Chewy Strawberry Sugar Cookies

Chewy Strawberry Sugar Cookies

Made  times
Junia Sonier 3

"We were given a lot of strawberries and I had to figure out what to do with them so they didn't go bad. So I came up with this recipe. I hope everyone likes it as much as my kids did. I prefer fresh strawberries over strawberry extract because it gives it a more fruitful flavor. But the extract is good as well. You decide."
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30 m servings 189 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Beat 1 1/2 cups white sugar and butter together in a bowl with an electric mixer until creamy, about 3 minutes. Beat egg into butter mixture. Add strawberry puree.
  3. Stir flour, vanilla extract, baking powder, and salt into strawberry mixture with a spoon until flour is completely incorporated into dough.
  4. Stir 1/2 cup white sugar and red sugar together in a shallow bowl.
  5. Roll dough into walnut-sized balls, roll each ball in red sugar mixture, and place each ball 1 1/2 inches apart onto prepared baking sheets. Lightly press each dough ball down to flatten.
  6. Bake cookies in the preheated oven until lightly browned, 10 to 15 minutes. Cool.


  • Cook's Note:
  • You can substitute 2 teaspoons strawberry extract for the strawberry puree.


  1. 15 Ratings

Most helpful positive review

The recipe is sooo good! And unlike some people, I took the liberty of changing that 1/2 cup of salt to 1/2 tsp of salt instead of leaving a bad review...definitely uncalled for.

Most helpful critical review

I found them to be sort of average.

Most helpful
Most positive
Least positive

The recipe is sooo good! And unlike some people, I took the liberty of changing that 1/2 cup of salt to 1/2 tsp of salt instead of leaving a bad review...definitely uncalled for.

This was a very good recipe. I used two tablespoons more puree however, in the hopes that it would impart sufficient strawberry flavor. Bang.

This was the best cookie ever! I used 1/2 tsp of salt as suggested, and it had the perfect sweet salty combo. It reminds me of cookies I bought from the bakery when I was younger... I ate the wh...

These were the Bomb!I used strawberry jam in mine and wow so very good.This is an awesome recipe and it went in my recipe book.My daughter hates everything cakes and cookies but i must say she l...

Thank you everyone for your reviews. I'm not sure what you are talking about with the 1/2 cup of salt because it says 1/2 teaspoon maybe you looked at the sugar by mistake. I'm glad that most of...

Admittedly, I was a little skeptical when my 7 year old decided he wanted to make strawberry cookies. I imagined a very artificial tasting end result. I was so pleased to find this recipe using ...

These were delicious! I added 4 tbsp. of strawberry, and it turned out great!

We made these and are so good!

Wonderful! I must have made small cookies, though, as I got 5 dozen 2 1/2 inchers. I used Polaner strawberry instead of using real ones, but they are fantastic. I can't wait to try this with ...

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