20 Delicious Strawberry Cookie Recipes Irresistible

Looking for the perfect sweet treat? You’ve come to the right place! We’ve gathered 20 irresistible strawberry cookie recipes that are bursting with fruity flavor. Whether you’re craving something chewy, crunchy, or delightfully soft, these easy-to-follow recipes are sure to become your new favorites. Get ready to bake up a storm and fill your kitchen with the sweet scent of strawberries. Let’s dive in!

Classic Strawberry Shortbread Cookies

There’s something quietly comforting about the way flour dusts the countertop, how butter softens at room temperature, waiting to become something more. Today, as afternoon light slants through the kitchen window, I find myself drawn to these simple strawberry shortbread cookies—a gentle marriage of crumbly texture and fruit-sweet brightness that feels like a handwritten note from summer.

Ingredients

For the shortbread dough:
– 1 cup unsalted butter, softened to room temperature
– 1/2 cup granulated sugar
– 2 cups all-purpose flour
– 1/4 tsp salt
For the strawberry filling:
– 1/2 cup strawberry jam
– 1 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed for 3 minutes until pale and fluffy.
3. Gradually add the flour and salt to the butter mixture, mixing on low speed just until the dough comes together and no dry streaks remain.
4. Divide the dough in half and shape each portion into a disk about 1/2-inch thick between two sheets of parchment paper.
5. Use a 2-inch round cookie cutter to cut circles from one dough disk, placing them 1 inch apart on the prepared baking sheets.
6. Cut smaller shapes (hearts or circles) from the centers of the remaining dough circles to create window cookies.
7. Bake the cookies for 18-20 minutes until the edges are lightly golden and the centers appear set.
8. Transfer the cookies to a wire rack and cool completely for 30 minutes.
9. While cookies cool, whisk together the strawberry jam and lemon juice in a small bowl until smooth.
10. Spread about 1 teaspoon of the strawberry mixture onto each solid cookie base.
11. Carefully place the window cookies on top of the jam-covered bases, pressing gently to adhere.

Fragile as pressed flowers, these cookies offer a sandy texture that melts against the tongue, their buttery richness cut by the bright acidity of strawberry. I love serving them stacked on a vintage cake stand with fresh berries tucked between the layers, or wrapped in wax paper for a thoughtful gift that says “I remembered you today.”

Strawberry Cheesecake Thumbprint Cookies

Perhaps there’s something quietly magical about transforming simple ingredients into delicate vessels for summer’s sweetest jewel. These cookies hold the nostalgic comfort of buttery shortbread with the elegant surprise of creamy filling and ruby-red fruit. Making them feels like preserving a perfect afternoon in edible form.

Ingredients

For the cookie dough:
– 1 cup unsalted butter, softened to room temperature
– 2/3 cup granulated sugar
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1/4 teaspoon salt

For the filling:
– 4 ounces cream cheese, softened to room temperature
– 1/4 cup powdered sugar
– 1/2 teaspoon vanilla extract
– 1/3 cup strawberry jam

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Beat the softened butter and granulated sugar together in a large bowl using an electric mixer on medium speed for exactly 2 minutes until pale and fluffy.
3. Add the vanilla extract and mix for 30 seconds until fully incorporated.
4. Whisk together the flour and salt in a separate bowl to ensure even distribution.
5. Gradually add the flour mixture to the butter mixture, mixing on low speed just until the dough comes together and no dry streaks remain.
6. Scoop 1 tablespoon of dough and roll between your palms to form a smooth ball, repeating until all dough is used.
7. Place dough balls 2 inches apart on prepared baking sheets.
8. Press your thumb deeply into the center of each ball to create a wide, well-defined indentation. Tip: Dip your thumb in flour periodically to prevent sticking.
9. Bake for 10 minutes until the edges are just beginning to turn light golden.
10. Remove from oven and immediately redefine the thumbprint indentations with the back of a small spoon while the cookies are still soft and pliable.
11. Let cookies cool completely on the baking sheets for 30 minutes before filling.
12. Beat the softened cream cheese, powdered sugar, and vanilla extract together in a medium bowl until completely smooth and lump-free.
13. Spoon 1 teaspoon of cream cheese filling into each cooled cookie indentation.
14. Top each filled indentation with 1/2 teaspoon of strawberry jam, gently swirling it into the cream cheese. Tip: Warm the jam slightly for easier swirling and more beautiful presentation.
15. Chill the completed cookies in the refrigerator for at least 1 hour to set the filling before serving. Tip: The chilling step is essential for clean slicing and perfect texture.

