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Strawberry Cookies

Transform the joy of summer into a bite-sized delight with these strawberry cookies that are perfect for picnics, afternoon teas, or just a sweet treat after dinner!

Love strawberry recipes? Don’t miss my strawberry cake mix cookies, strawberry crepes or strawberry jam.

Strawberry cookies on the counter.
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Why This Recipe Works

  • Perfect balance of sweet and tangy: With common pantry ingredients and the star of the show, freeze-dried strawberries, these cookies bring together ease and gourmet taste.
  • No special equipment needed: This recipe doesn’t require any special kitchen gadgets or mixers which makes it super easy to make!

A few pantry staples and some freeze-dried strawberries are all you need to make a batch of strawberry cookies.

Strawberry cookie ingredients on the counter.

Find the full printable recipe with specific measurements below.

  • Butter, brown and granulated sugars, and cream cheese for a rich, tender base. Make sure the butter and cream cheese are softened before you start.
  • Lemon zest and juice to brighten the flavor.
  • Vanilla extract enhances the overall flavors of the cookie.
  • Freeze-dried strawberries: for a concentrated strawberry flavor without too much moisture from fresh strawberries.
  • Baking staples: Egg, flour, baking powder, baking soda, and salt.
  • For the glaze: Powdered sugar, melted butter, strawberry jam, milk and lemon juice

Substitutions and Variations

Try some of these fun twists on the original strawberry cookie recipe:

  • Swap freeze-dried strawberries with other freeze-dried berries for a different taste. These raspberry cookies are amazing!
  • Add a touch of almond extract to the cookie dough for a nuanced flavor profile.
  • For chocolate lovers, adding mini chocolate chips or white chocolate chips to the dough can create a decadent cookie. 
  • Add shredded coconut into the dough or sprinkle it on top of the glaze for a tropical twist. 
  • Glaze Alternatives: While the strawberry glaze is a perfect match, consider a simple powdered sugar glaze glaze or even a lemon glaze.

How to Make Strawberry Cookies

Grab a bowl and wooden spoon to whip up these sweet cookies in no time!

Showing how to make strawberry cookies in a 4 step collage.
  • Cream: In a large bowl, or stand mixer, cream the butter, cream cheese, and sugars. Blend in the egg, vanilla, lemon zest, juice, and optional strawberry jam.
  • Combine dry ingredients: Gently stir in the flour, leavening agents, and salt, then fold in the strawberries.
  • Bake: Scoop onto prepared baking sheets and bake until just set and golden.
  • Finish: Cool on the baking sheet before moving to a wire rack and drizzle with a luscious strawberry glaze for the perfect finishing touch.

Expert Tips

  • Soften cream cheese by leaving your cream cheese out on the counter for about an hour before you start baking, or use the microwave method. Soften butter the same way.
  • Use a medium cookie scoop or a tablespoon to ensure all your strawberry cookies are the same size. 
  • Let cookies cool completely before adding the glaze for a professional finish.
  • Glaze consistency: When preparing the strawberry glaze, aim for a thick but pourable consistency. Start with the smaller amount of liquid and add more gradually until you reach the desired consistency.
Stack of strawberry cookies.

Recipe FAQs

Can I use fresh strawberries instead of freeze-dried ones?

You can, but fresh strawberries will add extra moisture to the cookies, affecting their texture. Freeze-dried strawberries are recommended because they provide great flavor without the additional liquid.

However, to incorporate fresh strawberries, consider mashing them in the glaze instead.

How do I know when the cookies are done baking?

The strawberry cookies are done when the edges turn golden and the center is set but still soft. They will continue to firm up as they cool on the baking sheet, so you can always underbake them slightly if you’re unsure.

Can I make the dough ahead of time?

Yes, you can prepare the dough in advance and store it in the refrigerator for up to 2 days. When ready to bake, let the dough sit at room temperature for a few minutes to soften slightly for easier scooping.

What’s the best way to store these cookies?

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months.

Can I freeze the baked cookies with the glaze on?

While you can freeze the cookies with the glaze, it’s best to freeze them unglazed and add the glaze after thawing for the freshest taste and best appearance. The glaze may become watery or absorb into the cookies during freezing and thawing, affecting their texture and flavor.

Bites taken from strawberry cookie.

Need more strawberry dessert recipes? Try easy strawberry brownies, strawberry crumb bars and strawberry sheet cake.

More Cookie Recipes to Try

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Stack of strawberry cookies.

Strawberry Cookies Recipe

5 from 5 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Transform the joy of summer into a bite-sized delight with these strawberry cookies that are perfect for picnics, afternoon teas, or just a sweet treat after dinner!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 18


  • ½ cup unsalted butter , slightly softened
  • ½ cup granulated sugar
  • cup brown sugar , packed
  • 2 ounces cream cheese , softened
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup freeze dried strawberries , chopped
  • ½ lemon , zest and juice (about 1 tsp)
  • 1 Tablespoon strawberry jam , optional

Optional: strawberry glaze (see notes)


    • Preheat oven to 350°F. Line two baking sheets with parchment paper.
    • In a large bowl, using a mixer, cream together the butter and cream cheese. Add the sugars and mix until smooth (about 1 minute).
    • Add 1 egg and mix until combined. Scrape down the sides and add the vanill, 1 tsp lemon zest and juice and strawberry jam (if desired for a boost in flavor). Beat just until combined.
    • Add the flour, baking powder, baking soda and salt and mix on low. I like to slowly mix in the strawberries. Be careful not to over mix.
    • Use a medium cookie scoop or Tablespoon to scoop the dough onto the pan. Bake 8-10 minutes or until the bottoms are golden and the middle is set. Allow to cool on the pan for a few minutes and then transfer to a cooling rack.
    • Once cooled, drizzle glaze on top if desired.


    Strawberry glaze: In a small bowl whisk together the below. Add more liquid if needed, to taste.
    • 1 cup powdered sugar
    • 2 Tablespoons melted butter
    • 2 Tablespoons strawberry jam
    • 1-3 teaspoons milk
    • 1-2 teaspoons lemon juice
    Storage: Store in a covered container for up to 3 days or freeze up to 3 months. 


    Calories: 190kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 111mg | Potassium: 189mg | Fiber: 2g | Sugar: 17g | Vitamin A: 214IU | Vitamin C: 122mg | Calcium: 24mg | Iron: 3mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Dessert
    Cuisine: American

    Did you make this recipe? Don’t forget to give it a star rating below!

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