Strawberry cookies are my absolute favorite spring and summer treat – they’re bright, cheerful, and taste like sunshine in cookie form. I love how that pretty pink color instantly makes people smile before they even take a bite, and the sweet strawberry flavor is such a refreshing change from chocolate and vanilla. These 10 strawberry cookie recipe ideas prove that strawberry deserves way more love in the cookie world, with everything from simple cake mix shortcuts to fancy stuffed cookies that look bakery-worthy but are surprisingly easy to make at home.
The Strawberry Crinkle Cookies with their crackled powdered sugar coating are absolutely stunning on any cookie platter. The Strawberry Shortcake Cookies taste just like the classic summer dessert in portable cookie form, while the Strawberry Cake Mix Cookies are my go-to shortcut when I need something quick and delicious. The Strawberry White Chocolate Cookies combine two flavors that were meant to be together, and the Strawberry Cheesecake Cookies have that tangy cream cheese element I absolutely love. The pretty Strawberry Frosted Cookies get topped with sweet pink frosting that makes them look so festive, and the Strawberry Lemon Cookies bring bright citrus that pairs perfectly with berries. The Strawberry Chocolate Chip Cookies add chocolate to the fruity base, the Strawberry Thumbprint Cookies feature jam-filled centers, and the Strawberry Oatmeal Cookies add wholesome heartiness to the sweet berry flavor.
What makes strawberry cookies so special is how they’re perfect for spring showers, summer picnics, Valentine’s Day, Mother’s Day, or basically any occasion when you want something cheerful and different. That natural pink color means they’re festive without needing complicated decorating, and they bring such a fun, fruity twist to your regular cookie routine!
1. Strawberry Crinkle Cookies
Strawberry crinkle cookies are vibrant pink with beautiful crackled appearance and intense strawberry flavor throughout. The combination of fresh strawberry taste with that stunning crinkle effect creates these eye-catching cookies that are as delicious as they are pretty. I developed this recipe when I wanted strawberry cookies with impressive visual appeal. The key is using freeze-dried strawberries ground into powder which creates concentrated flavor and that gorgeous pink color, plus rolling them in powdered sugar for dramatic cracks. This has become my favorite showstopping strawberry cookie because they look so professional and the strawberry flavor is incredibly intense. Every cookie has unique crackled patterns and bold berry taste.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup freeze-dried strawberries, ground into fine powder
- 2 tablespoons strawberry jam
- Pink gel food coloring (optional, for deeper color)
- 1½ cups powdered sugar for rolling
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. Grind the freeze-dried strawberries in a food processor or blender until they become a fine powder – this is the secret to intense strawberry flavor without adding moisture. In a medium bowl, whisk together the flour, baking powder, salt, and the strawberry powder. Set aside. In a large bowl using an electric mixer, cream the softened butter and sugar for three to four minutes until light and fluffy. The mixture should be pale and airy.
Step 2: Add the eggs one at a time to the butter mixture, beating well after each addition. Add the vanilla extract and strawberry jam. The jam adds extra strawberry flavor and moisture. If you want a deeper pink color, add a small amount of pink gel food coloring at this point. Mix until well combined and evenly colored. The mixture will be bright pink and smell like fresh strawberries.
Step 3: Gradually add the dry ingredients with the strawberry powder to the wet ingredients, mixing on low speed until just combined. Don’t overmix – stop as soon as you no longer see streaks of flour. The dough will be soft, slightly sticky, and beautifully pink. Cover the bowl with plastic wrap and refrigerate for at least two hours or overnight. The dough must be well-chilled for crinkle cookies – warm dough won’t create those signature dramatic cracks.
Step 4: Place the powdered sugar in a shallow bowl. Once the dough is thoroughly chilled, scoop it into balls about 1½ tablespoons each. Roll each ball generously in the powdered sugar, coating very thickly and completely. The thick coating is essential for the dramatic crinkle effect – don’t be shy with the sugar. Place the sugar-coated balls on prepared baking sheets about two inches apart. Don’t flatten them.
