Strawberry Cookies Recipe
There’s something undeniably nostalgic about the combination of strawberries and cream. These strawberry cookies bring that classic flavor into soft, chewy bites packed with white chocolate goodness. They’re easy to make, incredibly pretty with their pink hue, and taste like a dream. Whether you’re baking for a special occasion or just craving something sweet, these cookies will not disappoint.
A sweet memory in every bite
I remember the first time I made these cookies for a family gathering. My nieces were hovering around the kitchen, sneaking spoonfuls of dough when they thought I wasn’t looking. The scent of butter and vanilla filled the air, and when I pulled the cookies out of the oven, they had this gorgeous pink glow. We couldn’t even wait for them to cool—everyone grabbed one, and there were happy hums of approval all around. The best part? Watching my family enjoy something homemade, knowing I’d just found a new go-to treat.
The magic behind strawberry cookies
Strawberry-flavored cookies aren’t as common as chocolate chip or oatmeal, but they deserve their moment in the spotlight. The secret to their flavor comes from strawberry Jell-O mix, which adds both sweetness and a vibrant pink color. Unlike fresh strawberries, which can add too much moisture to cookie dough, the Jell-O mix keeps everything perfectly balanced. And then there’s the instant pudding—this ingredient is the key to ultra-soft, bakery-style cookies.
Let’s talk ingredients
Every ingredient in this recipe has a purpose, and I’ve got a few tips to help you get the best results.
- Unsalted butter – Always use unsalted butter so you can control the salt level. If you only have salted butter, just reduce the added salt by half.
- Sugar – Regular granulated sugar keeps these cookies sweet and slightly crisp on the edges. You could swap in light brown sugar for a deeper, caramelized flavor.
- Strawberry Jell-O mix – This is the magic ingredient that gives these cookies their signature flavor and pink hue. If you want a more natural option, a bit of freeze-dried strawberry powder can work too.
- Eggs – These add structure and moisture. Room temperature eggs mix into the dough more smoothly.
- Vanilla extract – A must-have in almost any cookie recipe for that warm, sweet undertone.
- All-purpose flour – Keeps the cookies soft yet sturdy. Be sure to measure correctly by spooning and leveling, not scooping directly from the bag.
- White chocolate instant pudding mix – This is the secret to super-soft cookies. It also enhances the vanilla and cream flavor. If you don’t have it, vanilla pudding mix works too.
- Baking soda – Helps the cookies rise and spread just the right amount.
- Salt – Balances the sweetness and brings out the flavors.
- White chocolate chips – These add creamy, melty pockets of sweetness. You can substitute with semi-sweet chocolate chips for a different twist.

The best tools for cookie success
You don’t need fancy equipment, but a few tools make the process easier:
- Hand or stand mixer – Creaming butter and sugar properly is key, and a mixer makes it effortless. If mixing by hand, beat for a few extra minutes to get a fluffy texture.
- Mixing bowls – At least two—one for wet ingredients, one for dry.
- Cookie scoop – This helps keep all your cookies the same size, which ensures even baking.
- Baking sheet – A light-colored, nonstick sheet works best. Darker pans can cause cookies to brown too quickly.
- Cooling rack – Helps prevent cookies from becoming soggy on the bottom.
How to make the best strawberry cookies
Step 1: Preheat and prepare
Set your oven to 350°F and lightly grease a baking sheet or line it with parchment paper.
Step 2: Cream the butter and sugar
In a large bowl, beat together the softened butter, sugar, and strawberry Jell-O mix. The mixture should be light and fluffy. This step is crucial—proper creaming creates soft, tender cookies.
Step 3: Add the eggs and vanilla
Mix in the eggs one at a time, then add the vanilla. Scrape down the sides of the bowl to ensure everything is fully incorporated.
Step 4: Combine the dry ingredients
In a separate bowl, whisk together the flour, white chocolate pudding mix, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Overmixing can make cookies tough, so stop as soon as no streaks of flour remain.
Step 5: Fold in the chocolate chips
Gently stir in the white chocolate chips. If you love extra chocolate in every bite, toss the chips in a little flour before adding them—this helps distribute them evenly.
Step 6: Scoop and shape
Use a small cookie scoop to portion out dough balls about 1½ inches in size. Roll them gently in your hands and place them on the baking sheet, leaving space between each.
Step 7: Bake to perfection
Pop them in the oven and bake for 9–10 minutes. They’ll look slightly underbaked in the center but will firm up as they cool. Overbaking can lead to dry cookies, so keep an eye on them!
Step 8: Cool and enjoy
Let the cookies sit on the baking sheet for a few minutes before transferring them to a cooling rack. Try to resist eating them all at once!

