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.
More Like This
More Pink Cookies
Strawberry Desserts
Strawberry Cream cheese Bars
1 hr 30 mins
No-Bake Strawberry Nutella Cheesecakes
1 hr 10 mins
Strawberry Shortcake Trifle
10 mins
More Collections
This recipe was originally published January 2018.
They recipe says 1 cup of butter but you used two sticks in the video.
1 stick of butter is 1/2 cup 🙂
Your first image of these cookies grabbed my attention immediately. Perfection!
I recently had a tour of a strawberry farmers operation: https://www.californiastrawberries.com/meet-our-farmers/ and have a deeper respect for what farmers do for us all. I have loved strawberries my entire life. I knew I had to make these cookies and have printed the recipe. I will make them this weekend and my son is turning 12 and LOVES all things strawberry. They will blow his mind. Thank you for sharing this recipe with us!
You are so welcome & thank you so much! That would be so cool! I hope he likes them!
Even better than I thought they would be! I did not get as many as the recipe said…I made them larger and got about 16 cookies. It was hard to tell when they were done, I waited until the bottoms started to brown. They were perfect; soft inside and firm enough on the bottom to support their weight.
I am so happy you tried them 🙂 Thanks for sharing that!!
I made these gluten free and they tured out perfect. I used Bob’s 1-1 flour.
Good to know 🙂 Thank you for sharing that!
These cookies Are deliCious!! I have a friend that loves pumpkin I was wOndering if you had Any suggestions oh how to make these pumpkin flavored since tHey don’t make pumpkin Flavored jello
Glad you like them! I haven’t tried them as a pumpkin flavor, but maybe you can use a couple teaspoons of pumpkin puree, instead of the strawberry jello. Or, use vanilla pudding, but a however much pumpkin spice you’d like. I have seen pumpkin jello, but it might be hard to find at the moment.
hello i m really excite to make this cookies but in mexico ther’s not pudding instant mix. can i change this ingrediente by other one?
Do you have an equivalent to instant pudding? I haven’t tried substituting it before. If you google substitutions for instant pudding in cookies, there are suggestions, so you’d need to just see what you have. Hope that helps!
My family LOVES these!!!! I have made them 3 times, once even using Raspberry Jell-O in place of the Strawberry. I personally liked the original Strawberry better because it’s sweeter but my hubby likes Raspberry better since it’s not as sweet. They came out perfect everytime and were super soft even after a few days stored in Zip-loc baggies!
Raspberry would be great! I will have to try that! Thank you for sharing that!
Mine are not flattening out like in your picture, and I followed the recipe exactly. What can be the issue?
Hmm..I am not sure sure what yours looked like, but I do like to add a few chips on top, before I put them in the oven. That gives them a pretty look. I hope they tasted good!
Made these for a flamingo themed bachelorette party. They turned out amazing and so pink! Big hit. Thanks for the recipe! Will be making these again soon.
Yay!! I am so glad to share! I’m happy they were a hit! Thank you!
Made them! They turned out very yummy however the pink disappeared in the oven somehow. The dough was super pink because I used the entire packet of jello mix, but when they came out of the oven they were almost white. I did use an off brand of jello though,do you think that was the cause? Anyway, good recipe!
Yay! I’m not sure why they came out, almost white. I haven’t had that happen. Maybe try the Jello brand & see if that helps? Let me know! We love this recipe!!