During that first bite, the crisp cookie gives way to cool, tangy cream cheese before yielding to the bright burst of strawberry. Delicate enough for afternoon tea yet substantial enough to satisfy a sweet craving, these cookies transform beautifully when served slightly chilled alongside vanilla bean ice cream. Their jewel-like appearance makes them particularly lovely arranged on a vintage cake stand for special gatherings.

White Chocolate Strawberry Cookies

Unfolding this quiet afternoon, I find myself drawn to the simple alchemy of flour and sugar, the way white chocolate melts into strawberry’s gentle tartness, creating cookies that feel like a whispered secret between old friends.

Ingredients

For the cookie dough:

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For mixing in:

• 1 cup white chocolate chips
• 1/2 cup freeze-dried strawberries, crushed

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 3 minutes, until pale and fluffy.
3. Add the eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
4. Mix in the vanilla extract until just combined.
5. In a separate bowl, whisk together the flour, baking soda, and salt for 30 seconds to evenly distribute the leavening.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no streaks of flour remain.
7. Fold in the white chocolate chips and crushed freeze-dried strawberries with a spatula until evenly distributed.
8. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake for 10–12 minutes, until the edges are lightly golden but the centers still look slightly soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Now, these cookies settle into a tender crumb with pockets of melted white chocolate, while the strawberries lend a subtle tang that cuts the sweetness. Nothing quite compares to enjoying them still warm, perhaps crumbled over vanilla ice cream or shared with a pot of Earl Grey tea as daylight fades.

Strawberry Oatmeal Cookies with Almonds

Dappled afternoon light filters through my kitchen window, the kind that makes even ordinary moments feel sacred. Today, I find myself craving something that holds both comfort and a whisper of summer’s brightness, a treat that feels like a gentle pause. These strawberry oatmeal cookies with almonds are just that—a soft, chewy embrace with pockets of jammy fruit and toasty crunch.

Ingredients

For the cookie dough:
– 1 cup old-fashioned rolled oats
– 1 cup all-purpose flour
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened to room temperature
– 1/2 cup light brown sugar, packed
– 1/4 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract

For mixing in:
– 1/2 cup dried strawberries, chopped into small pieces
– 1/3 cup sliced almonds

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 1 cup old-fashioned rolled oats, 1 cup all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt until evenly combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream 1/2 cup softened unsalted butter, 1/2 cup packed light brown sugar, and 1/4 cup granulated sugar for 2–3 minutes, until pale and fluffy.
4. Beat in 1 large egg and 1 tsp vanilla extract until fully incorporated, scraping down the bowl as needed.
5. Gradually add the dry oat-flour mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain.
6. Gently fold in 1/2 cup chopped dried strawberries and 1/3 cup sliced almonds with a spatula until evenly distributed.
7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake one sheet at a time in the preheated 350°F oven for 10–12 minutes, or until the edges are lightly golden and the centers appear set.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Store cooled cookies in an airtight container at room temperature for up to 4 days.

Soft and yielding, these cookies carry the gentle chew of oats against the bright, fruity bursts of strawberry. Slightly warm, they’re perfect with a drizzle of honey or crumbled over morning yogurt for a cozy twist. Something about their rustic charm makes even a simple afternoon feel quietly celebratory.

Glazed Strawberry Sugar Cookies

O
n quiet afternoons like this, when the kitchen fills with golden light, I find myself reaching for simple comforts—like these glazed strawberry sugar cookies, which carry the sweet nostalgia of childhood with every soft, fruity bite.

Ingredients

For the Cookies:

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup unsalted butter, softened to room temperature
• 1 ½ cups granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• ½ cup freeze-dried strawberries, finely crushed

For the Glaze:

• 1 ½ cups powdered sugar
• 3 tablespoons whole milk
• 1 teaspoon vanilla extract
• 2 drops pink food coloring (optional)

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon baking powder until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream 1 cup softened unsalted butter with 1 ½ cups granulated sugar for 3 minutes, until pale and fluffy.
4. Beat in 1 large egg and 2 teaspoons vanilla extract just until incorporated.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms.
6. Fold in ½ cup finely crushed freeze-dried strawberries by hand until evenly distributed—this prevents overmixing and keeps the cookies tender.
7. Scoop dough into 1-tablespoon portions, roll into balls, and place 2 inches apart on prepared baking sheets.
8. Bake for 9–11 minutes, until the edges are lightly golden but the centers remain soft.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely—this helps them set without becoming brittle.
10. For the glaze, whisk 1 ½ cups powdered sugar, 3 tablespoons whole milk, and 1 teaspoon vanilla extract in a small bowl until smooth.
11. Stir in 2 drops pink food coloring, if using, for a subtle blush hue.
12. Dip the top of each cooled cookie into the glaze, allowing excess to drip off, then return to the rack to set for 20 minutes.