Step 5: Bake for twelve to fourteen minutes until the cookies are puffed and crackled, with the pink cookie showing through white powdered sugar cracks. The centers should still look slightly soft – don’t overbake or they’ll lose their chewy texture. Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack. The crackled pattern will be stunning. These strawberry crinkle cookies are gorgeous with beautiful appearance and intense strawberry flavor. The contrast of white sugar and pink cookie is dramatic. They’re perfect for spring celebrations and impressing guests.
Prep Time: 20 minutes (plus 2 hours chilling)
Baking Time: 14 minutes per batch
Servings: 30 cookies
2. Strawberry Shortcake Cookies
Strawberry shortcake cookies capture the beloved dessert in cookie form with tender cookies, fresh strawberries, and whipped cream. The combination of buttery cookie with sweet berries and cream creates these delightful treats. I created this recipe when I wanted all the flavors of strawberry shortcake in a handheld cookie. The key is the biscuit-like cookie texture and topping with fresh strawberries and cream. This has become my favorite summer strawberry cookie because it tastes exactly like the classic dessert. Every bite has tender cookie with sweet berries and cream.
Ingredients
For the cookies:
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
- Coarse sugar for sprinkling
For topping:
- 2 cups fresh strawberries, diced
- 2 tablespoons sugar
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Steps
Step 1: Preheat your oven to 400°F and line baking sheets with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs. This creates the tender, biscuit-like texture that mimics shortcake.
Step 2: In a small bowl, whisk together the heavy cream and vanilla extract. Pour into the flour mixture and stir with a fork until just combined. The dough will be shaggy and slightly sticky – don’t overmix or the cookies will be tough. Turn the dough out onto a lightly floured surface and gently pat it into a ¾-inch thick round.
Step 3: Use a 2-inch round cookie cutter to cut out circles. Place on prepared baking sheets about one inch apart. Gather the scraps, gently pat out again, and cut more cookies. Brush the tops with a little cream and sprinkle with coarse sugar. This adds sweetness and a slight crunch.
Step 4: Bake for twelve to fifteen minutes until the cookies are lightly golden on top and slightly puffed. They should look like little shortcake biscuits. Let cool completely on a wire rack. While they cool, prepare the strawberries: toss the diced strawberries with two tablespoons of sugar and let them sit for about fifteen minutes to release their juices.
Step 5: Make the whipped cream: In a cold bowl, beat the heavy whipping cream with powdered sugar and vanilla until stiff peaks form. To assemble, split each cooled cookie in half horizontally. Spoon some macerated strawberries with their juice on the bottom half, add a dollop of whipped cream, and place the top half on. These strawberry shortcake cookies are tender and delicious with all the flavors of the classic dessert. The fresh strawberries and cream make them special. They’re perfect for summer gatherings.
Prep Time: 25 minutes
Baking Time: 15 minutes per batch
Servings: 16 cookies
3. Strawberry Cake Mix Cookies
Strawberry cake mix cookies are incredibly easy using strawberry cake mix as a shortcut while still delivering great flavor. The combination of convenience and delicious strawberry taste makes these perfect for busy bakers. I developed this recipe when I wanted strawberry cookies in minimal time. The key is using strawberry cake mix and adding a few simple ingredients. This has become my favorite quick strawberry cookie because they’re so easy and taste amazing. You get bakery-style cookies with minimal effort.
Ingredients
- 1 box (15.25 oz) strawberry cake mix
- 2 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- Pink sprinkles for rolling (optional)
- Powdered sugar for rolling (optional)
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a large bowl, combine the strawberry cake mix, eggs, vegetable oil, and vanilla extract. Stir with a wooden spoon until well combined. The dough will be thick and slightly sticky. The beauty of cake mix cookies is their simplicity – you don’t need to measure multiple ingredients or cream butter.
