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Chewy Strawberry Sugar Cookies Recipe

  • 5 min read
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These Strawberry Sugar Cookies have a bright, candy-like strawberry flavor from two kinds of strawberry flavoring. They bake up chewy and tender with gentle pink swirls and require almost no advance prep: no chilling, no rolling, just scoop and bake.

Strawberry sugar cookie.

These drop cookies are a chewier counterpart to jam-filled strawberry shortbread. Where the shortbread is crumbly and delicate, these are soft, slightly sweeter, and effortless to make. You only need a mixing bowl and a cookie scoop—no rolling pin required.

Key Ingredients

The full recipe appears below. Here is a concise overview of the essential components, what they do for the cookie texture and flavor, and sensible substitutions when applicable.

  • Strawberry extract. This provides a sweet, candy-like strawberry note that’s concentrated and consistent year-round. A little goes a long way and keeps the cookies bright without changing their texture.
  • Strawberry preserves. Stirred in during mixing, preserves add moisture that encourages spreading and leaves pretty streaks and chunks of fruit throughout each cookie.
  • Melted butter. Using melted butter reduces the air in the dough, producing a denser, chewier cookie than creamed butter would yield.
  • Egg yolk. A single yolk gives structure and chewiness. Replacing it with a whole egg will make the cookies slightly puffier and less dense.
  • Baking soda and baking powder. A small amount of baking soda encourages spreading, while a touch of baking powder provides a gentle lift so the cookies stay tender instead of completely flat.

Make It

This is an uncomplicated one-bowl recipe. You’ll need a whisk, a rubber spatula and a medium cookie scoop. Below are step-by-step tips and practical techniques I used while developing this version to get reliable results.

  • Let the melted butter cool slightly. If it’s too hot it can partially cook the egg yolk. Melt in short bursts and stop while a few small bits remain unmelted—residual heat will finish it off.
  • Whisk the dry ingredients (flour, baking soda, baking powder) together in a separate bowl before adding to the butter-sugar mixture so they distribute evenly.
  • Add the preserves in two passes: fold in half the preserves when about half the flour is incorporated, then add the remainder and fold lightly. This gives marbled streaks and preserves small fruit pockets.
  • Avoid adding extra preserves. Too much fruit spread will thin the dough and cause the cookies to spread into a muddy color and loose texture.
  • If some cookies spread unevenly, use a round cookie cutter to gently coax the centers into a symmetric swirl while still warm so they cool with a neat shape.
A large bowl with melted butter, and sugar.
Mix melted butter and sugar in a large bowl.
A large bowl with melted butter an egg yolk and a whisk.
Whisk in the egg yolk and strawberry extract.
A large bowl with melted butter a flour and a whisk.
Combine flour and leaveners, then add to the wet ingredients.
A large bowl with dough and a whisk.
Fold in half the flour, then add half the preserves for marbling.
A large bowl with dough and a rubber spatula.
Fold in remaining preserves so the dough holds streaks and small fruit pieces.
A pan with parchment paper and unbaked cookie balls.
Scoop dough onto parchment-lined pans and bake.
Cookies over a pan with parchment paper and a cookie cutter swirling one of the cookies.

Yields & Baking

This batch yields about 15 medium cookies when using a #50 scoop (1.5 tablespoons). Larger scoops produce larger cookies that spread more and require more bake time.

Because ovens vary, test-bake one or two cookies at 350°F (175°C). If they do not spread, lower the temperature to 325°F (163°C). If they spread too quickly, raise the oven to 375°F (190°C). Cookies are done when their edges are lightly golden and centers look slightly puffed. Avoid over-baking, which tightens the crumb and makes them overly firm.

Storing

Store cooled cookies at room temperature in an airtight container for up to five days. For longer storage, freeze in a freezer-safe bag or container for up to three weeks. Thaw at room temperature before serving.

strawberry drop cookies.
strawberry sugar cookies recipe.

Strawberry Sugar Cookies | Scoop & Bake

Soft, chewy strawberry sugar cookies made with butter, sugar, an egg yolk and strawberry preserves. They bake with tender edges, a chewy center and pretty pink swirls—perfect for a summer mood or any time you want a bright, fruity cookie.
Prep Time
10 mins
Cook Time
8 mins
Servings
15 cookies
Author
Dikla Levy Frances

Ingredients

  • 2/3 Cup (160g) unsalted melted butter
  • 3/4 Cup (150g) sugar
  • 1 teaspoon strawberry extract
  • 1 large egg yolk, at room temperature
  • 2 Cups (240g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/3 Cup (100g) strawberry preserves

Instructions

  1. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. Pour the melted butter into a large mixing bowl and whisk in the sugar until combined.
  3. Add the egg yolk and strawberry extract and mix until smooth.
  4. In a separate bowl whisk together the flour, baking soda and baking powder, then add the dry mix to the butter mixture.
  5. Stir the flour mix in about halfway so some dry flour remains. This helps create texture and prevents overmixing.
  6. Add half of the strawberry preserves (about 50g) and fold gently. Then add the remaining preserves and fold just enough to leave streaks and small preserves pockets; do not overmix.
  7. Use a medium cookie scoop (1.5 tablespoons / #50) to portion the dough and place four dough balls per sheet, spaced evenly.
  8. Bake on the center oven rack for 10–12 minutes, or until the edges are lightly golden and the centers appear puffed. Timing may vary with oven and scoop size.
  9. Remove from the oven and, while still warm, use a round cookie cutter to gently swirl the center of any cookies that spread unevenly, creating a neat, symmetric shape. Let cookies cool and set on the baking sheet for a few minutes before transferring to a wire rack.
  10. Repeat with remaining dough, baking one sheet at a time for the most consistent results.

Notes

  • This recipe yields about 15 medium cookies using a 1.5 tablespoon scoop. Larger scoops increase spread and bake time.
  • Ovens vary: test-bake 1–2 cookies first. If they do not spread, reduce temperature to 325°F (163°C). If they spread too much, increase to 375°F (190°C).
  • Cookies are done when the edges are faintly golden and centers look puffed. Avoid over-baking to keep them tender and chewy.
  • Make sure the melted butter is warm—not hot—so it does not cook the egg yolk. Microwave in short bursts and stop when a few unmelted flecks remain.
  • Don’t add more preserves than specified; too much will cause excessive spreading and dull the color.
  • Using a cookie cutter to gently shape cookies while warm gives a more uniform appearance when preserves cause uneven spreading.