The cookies emerge tender and cake-like, with a delicate crunch from the strawberry bits and a glossy vanilla glaze that melts on the tongue. Serve them stacked high on a vintage plate with chamomile tea, or crumble over vanilla ice cream for a whimsical summer dessert.

Strawberry Lemonade Cookies

Just now, as afternoon light slants across my kitchen counter, I find myself reaching for the familiar comfort of baking—these strawberry lemonade cookies always feel like capturing summer in a delicate, crumbly form. They’re a sweet, tart whisper of warmer days, perfect for quiet moments with tea or sharing with a friend who stops by unexpectedly.

Ingredients

For the cookie dough:
– 2 cups all-purpose flour
– 1/2 tsp baking powder
– 1/4 tsp salt
– 3/4 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– 2 tbsp lemon zest
– 2 tbsp fresh lemon juice
For the strawberry swirl:
– 1/2 cup freeze-dried strawberries, finely crushed
– 1 tbsp granulated sugar

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream the softened unsalted butter and granulated sugar for 2–3 minutes, until light and fluffy.
4. Add the large egg, vanilla extract, lemon zest, and fresh lemon juice to the butter mixture, and mix on low speed just until incorporated.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms and no dry streaks remain.
6. In a small bowl, stir together the finely crushed freeze-dried strawberries and 1 tablespoon of granulated sugar.
7. Gently fold the strawberry-sugar mixture into the cookie dough with a spatula, creating a swirled effect without overmixing.
8. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake for 10–12 minutes, or until the edges are lightly golden and the centers appear set.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Using freeze-dried strawberries instead of fresh prevents the dough from becoming too wet, and chilling the dough for 15 minutes beforehand can help the cookies hold their shape better if your kitchen is warm. For an extra zing, rub the lemon zest into the sugar before creaming to release more oils. Undeniably, these cookies emerge tender with a slight chew, the bright lemon and sweet strawberry mingling in each bite—try crumbling one over vanilla ice cream or pairing it with iced tea for a refreshing twist.

Vegan Strawberry Almond Butter Cookies

Lingering in the quiet afternoon light, I find myself craving something sweet yet simple, something that carries the gentle memory of summer strawberries even as autumn settles in. These vegan cookies, with their tender crumb and subtle nutty warmth, feel like a quiet conversation between seasons. They’re the kind of treat that asks for nothing more than a quiet moment and a cup of tea.

Ingredients

For the cookie dough:

• 1 cup almond butter
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1 cup oat flour
• 1/2 tsp baking soda
• 1/4 tsp salt

For finishing:

• 1/2 cup freeze-dried strawberries, crushed

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine almond butter, maple syrup, and vanilla extract in a medium bowl, stirring until completely smooth and well-incorporated.
3. Add oat flour, baking soda, and salt to the wet ingredients, mixing gently until a soft dough forms and no dry spots remain.
4. Fold in the crushed freeze-dried strawberries until they’re evenly distributed throughout the dough, creating pretty pink speckles.
5. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
6. Place the dough balls 2 inches apart on the prepared baking sheet, then gently flatten each one with the palm of your hand to about 1/2-inch thickness.
7. Bake for 10-12 minutes, until the edges are lightly golden and the centers appear set but still soft.
8. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack.
9. Allow cookies to cool completely on the wire rack, about 20 minutes, before serving or storing.

Velvety soft with a delicate crumble, these cookies carry the bright essence of strawberries in every bite, balanced by the earthy depth of almond butter. Their gentle sweetness makes them perfect alongside afternoon coffee, or crumbled over dairy-free vanilla ice cream for a simple dessert. I love how the strawberry pieces maintain their vibrant color and subtle tartness, creating little bursts of flavor against the cookie’s tender backdrop.

Strawberry Chocolate Chip Cookies

Unfolding the parchment paper across my baking sheet this afternoon, I remembered how these strawberry chocolate chip cookies first came to me during last year’s spring—a happy accident when I reached for vanilla extract but grabbed strawberry instead, creating something unexpectedly wonderful that now feels like a seasonal ritual.