Step 2: Fold in the white chocolate chips using a wooden spoon. The white chips complement the strawberry flavor beautifully and add nice texture. Let the dough rest for five minutes to allow the cake mix to hydrate properly. This helps the cookies hold their shape better.
Step 3: Scoop the dough into balls about one tablespoon each. If desired, roll in pink sprinkles or powdered sugar for extra decoration. The sprinkles make them look festive and add a bit of crunch. Place on prepared baking sheets about two inches apart. The cookies will spread moderately.
Step 4: Bake for nine to eleven minutes until the edges are set but the centers still look soft. Don’t overbake – cake mix cookies can dry out easily if cooked too long. They should be soft with slightly crispy edges. The cookies will look puffy when you take them out but will settle as they cool.
Step 5: Let cool on the baking sheet for five minutes before transferring to a wire rack. The white chocolate chips will remain soft and the cookies will be tender. These strawberry cake mix cookies are incredibly easy and quick. Using cake mix is a genius shortcut that still delivers great flavor. They’re perfect when you need cookies fast.
Prep Time: 10 minutes
Baking Time: 11 minutes per batch
Servings: 24 cookies
4. Strawberry White Chocolate Cookies
Strawberry white chocolate cookies combine sweet strawberry with creamy white chocolate creating wonderful flavor harmony. The combination of berry and white chocolate is classic and absolutely delicious. I created this recipe when I wanted to highlight the strawberry-white chocolate pairing. The key is using both freeze-dried strawberry powder and white chocolate chips. This has become my favorite elegant strawberry cookie because the flavors complement each other perfectly. Every bite has strawberry with creamy white chocolate.
Ingredients
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup freeze-dried strawberries, ground into powder
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons strawberry jam
- 1 teaspoon vanilla extract
- 1½ cups white chocolate chips
- Pink food coloring (optional)
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. Grind the freeze-dried strawberries into a fine powder using a food processor or blender. In a medium bowl, whisk together the flour, baking soda, salt, and strawberry powder. Set aside. The strawberry powder creates intense flavor without adding moisture.
Step 2: In a large bowl, cream the butter and sugar for three to four minutes until light and fluffy. Add the egg, strawberry jam, and vanilla extract. The jam adds extra strawberry flavor and helps bind the dough. If you want a more vibrant pink color, add a drop or two of pink food coloring. Beat until well combined and the mixture is pink and fragrant.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft and beautifully pink. Fold in the white chocolate chips using a wooden spoon. The white chips should be evenly distributed throughout the pink dough – they look beautiful against the strawberry color.
Step 4: Scoop the dough into balls about 1½ tablespoons each. Place on prepared baking sheets about two inches apart. The white chocolate chips will be visible in the pink dough, creating lovely contrast. Don’t flatten – let them spread naturally.
Step 5: Bake for eleven to thirteen minutes until the edges are lightly golden but the centers still look soft. The white chocolate chips will soften but hold their shape. Don’t overbake – these should stay soft and chewy. Let cool on the baking sheet for five minutes before transferring to a wire rack. These strawberry white chocolate cookies are beautiful and delicious with perfect sweet flavor balance. The combination is elegant and tasty. They’re perfect for any special occasion.
Prep Time: 20 minutes
Baking Time: 13 minutes per batch
Servings: 30 cookies
5. Strawberry Cheesecake Cookies
Strawberry cheesecake cookies feature cream cheese in the dough with strawberry flavor creating cookies that taste like the beloved dessert. The combination of tangy cream cheese with sweet strawberry makes these incredibly rich. I developed this recipe when I wanted cheesecake in cookie form. The key is the cream cheese which creates amazing tenderness and tang. This has become my favorite indulgent strawberry cookie because the cheesecake flavor is so pronounced. Every bite has that perfect cream cheese tang with strawberry.
