Fresh Strawberry Cookies with white chocolate chips are a chewy, flavor–packed berry cookie made from scratch with fresh berries.
Once you learn how to make strawberry cookies from scratch you’ll be whipping up fresh berry cookies all the time!
Strawberry cookie recipe
This recipe for Fresh Strawberry Cookies makes a soft chewy cookie similar to crinkle cookies or those old school strawberry cake mix cookies. Only these strawberry crinkle cookies are made from scratch with fresh strawberries, flour, sugar and butter. A rather than purchased cake mix or special ingredients like strawberry powder and red dye.
Yes, you can put strawberries in cookies! Made without eggs or cake mix these strawberry crinkle cookies use only real strawberries, white chocolate chips and pantry staples! Similar to these blueberry cookies, apple cookies and cranberry cookie recipes.
- Frozen strawberries – fully defrosted. When measuring the berries in this recipe make sure you measure after being defrosted and include all the juice. Do not measure the berries frozen or else there will not be enough strawberries and strawberry juice in the batter. To substitute fresh berries in place of frozen freeze the berries first then continue as directed. You can also make these delicious berry cookies with blueberries, blackberries, cranberries and more!
- All purpose flour
- Granulated sugar
- Unsalted butter
- Baking powder
- Lemon juice
- Vanilla extract
- White chocolate chips – or try one of the other mix in variations listed below.
- Confectioners sugar
Step by step instructions
To make these strawberry cookies with real strawberries start with fresh strawberries that have been frozen. Defrost the berries so that the berries soften and release their juices but stay cold and vibrantly colored. Then use the berries and all the juice to make a whipped strawberry butter that will form the base of the cookie dough. Because these strawberries cookies are made without eggs the emulsified whipped strawberry butter acts as the binder to produce a soft crinkle cookie with delicious fresh fruit flavor.
- Thaw frozen berries and soften butter ahead of time. The longer you can allow the berries to thaw and release their juices, the better. Add lemon juice to thawed berries.
- Cream softened butter and granulated sugar until light in color and super fluffy in texture. Be patient it may take several minutes to properly cream butter and sugar.
- Add thawed berries and all of the berry juices to the butter mixture. And whip forcefully on high speed until berries are fully emulsified and incorporated. Be patient this may take up to 10 minutes. Then whip in vanilla extract.
- Combine flour, baking powder and salt. Reduce speed to low and gently stir in being careful not to over mix. Then add white chocolate chips, reserving a handful for later.
- Cover strawberry cookie dough tightly with plastic wrap and chill stiff and no longer slack, 1-3 hours or longer. To speed up chilling you can flash chill in the freezer.
- Preheat oven to 400 degrees Fahrenheit and prepare several parchment lined baking sheets.
- Scoop into small balls using a cookie scoop or spoon and roll in remaining granulated sugar until fully covered. Place on parchment lined baking sheet and place a few more white chocolate chips into the top.
- Bake until lightly golden around the edges but not yet brown about 7-8 minutes.
- Remove from oven and reshape if needed with a circle cutter. Then cool slightly to prevent sticking, about 1 minute, and transfer to wire racks to cool.
- Meanwhile, place confectioners sugar in medium bowl and add reserved strawberry juice, a tablespoon at a time, until mixture reaches icing consistency to make a fresh strawberry glaze.
- Once cool, place cookies on the wire rack over the parchment lined baking sheet and drizzle glaze over top. Allow glaze to set for several minutes.
How to serve
Like delicious vibrant purple Blueberry Cookies these Strawberry Cookies are loaded with fresh strawberry flavor and natural color. But strawberries are not as naturally vibrantly colored as blueberries so you may want to add even more pink color. To make bright pink strawberry cookies you can stir in dehydrated strawberries or roll the cookies in strawberry powder. Or make iced strawberry cookies with a strawberry glaze made from only fresh strawberries and powdered sugar, like shown here.
Serve with milk and these Strawberry Cookies taste like strawberry milkshake cookies!
How to store
Store tightly covered at room temperature and they will remain soft for up to 5 days.
Make ahead freezer cookies
To make ahead of time chill dough then scoop into little balls and place in a single layer on a baking sheet. Cover and freeze until firm and transfer to a freezer bag to store until ready to bake. Bake from frozen adding a few minutes to the overall cook time.
- 1 ¼ cup granulated sugar divided into 1 cup and ¼ cup portions
- 1 cup unsalted butter room temperature
- 1 ½ cups frozen strawberries measured into 1 cup of defrosted berries with juice, remaining reserved
- 2 ⅔ cups all purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon fine salt
- 1 ¼ cup white chocolate chips divided into 1 cup and ¼ cup portions
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract or vanilla bean paste or powder
- ½ cup confectioners sugar
- Thaw frozen berries and stir lemon juice into berries. Soften butter to room temperature. Make sure all ingredients are room temperature and not warm.
- Cream softened butter and granulated sugar until light and fluffy.
- Measure defrosted berries into a cup measure and fill with juice. Reserve additional strawberries and juice for later. Add thawed berries and all juices to the creamed butter mixture. Whip on high until fully incorporated and emulsified into a strawberry butter. This may take up to 10 minutes. Then whip in vanilla extract.
- Meanwhile, combine flour, baking powder and salt. Gently stir dry ingredients into strawberry butter until just incorporated. Then add white chocolate chips.
- Cover strawberry cookie dough tightly with plastic wrap and chill 1 -3 hours, or until no longer slack.
- Preheat oven to 400 degrees Fahrenheit.
- Place remaining ¼ granulated sugar on plate. Scoop strawberry cookie batter into small balls and roll in granulated sugar to cover. Add a few extra white chocolate chips to the top of each one.
- Place on parchment lined baking sheet and bake until lightly golden around the edges but not yet brown, 8-10 minutes.
- Cool strawberry cookies slightly, only about 1 minute to prevent sticking, then transfer to a wire rack to finish cooling.
- Meanwhile, place confectioners sugar in medium bowl and add reserved strawberry juice, a tablespoon at a time, until mixture reaches glaze consistency.
- Once cool, place cookies on the wire rack over the parchment lined baking sheet and drizzle glaze over top. Allow glaze to set then enjoy!