Ingredients

For the cookie dough:
– 2 ¼ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp salt
– 1 cup unsalted butter, softened to room temperature
– ¾ cup granulated sugar
– ¾ cup packed light brown sugar
– 2 large eggs
– 1 tsp strawberry extract
– 1 ½ cups semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 ¼ cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream 1 cup softened unsalted butter with ¾ cup granulated sugar and ¾ cup packed light brown sugar until the mixture is light and fluffy, about 2–3 minutes.
4. Add 2 large eggs one at a time to the butter-sugar mixture, beating well after each addition until fully incorporated.
5. Mix in 1 tsp strawberry extract until evenly distributed throughout the wet ingredients.
6. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no dry streaks remain—be careful not to overmix.
7. Gently fold in 1 ½ cups semi-sweet chocolate chips with a spatula until they are evenly dispersed through the dough.
8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake at 375°F for 9–11 minutes, or until the edges are lightly golden but the centers still appear slightly soft.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

A soft, cake-like crumb gives way to pockets of melted chocolate, while the strawberry extract lends a subtle fruity note that keeps each bite interesting. I love serving these slightly warm with a cold glass of milk, or crumbling them over vanilla ice cream for a simple dessert that feels both nostalgic and new.

Strawberry Jam-Filled Cookies

Cradling a warm cookie in my hands, I’m reminded how some of life’s sweetest moments come from simple combinations—like tender shortbread embracing jewel-bright strawberry jam. These cookies feel like edible hugs, their buttery crumb giving way to fruity sweetness that lingers long after the last crumb disappears. Making them is a quiet ritual, one that fills the kitchen with the scent of comfort and nostalgia.

Ingredients

For the cookie dough:
– 1 cup unsalted butter, softened to room temperature
– 1/2 cup granulated sugar
– 1 teaspoon pure vanilla extract
– 2 1/4 cups all-purpose flour
– 1/4 teaspoon salt

For assembly:
– 1/2 cup strawberry jam
– 1 tablespoon powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed for exactly 3 minutes until pale and fluffy.
3. Add the vanilla extract and mix for 30 seconds until fully incorporated.
4. In a separate bowl, whisk together the flour and salt until evenly combined.
5. Gradually add the flour mixture to the butter mixture, mixing on low speed just until the dough comes together and no dry streaks remain.
6. Scoop 1 tablespoon portions of dough and roll them into smooth balls between your palms.
7. Place the dough balls 2 inches apart on the prepared baking sheets.
8. Use your thumb to make a deep indentation in the center of each dough ball, being careful not to press through to the baking sheet.
9. Fill each indentation with 1/2 teaspoon of strawberry jam, keeping it contained within the well.
10. Bake for 12-14 minutes until the cookie edges are lightly golden while the centers remain pale.
11. Transfer the cookies to a wire rack and let them cool completely for 45 minutes.
12. Dust the cooled cookies lightly with powdered sugar using a fine-mesh sieve.

The cookies emerge with a delicate shortbread texture that shatters at first bite, giving way to the bright, sticky jam center. I love serving them slightly warm with cold milk, or arranging them on a vintage plate for afternoon tea—each one feels like a tiny, edible treasure.

Strawberry Coconut Macaroons

Holding this strawberry coconut macaroon in my palm feels like cradling a tiny, imperfect cloud—one that carries the faint, sweet memory of summer afternoons and the gentle, tropical whisper of coconut. It’s a simple treat, really, born from just a few humble ingredients, yet it holds a quiet magic that unfolds slowly with each bite, a soft echo of warmth and comfort. Making them is a slow, almost meditative process, a gentle stirring and shaping that feels like a quiet conversation with the kitchen, with the past, with yourself.

