18 Delicious Strawberry Cookie Recipes Amazing

Zesty, juicy, and irresistibly sweet, strawberries aren’t just for salads or desserts—they’re the star in these 18 delicious strawberry cookie recipes! Perfect for home cooks looking to add a burst of seasonal flavor to their baking, this roundup is your ticket to creating amazing treats that everyone will love. From classic to creative, get ready to explore recipes that will make your kitchen the heart of the home.

Strawberry Shortcake Cookies

Kind of like stumbling upon a hidden gem in your grandma’s recipe box, these Strawberry Shortcake Cookies bring a nostalgic twist to your summer dessert lineup. I remember the first time I tweaked the recipe to perfection; it was a humid afternoon, much like today, and the strawberries were just begging to be baked into something sweet.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, clarified and cooled
• 1/2 cup fresh strawberries, finely diced
• 1 pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt until well combined.
3. Add the clarified butter, beaten egg, and vanilla extract to the dry ingredients, mixing until a dough forms. Tip: If the dough feels too sticky, chill it for 10 minutes for easier handling.
4. Gently fold in the diced strawberries until evenly distributed throughout the dough.
5. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
6. Bake for 12-15 minutes, or until the edges are lightly golden. Tip: The cookies will be soft but will firm up as they cool, so don’t overbake.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Vibrant with the freshness of strawberries and a tender, cake-like texture, these cookies are a delightful nod to classic strawberry shortcake. Serve them with a dollop of whipped cream for an extra indulgent treat, or enjoy them as is for a simple, sweet bite.

Chewy Strawberry Chocolate Chip Cookies

Oh, the joy of biting into a cookie that’s perfectly chewy with bursts of strawberry and rich chocolate chips! I remember the first time I experimented with adding freeze-dried strawberries to my classic chocolate chip cookie recipe; the result was a vibrant, flavorful twist that’s become a staple in my kitchen.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 pasture-raised eggs, lightly beaten
• 2 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup freeze-dried strawberries, finely crushed

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised eggs and pure vanilla extract to the butter mixture, beating until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
6. Fold in the semi-sweet chocolate chips and finely crushed freeze-dried strawberries until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. For even baking, rotate the baking sheets halfway through.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Vibrant and bursting with flavor, these cookies offer a delightful contrast between the chewy texture and the crisp edges. Serve them slightly warm with a glass of cold milk for an indulgent treat, or pack them in a lunchbox for a sweet surprise.

Strawberry Cream Cheese Thumbprint Cookies

How many times have you stumbled upon a recipe that feels like it was made just for you? That’s exactly how I felt when I first tried these Strawberry Cream Cheese Thumbprint Cookies. They’re the perfect blend of sweet and tangy, with a buttery cookie base that melts in your mouth. I remember making these for the first time during a summer picnic, and they were gone before I could even snap a photo!

Ingredients

• 1 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1/4 tsp sea salt
• 1/2 cup strawberry jam
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten eggs and pure vanilla extract to the butter mixture, mixing until fully incorporated.
4. Sift in the all-purpose flour and sea salt, stirring just until the dough comes together. Tip: Overmixing can lead to tough cookies.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them 2 inches apart.
6. Use your thumb or the back of a teaspoon to make an indentation in the center of each dough ball.
7. Fill each indentation with 1/2 tsp of strawberry jam. Tip: Warming the jam slightly can make it easier to spoon.
8. Bake for 12-15 minutes, or until the edges are lightly golden. Tip: Rotate the baking sheet halfway through for even baking.
9. While the cookies cool, beat together the softened cream cheese and powdered sugar until smooth.
10. Once the cookies are completely cool, dollop a small amount of the cream cheese mixture into the center of each.

Now these Strawberry Cream Cheese Thumbprint Cookies are not just a treat; they’re a conversation starter. The contrast between the crisp edges and the soft, jam-filled center is simply irresistible. Serve them at your next brunch or pack them in a picnic basket for a sweet surprise that’s sure to impress.

