Best Strawberry Cookies Recipes

CHEWY STRAWBERRY SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat 1 1/2 cups white sugar and butter together in a bowl with an electric mixer until creamy, about 3 minutes. Beat egg into butter mixture. Add strawberry puree.
• Stir flour, vanilla extract, baking powder, and salt into strawberry mixture with a spoon until flour is completely incorporated into dough.
• Stir 1/2 cup white sugar and red sugar together in a shallow bowl.
• Roll dough into walnut-sized balls, roll each ball in red sugar mixture, and place each ball 1 1/2 inches apart onto prepared baking sheets. Lightly press each dough ball down to flatten.
• Bake cookies in the preheated oven until lightly browned, 10 to 15 minutes. Cool.

WHITE CHOCOLATE CHIP STRAWBERRY FUDGE DROP COOKIES

Steps:

• Preheat oven to 350°F.
• Combine butter, sugar, egg and strawberry extract in a large bowl.
• Beat at medium speed until well blended.
• Beat in buttermilk and strawberry puree.
• Combine flour, cocoa, baking soda and salt in a medium bowl and mix into creamed mixture at low speed until blended.
• Stir in white chocolate chips.
• Drop by rounded tablespoonfuls about 2-inches apart onto greased cookie sheets.
• Bake 10-12 minutes or until tops spring back when touched lightly.
• Remove immediately to wire racks to cool completely.

STRAWBERRY SUNDAE CRUNCH BAR COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly spray the bottom of a 9x13-inch baking pan with cooking spray.
• Beat cake mix and butter together in a large bowl with an electric mixer on low speed until crumbly. Reserve 1 cup of crumble mixture; press the rest into the bottom of the prepared pan.
• Beat cream cheese and frosting together in the same bowl until smooth. Beat in eggs until well blended. Pour over the crust and spread evenly. Sprinkle the reserved crumble mixture evenly on top.
• Bake in the preheated oven until set and golden, 45 to 50 minutes. Let cool completely, about 30 minutes. Cover and refrigerate until chilled, at least 2 hours.
• Cut bars into 6x6 rows.

STRAWBERRY-SHORTCAKE COOKIES

Steps:

• Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
• Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

STRAWBERRY SHORTCAKE COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine strawberries, 1 tablespoon sugar, and lemon juice in a medium bowl.
• Mix flour, 1/2 cup sugar, baking powder, and salt together in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cream until dough starts to come together. Add strawberry mixture.
• Drop tablespoonfuls of dough 2 inches apart onto nonstick baking sheets.
• Bake in the preheated oven until golden brown, 23 to 25 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

STRAWBERRY CREAM COOKIES

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla. Add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball; fill with about 1/4 teaspoon jam. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

FRESH STRAWBERRY-OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the strawberries with 1/4 cup sugar in a medium bowl. Toss gently to blend, and set aside.
• Combine the flour, baking soda, and cinnamon in a large bowl. Stir in the rolled oats and blend evenly; set aside.
• Beat the butter, brown sugar, and white sugar in the large mixing bowl of an electric mixer at medium speed until fluffy. Add the egg, milk, and vanilla, and continue beating until smooth. Stir in the flour mixture, and mix well to blend. Combine the strawberries with the flour mixture, and stir to blend. Drop by teaspoonfuls onto ungreased baking sheets.
• Bake in preheated oven until slightly brown, about 8 minutes. Cool on baking sheets. Store in an airtight container.

FROZEN STRAWBERRY CHEESECAKE SANDWICH COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs, flour, baking soda, salt, and cinnamon in a bowl. Set aside.
• Beat the butter, brown sugar, and 1/4 cup white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, about 9 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Meanwhile, beat the cream cheese and 1 cup white sugar in a large bowl until smooth. Place the strawberries in a blender or food processor. Blend until smooth. Stir strawberry puree into the cream cheese mixture, then fold in the whipped cream.
• Assemble sandwiches by spreading the cheesecake filling onto the bottom of a graham cracker cookie, then topping with a similar sized cookie. Repeat until all the sandwiches are assembled. Freeze for at least one hour before serving.

STRAWBERRY-WHITE CHOCOLATE CHIP COOKIES

Steps:

• Place a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. Crush freeze-dried strawberries to a fine consistency.
• Sift flour, baking soda, salt, and baking powder together in a bowl.
• Beat butter, brown sugar, and white sugar together in a larger mixing bowl until fluffy. Add eggs, crushed strawberries, vanilla extract, and strawberry extract. Mix in dry ingredients in three additions, adding white chocolate chips with the last addition.
• Scoop cookies with a 1 1/2 tablespoon-sized scoop and place onto the prepared baking sheets, 2 inches apart.
• Bake in the preheated oven until lightly golden, about 14 minutes. Remove from the oven and let cool on the cookie sheets for 3 to 5 minutes before removing to wire racks to cool completely.

