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.
These cookies are delicious! But I must have done something wrong because mine are flat and brown along the edges 🙁 Any ideas what I might have done wrong? I want them to be pretty like your picture but I am not a pro baker.
Omg! I’m a moron, never mind. I made a half batch but forgot to halve the butter
I’m glad you were able to figure out what went wrong!! Hopefully the next time they will be just as you are hoping! 😉 Thanks for giving the recipe a try.
Hi! Thanks for this recipe, those look good! I plan to bake these this Valentine’s Day! Can I replace the Strawbery Jello mix with Strawberry Nesquik powder and maybe add red food coloring to make it a dark pink?
You could certainly give it a try. I have never tried the recipe that way, so I’m not sure how it will taste/turn out. But if you do, you’ll have to let us know.
Will these freeze well?
Can I use parchment paper instead of greasing the cookie sheet and grease the parchment paper as well instead of dirtying the cookie sheet
Yes! You don’t need to grease the parchment paper either. It’ll work just the same as greasing the cookie sheet. Hope you enjoy the cookies!
Well at first I couldn’t figure out why my dough was sticky. So I put it in the fridge for a bit to harden. Cookies were flat and kinda greasy after baking.. thennnn I realized I only put 1 and 1/2 cups of flour instead of 2 and 1/2 cups (smh) hahah well I had myself a chuckle and will absolutely need to try this recipe again as the cookies did still taste good lol!
Made these cause …. Valentine’s Day . But seriously so yummy I’ll prob make them other times throughout the year .( I used vanilla pudding and cut way back on the white chocolate chips) Thank you for a pretty looking and pretty tasting recipe!
I absolutely LOVE these cookies!!! I made them for my daughter’s first birthday party and they were a hit! I have another batch in the oven just for us cause they’re so good.
Easy to make and so delicious. I can’t ever find white chocolate instant pudding so I just use vanilla.
That totally works too!!
Not sure how this has has such good reviews. I followed the recipe exactly and the dough was like play-doh and they taste extremely artificial. Disappointed to say the least.
Thanks for the feedback and for giving the recipe a try!
The first time I made them, I used stick butter that wasn’t quite all the way softened and they did turn out with a play-do like consistency but they were still good! I made sure that the butter was softened all the way through on the rest of the batches I’ve made and now they’re absolutely perfect!
Love this recipe . Used vanilla pudding instead of white chocolate . It’s what I had on hand . I also used raspberry extract instead of vanilla. Did not change any measurements. A banana version with walnuts would also be tasty. A request from my husband ! It made 24 cookies and baked 14 min. Used small ice-cream scoop on metal cookie sheet non stick. Was a breeze with my kitchen aid. Keep the great recipes coming!
Thanks for sharing! I’m all about using what’s on hand. The vanilla pudding and raspberry extract sound like a fun twist. The banana version is a great suggestion too. Glad you enjoyed the cookies!