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 4 oz cream cheese, softened
- 1¼ cups granulated sugar
- 1 large egg
- 2 tablespoons strawberry jam
- 1 teaspoon vanilla extract
- ½ cup freeze-dried strawberries, ground into powder
- Pink food coloring (optional)
- Graham cracker crumbs for rolling (optional)
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, salt, and ground freeze-dried strawberries. Set aside. In a large bowl, beat together the softened butter and cream cheese for about two minutes until smooth and creamy. The cream cheese is what makes these taste like cheesecake.
Step 2: Add the sugar and beat for three more minutes until light and fluffy. Add the egg, strawberry jam, and vanilla extract. If desired, add pink food coloring for a more vibrant color. Beat until well combined. The mixture should be smooth, pink, and smell like strawberry cheesecake.
Step 3: Gradually add the dry ingredients, mixing on low speed until just combined. The dough will be very soft and slightly sticky from the cream cheese. Cover and refrigerate for at least one hour or until firm enough to scoop. The cream cheese makes this dough softer, so chilling is important.
Step 4: If using graham cracker crumbs, place them in a shallow bowl. Scoop the chilled dough into balls about 1½ tablespoons each. Roll in graham cracker crumbs if desired – this mimics a cheesecake crust and adds wonderful flavor and texture. Place on prepared baking sheets about two inches apart.
Step 5: Bake for twelve to fourteen minutes until the edges are just barely set but the centers still look soft and pale. Don’t let them brown – cream cheese cookies should stay light in color. Let cool on the baking sheet for ten minutes. They’ll be very delicate when hot. These strawberry cheesecake cookies are rich and tangy with wonderful cream cheese flavor. They taste just like strawberry cheesecake. They’re perfect for cheesecake lovers.
Prep Time: 20 minutes (plus 1 hour chilling)
Baking Time: 14 minutes per batch
Servings: 30 cookies
6. Strawberry Frosted Cookies
Strawberry frosted cookies feature soft sugar cookies topped with sweet strawberry frosting and sprinkles. The combination of tender cookie with fluffy frosting creates these bakery-style treats. I created this recipe when I wanted decorated strawberry cookies. The key is making smooth frosting with real strawberry flavor. This has become my favorite decorated strawberry cookie because they look so professional. Every cookie is beautifully frosted.
Ingredients
For cookies:
- 2¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons strawberry jam
For frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 3 tablespoons strawberry jam
- 2-3 tablespoons heavy cream
- Pink food coloring
- Pink sprinkles for decorating
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, cream the butter and sugar for three to four minutes until fluffy. Add the egg, vanilla extract, and strawberry jam. Beat until combined.
Step 2: Gradually add the dry ingredients, mixing until just combined. The dough will be soft. Scoop into balls about 1½ tablespoons each. Place on prepared baking sheets about two inches apart. Flatten each ball to about ½ inch thick with the bottom of a glass or your palm. This creates a flat surface perfect for frosting.
Step 3: Bake for eleven to thirteen minutes until the edges are lightly golden but the centers are still soft and pale. Don’t overbake – these should stay very soft. Let cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely. The cookies must be completely cool before frosting or the frosting will melt.
Step 4: Make the frosting: Beat the softened butter for two minutes until creamy. Gradually add the powdered sugar one cup at a time, beating after each addition. Add the strawberry jam, heavy cream, and pink food coloring. Beat for three to four minutes until light and fluffy. The frosting should be smooth, pink, and taste like strawberries.
Step 5: Spread or pipe the frosting on each cooled cookie. While the frosting is still soft, add pink sprinkles for decoration. Let the frosting set for about thirty minutes. These strawberry frosted cookies are beautiful and bakery-quality with smooth frosting. The decorated tops make them impressive. They’re perfect for parties or gifting.
