum flavor. Add strawberry food flavoring to these delicious cookies for the perfect strawberry flavor. A squeeze of lemon juice is an option for balancing flavors in this strawberry cookie recipe.
- Egg - Allow the egg to reach room temperature to mix easily with the cookie dough ingredients.
- All-purpose flour - All-purpose flour is a sturdy option for gooey chewy cookies, especially when the cookie dough needs to suspend add-ins such as white chocolate chips and fruit. You could also use gluten-free flour instead, My favorites include Bobs Red Mill and Schar Mix C.
- Baking soda - It helps the cookies to puff up and become chewy and thick. Check the expiry date on this product, as it can affect the rise of the cookies.
- Salt - Omit when using salted butter.
- White chocolate chips - You could use vegan white chocolate chips, white chocolate chunks, or even add extra chocolate chips for added decadence. Dark chocolate is another delicious alternative.
- Diced strawberries - And more for decoration. Freeze-dried strawberries can also be used.
For the full list of ingredients, please scroll down to where you'll find the recipe card.
✅ EXPERT TIP Why use unsalted butter? The salt content in various butter brands varies. Depending on the brand, different amount of salt is added according to their recipes. I like to use unsalted butter in baking, so I can control the salt content myself.
Let’s learn how to make these easy strawberry cookies from scratch!
In a large bowl combine butter and sugars.
Beat on low with an electric hand mixer or stand mixer until smooth and creamy.
Gradually add egg and vanilla. Mix on low until combined. Set aside.
In a separate large bowl, combine dry ingredients. Whisk to combine and in batches add to wet ingredients. Beat on low until just combined.
Gently stir in strawberries and white chocolate chips. The batter will be sticky, freeze it for 30 or more minutes until you can form more or less firm balls (not very frozen though).
Chill between the batches too for less spreading and uniform cookies.
Preheat the oven to 350 F.
Scoop 1 ½ tablespoonfuls of dough, rolling it into about 2-inch balls.
Arrange the cookie balls on a baking sheet lined with parchment paper at least 3 inches apart. Don’t press down!
Bake for 12-14 minutes on the lined baking sheet (the time varies due to different ovens).
Optional: while the cookies are hot, decorate them by adding more strawberries and chocolate chips on top.
The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, and buttery.
Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
- I don’t recommend substituting the sugars as you need both to get the best outcome - buttery and soft cookies with a chewy exterior.
- Make sure that the eggs and butter are both at room temperature, as this helps them to mix much better into the cookie batter.
- You can easily double the ingredients to make an extra batch of these cookies and store them in the freezer in an airtight container to enjoy whenever you like. Alternatively, freeze the unbaked cookie balls on the cookie sheet for easy storage.
- Always check the expiry date on the label of your baking soda as old or expired ingredients can affect how these cookies rise while baking.
- Use a small cookie scoop for ease of measuring and to ensure uniform-sized cookies that will bake evenly.
- Freeze-dried strawberries are a good alternative to freshly diced strawberries. The cookies will, however, be dryer when using freeze-dried strawberries since fresh strawberries contain natural juices that moisten the cookie dough.
- Add bright pink color to these homemade cookies by adding pink food coloring to the strawberry cookie dough.
- You can also make strawberry cookie bites by rolling the dough into 1 ½ teaspoon-sized balls. Watch the baking time closely and these should bake in 8-10 minutes.
✅ EXPERT TIP Freeze the cookie dough for longer if your first batch of cookies turns out flat from spreading while baking. Don’t make the mistake of adding more flour to the cookie dough as a way to achieve pillowy cookies - this will only dry them out!
Fresh Strawberries Substitution
We use real strawberries but if these are not available or not in season freeze-dried strawberries are the perfect alternative.
They are a great snack on their own and can be found in most of the grocery store in the dried fruit aisle. They have a dry texture indeed, but in wet cookie dough, they transform into chewy and soft deliciousness that will enhance any cookie.
I like to crush these into smaller chunks and mix them in the dough. If you want to add more pink color, crush them in a coffee/spice grinder or food processor until powder-like consistency.
Or you can also buy freeze-dried strawberry powder instead. Same thing but has more uses: mix in smoothies, baking, or anything really.
You could also try other flavors such as freeze-dried raspberries or blueberries.
- 🍱To Store. Allow the cookies to cool completely and store them in an airtight container or mason jar at room temperature for up to 1-2 days. For longer storage, keep them in the fridge for up to about a week. As these cookies are made with real strawberries, it is best to keep them refrigerated at all times.
- 🥶Freezing. These cookies freeze beautifully! Follow the same steps as above and freeze for up to 3 months.
🤷Frequently Asked Questions
Various factors can affect the outcome of cookies, making them either chewy, crunchy, or a combination. The perfect cookie has a chewy texture with a slightly crunchy exterior, and to achieve this, the cookie dough should contain a good amount of moisture from ingredients such as oil, butter, eggs, milk, and even brown sugar.
I’ve used 1 large egg for these cookies, which provides enough fat content and moisture to contribute to a deliciously chewy cookie. Adding another egg to this recipe could produce a spongy, cake-like texture.
Oil is in liquid form at room temperature while butter is solid. Oil, such as vegetable oil, can therefore provide greater moisture to baked goods while using butter could arguably result in a dryer cookie. That said, I’ve used butter in this recipe, and the cookies have turned out perfectly!
There can be various factors involved: the main reason is not chilling the cookie dough between batches or not chilling at all. Warmer climate and room temperature will also contribute to the spreading. Other reasons: not measuring your flour and ingredients correctly, not using parchment paper or silicone baking mats, not having enough flour, incorrect oven temperatures and just different or old ovens, too many liquids or using overly soft butter.
⏲️ Recommended Equipment
- Cookie sheet
- Silicone baking mat or brown parchment paper
- Wire cooling rack
- Measuring cups and spoons
- Airtight Food containers
- Mixing Bowls
- Kitchen Aid Stand Mixer
I hope you'll enjoy these strawberry cookies!
More Cookies Recipes
❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️
White Chocolate Chip Strawberry Cookies (No Cake Mix)
- 8 tablespoon butter ½ cup
- ½ cup white sugar
- ½ cup brown sugar
- 2 teaspoon vanilla extract
- 1 large egg room temp
- 1 ½ cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cups white chocolate chips
- ¼ cup diced strawberries + more for decoration
- In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or stand mixer until smooth and creamy. Gradually add egg and vanilla. Mix on low until combined. Set aside.
- In a separate large bowl, combine dry ingredients. Whisk to combine and in batches add to wet ingredients. Beat on low until just combined.
- Stir in strawberries and white chocolate chips. The batter will be sticky, freeze it for 30 or more minutes until you can form more or less firm balls (not very frozen though). Chill between the batches too for less spreading and uniform cookies.
- Preheat the oven to 350 F.
- Scoop 1 ½ tablespoonfuls of dough, rolling it into about 2-inch balls.
- Arrange the cookie balls on a baking sheet lined with parchment paper at least 3 inches apart. Don’t press down!
- Bake for 12-14 minutes on the lined baking sheet (the time varies due to different ovens). While the cookies are hot, decorate them by adding more strawberries and chocolate chips on top.
- The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, and buttery.
- Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
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Delicious and easy strawberry cookies made with real strawberries!