Ingredients

For the Macaroon Base:

• 1 (14-ounce) bag sweetened shredded coconut
• 2/3 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large egg whites
• 1 teaspoon pure vanilla extract

For the Strawberry Component:

• 1/2 cup freeze-dried strawberries, finely crushed into a powder

Instructions

1. Preheat your oven to 325°F (163°C) and line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine the 14-ounce bag of sweetened shredded coconut, 2/3 cup granulated sugar, 1/4 cup all-purpose flour, and 1/4 teaspoon salt, stirring with a spatula until no white streaks of flour remain.
3. Add the 4 large egg whites and 1 teaspoon pure vanilla extract to the dry ingredients, folding gently with the spatula until the mixture is uniformly moist and holds together when pressed. Tip: Avoid overmixing to keep the macaroons light and tender.
4. Gently fold the 1/2 cup of finely crushed freeze-dried strawberry powder into the coconut mixture until just combined and a pale pink color appears.
5. Using a firmly packed 1 1/2-tablespoon cookie scoop or your hands, portion the mixture and shape it into compact, rounded mounds, placing them 1 inch apart on the prepared baking sheet. Tip: Dampen your hands slightly with water to prevent the sticky mixture from clinging.
6. Bake the macaroons on the center rack for 20-25 minutes, or until the edges are deep golden brown and the tops are lightly firm to the touch.
7. Remove the baking sheet from the oven and let the macaroons cool directly on the sheet for 10 minutes to set their structure. Tip: For a chewier texture, allow them to cool completely on the pan; for a crispier edge, transfer them to a wire rack after 10 minutes.
8. Transfer the cooled macaroons to a wire rack to cool completely before serving or storing.

Unbelievably tender and chewy, these macaroons offer a delicate crunch on the outside that gives way to a soft, almost marshmallow-like interior, with the tart-sweet burst of strawberry powder weaving through the rich, toasty coconut. They are wonderfully versatile, too—try serving them slightly warm alongside a scoop of vanilla bean ice cream for a simple dessert, or crumble them over morning yogurt for a sweet, textural surprise. Each bite feels like a little secret, a quiet moment of sweetness held in the palm of your hand.

Strawberry Snickerdoodle Cookies

Kind of like finding an old photograph you’d forgotten about, these strawberry snickerdoodle cookies bring back that gentle sweetness of childhood afternoons, but with a soft, fruity twist that feels both familiar and new. There’s something quietly comforting in the way the strawberry melds with the cinnamon sugar, a little surprise tucked into each tender bite, perfect for those quiet moments when you need a simple, heartfelt treat.

Ingredients

For the cookie dough:

• 1 cup unsalted butter, softened to room temperature
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 ¾ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt

For the strawberry-cinnamon coating:

• ¼ cup granulated sugar
• 1 tbsp ground cinnamon
• ⅓ cup freeze-dried strawberries, finely crushed

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and 1 ½ cups granulated sugar using an electric mixer on medium speed for 2–3 minutes, until the mixture is pale and fluffy.
3. Add the eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt until evenly combined.
5. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until a soft dough forms and no streaks of flour remain.
6. In a small shallow bowl, stir together the ¼ cup granulated sugar, cinnamon, and crushed freeze-dried strawberries until well blended.
7. Scoop 1 ½ tablespoons of dough and roll into a smooth ball between your palms.
8. Roll each dough ball in the strawberry-cinnamon sugar mixture until fully coated, then place them 2 inches apart on the prepared baking sheets.
9. Bake for 9–11 minutes, until the edges are lightly golden and the centers are just set but still soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

They emerge from the oven with a delicate crackle and a tender, cake-like crumb that gives way to bursts of strawberry brightness against the warm cinnamon sugar. I love serving them slightly warm with a cold glass of milk or crumbled over vanilla ice cream for a cozy, whimsical dessert that feels like a hug in cookie form.

Strawberry Meringue Cookies

Evenings like this one find me craving something delicate, something that carries the memory of summer strawberries into the crisp autumn air. These strawberry meringue cookies are just that—a whisper of sweetness, light as a cloud, that dissolves on the tongue. They are simple to make, yet feel like a small, personal celebration.

Ingredients

For the meringue:
– 3 large egg whites, at room temperature
– 3/4 cup granulated sugar
– 1/4 tsp cream of tartar
– 1/2 tsp vanilla extract
– 2-3 drops red food coloring (optional)

For the strawberry flavor:
– 2 tbsp freeze-dried strawberry powder

Instructions

1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. Place the room temperature egg whites in the clean, dry bowl of a stand mixer fitted with the whisk attachment.
3. Beat the egg whites on medium speed until they become foamy, which should take about 1 minute.
4. Add the cream of tartar to the foamy egg whites.
5. Continue beating on medium speed until soft peaks form, about 2-3 minutes.
6. Gradually add the granulated sugar, 1 tablespoon at a time, while the mixer is running on medium speed.
7. Increase the mixer speed to high and beat until stiff, glossy peaks form, about 5-7 minutes.
8. Add the vanilla extract and the optional red food coloring to the meringue.
9. Gently fold in the freeze-dried strawberry powder using a spatula until just combined, being careful not to deflate the meringue.
10. Transfer the meringue to a piping bag fitted with a large star tip.
11. Pipe 1.5-inch rosettes onto the prepared baking sheets, spacing them about 1 inch apart.
12. Place the baking sheets in the preheated oven and bake for 90 minutes.
13. Turn off the oven and let the meringues cool completely inside the closed oven for at least 2 hours.
14. Carefully remove the cooled meringues from the parchment paper.

