Pretty in Pink and Full of Flavor

Strawberry Cookies are the happiest cookies youโ€™ll ever bake! Theyโ€™re soft, chewy, and packed with sweet strawberry flavor, like little bites of sunshine in cookie form. Plus, those pops of white chocolate make every bite extra dreamy.

What I love most about these cookies is how EASY they are to whip up. The pudding mix keeps them super soft, the Jell-O adds that fun strawberry punch, and the color is just too cute to resist. Perfect for parties, holidays, or anytime you need a little pick-me-up.

If youโ€™re as smitten with these as I am, youโ€™ll also want to try our Strawberry Lemonade Cupcakes, Strawberry Sheet Cake, and Frozen Strawberry Dessert.

Why we think you’ll love it:

  • Bright and fresh. The strawberry flavor and cookie texture are amazing!
  • Freeze well. You can freeze either the cookie dough or baked cookies for another day.
  • Pink! The pink color of the cookies is perfect for themed parties, showers, and brunch.
  • Unsalted butter, softened (1 cup) – Provides richness, moisture, and helps create that tender, chewy texture.ย See How to Soften Butter Quickly for tips.
  • Sugar (1 cup) – Sweetens the cookies and contributes to the soft structure.ย 
  • Strawberry Jell-O mix (2 tablespoons) – Adds strawberry flavor and color throughout.ย Use only the Jello powder. You can use any flavored Jell-O you love (like cherry or raspberry) to change up the cookie color and flavor.
  • Eggs (2 large) – Help bind the ingredients and add structure.ย Room temperature eggs will combine better than cold eggs.
  • Vanilla extract (1 teaspoon) – Rounds out and deepens the overall flavor.ย 
  • All-purpose flour (2 ยฝ cups) – The main structure of the cookie dough.ย 
  • Instant white chocolate pudding mix (3.4-ounce package) – Adds moisture and chewiness, and helps maintain softness.ย Be sure you only add the INSTANT pudding POWDER to the recipe. You can use vanilla or cheesecake pudding mix; both give the same chewy texture with a slightly different twist.
  • Baking soda (1 teaspoon) – Provides lift and lightness.ย 
  • Salt (ยฝ teaspoon) – Balances sweetness and enhances flavors.ย 
  • White chocolate chips (12-ounce bag) – Adds pockets of creamy sweetness and texture.

How to Make Strawberry Cookies

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Mixing white chocolate chips into strawberry cookie dough.

PREP. Preheat oven to 350ยฐF. Spray a baking sheet with cooking spray or line it with a silicon mat or parchment paper.

WET INGREDIENTS. In a large bowl, cream butter, sugar, and jello powder together. Add eggs and vanilla and mix well.

DRY INGREDIENTS. In a separate bowl, mix together flour, pudding mix, baking soda, and salt. Slowly add to the butter mixture. Mix well. Fold in white chocolate chips.

Strawberry white chocolate chip cookie dough balls on a baking sheet.

BAKE. Spoon onto a greased baking sheet. Bake for 9-11 minutes.

Strawberry cookies stacked on a white plate.

Kristyn’s Recipe Tips

  • Use room temperature butter and eggs so the batter mixes smoothly and the cookies bake evenly.
  • Chill the dough for 15โ€“20 minutes if itโ€™s too soft- this helps prevent spreading.
  • Use any flavored Jell-O you love (like cherry or raspberry) to change up the cookie color and flavor. You can also use instant vanilla or cheesecake pudding powder.
  • Picture perfect cookies. Place a few white chips on the top of the cookies when they’re just out of the oven and use a silicone spatula to gently nudge edges into a perfect circle before they cool.
4.97 from 56 votes

Strawberry Cookie Recipe

Soft and chewy strawberry cookies are filled with jello, pudding, and white chocolate chips, making them irresistible!
Servings: 36
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Video

Ingredients 

  • 1 cup unsalted butter softened
  • 1 cup sugar
  • 2 tablespoons strawberry Jell-O mix
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2ยฝ cups all-purpose flour
  • 1 (3.4-ounce) package Instant white chocolate pudding
  • 1 teaspoon baking soda
  • ยฝ teaspoon salt
  • 1 (12-ounce) bag white chocolate chips

Instructions 

  • Preheat the oven to 350ยฐF.
  • In a large bowl, cream butter, sugar and Jell-O mix together with a hand mixer. Add eggs and vanilla and mix well.
  • In a separate bowl, mix flour, pudding mix, baking soda and salt. Slowly add to the butter mixture, and mix well.
  • Fold in white chocolate chips.
  • Use a small cookie scoop to scoop and roll dough into 1ยฝ-inch balls, then place on a greased baking sheet.
  • Bake for 9โ€“10 minutes.
  • Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.

Notes

Recipe Tips.
  • Use room temperature butter and eggs so the batter mixes smoothly and the cookies bake evenly.
  • Chill the dough for 15โ€“20 minutes if itโ€™s too soft- this helps prevent spreading.
  • Use any flavored Jell-O you love (like cherry or raspberry) to change up the cookie color and flavor. You can also use instant vanilla or cheesecake pudding powder.
  • Picture perfect cookies. Place a few white chips on the top of the cookies when they’re just out of the oven and use a silicone spatula to gently nudge edges into a perfect circle before they cool.
Store cooled cookies in an airtight container for about a week. Including a piece of bread will help keep them soft.
Store the dough, covered, in the refrigerator for 1-2 days before baking. You can also freeze the cookie dough for about 2 months.
For more substitutions and tips, check out the full recipe post
ย 

Nutrition

Serving: 1cookie, Calories: 104kcal, Carbohydrates: 13g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 69mg, Potassium: 15mg, Fiber: 0.2g, Sugar: 6g, Vitamin A: 171IU, Calcium: 4mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to store?

Cool and store in an airtight container for about a week. Including a piece of bread will help keep them soft.

Store the dough?

Cookie dough can be covered and stored in the refrigerator for 1-2 days before baking. You can also freeze the cookie dough for about 2 months.

This recipe was originally published January 2018.

About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipesโ€”each one tested in her kitchenโ€”that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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4.97 from 56 votes (40 ratings without comment)

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152 Comments

  1. Nadia Imran says:

    Can i use strawberry emulco to replace jelly-o mix?

    1. Lil' Luna Team says:

      Strawberry emulco has the same flavor and color, but does not have any gelatin and will not yield the same result as Jell-O mix.

  2. Kailah says:

    5 stars
    Easy recipe to follow and taste delicious!!!

  3. Michelle says:

    5 stars
    Absolutely delicious recipe! They came out amazing. I live in Arizona and 10 min cooking time wasn’t enough. Mine took 18 minutes at 350.

  4. Merita says:

    Made these last night to take to work today so I’ll have to come back with feedback from coworkers. But for me, I feel like 2TBSP of jello wasn’t enough strawberry flavor. The cookie in general tastes good. Just isn’t giving a strong enough strawberry flavor. I’d do these again but with way more strawberry jello. Thanks for sharing though! This flavor was a request from a coworker and I didn’t have my own recipe for it. So I do appreciate this!

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