There’s something nostalgic about the first bite of a strawberry butter cookie—soft, buttery, and just the right touch of fruity sweetness. These cookies are the kind that remind you of cozy afternoons at grandma’s house, when the kitchen smelled like vanilla and everything felt a little slower, a little sweeter. Whether they were baked for Valentine’s Day, packed in lunchboxes, or served at springtime tea parties, strawberry cookies always seemed to bring a little joy to the moment.
This recipe has that same comforting charm. It’s simple, heartfelt, and bursting with real strawberry flavor, thanks to the strawberry puree blended right into the dough. No food coloring, no artificial flavor—just pure strawberries wrapped up in a tender butter cookie. These are the kinds of cookies you can whip up when you want to bake something pretty and pink without all the fuss.
They’re also wonderful for gifting. Pack them up in a little box tied with twine, and you’ve got the perfect homemade treat for birthdays, holidays, or just a “thinking of you” surprise. These cookies may be small, but they’re packed with love—and trust me, people can taste that.
Why You’ll Love This Recipe:
- Naturally flavored and colored with fresh strawberries
- Soft and buttery texture that melts in your mouth
- Simple ingredients—no complicated steps or fancy tools
- Perfect for any occasion: brunches, picnics, parties, or quiet coffee moments
- Freezer-friendly so you can bake ahead or save extras
INGREDIENTS YOU’LL NEED:
- 1 cup (225g) unsalted butter, softened
- ½ cup (65g) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry puree (made from fresh or frozen strawberries)
- 2 cups (240g) all-purpose flour
- ¼ teaspoon salt
HOW TO MAKE STRAWBERRY BUTTER COOKIES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prep the strawberries
To make the strawberry puree, simply blend a handful of fresh or thawed frozen strawberries until smooth. You’ll only need a couple of tablespoons, so even a few berries will do. If you have any leftover puree, save it for yogurt, pancakes, or a smoothie.
Step 2: Cream the butter and sugar
In a large mixing bowl, cream the softened butter and powdered sugar until it’s light and fluffy. This step is key for that melt-in-your-mouth texture—don’t rush it! A hand or stand mixer works best, but good old-fashioned elbow grease and a wooden spoon will get the job done too.
Step 3: Add vanilla and strawberry puree
Stir in the vanilla and your lovely strawberry puree. The dough will turn the prettiest shade of pale pink—it’s like spring in a bowl! Depending on your berries, the color may vary, but it’s all natural and all delicious.
Step 4: Mix in the dry ingredients
Sift together the flour and salt, then gradually add them to the wet ingredients. Mix just until a soft dough forms. It should be easy to shape without sticking too much to your hands. If it feels a little sticky, you can chill it for 10–15 minutes before rolling.
Step 5: Shape and chill
Roll the dough into small balls—about 1 tablespoon each—and place them on a baking sheet lined with parchment paper. Gently press each cookie down with a fork or the bottom of a glass to flatten slightly. Chill the shaped cookies in the fridge for about 20 minutes. This helps them hold their shape in the oven.
Step 6: Bake to perfection
Preheat your oven to 320°F (160°C). Bake the cookies for 12–15 minutes or until the edges are just barely turning golden. Don’t overbake—these cookies are meant to stay soft and delicate.
Step 7: Cool and enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Once cool, they’re ready to serve—or wrap up as sweet little gifts!
HELPFUL TIPS:
- Use ripe strawberries: The riper and sweeter the strawberries, the better the flavor.
- Don’t skip chilling: Chilling the dough helps the cookies stay soft and hold their shape.
- Want extra flair? Sprinkle a bit of powdered sugar on top after baking for a snow-dusted look.
- Storing the puree: You can make the strawberry puree ahead of time and store it in the fridge for up to 3 days.
DETAILS:
- Prep Time: 25 minutes (including dough chilling)
- Cook Time: 12–15 minutes
- Total Time: 40 minutes
- Yield: About 24 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
If you’re making these cookies during strawberry season, use fresh-picked berries for maximum flavor. But frozen berries work wonderfully too—just make sure to thaw and drain them before blending. This recipe is easy to customize: you could even swap the strawberry puree for raspberry or blueberry for a fun twist!
NUTRITIONAL INFORMATION: (Approximate per cookie)
- Calories: 110
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 11g
- Sugar: 3g
- Protein: 1g
- Sodium: 30mg
FREQUENTLY ASKED QUESTIONS:
Can I freeze these cookies?