Delicate and crisp, these cookies shatter with a gentle bite, releasing their subtle strawberry essence. Their pale pink hue and airy texture make them perfect for layering with fresh berries and whipped cream in a pretty parfait, or simply enjoying with a cup of tea as the afternoon light fades.

Strawberry Brownie Cookies

Zigzagging through my thoughts today, I found myself craving something that bridges the gap between rich chocolate indulgence and the bright, cheerful sweetness of summer berries. These strawberry brownie cookies emerged from that quiet longing, a treat that feels both nostalgic and wonderfully new. They’re like a cozy afternoon captured in a bite, where fudgy brownie meets fruity freshness.

Ingredients

For the brownie cookie base:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract

For the strawberry swirl:
– 1/2 cup fresh strawberries, finely chopped
– 2 tbsp granulated sugar
– 1 tsp cornstarch

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt until no streaks remain.
3. In a separate large bowl, use an electric mixer on medium speed to cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar for 2 minutes until pale and fluffy.
4. Beat in 1 large egg and 1 tsp vanilla extract until fully incorporated, scraping down the bowl with a spatula.
5. Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed just until a soft dough forms—do not overmix.
6. In a small saucepan over medium heat, combine 1/2 cup chopped fresh strawberries, 2 tbsp granulated sugar, and 1 tsp cornstarch, stirring constantly for 4-5 minutes until thickened into a jam-like consistency.
7. Gently fold the warm strawberry mixture into the cookie dough, creating swirls without fully blending to maintain distinct streaks.
8. Scoop 1-tbsp portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake at 350°F for 10-12 minutes, until the edges are set but the centers still appear slightly soft—this keeps them fudgy.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Keeping these cookies on hand feels like preserving a little joy; their crackled tops give way to a dense, brownie-like crumb, while the strawberry swirls add a tangy brightness that cuts through the richness. I love serving them slightly warm with a cold glass of milk or crumbled over vanilla ice cream for an impromptu dessert.

Strawberry Cinnamon Roll Cookies

Kind of like finding an old photograph you forgot you’d taken, these strawberry cinnamon roll cookies emerged from my kitchen today—a sweet collision of memory and flavor that feels both nostalgic and wonderfully new. They’re what happens when Sunday morning comfort meets afternoon cookie craving, all soft swirls and fruity warmth. Making them feels like unfolding a story with every roll of the dough.

Ingredients

For the cookie dough:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened to room temperature
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt

For the filling:
– 1/4 cup strawberry jam
– 1 tablespoon ground cinnamon
– 2 tablespoons brown sugar

For the glaze (optional):
– 1/2 cup powdered sugar
– 1-2 tablespoons milk

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar with a hand mixer on medium speed for 2 minutes until pale and fluffy.
3. Beat in the egg and vanilla extract until fully incorporated, about 30 seconds.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms—do not overmix.
6. Tip: If the dough feels sticky, chill it in the refrigerator for 15 minutes for easier handling.
7. On a lightly floured surface, roll the dough into a 10×12-inch rectangle about 1/4-inch thick.
8. Evenly spread the strawberry jam over the entire surface of the dough, leaving a 1/2-inch border along one long edge.
9. Sprinkle the cinnamon and brown sugar evenly over the jam layer.
10. Starting from the long edge opposite the border, tightly roll the dough into a log, pinching the seam to seal.
11. Tip: Use a sharp knife to slice the log into 12 equal pieces—a gentle sawing motion prevents squashing.
12. Arrange the slices cut-side up on the prepared baking sheet, spacing them 2 inches apart.
13. Bake for 12-14 minutes until the edges are lightly golden and the centers look set.
14. Tip: Rotate the baking sheet halfway through baking for even browning.
15. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack.
16. For the glaze, whisk the powdered sugar and 1 tablespoon milk until smooth, adding more milk if needed for a drizzling consistency.
17. Drizzle the glaze over the cooled cookies.

