Fresh Strawberry Cookies Recipe From Scratch

These Strawberry Cookies are soft, chewy, and filled with juicy pieces of fresh strawberries that make every bite a little bit of heaven.

Course Dessert

Cuisine American

Keyword Strawberry Cookies

Prep Time 15

Cook Time 16

Chill Time 30

Servings cookies

Calories 220kcal

Author Dana DeVolk

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, beat the softened butter and brown sugar until smooth and creamy with an electric hand mixer for 2 minutes.
1 cup unsalted butter, 1 cup light brown sugar
Add the egg and continue beating until well incorporated.
1 large egg
Then, add the vanilla extract, baking soda, and salt, beating again to mix all the ingredients.
1 tablespoon vanilla extract, 1 teaspoon baking soda, 1/4 teaspoon salt
Gradually add the flour until the dough is well combined and smooth.
3 cups all-purpose flour
Fold in the fresh strawberry pieces. Make sure they are evenly distributed throughout the dough.
1/2 cup small diced fresh strawberries
Chill the dough in the refrigerator for at least 30 minutes. This will help the cookies maintain their shape during baking.
Form 1.5 tablespoons (I like to use a 1.5 tablespoon scoop for this) of dough into balls and place them on the prepared baking sheet, leaving 2 inches between each cookie.
Bake the cookies in the preheated oven for 16 -18 minutes, or until the edges are golden brown.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Use room temperature butter: This helps the butter mix well with the sugar for a smooth dough.
Chill the dough: Chilling the dough for at least 30 minutes helps the cookies hold their shape while baking.
Do not overbake: Bake until the edges are golden brown to keep the cookies soft and chewy.
Cut strawberries small: Dicing the strawberries into small pieces helps them distribute evenly throughout the dough.
Measure flour correctly: Use a spoon to scoop the flour into your measuring cup and level it off with a knife to avoid too much flour.
Cool completely: Allow the cookies to cool completely on a wire rack to set properly and maintain their texture.