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Chocolate Chip Strawberry Cookies with Strawberry Buttercream!

Crispy on the outside with chocolate chip, soft and chewy in the middle and filled with strawberry flavor! From the very first bite you’ll have no doubt these are strawberry cookies. These intensely flavored cookies are loaded with freeze dried strawberries and sandwiched together with strawberry buttercream.

Strawberry Cookies

Strawberry Cookies with strawberry buttercream

Crispy on the outside, chewy in the middle and LOADED with strawberry flavor.
Prep Time 35 mins
Cook Time 8 mins
Total Time 1 hr 13 mins
Course cookie, Dessert, Snack
Cuisine American
Servings 28 yield
Calories 247 kcal


  • cookie sheet, mixer, cookie scoop


For the cookie dough:

  • 2 ¼ cups all-purpose flour (284g)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons cornstarch
  • ½ teaspoon salt
  • 1 ⅓ cups granulated sugar (300g) plus 1/3 cup (75g) extra for rolling
  • 2 ounces cream cheese, room temperature
  • ½ cup unsalted butter, room temperature (113g or 4oz)
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup freeze dried strawberries broken into 1/4-inch pieces (1.2oz or 34g)

For the strawberry buttercream:

  • ½ cup unsalted butter, room temperature (113g or 4oz)
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1 tablespoon strawberry jam (optional)
  • 3 cups powdered sugar (345g)
  • ½ cup freeze dried strawberries, finely crushed into a powder (15g)
  • 2 tablespoons milk, cream or half and half


To make the cookie dough:

  • In a medium bowl whisk together the flour, baking powder, baking soda, cornstarch and salt. Set aside.
  • In a large mixing bowl combine the sugar, cream cheese and butter. Beat until lightened and creamy. Scrape down the sides and bottom of the bowl and blend again. Add the egg, egg yolk and vanilla. Mix on low until blended, scraping the sides and bottom with a spatula as needed.
  • With the mixer on low, add the flour mixture in three additions blending just until the flour disappears. Scrape down the sides and blend with a spatula. Fold in the strawberries until blended. Cover and refrigerate the dough for 30 minutes to 1 hour.
  • Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. Place ⅓ cup granulated sugar in a bowl or pie tin.
  • Using a small cookie scoop, portion out scant 1 tablespoon of cookie dough. Roll the dough into a ball, then roll the ball in the granulated sugar. Place 2-inches apart on the prepared baking sheet. Bake for 8 to 10 minutes. The edges should be set and barely beginning to brown. The bottoms should be light brown. Don’t over-bake. Transfer to a wire rack and cool completely before filling.
  • To prevent the cookies from spreading too much, don’t leave the dough balls sitting on a warm pan.

To prepare the strawberry buttercream:

  • Beat the butter, vanilla, salt and jam together in a medium bowl until blended. Combine the powdered sugar and strawberry powder together in a medium bowl. Add to the butter and blend on low until incorporated. Beat on medium speed until fluffy adding milk as needed for desired consistency.
  • Match up pairs of similar sized cookies. Pipe or spread buttercream on the bottom of one cookie. Sandwich together and refrigerate until set.
  • Store cookies in the refrigerator for up to 5 days. Allow them to come to room temperature for 30 minutes or longer before serving.


  • The tops of the cookies should not be browned. Do not over-bake.
  • Always use a cold or cooled cookie sheet.
  • Cookies can be served with, or without the strawberry buttercream filling.
  • For the buttercream, place the strawberries in a large plastic zipper bag and crush into a powder using a rolling pin.
  • If you have leftover buttercream, sandwich between graham crackers and freeze for a delicious treat.
  • If desired, store the rolled dough balls in the refrigerator to bake later or freeze until needed.
  • Seal the baked cookies in an airtight container and freeze for up to 3 months. Set out at room temperature to thaw.
  • Use freeze-dried strawberries, not dehydrated strawberries for this recipe.
  • Add a slice of bread to the storage container to soften the cookies if needed.
  • Buttercream recipe inspired by Bake from Scratch
Keyword bar, chip, chocolate, chocolate chip, chocolate chip cookie bars, cookie, cookie bar, cookie bars, cookies, healthy, recipe


Calories: 247kcal | Carbohydrates: 42g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 78mg | Potassium: 190mg | Fiber: 2g | Sugar: 31g | Vitamin A: 249IU | Vitamin C: 155mg | Calcium: 20mg | Iron: 3mg

Strawberry Cookies

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