Crumbly yet tender, they carry the gentle spice of cinnamon and the bright kiss of strawberry in every swirl. Consider serving them warm with a dollop of vanilla ice cream for a cozy twist, or pack them in a tin for a friend who needs a sweet reminder that simple joys still exist. Each bite feels like a quiet moment worth savoring.

Strawberry Pistachio Cookies

Vividly, I remember the first time strawberry and pistachio danced together on my tongue—a chance pairing at a farmers market that inspired these tender, jewel-toned cookies. There’s something quietly magical about how the sweet-tart berries mingle with earthy nuts in buttery dough, creating little edible memories in each bite. Making them feels like preserving late summer’s warmth for the crisp days ahead.

Ingredients

For the cookie dough:
– 1 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 1 large egg
– 2 teaspoons vanilla extract
– 2 1/4 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt

For mixing in:
– 2/3 cup freeze-dried strawberries, crushed into small pieces
– 1/2 cup shelled pistachios, roughly chopped

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed for exactly 2 minutes until pale and fluffy.
3. Add the egg and vanilla extract, then beat for another 30 seconds until fully incorporated.
4. In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
5. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until no white streaks remain.
6. Gently fold in the crushed freeze-dried strawberries and chopped pistachios with a spatula until evenly distributed.
7. Scoop rounded tablespoons of dough and roll them into smooth balls between your palms.
8. Place dough balls 2 inches apart on prepared baking sheets, gently flattening each to 1/2-inch thickness with your palm.
9. Bake for 12-14 minutes until the edges are lightly golden but centers still appear slightly soft.
10. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

A delicate crispness gives way to a chewy center studded with ruby strawberry pieces and emerald pistachios. The berries lend a subtle tang that balances the buttery sweetness, while the nuts provide satisfying crunch. Try serving them warm with a dollop of vanilla bean ice cream or stacking them as edible gifts tied with baker’s twine.

Strawberry Ricotta Cookies

Remembering how my grandmother’s kitchen always smelled of sweet berries and warm vanilla, I find myself drawn to recipes that feel like a gentle embrace on quiet afternoons. These strawberry ricotta cookies are just that—soft, cake-like morsels dotted with juicy fruit, perfect for savoring with a cup of tea while the world slows down around you.

Ingredients

For the cookie dough:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 cup whole milk ricotta cheese
• 1 teaspoon vanilla extract

For the strawberry mixture:

• 1 cup fresh strawberries, finely chopped
• 1 tablespoon granulated sugar

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 2 minutes.
4. Beat in 1 large egg until just incorporated, then mix in 1 cup whole milk ricotta cheese and 1 teaspoon vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms—be careful not to overmix.
6. Gently fold in 1 cup finely chopped fresh strawberries and 1 tablespoon granulated sugar until evenly distributed throughout the dough.
7. Using a tablespoon or small cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 12–14 minutes, or until the edges are lightly golden and the centers spring back slightly when touched.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

A delicate crumb gives way to bursts of sweet-tart strawberry in every bite, while the ricotta keeps them impossibly moist. Serve these warm with a drizzle of honey for breakfast, or stack them high on a vintage plate for an afternoon treat that feels both nostalgic and new.

Strawberry Matcha Cookies

Evenings like these call for quiet baking, the kind where flour dusts the counter like morning frost and the oven hums a gentle warmth into the kitchen. These strawberry matcha cookies are my answer to that quiet craving—a soft, chewy treat where earthy green tea meets the bright kiss of dried fruit.

Ingredients

• For the dry mixture:
  • 2 ¼ cups all-purpose flour
  • 1 tbsp matcha powder
  • 1 tsp baking soda
  • ½ tsp salt
• For the wet mixture:
  • ¾ cup unsalted butter, softened to room temperature
  • ¾ cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
• For folding in:
  • ½ cup dried strawberries, chopped into ¼-inch pieces

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the all-purpose flour, matcha powder, baking soda, and salt in a medium bowl until no green streaks remain.
3. In a separate large bowl, use an electric mixer on medium speed to cream the softened unsalted butter, light brown sugar, and granulated sugar for 2 minutes until pale and fluffy.
4. Beat in the eggs one at a time, waiting until each is fully incorporated before adding the next.
5. Mix in the vanilla extract on low speed for 10 seconds.
6. Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed just until the dough comes together with no dry pockets.
7. Fold in the chopped dried strawberries with a spatula until evenly distributed.
8. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake for 10–12 minutes, until the edges are lightly golden but the centers still look slightly soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Done right, these cookies emerge with crisp edges and tender centers, the matcha’s grassy depth balancing the strawberries’ tart sweetness. I love serving them slightly warm with a cold glass of milk, or crumbling them over vanilla ice cream for a lazy dessert that feels like a quiet celebration.

