Strawberry Cookie Recipe

4.97 from 56 votes

Soft and chewy strawberry cookies are filled with jello, pudding, and white chocolate chips, making them irresistible!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings:

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.

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.

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