These Soft Strawberry Cookies have cake-like texture with little morsels of fruit, like little strawberry-filled clouds or pillows. Absolutely perfect way to enjoy strawberries this summer! Serve these delicious Strawberry Cookies with some whipped cream for a classic strawberries and cream combination!
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This post was originally published on July 8, 2015, then updated on June 10, 2017 and now finally updated yet again with more photos, instructions, tips, variations, and video!
With summer finally here and strawberry season in full swing I decided that it was time to revisit one of my favourite summer cookies. I made this recipe almost by accident when I had too many strawberries on my hand and needed to use them up as quickly as possible. Since then the recipe became a staple during hot summer months.
Back when I first made these Strawberries Cookies, I was going through my Joanne Fluke mystery books phase. In case you are not familiar with Joanne, she writes murder mystery books and the main character is a baker and a great cook. The books are filled with many delicious recipes.
I’ve been cooking and baking for many years, so I often can tell just by reading a recipe if it’s something I’m going to like or not. So, as I was reading those books, I kept saving some of the recipes to try.
These Soft Strawberry Cookies are a variation of Joanne’s Blackberry Cookies with some changes. And let me tell you, they are absolutely AH-MAY-ZING!
Here are more recipes inspired by Joanne Fluke‘s mystery books:
- Peanut Butter Molasses Cookies
- Brown Butter, Peanut Butter and Jam Cookies
- Strawberry Muffins
- Easy Popovers
- Spicy Chocolate Popcorn
These are my husband’s favourite cookies. Or one of his favourites! And he’s not a dessert person.
But these pillowy Strawberry Cookies he really likes and often asks to make again… while eating them… before dinner! And that never ever happens!
So, what can I say about these cookies? They are not crunchy, they are not chewy, but they are very cakey, soft and fluffy. In fact, I wanted to call them cakelets, except it turned out that it’s a trademarked term here in Canada and I decided not to go that route.
Anyway… Back to these delicious cookies! They are very soft and have cake-like texture with little morsels of fruit, like little strawberry filled clouds or pillows. Since I added my favourite Orange Oil, they have a hint of citrus and are absolutely delectable.
If you don’t have Orange Oil yet in your cupboard, then you must buy it. It’s my secret ingredient in most baked goods I make. It’s so so so good!
For me, Canada Day is always filled with baking and strawberries. Why not celebrate it by making these delicious Soft Strawberry Cookies? When peaches are in season, I’ll make these with peach and I think that they will be quite delicious with small pieces of apple and some cinnamon in the fall.
Ingredients to make Soft Strawberry Cookies
- White and brown sugars
- Baking powder
- Orange oil (optional, but highly recommended)
TIP ABOUT SUGAR: I have made these cookies with 1/2 cup white sugar and 1/2 cup brown sugar as the recipe below states. But I also made them with 1/4 cup white sugar and 1/2 cup brown sugar – this variation turned out delicious also but although I prefer less sweet desserts, I still like the cookies with 1/2 cup of each sugar more. If you are trying to reduce sugar a little bit then you could try 1/4 cup white and 1/2 cup brown sugars.
How to make Soft Strawberry Cookies
- Dice the strawberries and mix with a little bit of flour. This will ensure that the strawberry pieces do not all stick together and distribute evenly throughout the cookie dough.
- Mix the softened butter and both sugar until well combined. TIP: Technically you are supposed to “cream” the mixture until light and fluffy but I rarely leave my butter at room temperature long enough for this to happen. So, if the mixture is still crumbly, it is still fine. The cookies will turn out well anyway.
- Add the egg, milk and whisk some more.
- Add the orange oil if using.
- Add the flour, baking powder, mix. Then add the floured strawberries and mix some more.
- Spoon the cookie dough onto the baking sheet and bake.
No chilling, no rolling, no cutting. This is a very easy recipe!
Fun fruit variations for these Strawberry Cookies
- Apples with cinnamon
How to make even-sized cookies
TIP: In order to make all the cookies exactly the same size I use a small ice cream scoop. For these Strawberry Cookies, I used a small 18/8 (1.5 inch or 3 cm) scoop.
More Strawberry Recipes
- 5-ingredient Strawberry Cake
- Strawberry Chia Jam Recipe (Instant Pot)
- Easy 3-ingredient Cake Roll with Strawberry Jam (I use a similar cake batter for this Cake Roll)
- Strawberry Rhubarb Bars Recipe
- Strawberry Cookies
- Strawberry Muffins
- Strawberry Meringue Cake
Soft Strawberry Cookies
- 1 cup fresh strawberries
- 1 stick butter, room temperature (1/2 cup)
- 1/2 cup white sugar (see note)
- 1/2 cup light brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon orange oil (optional but highly recommended, use orange zest if can't find the oil)
- 1 large egg
- 2 cups flour
- 1/2 tablespoon flour
- 1/4 cup milk
- Preheat the oven to 375F.
- Dice the strawberries into 1/4 inch pieces. I did it by quartering each strawberry and then dicing each quarter into three parts, so they are the size of small raisins.
- Place the diced strawberries into a bowl with 1/2 tablespoon of flour and mix. Flour will help strawberry pieces to separate and not stick together when the fruit is added to the cookies dough later.
- In a large bowl, using an electric mixer, cream together butter and both sugars until light and fluffy. You can use a stand mixer or hand mixer.
- Add the orange oil, egg and milk. Mix until well incorporated.
- Add the flour and baking powder and mix. If you are using a stand mixer, then keep using it. If you are using a hand mixer, then at this point it might be easier to switch to a spatula to mix in the flour.
- Add the strawberries and mix trying to not smash the berries.
- Drop the cookies by teaspoon onto a baking pan lined with parchment paper. About 12-15 to a standard sized pan (they do not spread much). I used a small cookie scoop to do that.
- Bake for 12-15 minutes until cookies are puffed up and turn light golden colour. It took exactly 15 minutes in my oven.
- If you are trying to reduce sugar, then try using 1/2 cup brown sugar and only 1/4 cup white sugar for less sweet cookies.
- These cookies get softer after a few hours.
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