These soft Strawberry Cookies are moist, tender and topped with a smooth cream cheese frosting. They use real strawberries and are especially perfect for berry season and Valentine's Day!Jump to Recipe
When strawberry season rolls around, I'm always excited for that first pint of super sweet, juicy, red strawberries! Most of the time, they don't last longer than 1-2 days in the fridge because our family seems to make them vanish quite quickly!
However, if I get a large haul of strawberries and set several aside for these cookies, I'll thank myself when they come out of the oven! Strawberry Cookies are made with simple ingredients and are such a delicious way to use up some berries!
- Fresh Strawberries - I do not recommend using frozen strawberries as too much moisture will leach into the cookie as it bakes.
- Butter - I use salted butter.
- Brown Sugar - Light or dark brown sugar will work.
- Vanilla Extract
- All Purpose Flour
- Old Fashioned Oats - Quick Oats will work too, if that's all you have.
- Baking Soda
- Frosting Ingredients (highly recommended, but optional) - Cream Cheese, Powdered Sugar and Vanilla Extract
How to Make Fresh Strawberry Cookies
I like to start by dicing my fresh berries into small pieces. I'll make sure I have one cup of the diced strawberries and set them aside so they're ready when needed.
Next, I preheat the oven and line some large baking sheets with parchment paper. The parchment paper will make the cookies super easy to remove from the pan.
In a stand mixer, you'll cream the butter and the brown sugar until it's light and fluffy. Next, the egg and vanilla is goes into the mixer and mixed until well-combined.
In a separate large bowl, I'll combine the dry ingredients (all purpose flour, oats, soda and salt) and dump them into the stand mixer. Once the flour mixture is well-combined, you'll stir in the strawberries. (Be sure not to overmix as you don't want to smash the strawberries!)
Then, you'll use a medium cookie scoop to make evenly-sized cookies and place them on the prepared cookie sheet. The cookies will bake until golden brown and removed to a cooling rack.
Once the cookies are completely cool, you can combine the frosting ingredients and spread over the cookies.
I love that these cookies are cakey and tender with bits of juicy strawberries throughout. However, with those strawberries, they won't last long at room temperature before getting a little bit soggy. Therefore, I recommend storing them in an airtight container in the fridge. You especially want to keep them in the fridge once they've been frosted.
I've never tried to freeze these as they don't last long enough to make it to the freezer in our house, ha! However, if you do, I'd recommend freezing them in a freezer bag. My only concern is that the strawberries would give off too much moisture once they thaw out and make the cookies a bit soggy. If you do try freezing these, I'd love to hear if it worked okay!
Absolutely! White chocolate chips (or white chocolate chunks!) would be a delicious addition to these cookies. I'd recommend adding 1 cup of white chips when the strawberries are added. With the sweetness of the white chips, you could probably even skip the frosting!
So you've had strawberry cookies before, but you remember them being pink? There are many strawberry cookie recipes out there on the internet and most are strawberry cake mix cookies. Though I'm sure those are delicious cookies, too, my strawberry cookie recipe will have a real strawberry flavor rather than artificial strawberry powder that comes from the cake mixes. And with the lack of food coloring, they'll remain a typical cookie color with specks of pink strawberries throughout!
PRO TIP! My grandma always encouraged me to bake just one cookie in the first batch. Then, if the first batch of cookie(s) spreads more than you'd like, add a little more flour (about 2 tablespoons at a time). Then you can scoop the second batch onto a lined baking sheet and they should result in fluffy cookies with a more cake-like texture.
I'd love to hear how you liked these cookies!!! If they're your new favorite cookie recipe be sure to give them a 5-star rating an a review below! I can't tell you how much positive ratings help my business so I can continue developing delicious recipes for people like you! 🙂
- ½ cup butter softened
- ¾ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ½ cups flour
- ⅓ cup old-fashioned oats
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup diced fresh strawberries
- 3 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer, combine the butter and brown sugar. Cream until the butter mixture is light and fluffy.
- Add the egg and vanilla and mix until combined.
- In a separate bowl, combine the flour, oats, soda and salt.
- Pour the dry ingredients into the mixer and stir until combined.
- Add the strawberries and gently mix them in.
- Scoop the dough onto the prepared baking sheets and bake for 10-12 minutes, or until golden brown.
- Remove the cookies to a wire rack and let cool completely.
- Make the frosting by stirring the cream cheese, powdered sugar and vanilla until smooth.
- Spread liberally over each of the cookies.