Yes! You can freeze the dough balls before baking or the baked cookies. Just let them thaw at room temperature before serving.
Can I use a different fruit puree?
Absolutely! Raspberry, blueberry, or even mango would work well—just be sure to adjust the consistency if the puree is too watery.
Can I make these gluten-free?
Yes, a 1:1 gluten-free flour blend can be substituted in most cases. Just make sure it’s one designed for baking.
STORAGE INSTRUCTIONS:
Store the baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer, then transfer to a freezer bag or container for up to 2 months.
RELATED RECIPES
If you liked this recipe, you’ll definitely enjoy these other fruity and buttery delights:
- Strawberry Cheesecake Shortcakes
- Raspberry Chocolate Chip Cookies
- STRAWBERRY SHORTCAKE SHEET CAKE
- Strawberry Lava Cakes
CONCLUSION
Strawberry butter cookies are one of those quiet little treats that never fail to brighten your day. They’re easy to make, naturally beautiful, and full of flavor that speaks to warm kitchens, fresh berries, and moments shared over cups of tea. Whether you’re baking for a holiday or just to enjoy a cozy afternoon, these cookies bring a little handmade happiness to the table.
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STRAWBERRY BUTTER COOKIES
Description
There’s something nostalgic about the first bite of a strawberry butter cookie—soft, buttery, and just the right touch of fruity sweetness. These cookies are the kind that remind you of cozy afternoons at grandma’s house, when the kitchen smelled like vanilla and everything felt a little slower, a little sweeter. Whether they were baked for Valentine’s Day, packed in lunchboxes, or served at springtime tea parties, strawberry cookies always seemed to bring a little joy to the moment.
This recipe has that same comforting charm. It’s simple, heartfelt, and bursting with real strawberry flavor, thanks to the strawberry puree blended right into the dough. No food coloring, no artificial flavor—just pure strawberries wrapped up in a tender butter cookie. These are the kinds of cookies you can whip up when you want to bake something pretty and pink without all the fuss.
They’re also wonderful for gifting. Pack them up in a little box tied with twine, and you’ve got the perfect homemade treat for birthdays, holidays, or just a “thinking of you” surprise. These cookies may be small, but they’re packed with love—and trust me, people can taste that.
Ingredients
1 cup (225g) unsalted butter, softened
½ cup (65g) powdered sugar
1 teaspoon vanilla extract
2 tablespoons strawberry puree (made from fresh or frozen strawberries)
2 cups (240g) all-purpose flour
¼ teaspoon salt
Instructions
Step 1: Prep the strawberries
To make the strawberry puree, simply blend a handful of fresh or thawed frozen strawberries until smooth. You’ll only need a couple of tablespoons, so even a few berries will do. If you have any leftover puree, save it for yogurt, pancakes, or a smoothie.
Step 2: Cream the butter and sugar
In a large mixing bowl, cream the softened butter and powdered sugar until it’s light and fluffy. This step is key for that melt-in-your-mouth texture—don’t rush it! A hand or stand mixer works best, but good old-fashioned elbow grease and a wooden spoon will get the job done too.
Step 3: Add vanilla and strawberry puree
Stir in the vanilla and your lovely strawberry puree. The dough will turn the prettiest shade of pale pink—it’s like spring in a bowl! Depending on your berries, the color may vary, but it’s all natural and all delicious.
Step 4: Mix in the dry ingredients
Sift together the flour and salt, then gradually add them to the wet ingredients. Mix just until a soft dough forms. It should be easy to shape without sticking too much to your hands. If it feels a little sticky, you can chill it for 10–15 minutes before rolling.
Step 5: Shape and chill
Roll the dough into small balls—about 1 tablespoon each—and place them on a baking sheet lined with parchment paper. Gently press each cookie down with a fork or the bottom of a glass to flatten slightly. Chill the shaped cookies in the fridge for about 20 minutes. This helps them hold their shape in the oven.
Step 6: Bake to perfection
Preheat your oven to 320°F (160°C). Bake the cookies for 12–15 minutes or until the edges are just barely turning golden. Don’t overbake—these cookies are meant to stay soft and delicate.
Step 7: Cool and enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Once cool, they’re ready to serve—or wrap up as sweet little gifts!
Notes
If you’re making these cookies during strawberry season, use fresh-picked berries for maximum flavor. But frozen berries work wonderfully too—just make sure to thaw and drain them before blending. This recipe is easy to customize: you could even swap the strawberry puree for raspberry or blueberry for a fun twist!