Prep Time: 30 minutes
Baking Time: 13 minutes per batch
Servings: 30 cookies
7. Strawberry Lemon Cookies
Strawberry lemon cookies combine sweet strawberry with bright lemon creating a refreshing flavor combination. The combination of berry and citrus is perfect for spring and summer. I developed this recipe when I wanted something light and fruity. The key is balancing the strawberry and lemon for perfect harmony. This has become my favorite spring cookie because the flavors are so bright. Every bite has strawberry with tangy lemon.
Ingredients
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 2 tablespoons strawberry jam
- 1 teaspoon vanilla extract
- ½ cup freeze-dried strawberries, ground into powder
- Lemon glaze: 1 cup powdered sugar + 2 tablespoons lemon juice
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. Grind the freeze-dried strawberries into powder. In a medium bowl, whisk together the flour, baking soda, salt, and strawberry powder. Set aside.
Step 2: In a large bowl, cream the butter and sugar for three to four minutes until fluffy. Add the egg, lemon zest, lemon juice, strawberry jam, and vanilla extract. The combination of strawberry and lemon is bright and refreshing. Beat until well combined and fragrant.
Step 3: Gradually add the dry ingredients, mixing until just combined. The dough will be soft and slightly pink from the strawberry powder with visible lemon zest. Scoop into balls about 1½ tablespoons each. Place on prepared baking sheets about two inches apart.
Step 4: Bake for eleven to thirteen minutes until the edges are set but centers still look soft. The cookies should stay light in color. Let cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.
Step 5: Make the lemon glaze: Whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cookies. The lemon glaze adds extra citrus brightness. Let the glaze set. These strawberry lemon cookies are bright and refreshing with wonderful fruit flavors. The combination is perfect for spring. They’re light and delicious.
Prep Time: 20 minutes
Baking Time: 13 minutes per batch
Servings: 30 cookies
8. Strawberry Chocolate Chip Cookies
Strawberry chocolate chip cookies combine sweet strawberry with chocolate chips creating an unexpected but delicious pairing. The combination of berry and chocolate is surprisingly wonderful. I created this recipe when I wanted to try strawberry with chocolate. The key is using quality chocolate chips that complement the strawberry. This has become my favorite unique strawberry cookie because the flavors work so well together. Every bite has strawberry with chocolate.
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup freeze-dried strawberries, ground into powder
- ¾ cup (1½ sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 tablespoons strawberry jam
- 2 teaspoons vanilla extract
- 1½ cups semi-sweet or dark chocolate chips
- Pink food coloring (optional)
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. Grind the freeze-dried strawberries into fine powder. In a medium bowl, whisk together the flour, baking soda, salt, and strawberry powder. Set aside.
Step 2: In a large bowl, cream the butter, granulated sugar, and brown sugar for three to four minutes until fluffy. Add the eggs one at a time, beating well after each addition. Add the strawberry jam and vanilla extract. If desired, add pink food coloring for more vibrant color. Mix until combined and evenly colored.
Step 3: Gradually add the dry ingredients, mixing until just combined. The dough will be pink and smell like strawberries. Fold in the chocolate chips using a wooden spoon. The dark chocolate chips against the pink dough create interesting contrast. The strawberry-chocolate combination might seem unusual but it’s delicious.
Step 4: Scoop the dough into balls about 1½ tablespoons each. Place on prepared baking sheets about two inches apart. The chocolate chips will be visible throughout the pink dough.
Step 5: Bake for eleven to thirteen minutes until the edges are set but centers still look soft. The chocolate chips will be melty and the cookies should stay soft. Let cool on the baking sheet for five minutes before transferring to a wire rack. These strawberry chocolate chip cookies are unique and delicious with unexpected but wonderful flavor combination. The chocolate and strawberry complement each other. They’re perfect for trying something different.