GRANNY'S STRAWBERRY PRESERVES-FILLED COOKIES

Steps:

• Beat shortening, white sugar, and brown sugar in a bowl using an electric mixer until creamy and smooth.
• Mix milk and vinegar together and let stand 5 minutes to make 'sour milk'. Stir sour milk, eggs, and vanilla extract into shortening mixture.
• Sift flour, baking powder, baking soda, salt, and nutmeg together in a large bowl. Mix flour mixture into shortening mixture until incorporated. Refrigerate until fully chilled, 2 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough to a 1/8-inch thickness on a floured surface; cut into 2-inch rounds using a cookie cutter. Spoon 1 teaspoon preserves into the center of half the cookies; cover with remaining cookies. Lightly press edges of cookies together using a fork. Cut criss-cross slits into the top of each cookie using a knife. Arrange cookies on an ungreased baking sheet.
• Bake in the preheated oven until cookies are golden, 13 to 15 minutes.

STRAWBERRY CINNAMON OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the strawberry spread, margarine, white sugar and brown sugar until smooth. Beat in the egg and vanilla, then stir in the olive oil. Combine the flour, baking soda and cinnamon; stir into the creamed mixture. Mix in the oats until well blended. Drop dough by heaping spoonfuls 2 inches apart onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, or until the tops are lightly browned. Let cookies stand for 1 minute on the baking sheet before removing to wire racks to cool completely.

STRAWBERRY COOKIES (CZECHOSLOVAKIAN)

Steps:

• Grease an 8 x 8-inch pan.
• Cream butter & sugar.
• Add eggs & blend well.
• Gradually add flour.
• Spread evenly one-half of the butter mixture in bottom of pan.
• Spread evenly with the jam & sprinkle with chopped nuts.
• Spread the second half of the butter mixture on top of the jam.
• Bake at 325°F for about 45 minutes or until brown.
• Cut into bars when cool.

STRAWBERRY LEMONADE CAKE MIX COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, mix together lemon cake mix, 2 eggs, 1/3 cup vegetable oil, and 1 teaspoon lemon juice.
• In a separate large bowl, mix together strawberry cake mix, 2 eggs, 1/3 cup vegetable oil, and 1 teaspoon lemon juice.
• Cover bowls with plastic wrap and place in the fridge for 15-20 minutes to let the dough firm up.
• Remove bowls from fridge and roll 2 teaspoons of dough from the lemon cake mix bowl into a ball. Do the same with 2 teaspoons from the strawberry cake mix bowl. Carefully roll the balls together so that the cookie is half yellow and half pink.
• Place the dough on a baking sheet lined with parchment paper or a silicone liner. Repeat all the steps until the baking sheet is full.
• Bake cookies for 9-10 minutes (being careful not to overcook) and remove cookie sheets from oven. Let cookies stay on the pan for 2-3 minutes, then move to a cookie sheet to full cool.
• While cookies are cooling, place 1/2 cup powdered sugar in a bowl and gently "dip" the top of each cookie in the powdered sugar (tap cookie on the edge of the bowl if it gets too much powdered sugar on it).
• After cookies have cooled completely, mix 1 cup powdered sugar and 1 Tablespoon lemon juice in a bowl. Use a spoon to drizzle lemon glaze over each cookie (you can make the glaze thicker or thinner by adding more lemon juice or more powdered sugar).

JUMBO STRAWBERRY AND CHOCOLATE OATMEAL COOKIES

Steps:

• Set oven 350°.
• Set oven rack to middle position.
• Line a large cookie sheet with parchment paper.
• With an electric mixer, cream melted butter with sugars until light and fluffy (about 5 minutes).
• Add in the eggs and vanilla; mix well.
• Mix together flour, baking soda, baking powder, cinnamon, oatmeal and salt; mix well to combine.
• Add in the dry mixture to the creamed mixture; mix well until combined.
• Fold in the chocolate chips, strawberries (care not to break too many of the the berries when mixing in) walnuts and raisins.
• Shape into golf ball size balls.
• Place on a cookie sheet (leaving 2-inches apart).
• Bake for 12-16 minutes or until set.
• Cool ten minutes before removing to a wire rack.