White Chocolate Strawberry Cookies

Nothing says summer like the combination of white chocolate and strawberries, especially when baked into a soft, chewy cookie. I remember the first time I tried this duo in a dessert; it was at a quaint little bakery during a weekend getaway, and I’ve been obsessed ever since. Now, I make these cookies whenever I want to bring a bit of that vacation bliss into my kitchen.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup white chocolate chips
• 1/2 cup freeze-dried strawberries, crushed

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt until well combined.
3. In a large bowl, cream the room-temperature unsalted butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Add the lightly beaten pasture-raised egg and pure vanilla extract to the butter mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients until just combined, being careful not to overmix.
6. Gently fold in the white chocolate chips and crushed freeze-dried strawberries until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Absolutely divine, these cookies strike the perfect balance between sweet and tart, with a texture that’s crispy on the outside and tender on the inside. Serve them alongside a glass of cold milk or crumble them over vanilla ice cream for an extra special treat.

Strawberry Oatmeal Cookies

Yesterday, as I was rummaging through my pantry, I stumbled upon a half-empty bag of rolled oats and a pint of strawberries that were just begging to be used. That’s when the idea hit me: why not combine them into something delicious? Thus, the journey to creating these Strawberry Oatmeal Cookies began, a perfect blend of chewy, fruity, and wholesome.

Ingredients

• 1 1/2 cups rolled oats
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 3/4 cup fresh strawberries, finely diced

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, and sea salt.
3. In a large bowl, cream the softened unsalted butter and light brown sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten pasture-raised egg and pure vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in the finely diced fresh strawberries, being careful not to overmix.
7. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Fresh out of the oven, these cookies offer a delightful contrast between the crispy edges and the soft, strawberry-studded centers. Perfect for a morning treat or an afternoon snack, they’re even better when paired with a cold glass of milk or a hot cup of tea.

Gluten-Free Strawberry Cookies

Unbelievably, it was a rainy afternoon when I first stumbled upon the idea of creating these gluten-free strawberry cookies. The kind of day that makes you crave something sweet, yet wholesome. I remember thinking, why not combine the freshness of strawberries with the comfort of a cookie? And just like that, these little delights were born.

Ingredients

• 1 1/2 cups almond flour, finely sifted
• 1/4 cup coconut flour
• 1/2 cup clarified butter, cooled to room temperature
• 1/2 cup organic cane sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup freeze-dried strawberries, finely ground
• 1/2 tsp baking soda
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the clarified butter and organic cane sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs and pure vanilla extract to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. In a separate bowl, whisk together the finely sifted almond flour, coconut flour, finely ground freeze-dried strawberries, baking soda, and sea salt.
5. Slowly fold the dry ingredients into the wet mixture until a cohesive dough forms. Tip: Avoid overmixing to keep the cookies tender.
6. Using a cookie scoop, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-14 minutes, or until the edges are lightly golden. Tip: The cookies will seem soft but will firm up as they cool.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: For extra flavor, sprinkle a pinch of ground freeze-dried strawberries on top while still warm.

Biting into these cookies, you’re greeted with a delicate crunch that gives way to a soft, chewy center, bursting with the vibrant flavor of strawberries. Serve them alongside a dollop of coconut whipped cream for an indulgent twist, or enjoy them as they are for a simple, satisfying treat.

Vegan Strawberry Cookies

Perfect for those lazy Sunday afternoons when the sun is high, and the strawberries are at their peak, these Vegan Strawberry Cookies are a delightful treat that brings a burst of summer to your palate. I remember the first time I experimented with this recipe; the kitchen was a mess, but the result was utterly worth it.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup coconut sugar
• 1/4 cup almond butter, creamy and unsweetened
• 1/4 cup coconut oil, solid
• 1/2 cup fresh strawberries, finely diced
• 1 tbsp flaxseed meal mixed with 3 tbsp water (flax egg)
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the sifted all-purpose flour, coconut sugar, baking soda, and sea salt.
3. Add the almond butter and solid coconut oil to the dry ingredients. Use your fingers to work them into the mixture until it resembles coarse crumbs.
4. Stir in the flax egg and pure vanilla extract until the dough begins to come together.
5. Gently fold in the finely diced strawberries, being careful not to overmix.
6. Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each ball slightly with the back of a spoon or your fingers.
8. Bake for 12-15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

So there you have it—cookies that are soft in the center with a slight chew, bursting with fresh strawberry flavor. Serve them with a dollop of coconut whipped cream for an extra indulgent treat.

