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Don’t get it twisted, sugar cookies do not need improving, in my opinion. But…what if we added strawberries to them? These strawberry sugar cookies are everything great about classic sugar cookies, soft centers, lightly crisp edges, but they have little bites of fresh strawberries tucked in them too. They’re like a classic sugar cookie that decided to lean a little into summertime. 🙌🏻
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What You’ll Adore These Strawberry Sugar Cookies
They’re not fancy. The cookie base is buttery, sweet, and easy to make. The fresh strawberries add just enough sweetness and tartness to make these cookies feel a little more interesting (without making them complicated, of course). And they’re delicious, haha, which is the single most important reason.
Ingredient Notes
- Fresh strawberries works best for the cookies. Dice them small and pat them dry so they don’t add too much moisture.
- Room temperature (unsalted) butter is key for easy creaming. This will give you a smooth, even cookie dough.
- The baking powder gives these cookies their soft, slightly puffy texture (instead of flat and chewy).
Step-By-Step Instructions
- Preheat the oven to 350° Fahrenheit and line 3 baking sheets with parchment paper.
- In a medium-sized bowl, cream the butter and sugar together for 2-3 minutes with an electric mixer on medium speed until smooth and light colored.
- Add the egg and vanilla extract and continue mixing for another minute or so.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt.
- Using a rubber spatula, gently fold in the diced strawberries. The goal is to distribute the strawberries evenly without crushing them.
- Using a 2 tablespoon cookie scoop, drop rounded portions of dough onto the prepared baking sheet, 2 inches apart or so.
- Pop them in the preheated oven and bake for 10-11 minutes, rotating the pan halfway through.
- When they’re done, pull them out of the oven and gently round each cookie with a flat spatula or even the rim of a glass (in a swirling motion).
Tip
These cookies do spread a bit when baking, so don’t be alarmed when you pull them out of the oven and they’re misshapen. You will need to gently round them into circles. You can either “scoop” them back into shape with a spatula or use the cup “swirling” method.
Recipe Tips & Notes
- The cookies will spread and look uneven during and after baking, just reshape them as soon as you pull them out of the oven.
- Dice the strawberries small and pat dry to avoid excess moisture.
- Fold the strawberries in gently to keep the dough from turning pink.
- Bake these cookies right away after mixing because the strawberries release juice as they sit.
Storage Recommendations
Store these strawberry sugar cookies in an airtight container at room temperature for 3–5 days. To freeze, let the cookies cool completely and pop them in the freezer for up to 3 months.
Strawberry Sugar Cookies
Ingredients
- 1/2 cup unsalted butter (room temperature)
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cups flour (all-purpose, spooned and leveled)
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 cup fresh strawberries (diced)
Instructions
- Preheat oven to 350° Farenthie and line two baking sheets with parchment paper.
- In a medium bowl, cream butter and sugar together with an electric mixer on medium speed for 2-3 minutes until smooth and light colored.1/2 cup unsalted butter, 1 cup sugar
- Add the egg and vanilla extract and continue mixing for an additional minute.1 egg, 1 tsp vanilla extract
- In a separate bowl, whisk together the flour, baking powder, and sea salt.1 3/4 cups flour, 2 tsp baking powder, 1/2 tsp sea salt
- Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Using a rubber spatula, gently fold in the diced strawberries until evenly mixed.1 cup fresh strawberries
- Using a 2 TBS cookie scoop, scoop cookies onto a lined baking sheet, two inches apart.
- Generously sprinkle the tops of each cookie with sugar.
- Bake cookies for 10-11 minutes, rotating the pan halfway through. Immediately after baking, gently round each cookie with a flat spatula or with the glass method.
- Let cookies cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
- Store the cookies in an airtight container for 3-5 days or freeze for up to 3 months.
Notes
- Dice the strawberries small and pat dry to avoid excess moisture in the dough.
- Fold strawberries in gently to keep the dough from turning pink.
- Bake right away after mixing, the strawberries release juice as they sit.
- Cookies will spread and look uneven and lumpy, just reshape them right after baking.
Hahaha, I am so over pumpkin too! These cookies were just what I needed today. I’m not one to bake with fruit usually, but I couldn’t resist trying this recipe. Glad I did – the cookies are divine!
I’m glad I’m not the only one, Tori! I just needed to do something…different. I’m so glad you love these cookies too! I seem to always have strawberries laying around too, so it’s one I can make all year, even when it’s NOT strawberry season, haha!
These are so delightful and the perfect pick me up with a cup of tea. Yum!
Thank you so much, Shelby! Glad to hear you enjoyed the cookies!
These were fantastic! Sugar cookies are great, but kind of boring – this was a super easy way to turn them into something more fun! We’re going to have to make a double batch next time, because they were such a big hit!
I love this, Justine! Thank you so much for the review. And I’m thrilled the cookies were such a big hit!
These were incredible with the perfect balance of sweetness and those fresh strawberries were everything!
Thank you so much, Casey! I’m so glad you enjoyed them and I agree, the strawberries are EVERYTHING!
Perfect texture and the flavor balance was just right. These were great!
Yay! I’m thrilled you loved them too, Chenee!
OOOHHH these are so dang good! I love anything made with fresh strawberries. I’ll make these again, any time of year!
Oh gosh, me too Kim! Thank you so much, so glad you enjoyed them!
My two year old granddaughter is severely allergic to eggs. They say you can use 1/4 cup plain Greek unflavored yogurt per egg. Would that work with your Strawberry Cookies. She loves strawberries and it’s so hard to find cookies made without eggs. Hoping your recipe with yogurt will work.
Thank you
Audrey
Hi Audrey! Honestly, I’m not sure – I haven’t tested the recipe without the egg or with an egg substitute. I’m curious about it though, if you try it let me know how it goes. Happy baking!
How many cookies does this make?
It makes 22 two tablespoon size cookies, Kathy.
I just made these gluten free and they are so very good!!!!
Hi Mimi! I’m so glad to hear the gluten-free cookies were a success too—and delicious! Thank you so much for the feedback, I really appreciate it!
Does this recipe use salted or unsalted butter? Sometimes I’m not sure if it makes a difference in certain recipes!
Hi Kim! I almost always bake with unsalted butter, unless otherwise specified, but I’ll amend this recipe to say “unsalted butter” to avoid any confusion. Thanks so much for asking this question—I’ll fix it! 🙂
Thank you so much for the quick reply! I can’t wait to make these for my co workers birthday!
You bet, Kim! Happy baking!
These were easy to make, though took a bit to intigrate the chopped strawberries. Regardless, they were very well recieved. Thank you for sharing.
Hi Sue! Oh gosh yes, working with raw fruit is always a little challenging for me too. I’m so glad the cookies were enjoyed! Thanks so much for the review, I appreciate it!
I added half a cup of milk chocolate chips and it was like a chocolate covered strawberry cookie 😩🙌 so good I love this recipe so much ❤️❤️❤️
Aw thank you so much Cam! That’s a brilliant idea, I’m so glad they were a hit! I’ll have to try the addition of chocolate chips, MMMM!
Omg!! I added about a tablespoon of lemon zest and BAM!! These were amazing. Such a nice soft cakey texture. My coworkers loved them. Thank you!
This is AMAZING, Jillian! I’m so glad they were a hit and the lemon zest sounds delicious—I’ll have to try it, I love lemon!
Love love love
Can you add the fresh strawberries to a packaged Betty Crocker sugar cookie mix {everything is in the mix except for the butter and egg?
Made it, so good. My cookies were a bit too big and thick. Reminded me of pancakes. Next time I’ll make them smaller