Fun ways to customize these cookies
- Make them gluten-free – Swap the flour for a 1:1 gluten-free baking blend.
- Try a different pudding flavor – Vanilla, cheesecake, or even banana pudding mix can change up the flavor profile.
- Add nuts – Chopped almonds or pecans add a lovely crunch.
- Go fruity – Mix in dried strawberries for an extra burst of berry flavor.
- Make them extra festive – Add colorful sprinkles for a birthday party vibe.
How to serve and store your cookies
These cookies look beautiful on a platter with a dusting of powdered sugar. They pair wonderfully with a cold glass of milk, a cup of tea, or even a scoop of vanilla ice cream. If you’re serving them at a party, a drizzle of melted white chocolate makes them extra special.
Store them in an airtight container at room temperature for up to five days. If you want to keep them longer, freeze them in a sealed bag for up to three months. To reheat, pop one in the microwave for 10 seconds—it’ll taste like it just came out of the oven!

Frequently asked questions
Can I use fresh strawberries instead of Jell-O?
Fresh strawberries have too much moisture, which can make the dough too wet. If you want a natural option, try freeze-dried strawberries blended into a powder.
Why are my cookies spreading too much?
If your butter was too soft, the cookies might spread too much. Try chilling the dough for 15–20 minutes before baking.
Can I make these without pudding mix?
Yes, but the texture won’t be as soft. You can try adding an extra egg yolk to help compensate.
How do I know when they’re done baking?
The edges should be set, but the centers will still look slightly underbaked. They firm up as they cool.
Can I double this recipe?
Absolutely! Just make sure to mix the dough thoroughly and use multiple baking sheets.
Now that you know all the secrets to making these irresistible strawberry cookies, it’s time to get baking! Let me know how they turn out, and if you try any fun variations, I’d love to hear about them.
Print
Strawberry Cookies Recipe
These soft and chewy strawberry cookies with white chocolate chips are the perfect sweet treat. Easy to make and so delicious!
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Ingredients
- 1 cup unsalted butter softened
- 1 cup sugar
- 2 tablespoons strawberry Jell-O mix
- 2 eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 (3.4-ounce) package white chocolate instant pudding
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (12-ounce) bag white chocolate chips
Instructions
Step 1: Preheat and prepare
Set your oven to 350°F and lightly grease a baking sheet or line it with parchment paper.
Step 2: Cream the butter and sugar
In a large bowl, beat together the softened butter, sugar, and strawberry Jell-O mix. The mixture should be light and fluffy. This step is crucial—proper creaming creates soft, tender cookies.
Step 3: Add the eggs and vanilla
Mix in the eggs one at a time, then add the vanilla. Scrape down the sides of the bowl to ensure everything is fully incorporated.
Step 4: Combine the dry ingredients
In a separate bowl, whisk together the flour, white chocolate pudding mix, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Overmixing can make cookies tough, so stop as soon as no streaks of flour remain.
Step 5: Fold in the chocolate chips
Gently stir in the white chocolate chips. If you love extra chocolate in every bite, toss the chips in a little flour before adding them—this helps distribute them evenly.
Step 6: Scoop and shape
Use a small cookie scoop to portion out dough balls about 1½ inches in size. Roll them gently in your hands and place them on the baking sheet, leaving space between each.
Step 7: Bake to perfection
Pop them in the oven and bake for 9–10 minutes. They’ll look slightly underbaked in the center but will firm up as they cool. Overbaking can lead to dry cookies, so keep an eye on them!
Step 8: Cool and enjoy
Let the cookies sit on the baking sheet for a few minutes before transferring them to a cooling rack. Try to resist eating them all at once!
Notes
How to serve and store your cookies
These cookies look beautiful on a platter with a dusting of powdered sugar. They pair wonderfully with a cold glass of milk, a cup of tea, or even a scoop of vanilla ice cream. If you’re serving them at a party, a drizzle of melted white chocolate makes them extra special.
Store them in an airtight container at room temperature for up to five days. If you want to keep them longer, freeze them in a sealed bag for up to three months. To reheat, pop one in the microwave for 10 seconds—it’ll taste like it just came out of the oven!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert