You know that feeling when the weather warms up, your mood lifts, and suddenly you’re craving something fruity, sweet, and fun? That’s the vibe these strawberry cookies bring.

They’re soft and chewy, loaded with real strawberry flavor, and finished off with creamy white chocolate chips that make them taste like strawberry shortcake got a cookie makeover.

I made these on a whim, and now they’re permanently on my repeat list. They’re easy enough to whip up on a lazy afternoon, but cute and delicious enough to show off at a summer hangout or picnic. Basically, if happiness had a flavor—it would be this.

Recipe Snapshot

Category	Details
Yield	24 cookies
Serving Size	1 cookie
Prep Time	15 minutes
Bake Time	10–12 minutes
Total Time	30 minutes
Calories per Serving	~150 calories
Primary Cooking Method	Baking
Occasion	Summer, Birthdays, Picnics
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Strawberry Cookies

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

Prep time

minutes

Bake Time

minutes

Calories

150

kcal

These cookies are straight-up summer magic. Made with crushed freeze-dried strawberries and just enough white chocolate chips to make things fun, they’re a fruity twist on the classic chocolate chip vibe.

What makes them stand out? No fake flavoring, no food coloring, no chill time. Just mix, bake, and eat. They’ve got golden edges, chewy centers, and a nostalgic strawberries-and-cream feel that’s dangerously addictive.

Whether you’re baking for a crowd or just treating yourself on a random Tuesday, this recipe’s got your back. And hey, they look just as good as they taste.

Ingredients

½ cup (113g) unsalted butter, softened
⅓ cup (80g) plain Greek yogurt (or sour cream)
¾ cup (150g) granulated sugar
1 large egg
2 teaspoons vanilla extract
1 ½ cups (190g) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup freeze-dried strawberries, crushed
½ cup white chocolate chips (optional but amazing)

Directions

Cream the Base
Butter, Yogurt, and Sugar
In a large mixing bowl, beat together the softened butter, Greek yogurt, and sugar using a stand or hand mixer. Mix on medium speed for 2–3 minutes until the mixture becomes creamy and pale. This step is key to getting a soft, light texture in the finished cookies.
Add the Liquid Gold
Egg and Vanilla Extract
Add the egg and vanilla to your butter mixture. Beat for another minute until it’s smooth, glossy, and slightly fluffy. Don’t forget to scrape down the sides of your bowl to make sure everything mixes evenly.
Whisk the Dry Ingredients
Flour, Baking Soda, and Salt
In a separate medium bowl, whisk together the flour, baking soda, and salt. Whisking helps distribute the leavening agent evenly, so you don’t end up with weirdly shaped or dense cookies.
Make the Dough
Combine Wet and Dry
Slowly add the dry ingredients to your wet mixture in batches. Stir until just combined—no need to overmix here. The dough should be soft but not sticky.
Add the Flavor Punch
Freeze-Dried Strawberries and White Chocolate Chips
Fold in the crushed freeze-dried strawberries and white chocolate chips with a spatula. Use a gentle hand here so you don’t overwork the dough or crush the strawberries into powder.
Scoop with Style
Portion and Prep
Using a cookie scoop or spoon, portion out the dough into heaping tablespoon-sized balls. Place them on a parchment-lined baking sheet, leaving about 2 inches of space between each. There’s no need to flatten them—these cookies spread naturally.
Bake It Till You Make It
Oven Time
Preheat your oven to 350°F (175°C). Bake the cookies for 10–12 minutes, or until the edges turn a light golden brown. The centers will still look soft—don’t worry, that’s the secret to the chewy texture.
Cool and Enjoy
Let Them Set (Or Don’t)
Let the cookies cool on the baking sheet for 5 minutes to finish baking from residual heat. Then move them to a wire rack to cool completely. Or, eat one warm and gooey straight off the tray. Zero regrets either way.

Extra Tips

Don’t overbake. Take them out when the centers still look a little soft—they’ll firm up as they cool.
Crush the strawberries by hand. Skip the food processor. A zip-top bag and rolling pin keep them chunky and flavorful.
Try different chips. White chocolate is dreamy, but dark chocolate or even strawberry chips work great too.
Mix gently. Overmixing can toughen the dough and dull the strawberries’ texture.
Use parchment. Prevents sticking and gives you those perfect golden bottoms.

