We’ve always loved the cozy charm of snickerdoodles but decided to amp things up with our Strawberry Snickerdoodle Cookie Recipe. This fresh twist infuses the classic cinnamon-sugar bite with juicy strawberry goodness making it a perfect treat for summer picnics or anytime cravings.
What sets these cookies apart is their soft chewy texture and vibrant flavor that evokes sunny days. We’re confident you’ll enjoy baking them as much as we do so let’s dive into this simple yet delicious recipe.
Ingredients
For our Strawberry Snickerdoodle Cookie Recipe, we gather these essential ingredients in the order they’re typically used—from dry bases to fresh add-ins—to ensure a soft, chewy texture bursting with cinnamon-sugar warmth and vibrant strawberry flavor.
Dry Ingredients
- 2 cups all-purpose flour: Sifted for a light, even mix.
- 1 teaspoon baking soda: Fresh for optimal rise and chewy consistency.
- 1/2 teaspoon cream of tartar: Adds the signature tang to our snickerdoodles.
- 1 teaspoon ground cinnamon: Key spice that enhances the classic flavor profile.
Wet Ingredients
- 1 cup unsalted butter: Softened to room temperature for easy creaming.
- 1 1/2 cups granulated sugar: Divided, with 1 cup for the dough and 1/2 cup for rolling.
- 2 large eggs: At room temperature to help bind the dough smoothly.
- 1 teaspoon vanilla extract: Pure variety for a rich, aromatic depth.
Fresh Add-Ins
- 2 cups fresh strawberries: Hulled and finely chopped to infuse juicy bursts of sweetness throughout the cookies.
Tools and Equipment
To prepare our Strawberry Snickerdoodle Cookies, we need a set of essential tools that ensure smooth baking and perfect results. These items help us mix the ingredients precisely, shape the dough, and bake the cookies to achieve that soft, chewy texture with vibrant strawberry flavors.
Here’s a list of the key tools and equipment, organized by their role in the process:
- Mixing Bowls: We recommend using at least two medium-sized mixing bowls—one for dry ingredients like flour and baking soda, and another for wet ingredients such as butter and eggs. This keeps our preparation organized and prevents cross-contamination.
- Measuring Cups and Spoons: Accurate measurements are crucial for baking success. Use a set of dry measuring cups for ingredients like flour and sugar, and liquid measuring cups for items like vanilla extract. Don’t forget measuring spoons for smaller quantities like baking soda or cinnamon.
- Electric Mixer or Stand Mixer: For creaming butter and sugar to achieve that light, fluffy dough, an electric mixer saves time and effort. If you don’t have one, a sturdy whisk or wooden spoon works, though it requires more arm strength.
- Baking Sheets and Parchment Paper: Sturdy baking sheets lined with parchment paper or a silicone baking mat prevent the cookies from sticking and promote even baking. Aim for rimmed sheets to catch any potential drips from the strawberry juices.
- Spatula and Cookie Scoop: A rubber spatula helps us fold in the chopped strawberries without crushing them, preserving those juicy bursts. Use a cookie scoop (about 1.5 tablespoons) for uniform cookie sizes, ensuring even cooking and a professional look.
- Cooling Rack: After baking, transfer the cookies to a cooling rack to allow air circulation. This prevents sogginess and helps maintain the cookies’ signature chewy texture.
- Oven and Timer: A reliable oven preheated to the correct temperature is non-negotiable for achieving golden edges and a soft center. Pair it with a kitchen timer to track baking time accurately, avoiding overcooked cookies.
By having these tools ready, we can seamlessly transition from measuring our ingredients to baking our delicious Strawberry Snickerdoodle Cookies with confidence and ease.
Instructions
Now that we have our ingredients measured and tools prepared, let’s create these soft, chewy Strawberry Snickerdoodle Cookies bursting with fresh strawberry sweetness and classic cinnamon warmth. We’ll walk you through each step for foolproof baking success.
Prepare the Dough
First, in a medium mixing bowl, whisk together the dry ingredients: 2 cups of all-purpose flour, 1/2 teaspoon of baking soda, 1 teaspoon of cream of tartar, and 1/2 teaspoon of ground cinnamon until evenly combined. This ensures a light, airy base for our cookies.
Next, in another medium bowl, use an electric mixer to cream the wet ingredients: beat 1 cup of unsalted butter (softened) with 1 cup of granulated sugar on medium speed for about 2 minutes until light and fluffy, creating a smooth, aromatic mixture that forms the cookie’s heart. Add 1 large egg and 1 teaspoon of vanilla extract, beating for another 30 seconds until fully incorporated for rich flavor depth.
Gradually add the dry mixture to the wet mixture, mixing on low speed just until a soft dough forms—overmixing can make the cookies tough, so stop as soon as everything comes together. Finally, gently fold in 1 cup of finely chopped fresh strawberries using a rubber spatula, distributing them evenly for juicy bursts of sweetness in every bite that complement the cinnamon notes.
Shape and Coat the Cookies
Once the dough is ready, use a cookie scoop to portion out 1-tablespoon sized balls, placing them on a plate or shallow bowl for easy handling—this keeps our cookies uniform and ensures even baking.
In a small bowl, whisk together 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon to create the coating mixture, evoking that irresistible snickerdoodle sparkle. Roll each dough ball in the cinnamon-sugar mixture until fully coated, pressing lightly for a crisp, sugary exterior that will caramelize beautifully in the oven and enhance the strawberries’ tart contrast.
