About this cookie

This cookie is soft and pink. It tastes of real strawberry and vanilla. You can make it fast. Try it for a snack or a small party. For a similar sweet treat, see strawberry cheesecake cookies.

why make this recipe

You make this recipe when you want a bright, sweet cookie. The dough stays soft and the color looks fun. Kids like the pink color and the mild strawberry taste. If you want a full recipe idea, try this strawberry cheesecake cookie recipe for a different twist.

how to make Strawberry Cookies

You mix butter and sugar until smooth. You add egg and the extracts for taste. You fold in the dry mix and drop spoonfuls on a sheet. Bake a short time so the cookies stay soft. For a warm fall change try a spiced treat like apple cider cookies.

Ingredients

1 cup butter
1 & 1/2 cup granulated sugar
1 egg
1 tsp vanilla extract
2 tsp strawberry extract
2 tsp pink food coloring
2 & 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

Directions

Preheat your oven to 350°F (175°C).
In a large bowl, cream together the butter and sugar until smooth.
Beat in the egg, vanilla extract, strawberry extract, and food coloring until well blended.
In another bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
Bake for 10-12 minutes, or until the edges are lightly golden.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

how to serve Strawberry Cookies

Serve them plain or with a glass of milk. You can stack them on a small plate for guests. You can add a light dust of powdered sugar for a pretty look. For a bakery look, see tips from bakery style cookies.

how to store Strawberry Cookies

Let the cookies cool all the way. Put them in an airtight container. Store at room temp for up to 3 days. For one week keep them in the fridge. You can freeze the dough in balls for up to 3 months.

tips to make Strawberry Cookies

Use room temp butter for smooth mix.
Do not over mix after you add flour. Mix until just joined.
Use a cookie scoop for same size cookies.
Watch the oven in the last minutes so edges do not darken.
For a soft chew, bake on the shorter time. For a crisper edge, bake a bit more.
For sugar ideas and spice mix tips see brown sugar cinnamon cookies.

variation (if any)

Add white chocolate chips for extra sweet bites.
Swap half the butter for cream cheese for a tender bite.
Try natural strawberry powder instead of extract for more real fruit taste.

FAQs

Q: Can I use real mashed strawberries?
A: You can, but add less liquid. Mash and drain extra juice first.

Q: Can I make these bigger or smaller?
A: Yes. Use a small scoop for small cookies or a large scoop for big cookies. Bake time will change.

Q: Do I need both vanilla and strawberry extract?
A: Vanilla adds depth. You can skip it, but the taste will change.

Q: Can I use food gel instead of liquid color?
A: Yes. Use a small amount to get the pink color you want.

Q: How do I know when they are done?
A: The edges will look set and lightly gold. The centers may still seem soft. They firm as they cool.

Conclusion

If you want a similar tested recipe online, check this Strawberry Cookies Recipe – The Cookie Rookie®.

Strawberry Cookies