STRAWBERRY COOKIES

Steps:

• In a large bowl, combine the cake mix, egg and whipped topping until well combined. Place confectioners' sugar in a shallow dish. , Drop dough by tablespoonfuls into sugar; turn to coat. Place 2 in. apart on greased baking sheets. , Bake at 350° for 10-12 minutes or until lightly browned around the edges. Remove to wire racks to cool.

SMUCKERS STRAWBERRY ANGEL COOKIES

Steps:

• HEAT oven to 325°F Coat baking sheet with no-stick cooking spray.
• BEAT together cake mix and preserves at low speed of electric mixer until evenly moistened. Continue to beat 1 minute. Stir in chocolate chips.
• DROP by rounded tablespoons on prepared baking sheet.
• BAKE 10-12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely.
• TIP Store between sheets of wax paper to keep from sticking together.

WHITE CHOCOLATE CHIP AND STRAWBERRY COOKIES

Steps:

• Preheat oven to 350°.
• Clean, trim, and slice berries.
• Puree/mash strawberries in a blender, or with a fork for less mess (berries should now be 3/4 cup), leaving some larger chunks if desired; set berries aside.
• In a large bowl beat butter and sugars.
• Beat in one egg at a time.
• In a separate bowl whisk flour, salt and baking powder.
• Add dry mixture to creamed mixture, about 1/2 a cup at a time.
• When well mixed, slowly add berries, about 1/4 cup at a time, while mixing at the same time, ensuring berries are spread well throughout.
• Add the white chocolate chips and stir to combine evenly throughout batter.
• Drop batter in tablespoons about 1-inch apart on a greased baking sheet.
• Bake at 350° for 11- 12 minutes for soft cookies, or up to a maximum of about 14-15 minutes for crunchier cookies, watching the edges to ensure they are lightly browned.
• Cool on wire racks.

CHOCOLATE-STRAWBERRY PRETZEL COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. In another bowl, mix ground pretzels, flour and baking powder; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate until firm enough to roll, about 1 hour., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. tree-shaped cookie cutter. Using a floured 1-3/4-in. tree-shaped cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets., Bake until edges are light brown, 8-10 minutes. Remove from pans to wire racks to cool completely., Spread melted chocolate onto bottoms of solid cookies; let stand until firm. Spread jam over cooled chocolate; top with window cookies. Dust lightly with confectioners' sugar. Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed.

STRAWBERRY JAM TARTS (COOKIES)

Steps:

• Cream butter and sugar.
• Add egg and beat.
• Add milk and vanilla.
• Add rest of ingredients and mix well.
• Roll out dough to 1/8" thick.
• Cut the dough with solid shape cookie cutters such as hearts, christmas trees, etc.
• With very small cookie cutter of same shape, cut out centers of half of the shapes. (The outside edge pieces go on top of the solid shapes).
• Gather up bits of cut-out centers and roll out again, repeating til all dough is used up.
• Place whole shapes onto ungreased cookie sheet.
• Top each cookie center with a teaspoons or so of strawberry jam.
• Place cookie shape with cut-out center on top.
• Seal outside edges all the way around with tines of fork. Pressing to seal.
• Sprinkle edges with colored sugar.
• Bake in 350° oven for 11-13 minutes.
• These do not brown.

STRAWBERRY KOLACHE COOKIES

Steps:

• First, Preheat your oven to 350°F.
• In a large bowl, combine flour, butter, sugar and salt.
• With your hand mixer, beat the flour, butter, sugar and salt until it looks like coarse crumbs.
• Dissolve yeast in your 1/2 cup warm milk in a small bowl.
• Stir in 1 egg and vanilla.
• Add milk mixture to flour mixture, and then beat at low speed until mixed thoroughly.
• Divide dough in half (you will have two chunks of dough), cover with wax paper, and refrigerate for 1 hour.
• Remove from refrigerator and roll dough out on a lightly floured surface, one half at a time, to 1/8 - 1/4-inch thickness.
• Cut dough into 3-inch squares, and then top each with 1 teaspoon of your strawberry preserves.
• Bring up 2 opposite corners of each square to center and then pinch tightly to seal.
• Place the finished cookie onto a cookie sheet lined with parchment paper placing them around 2-inches apart.
• Brush each cookie lightly with the beaten egg.
• Bake for 10-14 minutes until golden brown.
• Cool completely.
• Combine powdered sugar, almond extract and enough milk for desired glazing consistency in small bowl (approximately 2 1/2 teaspoons).
• Drizzle this glaze lightly over cooled cookies.
• ENJOY THESE BEAUTIFUL COOKIES!