Bake the Cookies
Preheat your oven to 375°F and line baking sheets with parchment paper for easy cleanup and golden results. Arrange the coated dough balls on the sheets, spacing them about 2 inches apart to allow for spreading into perfectly chewy centers with lightly crisped edges.
Bake for 10-12 minutes, rotating the sheets halfway through for even heat distribution—watch for the edges to turn a golden brown while the centers remain soft, releasing an inviting aroma of warm cinnamon and ripe strawberries. Remove from the oven when done, as overbaking can dry out the fruity moisture we love.
Cool and Store
Immediately transfer the baked cookies to a cooling rack using a spatula, allowing them to cool for at least 5 minutes—this step locks in their soft, tender texture and prevents sogginess from the strawberries.
For storage, place the cooled cookies in an airtight container at room temperature for up to 3 days to maintain freshness, or freeze them in a resealable bag for up to 2 months; simply thaw at room temperature when you’re ready for that delightful snickerdoodle crunch with fruity surprise.
Make-Ahead Instructions
As baking enthusiasts, we love sharing ways to make our Strawberry Snickerdoodle Cookies even more convenient for busy days. Preparing components in advance ensures you can enjoy fresh-baked treats without last-minute rushes. Let’s break down the steps for make-ahead success, focusing on the dough as the key element.
Preparing the Dough Ahead
To get a head start, we recommend making the dough up to 2-3 days in advance. Begin by following the dough preparation steps from our earlier instructions—whisking dry ingredients and creaming wet ones until fluffy and well-combined. Once the dough is ready, gently fold in the finely chopped strawberries to preserve their juicy bursts of sweetness.
After mixing, shape the dough into balls as you would for baking, but stop before coating them in the cinnamon-sugar mixture. This prevents the coating from becoming soggy during storage.
Storage Options
We have two reliable methods for storing your dough to maintain its soft, chewy texture:
- Refrigeration: Place the shaped dough balls in an airtight container or wrap them tightly in plastic wrap. Store in the refrigerator for up to 3 days. This method keeps the strawberries’ vibrant flavor intact while allowing the dough to develop deeper cinnamon notes over time.
- Freezing: For longer storage, arrange the dough balls on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months, making it easy to bake fresh cookies whenever a craving hits.
If you’d like a quick reference for storage durations, here’s a simple table:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 3 days | Use within 72 hours for optimal freshness; let dough sit at room temperature for 10-15 minutes before proceeding. |
| Freezing | Up to 2 months | Label the container with the date; thaw in the refrigerator overnight for even results. |
Thawing and Baking
When you’re ready to bake, we advise thawing frozen dough in the refrigerator for at least 8-12 hours to ensure even texture. Once thawed or after refrigeration, roll the dough balls in the cinnamon-sugar mixture for that signature crispy exterior and soft interior. Bake at 375°F for 10-12 minutes, just as outlined in our main instructions, to achieve golden perfection and those irresistible strawberry-infused bites.
By following these make-ahead strategies, we help you savor the delightful combination of cinnamon and fresh strawberries whenever the moment arises.
Conclusion
We’ve had a blast sharing this strawberry snickerdoodle recipe with you and know it’ll become a favorite in your kitchen. It’s the perfect blend of classic comfort and fresh flavor that brightens any day.
Now it’s your turn to bake up a batch and savor those chewy bites. Let’s keep the baking adventures going!
Frequently Asked Questions
What ingredients are needed for Strawberry Snickerdoodle Cookies?
The main ingredients include all-purpose flour, baking soda, cream of tartar, ground cinnamon, unsalted butter, granulated sugar, eggs, vanilla extract, and fresh strawberries (hulled and chopped). These combine to create a soft, chewy cookie with a burst of strawberry sweetness.
What tools do I need to make this recipe?
You’ll need at least two medium mixing bowls, measuring cups and spoons, an electric mixer or stand mixer, baking sheets lined with parchment paper, a rubber spatula, a cookie scoop, and a cooling rack. A reliable oven with a timer is essential for even baking.
How do I prepare the dough for Strawberry Snickerdoodle Cookies?
Start by whisking dry ingredients like flour, baking soda, cream of tartar, and cinnamon in one bowl. In another, cream butter and sugar until fluffy, then add eggs and vanilla. Combine the mixtures without overmixing, and gently fold in chopped strawberries for the best texture.
How long should I bake the cookies?
Bake the cookies at 375°F for 10-12 minutes until edges are lightly golden. Let them cool on the baking sheet for a few minutes, then transfer to a rack to maintain their soft, chewy texture.
Can I make the dough ahead of time?
Yes, prepare the dough 2-3 days in advance. Store it in the refrigerator for up to 3 days or freeze for up to 2 months. Thaw frozen dough in the fridge overnight before rolling in cinnamon-sugar and baking.
How do I store the baked cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week. For longer storage, freeze them for up to 2 months; thaw at room temperature to keep them soft and fresh.
Why add strawberries to the classic snickerdoodle recipe?
Strawberries add a juicy, sweet burst and vibrant flavor, transforming the traditional cinnamon-sugar cookie into a refreshing summer treat while maintaining its soft, chewy texture. This twist makes it perfect for seasonal occasions.