Strawberry Lemonade Cookies

Oh, the joys of summer baking! There’s something about the combination of strawberries and lemon that screams sunshine and happiness. I stumbled upon the idea for these Strawberry Lemonade Cookies during a picnic last summer, when the tartness of lemonade perfectly complemented the sweetness of fresh strawberries. It was a lightbulb moment that led to this delightful recipe.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1 tbsp lemon zest
• 2 tbsp freshly squeezed lemon juice
• 1/2 cup freeze-dried strawberries, finely ground

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten pasture-raised eggs and pure vanilla extract to the butter mixture, beating until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt.
5. Slowly add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
6. Fold in the lemon zest, freshly squeezed lemon juice, and finely ground freeze-dried strawberries until evenly distributed throughout the dough.
7. Using a cookie scoop, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably soft and bursting with bright, fruity flavors, these Strawberry Lemonade Cookies are a summer treat that’s hard to resist. Serve them at your next garden party or pack them for a picnic to add a pop of color and zest to your spread.

Strawberry Sugar Cookies

Just when I thought sugar cookies couldn’t get any better, I stumbled upon the magic of adding fresh strawberries into the mix. There’s something about the sweet, slightly tart berries that transforms the classic cookie into a springtime delight. I remember the first time I tried this variation; it was a happy accident that’s now a staple in my baking repertoire.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup fresh strawberries, finely diced
• 1 tablespoon granulated sugar, for sprinkling

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt until well combined.
3. In a large bowl, cream the room temperature unsalted butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten pasture-raised egg and pure vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Gently fold in the finely diced fresh strawberries until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Sprinkle the tops of the cookies with the remaining tablespoon of granulated sugar for a sparkling finish.
9. Bake for 12-14 minutes, or until the edges are lightly golden but the centers remain soft.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Vibrant with the freshness of strawberries, these cookies strike the perfect balance between sweet and tart. The edges are crisp, while the centers stay wonderfully soft and chewy. For an extra touch of elegance, serve them alongside a dollop of whipped cream and a few fresh strawberry slices.

Strawberry Meringue Cookies

Remember those lazy summer afternoons when the air was sweet with the scent of strawberries, and time seemed to slow down just enough to savor it? That’s the feeling I aimed to capture with these Strawberry Meringue Cookies—light, airy, and bursting with the essence of summer.

Ingredients

• 1 cup superfine sugar
• 4 large egg whites, at room temperature
• 1/4 tsp cream of tartar
• 1/2 tsp pure vanilla extract
• 1/2 cup freeze-dried strawberries, finely ground
• 1 drop pink gel food coloring (optional)

Instructions

1. Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Whisk on medium speed until soft peaks form, about 3 minutes.
3. Gradually add the superfine sugar, 1 tablespoon at a time, while continuing to whisk. Increase the speed to high once all the sugar is incorporated, and whisk until stiff, glossy peaks form, about 5 minutes.
4. Gently fold in the vanilla extract, ground freeze-dried strawberries, and pink gel food coloring (if using) with a rubber spatula, being careful not to deflate the meringue.
5. Transfer the meringue to a piping bag fitted with a large star tip. Pipe 1.5-inch (4 cm) rosettes onto the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart.
6. Bake for 1.5 to 2 hours, or until the meringues are crisp on the outside and easily lift off the parchment paper. Turn off the oven and let the meringues cool inside for 1 hour to prevent cracking.

Biting into these Strawberry Meringue Cookies is like capturing summer in a bite—crisp on the outside, melt-in-your-mouth tender on the inside, with a vibrant strawberry flavor that’s both sweet and slightly tart. Serve them as a delicate finish to a garden brunch or package them in clear cellophane bags tied with ribbon for a charming edible gift.

Strawberry Almond Butter Cookies

Back when I first stumbled upon the idea of combining strawberries with almond butter in a cookie, I was skeptical. But let me tell you, the first bite was a revelation—soft, chewy, with a nutty depth and bursts of fruity freshness. It’s become my go-to when I need a little pick-me-up or something special to share with friends.

Ingredients

• 1 cup almond butter, creamy and unsweetened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup fresh strawberries, finely diced
• 1/2 cup all-purpose flour

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond butter, granulated sugar, and light brown sugar until smooth.
3. Add the lightly beaten egg and vanilla extract to the almond butter mixture, stirring until fully incorporated.
4. Sift in the baking soda, sea salt, and all-purpose flour, mixing just until the dough comes together.
5. Gently fold in the finely diced strawberries, being careful not to overmix to prevent the dough from becoming too wet.
6. Using a tablespoon, scoop the dough and roll into balls, placing them 2 inches apart on the prepared baking sheet.
7. Flatten each ball slightly with the back of a spoon, creating a small indentation in the center for even baking.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield: These cookies are wonderfully moist with a delicate crumb, the almond butter lending a rich, toasty flavor that pairs beautifully with the sweet-tart strawberries. Try serving them slightly warm with a dollop of whipped cream for an indulgent twist.

