Strawberry Cookies Recipe
Strawberry cookies always take me back to childhood summers—those carefree days when the kitchen smelled like sweet berries, and I’d sneak warm cookies off the cooling rack. This recipe is one of my absolute favorites because it combines two of the best things: strawberries and white chocolate. The secret? A little strawberry Jell-O mix for that bold, fruity flavor and pudding mix to keep them extra soft. Trust me, these are not your average cookies!
A little nostalgia in every bite
The first time I made these, I was trying to recreate a strawberry cookie I had from a bakery years ago. It was perfectly chewy, with a balance of creamy sweetness and berry flavor. After a few tweaks, I found that using Jell-O mix gave them that nostalgic strawberry taste, while the white chocolate added just the right amount of indulgence. They became an instant hit in my house, and now they’re a go-to for bake sales, parties, or just when I need a little pick-me-up.
The magic behind strawberry cookies
Strawberry-flavored cookies aren’t as common as, say, chocolate chip or peanut butter, but they should be! These cookies have a unique flavor that feels both familiar and exciting. While fresh strawberries can add moisture (sometimes too much), using strawberry Jell-O powder infuses them with the perfect balance of fruity sweetness and a gorgeous pink hue. White chocolate complements the tartness, making each bite a delicious contrast of flavors.
Let’s talk ingredients: the essentials and easy swaps
Every ingredient in this recipe plays a role in making these cookies soft, chewy, and bursting with strawberry goodness.
- Unsalted butter – Creates a rich, tender texture. If you only have salted butter, just reduce the added salt.
- Sugar – Sweetens the cookies and helps them spread just right.
- Strawberry Jell-O mix – This is the game-changer! It gives the cookies that bold strawberry taste and beautiful color.
- Eggs – Provide structure and moisture. Room-temperature eggs mix in more smoothly.
- Vanilla extract – Enhances the sweetness and balances the strawberry flavor.
- All-purpose flour – The backbone of the cookies. Be sure to measure it correctly (spoon and level, don’t scoop!).
- White chocolate instant pudding mix – This keeps the cookies soft and adds an extra layer of creaminess.
- Baking soda – Gives the cookies a light, chewy texture.
- Salt – Balances the sweetness and brings out the flavors.
- White chocolate chips – The creamy, slightly caramelized flavor of white chocolate pairs beautifully with strawberry.
Possible swaps: If you’re out of Jell-O mix, freeze-dried strawberry powder can work in a pinch (though it won’t be as vibrant). You can also swap white chocolate chips for dark chocolate if you prefer a little contrast.

Kitchen tools you’ll need
Good news—this recipe doesn’t require anything fancy!
- A mixing bowl (or two) for combining ingredients.
- A hand mixer to cream the butter and sugar together until fluffy.
- A cookie scoop to keep the cookies uniform (but a spoon works too!).
- A baking sheet lined with parchment paper (or greased lightly).
- A cooling rack to help the cookies set without getting soggy on the bottom.
Step-by-step: how to make these cookies perfectly every time
Step 1: Preheat and prep
Set your oven to 350°F and get your baking sheet ready. This ensures the cookies bake evenly without sticking.
Step 2: Cream the butter, sugar, and Jell-O
In a large bowl, beat the softened butter, sugar, and strawberry Jell-O mix until light and fluffy. This step is key—it helps the cookies turn out soft and evenly flavored. The mixture should be creamy and vibrantly pink.
Step 3: Add the eggs and vanilla
Beat in the eggs one at a time, making sure each is fully incorporated. Then, mix in the vanilla extract. At this point, your dough will smell amazing!
Step 4: Combine dry ingredients
In a separate bowl, whisk together the flour, pudding mix, baking soda, and salt. This prevents clumping and ensures an even rise.
Step 5: Mix it all together
Gradually add the dry ingredients to the wet mixture, stirring until fully combined. The dough will be thick but soft.
Step 6: Fold in white chocolate chips
Gently mix in the white chocolate chips. Pro tip: Save a few to press into the tops of the cookies before baking for a bakery-style look.
Step 7: Scoop and bake
Using a cookie scoop or spoon, form 1½-inch dough balls and place them on your prepared baking sheet. Bake for 9-10 minutes—they should look slightly underbaked in the center. Trust me, they’ll finish setting as they cool!
Step 8: Let them cool (if you can wait!)
Leave the cookies on the baking sheet for a few minutes before transferring them to a cooling rack. This helps them firm up without overbaking.

