Strawberry Cookies are the happiest cookies you’ll ever bake! They’re soft, chewy, and packed with sweet strawberry flavor making them SO delicious and one of the girls’ favorite cookies!
Not only are these cookies easy to whip up, but there are 2 ingredients that help make them extra flavorful. White chocolate pudding mix keeps them super soft and the Jell-O adds that fun strawberry punch. Perfect for parties, holidays, or even for a baby shower.
If you’re as smitten with these as I am, you’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.
Strawberry Cookie Ingredients
- Unsalted butter, softened (1 cup) – Provides richness, moisture, and helps create that tender, chewy texture. See How to Soften Butter Quickly for tips.
- Sugar (1 cup) – Sweetens the cookies and contributes to the soft structure.
- Strawberry Jell-O mix (2 tablespoons) – Adds strawberry flavor and color throughout. 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. Room temperature eggs will combine better than cold eggs.
- Vanilla extract (1 teaspoon) – Rounds out and deepens the overall flavor.
- All-purpose flour (2 ½ cups) – The main structure of the cookie dough.
- Instant white chocolate pudding mix (3.4-ounce package) – Adds moisture and chewiness, and helps maintain softness. 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.
- Salt (½ teaspoon) – Balances sweetness and enhances flavors.
- White chocolate chips (12-ounce bag) – Adds pockets of creamy sweetness and texture.
How to Make Strawberry Cookies
PREP. Preheat oven to 350°F. 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.
BAKE. Spoon onto a greased baking sheet. Bake for 9-11 minutes.
Kristyn’s Recipe Tips
- Use room temperature butter and eggs so the batter mixes smoothly and the cookies bake evenly.
- Chill the dough for 15–20 minutes if it’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.
Strawberry Cookie Recipe
Video
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 Instant white chocolate pudding
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (12-ounce) bag white chocolate chips
Instructions
- Preheat the oven to 350°F.
- 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 1½-inch balls, then place on a greased baking sheet.
- Bake for 9–10 minutes.
- Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.
Notes
- Use room temperature butter and eggs so the batter mixes smoothly and the cookies bake evenly.
- Chill the dough for 15–20 minutes if it’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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cool and store in an airtight container for about a week. Including a piece of bread will help keep them soft.
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.
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This recipe was originally published January 2018.
hello I was wondering would I be able to use a strawberries cream pudding mix & not use the jello? I didn’t know if they would still come out pink.
Quick question… Are these chewy or crispy??
I forgot to add, I had to cook mine for 15 minutes since the were so big. They are so yummy, I may not have any left for the shower.
LOL!! I’m so glad you liked these!! You can definitely make them a little more pink with food coloring. 😉 I hope you’re able to have some for the shower and that those there will enjoy them. Thanks for stopping by!
Just made your YUMMY cookies. Wanted to make them for a baby shower and they are awesome! Yummy flavor! They did not turn out as pink as yours, but are still a pale baby pink and so pretty with the white chips poking through. Some people were asking how many this recipe makes, I used a 3 inch ice cream scoop, and got exactly three dozen. Just what I needed. Yea!
How many cookies does this recipie make??
How many cookies does this recipe make?
It makes a few dozen. 😉