Strawberry Jam Filled Cookies

These Strawberry Jam Filled Cookies are the perfect blend of buttery dough and sweet, tangy strawberry jam, creating a delightful treat that’s sure to impress. I remember the first time I made these; the kitchen was filled with the most incredible aroma, and they disappeared almost as quickly as they came out of the oven.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 cup unsalted butter, chilled and cubed
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup high-quality strawberry jam
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and fine sea salt.
3. Add the chilled, cubed unsalted butter to the dry ingredients. Use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the lightly beaten pasture-raised egg and pure vanilla extract until a dough forms. Tip: If the dough is too sticky, chill it for 30 minutes to make it easier to handle.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb to make an indentation in the center of each ball.
6. Fill each indentation with 1/2 tsp of high-quality strawberry jam. Tip: Avoid overfilling to prevent the jam from spilling out during baking.
7. Bake for 12-15 minutes, or until the edges are lightly golden. Tip: For even baking, rotate the baking sheet halfway through the cooking time.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Buttery and crumbly with a burst of strawberry sweetness, these cookies are a joy to eat. Serve them alongside a cup of tea for an afternoon treat, or pack them in a pretty box for a thoughtful homemade gift.

Strawberry Coconut Cookies

Summer has always been my favorite season for baking, not just because of the abundance of fresh fruits but also for the vibrant flavors they bring to classic recipes. Today, I’m sharing my twist on a beloved cookie that combines the juicy sweetness of strawberries with the tropical richness of coconut, creating a treat that’s as delightful to look at as it is to eat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 cup clarified butter, melted
• 1 pasture-raised egg, lightly beaten
• 1/2 cup fresh strawberries, finely diced
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the all-purpose flour, shredded coconut, granulated sugar, baking powder, and sea salt until well combined.
3. Add the melted clarified butter, lightly beaten egg, and pure vanilla extract to the dry ingredients. Mix until a dough forms.
4. Gently fold in the finely diced fresh strawberries, being careful not to overmix to prevent the dough from becoming too wet.
5. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
6. Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set. Tip: For even baking, rotate the baking sheet halfway through the cooking time.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Tip: The cookies will firm up as they cool, so resist the urge to move them too soon.

Yield: These Strawberry Coconut Cookies are a perfect balance of chewy and crisp, with bursts of strawberry freshness in every bite. Serve them alongside a scoop of vanilla bean ice cream for an indulgent summer dessert.

Strawberry Banana Cookies

Just when I thought my love for strawberries and bananas couldn’t get any deeper, I stumbled upon the idea of combining them into cookies. It was one of those lazy Sunday afternoons, and the overripe bananas on my counter were begging to be used. The result? A batch of Strawberry Banana Cookies that were so good, they disappeared before I could even take a proper photo for the blog.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup ripe bananas, mashed
• 1/2 cup fresh strawberries, diced
• 1/2 cup white chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, and sea salt until well combined.
3. In a large bowl, cream the unsalted butter and light brown sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
4. Beat in the lightly beaten pasture-raised egg and pure vanilla extract until fully incorporated.
5. Gently fold in the mashed ripe bananas, being careful not to overmix.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies.
7. Fold in the diced fresh strawberries and white chocolate chips until evenly distributed throughout the dough.
8. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
9. Bake for 12-15 minutes, or until the edges are lightly golden. The cookies will still be soft but will firm up as they cool.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Delightfully soft with a chewy texture, these Strawberry Banana Cookies are a perfect blend of sweet and tangy. Serve them slightly warm with a dollop of vanilla ice cream for an indulgent treat, or pack them in your lunchbox for a sweet midday snack.