Equipment List

Stand mixer or hand mixer
Large mixing bowl
Medium mixing bowl
Measuring cups and spoons
Spatula
Baking sheet
Parchment paper
Cookie scoop or spoon
Cooling rack

Make-Ahead Tips

Want to prep ahead and still enjoy fresh cookies on demand? This recipe’s got your back. You can prepare the dough up to 2 days in advance and store it tightly covered in the refrigerator. For extra ease, scoop the dough into balls before refrigerating, so they’re ready to bake straight from the fridge.

You can also freeze the dough! Place the scooped cookie dough balls on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag. When you’re ready, bake them straight from the freezer—just add an extra 1–2 minutes to the bake time. Instant homemade cookies without the mixing mess!

Storage Instructions

Once the cookies are baked and cooled, you can store them in an airtight container at room temperature for up to 5 days. They stay soft and chewy, especially if you toss a slice of bread into the container to keep things moist (yes, really).

If you’re planning to stretch out the sweetness, freeze them! Place the cooled cookies in a single layer on a baking sheet, freeze until firm, then stack them in a zip-top freezer bag. They’ll keep for up to 2 months. To enjoy, just thaw at room temperature—or pop them in the microwave for 10 seconds for that fresh-baked feel.

FAQ Section

Can I use fresh strawberries instead of freeze-dried?
Not recommended. Fresh strawberries release too much moisture, which can make the dough too wet and lead to soggy cookies.

Do I need to chill the dough?
Nope! This recipe is designed to go straight from bowl to oven. But if your kitchen is warm, a quick 15-minute chill can help prevent extra spreading.

What’s the best way to crush freeze-dried strawberries?
Put them in a zip-top bag and gently smash them with a rolling pin. You want small pieces, not fine powder.

Can I make these without white chocolate chips?
Absolutely. The cookies are still delicious with just the strawberry flavor shining through.

How do I get perfectly round cookies?
Use a cookie scoop to portion the dough evenly, and if needed, use a spoon to gently shape them right after baking while they’re still soft.

Food Safety, Ingredient Selection & Serving Suggestions

Food Safety

Food safety might not be the sexiest topic, but it’s the silent hero behind every great bake. Stick with pasteurized eggs and fresh dairy to keep your cookies risk-free. And if you’re freezing dough or cookies for later, slap on a label with the date—future you will thank you. Also, keep those surfaces clean and avoid mixing raw ingredients with cooked treats to dodge any sketchy cross-contamination.

Ingredient Selection

Good ingredients = great cookies. Grab freeze-dried strawberries that don’t come coated in sugar. You want that real tang, not candy vibes. For butter, go unsalted and rich—bonus points if it’s European-style. Greek yogurt? Stick with full-fat for that creamy finish. And if you’re using white chocolate chips, go quality. The kind that melts beautifully and actually tastes like chocolate, not wax.

Serving Suggestions

These cookies were born to be extra. Serve them warm with a scoop of vanilla ice cream for peak dessert energy. Hosting a picnic? Pair them with strawberry lemonade or iced tea. And for the aesthetic bakers out there, toss them into a pastel-themed cookie tray with lemon and sugar cookies. Pinterest-perfect and party-approved.

Nutritional Information

Each cookie (based on a 24-cookie yield) contains approximately:

Calories: 150
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 90mg
Carbohydrates: 20g
Sugar: 12g
Protein: 2g

Note: Nutritional values are estimates and may vary based on specific ingredients and brands used.

Final Thoughts

These strawberry cookies aren’t just a treat—they’re a mood booster, a picnic hero, and a sweet reminder that baking doesn’t have to be complicated to be incredible. Whether you’re gifting them, sharing with friends, or hoarding a stash in your freezer (no judgment), they’re guaranteed to make someone smile. So if you’re craving something fruity, soft, and just a little bit magical—this recipe’s your new go-to. Happy baking!

Strawberry Cookies That Taste Like Summer

Recipe Snapshot