Name: Strawberry Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 36
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 white chocolate instant pudding; 1 teaspoon baking soda; ½ teaspoon salt; 1 (12-ounce) bag white chocolate chips

There’s something about the smell of freshly baked cookies that makes a house feel like home. And when those cookies are packed with the sweet, fruity flavor of strawberries and creamy white chocolate, well, that’s just pure magic. These strawberry cookies are soft, chewy, and bursting with a nostalgic strawberry shortcake vibe—thanks to a secret ingredient: strawberry Jell-O mix!

I first made these on a whim when I was craving something different from the usual chocolate chip cookies. I wanted something playful, a little nostalgic, and full of flavor. As I mixed in the strawberry Jell-O, I wasn’t sure what to expect, but the dough turned the prettiest pink, and the scent of strawberries filled my kitchen. One bite of the finished cookie, and I was hooked—sweet, buttery, with just the right balance of fruitiness and creamy white chocolate. Now, these cookies have become a go-to for spring gatherings, Valentine’s Day treats, or just when I need a little extra joy in my day.

A little background on strawberry cookies

Strawberry cookies aren’t as common as classic chocolate chip or oatmeal raisin, but they’ve been popping up in bakeries and home kitchens more and more. Some versions use freeze-dried strawberries, while others rely on fresh fruit puree. This recipe, however, takes a unique and genius shortcut with strawberry Jell-O mix, which not only gives the cookies their signature pink hue but also intensifies the strawberry flavor in a way fresh berries sometimes can’t. It’s a little retro, a little whimsical, and totally delicious.

Let’s talk ingredients

Unsalted butter – The base of any good cookie. I always recommend using real butter (not margarine) for the best flavor and texture. If you only have salted butter, just reduce the added salt slightly.
Sugar – Granulated sugar gives these cookies the perfect level of sweetness and helps with that crisp edge and chewy center.
Strawberry Jell-O mix – This is the secret ingredient! It gives the cookies a vibrant pink color and a burst of strawberry flavor. If you can’t find it, you could use freeze-dried strawberry powder, but the flavor won’t be quite as punchy.
Eggs – They provide structure and help keep the cookies soft and chewy.
Vanilla extract – A small amount enhances the overall flavor and balances the strawberry sweetness.
All-purpose flour – The perfect flour for cookies, keeping them tender yet sturdy.
White chocolate instant pudding mix – Another secret weapon! It keeps the cookies incredibly soft while adding a subtle creaminess that pairs beautifully with the strawberries. If you don’t have it, vanilla pudding mix works as well.
Baking soda & salt – Essential for giving the cookies just the right lift and balance.
White chocolate chips – These add little pockets of creamy sweetness that complement the strawberry flavor perfectly. If you prefer, you could swap them for milk or dark chocolate chips, but white chocolate really lets the strawberry shine.

What you’ll need in the kitchen

To make these cookies, you’ll want a few basic tools:

A hand mixer or stand mixer to cream the butter and sugar properly. You can mix by hand, but it’ll take more effort.
A mixing bowl for dry ingredients and another for wet ingredients.
A cookie scoop (or a tablespoon) to ensure evenly sized cookies.
A baking sheet lined with parchment paper or lightly greased.
A cooling rack to let the cookies set properly after baking.

Step-by-step: how to make these cookies

1. Preheat and prep

Set your oven to 350°F. If you’re using a greased baking sheet, lightly coat it with butter or non-stick spray. Otherwise, parchment paper works beautifully and makes cleanup easier.

2. Cream the wet ingredients

In a large bowl, beat together the softened butter, sugar, and strawberry Jell-O mix. This will turn into a smooth, pink mixture that smells amazing. Add in the eggs and vanilla extract, then mix again until everything is well combined.

3. Mix the dry ingredients

In a separate bowl, whisk together the flour, white chocolate pudding mix, baking soda, and salt. This step ensures that everything is evenly distributed before adding it to the wet mixture.

4. Combine wet and dry

Slowly add the dry ingredients to the butter mixture, mixing until a thick, slightly sticky dough forms. Be careful not to overmix—just blend until there are no streaks of flour left.

5. Fold in the white chocolate

Gently stir in the white chocolate chips, making sure they’re evenly distributed throughout the dough. At this point, you might be tempted to taste the raw dough (I won’t judge).

6. Scoop and shape

Use a small cookie scoop or tablespoon to form 1½-inch dough balls. Roll them between your palms for a smooth finish, then place them about 2 inches apart on your prepared baking sheet.

7. Bake to perfection

Pop the cookies into the oven and bake for 9–10 minutes. They should be set around the edges but still slightly soft in the center—they’ll firm up as they cool.

8. Cool and enjoy

Let the cookies rest on the baking sheet for a few minutes before transferring them to a cooling rack. This step helps them set properly so they don’t fall apart when you pick them up.

Variations to try

Make them extra strawberry-forward – Add in ¼ cup of freeze-dried strawberry powder for an even stronger berry flavor.
Turn them into sandwich cookies – Spread vanilla or cream cheese frosting between two cookies for a decadent treat.
Go gluten-free – Use a 1:1 gluten-free flour blend, and make sure your pudding mix is gluten-free.
Add a citrus twist – A bit of lemon or orange zest in the dough can add a fresh, tangy contrast to the sweetness.
Try different chocolate – If white chocolate isn’t your thing, try dark or milk chocolate chips instead.

How to serve these cookies

These cookies look extra cute with a light dusting of powdered sugar or a drizzle of melted white chocolate. If serving for a party, arrange them on a platter with fresh strawberries for a bright and cheerful display.

Perfect drink pairings

Milk – Classic, creamy, and always a win with cookies.
Strawberry lemonade – Doubles down on the fruity flavors and makes a great summer treat.
Coffee – The slight bitterness of coffee balances the sweetness of the cookies beautifully.

Storage and reheating tips

Store these cookies in an airtight container at room temperature for up to 5 days. If they start to dry out, pop one in the microwave for 10 seconds, and it’ll taste fresh again! You can also freeze the cookie dough balls—just bake straight from frozen, adding an extra minute or two to the baking time.

Frequently asked questions

1. Can I use fresh strawberries instead of Jell-O?
You can, but the texture and flavor will be different. Fresh strawberries add moisture, which can make the cookies cakier.

2. Can I skip the pudding mix?
Yes, but the cookies won’t be as soft. You might want to add an extra egg yolk to help compensate.

3. How do I make these less sweet?
Try reducing the sugar to ¾ cup and using semi-sweet chocolate chips instead of white chocolate.

4. Can I use margarine instead of butter?
Technically, yes, but it will change the texture and flavor. Butter is always better for cookies!

5. Do these cookies stay pink after baking?
Yes! The Jell-O helps them maintain their pretty pink color.

Now that you’ve got everything you need, it’s time to get baking! Let me know how yours turn out, and if you try any fun variations, I’d love to hear about them. Happy baking!