Strawberry Ricotta Cookies

Waking up to the sweet aroma of strawberries and ricotta blending together in the oven is one of my favorite weekend rituals. These Strawberry Ricotta Cookies are a delightful twist on the classic, offering a tender, cake-like texture with bursts of fruity freshness that remind me of summer mornings at my grandma’s farm.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup whole milk ricotta cheese
• 1 teaspoon pure vanilla extract
• 1/2 cup fresh strawberries, finely diced
• 1 tablespoon turbinado sugar, for sprinkling

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking powder, and sea salt until well combined.
3. In a large bowl, cream the room temperature butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten egg, followed by the ricotta cheese and vanilla extract, until the mixture is smooth.
5. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
6. Fold in the finely diced strawberries until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Sprinkle each cookie with a pinch of turbinado sugar for a crunchy top.
9. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty and moist, these cookies strike the perfect balance between sweet and tangy, with the ricotta adding a subtle richness. Serve them alongside a dollop of whipped cream for an extra indulgent treat, or enjoy them as they are for a simple, satisfying snack.

Strawberry Pistachio Cookies

How many times have I found myself staring at a basket of fresh strawberries, wondering how to turn them into something extraordinary? This time, inspiration struck in the form of Strawberry Pistachio Cookies, a delightful twist on the classic cookie that’s perfect for summer. The combination of sweet strawberries and nutty pistachios creates a flavor that’s both refreshing and indulgent.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 cup fresh strawberries, finely diced
• 1/2 cup shelled pistachios, roughly chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten eggs and vanilla extract to the butter mixture, mixing until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
6. Gently fold in the finely diced strawberries and roughly chopped pistachios until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

You’ll love the contrast between the crispy edges and the soft, chewy centers of these cookies. The strawberries add a burst of juiciness, while the pistachios provide a satisfying crunch. Serve them with a dollop of whipped cream for an extra special treat.

Strawberry Dark Chocolate Cookies

Goodness, have I got a treat for you today! There’s something about the combination of juicy strawberries and rich dark chocolate that feels like a match made in heaven, especially when baked into soft, chewy cookies. I remember the first time I tried this combo; it was a happy accident during a late-night baking session, and now, it’s a staple in my kitchen.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp sea salt, finely ground
• 1/2 cup clarified butter, at room temperature
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup dark chocolate chunks, 70% cacao
• 1 cup fresh strawberries, diced

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In a large bowl, cream the clarified butter with granulated and light brown sugars until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs and vanilla extract to the butter mixture, beating until fully incorporated.
5. Fold the dry ingredients into the wet mixture with a spatula until just combined, being careful not to overmix.
6. Gently stir in the dark chocolate chunks and diced strawberries until evenly distributed throughout the dough.
7. Using a cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. For perfectly chewy cookies, avoid overbaking.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These cookies are a delightful contrast of textures—crispy on the outside, tender and slightly gooey inside, with bursts of strawberry freshness. Try serving them warm with a scoop of vanilla bean ice cream for an indulgent twist.

Strawberry Mint Cookies

Finally, a cookie that combines the freshness of summer strawberries with the cool hint of mint—perfect for those warm afternoons when you crave something sweet yet refreshing. I stumbled upon this recipe during a weekend farmers’ market visit, inspired by the vibrant red strawberries that seemed to beg for a twist on the classic cookie.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, clarified and cooled to room temperature
• 3/4 cup granulated sugar
• 1 pasture-raised egg, lightly beaten
• 1/2 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1/2 cup fresh strawberries, finely diced
• 2 tbsp fresh mint leaves, finely chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the clarified butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten egg and vanilla extract to the butter mixture, ensuring each is fully incorporated before adding the next.
4. Sift in the all-purpose flour and fine sea salt, mixing just until the dough comes together to avoid overworking.
5. Gently fold in the finely diced strawberries and chopped mint leaves until evenly distributed throughout the dough.
6. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
7. Bake for 12-14 minutes, or until the edges are just beginning to turn golden but the centers remain soft.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

With their tender crumb and bursts of strawberry freshness accented by mint, these cookies are a delightful departure from the ordinary. Try serving them alongside a dollop of vanilla bean ice cream for an extra indulgent treat.

Conclusion

Ready to indulge in the sweet, fruity delight of strawberries? This roundup of 18 delicious strawberry cookie recipes offers something for every taste and occasion. Whether you’re a baking novice or a seasoned pro, these treats are sure to impress. Don’t forget to try your favorites, leave a comment sharing which ones you loved, and spread the joy by pinning this article on Pinterest. Happy baking!

Bella Bacinos