Strawberry Peanut Butter Cookies

A quiet afternoon finds me in the kitchen, drawn to the comforting rhythm of measuring and mixing, where the unlikely pairing of sweet strawberries and rich peanut butter promises something gently extraordinary. These cookies feel like a whispered secret between seasons, capturing summer’s brightness in autumn’s cozy embrace.

Ingredients

For the dough:
– 1 cup creamy peanut butter
– ¾ cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– ½ cup freeze-dried strawberries, crushed to powder
For finishing:
– 2 tablespoons granulated sugar for rolling

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper. 2. In a medium bowl, combine 1 cup creamy peanut butter, ¾ cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract. 3. Stir the mixture with a spatula for exactly 2 minutes until it becomes thick and slightly glossy—this develops the cookie’s structure. 4. Fold in ½ cup powdered freeze-dried strawberries until the dough turns pale pink with no white streaks. 5. Place 2 tablespoons granulated sugar in a small bowl. 6. Scoop 1 tablespoon of dough, roll it into a ball between your palms, then roll it in the sugar to coat lightly. 7. Place the sugared balls 2 inches apart on the prepared baking sheet. 8. Use a fork to press a crosshatch pattern into each cookie, flattening them to ½-inch thickness. 9. Bake for 10–12 minutes until the edges are firm but the centers still appear soft—they’ll firm up as they cool. 10. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. Keep them in a single layer to prevent steaming, which preserves their delicate crisp edges. 11. Cool completely for 1 hour before serving. Knowing these cookies hold a quiet magic in their crumbly texture, where the jammy strawberry notes melt into peanut butter’s earthy warmth, makes the waiting worthwhile. Try sandwiching them with vanilla ice cream for a play on PB&J, or crumble over morning yogurt—each bite holds the comfort of remembered afternoons.

Strawberry Basil Cookies with Balsamic Glaze

Kindness often arrives in small, unexpected moments—like the gentle sweetness of strawberries meeting earthy basil in these delicate cookies, a quiet afternoon treat that feels both nostalgic and new. The subtle tang of balsamic glaze ties everything together, creating a balance that lingers long after the last crumb is gone. Making them is a slow, thoughtful process, one that rewards patience with layers of flavor that unfold like a story.

Ingredients

For the cookie dough:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 large egg
• 2 tbsp finely chopped fresh basil
• 1/2 cup diced fresh strawberries

For the balsamic glaze:

• 1/4 cup balsamic vinegar
• 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a mixing bowl, cream the softened butter and granulated sugar together for 2–3 minutes until light and fluffy.
3. Beat in the egg until fully incorporated, scraping down the sides of the bowl to ensure even mixing.
4. Gently fold in the all-purpose flour until just combined, being careful not to overmix the dough.
5. Stir in the finely chopped fresh basil and diced fresh strawberries until evenly distributed throughout the dough.
6. Drop tablespoon-sized portions of 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 lightly golden and the centers are set but still soft.
8. Transfer the cookies to a wire rack and let them cool completely, about 30 minutes, to firm up.
9. While the cookies cool, prepare the glaze by simmering balsamic vinegar in a small saucepan over medium heat for 5–7 minutes, until it reduces by half and thickens slightly.
10. Remove the reduced balsamic from heat and whisk in powdered sugar until smooth and glossy.
11. Drizzle the balsamic glaze over the cooled cookies using a spoon or piping bag for even coverage.
12. Allow the glaze to set for 10–15 minutes before serving to prevent smudging.

Zesty yet tender, these cookies offer a crumbly texture that gives way to juicy strawberry bits and aromatic basil. The balsamic glaze adds a glossy, slightly tart finish that contrasts beautifully with the sweetness. Serve them alongside a cup of herbal tea or crumbled over vanilla ice cream for an elegant, simple dessert that feels like a quiet celebration.

Summary

Delicious doesn’t even begin to describe these strawberry cookie recipes! Whether you’re craving chewy, crispy, or cake-like treats, this collection has something for every sweet tooth. We’d love to hear which recipe becomes your new favorite—drop us a comment below! Don’t forget to share these irresistible cookies with friends by pinning this article on Pinterest. Happy baking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.