Prep Time: 20 minutes
Baking Time: 13 minutes per batch
Servings: 36 cookies
9. Strawberry Thumbprint Cookies
Strawberry thumbprint cookies feature buttery cookies with strawberry jam centers creating classic, elegant treats. The combination of tender cookie with sweet jam is timeless. I developed this recipe when I wanted traditional thumbprint cookies with strawberry. The key is making a deep indentation and using quality strawberry jam. This has become my favorite elegant strawberry cookie because they’re so pretty. Every cookie has a jewel-like jam center.
Ingredients
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ⅔ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¾ cup strawberry jam
- Pink decorating sugar for rolling (optional)
- Freeze-dried strawberries for garnish (optional)
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour and salt. Set aside. In a large bowl, cream the butter and sugar for three to four minutes until light and fluffy.
Step 2: Add the egg yolks, vanilla extract, and almond extract. The almond extract adds wonderful depth that complements strawberries beautifully. Beat until combined. Gradually add the dry ingredients, mixing until just combined. The dough will be soft and buttery.
Step 3: Cover and refrigerate for thirty minutes to one hour. If using pink decorating sugar, place it in a shallow bowl. Scoop the chilled dough into balls about one tablespoon each. Roll in pink sugar if desired for extra sparkle and color. Place on prepared baking sheets about two inches apart.
Step 4: Use your thumb or the back of a small spoon to make a deep indentation in the center of each cookie. Press down firmly to create a well about ½ inch deep and ¾ inch wide. Fill each indentation with about ½ teaspoon of strawberry jam. The bright red jam in the center looks beautiful.
Step 5: Bake for twelve to fifteen minutes until the edges are lightly golden but the centers are still pale. The jam will bubble slightly. Let cool on the baking sheet for five minutes before transferring to a wire rack. If desired, garnish with small pieces of freeze-dried strawberry on top of the jam for extra strawberry flavor and pretty presentation. These strawberry thumbprint cookies are elegant and classic with beautiful jam centers. The buttery cookie with sweet jam is timeless. They’re perfect for tea time or gifting.
Prep Time: 20 minutes (plus chilling)
Baking Time: 15 minutes per batch
Servings: 36 cookies
10. Strawberry Oatmeal Cookies
Strawberry oatmeal cookies combine hearty oats with sweet strawberry creating wholesome, satisfying treats. The combination of chewy oats with berry flavor makes these more substantial. I created this recipe when I wanted strawberry cookies with more texture. The key is using old-fashioned oats and freeze-dried strawberries. This has become my favorite hearty strawberry cookie because the oats make them so satisfying. Every bite has chewy texture with strawberry flavor.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup freeze-dried strawberries, coarsely chopped
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tablespoons strawberry jam
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats
- 1 cup white chocolate chips (optional)
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Coarsely chop the freeze-dried strawberries – you want small pieces, not powder. Set aside.
Step 2: In a large bowl, cream the butter, brown sugar, and granulated sugar for three to four minutes until fluffy. Add the eggs one at a time, beating well after each addition. Add the strawberry jam and vanilla extract. Mix until combined. The jam adds strawberry flavor and moisture.
Step 3: Gradually add the dry ingredients, mixing until just combined. Add the old-fashioned rolled oats and chopped freeze-dried strawberries. Stir until evenly distributed. The oats add wonderful texture and make these cookies heartier. If using white chocolate chips, fold them in now.
Step 4: Let the dough rest for ten minutes at room temperature – this allows the oats to absorb some moisture. Scoop into balls about 1½ tablespoons each. Place on prepared baking sheets about two inches apart. Flatten each ball slightly with your palm to about ½ inch thick. Oatmeal cookies don’t spread as much as regular cookies.
Step 5: Bake for twelve to fourteen minutes until the edges are golden but the centers still look slightly soft. Let cool on the baking sheet for five minutes before transferring to a wire rack. These strawberry oatmeal cookies are hearty and satisfying with wonderful chewy texture. The oats make them substantial and the strawberry adds sweetness. They’re perfect for a filling snack.
Prep Time: 20 minutes
Baking Time: 14 minutes per batch
Servings: 30 cookies
