Strawberry Cookies

published May 21, 2022
Strawberry Cookies Recipe

Tender cookies made with chopped fresh strawberries are a surprising delight.

Makes16 to 18 cookies

Prep15 minutes

Cook15 minutes

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A stack of Strawberry cookies with white chocolate chips
Credit: Kristina Vanni

When strawberries are in peak season, there are no shortage of exciting ways to enjoy this perfect fruit. One way you might not have tried, though, is folding fresh strawberries into a batch of homemade cookies. Cookies made with chopped fresh strawberries are a surprising delight.

Fresh strawberries have a much higher moisture content than cookie additions like chocolate chips and nuts. Because of this extra moisture, I found fresh strawberry cookies work especially well with an oatmeal cookie dough as the base. The oatmeal soaks up some of the moisture from the fresh strawberries and keeps the cookies from being too mushy or soft after baking. Plus, oatmeal lends great texture to the cookies.

Credit: Kristina Vanni

How to Make Strawberry Cookies

These strawberry cookies are made with a traditional oatmeal cookie dough. Chopped fresh strawberries, along with white chocolate chips, are folded into the dough, then it’s dropped onto a cookie sheet and baked until golden-brown.

How to Store Strawberry Cookies

Because these strawberry cookies are made with fresh strawberries, I prefer to store them in an airtight container in the refrigerator for optimal freshness. They can also be frozen for up to three months.

Strawberry Cookies Recipe

Tender cookies made with chopped fresh strawberries are a surprising delight.

Prep time 15 minutes

Cook time 15 minutes

Makes 16 to 18 cookies

Nutritional Info


  • 8 tablespons

    (1 stick) unsalted butter

  • 1

    large egg

  • 8 ounces


  • 1 cup

    packed light brown sugar

  • 1 teaspoon

    vanilla extract

  • 1 1/2 cups

    quick-cooking oats

  • 1 cup

    all-purpose flour

  • 1/2 teaspoon

    kosher salt

  • 1/2 teaspoon

    baking soda

  • 1/4 teaspoon

    baking powder

  • 3/4 cup

    white chocolate chips, divided


  1. Place 1 stick unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 1 large egg on the counter. Let both sit at room temperature until the butter is softened.

  2. Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Meanwhile, line 2 baking sheets with parchment paper. Trim and finely chop 8 ounce strawberies until you have 1 cup.

  3. Add 1 cup packed light brown sugar to the bowl of butter. Beat with the paddle attachment on medium speed until fluffy, about 2 minutes. Add the egg and 1 teaspoon vanilla extract and beat until combined, about 1 minute.

  4. Place 1 1/2 cups quick-cooking rolled oats, 1 cup all-purpose flour, 1/2 teaspoon kosher salt, 1/2 teaspoon baking soda, and 1/4 teaspoon baking powder in a medium bowl and stir to combine. With the mixer on the lowest speed, gradually add the flour mixture to the butter mixture and beat until just combined, about 1 minute.

  5. Add the strawberries and 1/2 cup of the white chocolate chips to the batter and fold in with a flexible spatula until just combined.

  6. Divide the dough into 16 to 18 (about 3 scant tablespoon) portions. Form into balls and place on the baking sheets, spacing them even apart. Lightly press down on each dough ball until about 2 inches wide. Sprinkle with the remaining 1/4 cup white chocolate chips, then press lightly on them so they adhere.

  7. Bake for 8 minutes. Rotate the baking sheets from top to bottom and front to back. Continue to bake until golden-brown and no longer shiny, about 7 minutes more. Let cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks and let cool completely.

Recipe Notes

Storage: The cookies can be refrigerated in an airtight container for up to 1 week or frozen for up to 3 months.