Fun variations to try
- Gluten-free version: Swap the flour for a good-quality gluten-free blend and use a cornstarch-based pudding mix.
- Vegan-friendly: Use plant-based butter, an egg replacer, and dairy-free white chocolate chips.
- Berry blast: Mix in freeze-dried strawberries for extra texture and flavor.
- Chocolate twist: Swap white chocolate for dark or milk chocolate chips for a deeper, richer contrast.
- Holiday version: Add red and pink sprinkles for a festive Valentine’s Day treat!
Serving and presentation ideas
These cookies are stunning on their own, but a little extra effort makes them even better:
- Serve them warm with a glass of cold milk.
- Drizzle with melted white chocolate for a bakery-style touch.
- Sandwich two cookies together with a little strawberry frosting for an indulgent treat.
- Plate them with fresh strawberries for a colorful dessert platter.
What to drink with these cookies?
- Milk: The classic choice—cold and creamy!
- Strawberry milk: If you want to go all in on the strawberry theme.
- Hot cocoa: The white chocolate in the cookies pairs perfectly with a rich, chocolatey drink.
- Iced coffee or tea: A refreshing contrast to the cookies’ sweetness.
Storing and reheating tips
- Room temperature: Store in an airtight container for up to 5 days.
- Freezing: Freeze baked cookies for up to 3 months. Just let them thaw at room temp before enjoying.
- Reheating: Pop them in the microwave for 10-15 seconds to bring back that fresh-out-of-the-oven softness.
Scaling the recipe up or down
Want to make a smaller batch? Halve all the ingredients. Need a big batch? Double everything, but bake in separate batches to ensure even cooking.
Troubleshooting tips
- Cookies spreading too much? Your butter may be too soft—chill the dough for 15 minutes before baking.
- Too dry? Be sure to measure your flour correctly (spoon and level, don’t pack it in).
- Not pink enough? Add an extra tablespoon of Jell-O mix or a tiny drop of red food coloring.
Give these a try!
These strawberry cookies are the perfect mix of fun, nostalgia, and irresistible flavor. Try them out and let me know how they turn out—or better yet, experiment with your own twist!

Frequently asked questions
1. Can I use fresh strawberries instead of Jell-O?
Not in this recipe—they add too much moisture. Jell-O gives the best flavor and color.
2. Can I make the dough ahead of time?
Yes! Chill it for up to 2 days, or freeze dough balls and bake straight from the freezer.
3. Why use pudding mix in cookies?
It keeps them super soft and adds a touch of creaminess.
4. How do I make them extra chewy?
Slightly underbake them and let them cool on the baking sheet for a few minutes.
5. Can I use dark chocolate instead of white?
Absolutely! Dark chocolate pairs wonderfully with the strawberry flavor.

Strawberry Cookies Recipe
These soft strawberry cookies are packed with flavor and white chocolate chips! Perfect for any occasion.
- Total Time: 25 minutes
- Yield: 24 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 prep
Set your oven to 350°F and get your baking sheet ready. This ensures the cookies bake evenly without sticking.
Step 2: Cream the butter, sugar, and Jell-O
In a large bowl, beat the softened butter, sugar, and strawberry Jell-O mix until light and fluffy. This step is key—it helps the cookies turn out soft and evenly flavored. The mixture should be creamy and vibrantly pink.
Step 3: Add the eggs and vanilla
Beat in the eggs one at a time, making sure each is fully incorporated. Then, mix in the vanilla extract. At this point, your dough will smell amazing!
Step 4: Combine dry ingredients
In a separate bowl, whisk together the flour, pudding mix, baking soda, and salt. This prevents clumping and ensures an even rise.
Step 5: Mix it all together
Gradually add the dry ingredients to the wet mixture, stirring until fully combined. The dough will be thick but soft.
Step 6: Fold in white chocolate chips
Gently mix in the white chocolate chips. Pro tip: Save a few to press into the tops of the cookies before baking for a bakery-style look.
Step 7: Scoop and bake
Using a cookie scoop or spoon, form 1½-inch dough balls and place them on your prepared baking sheet. Bake for 9-10 minutes—they should look slightly underbaked in the center. Trust me, they’ll finish setting as they cool!
Step 8: Let them cool (if you can wait!)
Leave the cookies on the baking sheet for a few minutes before transferring them to a cooling rack. This helps them firm up without overbaking.
Notes
Serving and presentation ideas
These cookies are stunning on their own, but a little extra effort makes them even better:
- Serve them warm with a glass of cold milk.
- Drizzle with melted white chocolate for a bakery-style touch.
- Sandwich two cookies together with a little strawberry frosting for an indulgent treat.
- Plate them with fresh strawberries for a colorful dessert platter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert