If you’re anything like me, you love when cookies bring a little bit of sunshine (and indulgence) into your day. That’s exactly why I’m excited to share this Chocolate Strawberry Cookies Recipe with you — these aren’t just any cookies, they’re a tender chocolate dream delicately paired with bright, fruity strawberry buttercream and topped off with a fudgy ganache. Whether you’re baking for a special occasion like Valentine’s Day or just because, these cookies will win hearts and taste buds alike.
Why You’ll Love This Recipe
- Unique Flavor Pairing: The rich chocolate cookie paired with strawberry buttercream offers a sophisticated twist on classic flavors.
- Perfect Texture Balance: Soft, tender cookies with creamy frosting and a smooth ganache finish.
- Versatile Occasion Treat: Ideal for holidays, celebrations, or a sweet everyday indulgence.
- Friendly for Home Bakers: With step-by-step tips, you’ll find success even if you don’t bake often.
Ingredients You’ll Need
The magic of this Chocolate Strawberry Cookies Recipe lies in the careful selection of ingredients: cake flour for that tender crumb, Dutch cocoa for deep chocolate flavor without bitterness, and freeze-dried strawberry powder to pack in that dreamy fruitiness without adding moisture. Let me walk you through the key ingredients to watch for before you get started.
- Unsalted Butter: Using softened butter helps you cream it properly with sugars for a light texture in your cookies. Be sure it’s not melted or cold.
- Light Brown Sugar: Adds moisture and a rich caramel note that complements the chocolate beautifully.
- Granulated Sugar: Balances sweetness and helps cookies hold their shape.
- Large Eggs: Room temperature eggs incorporate better and keep cookies soft and tender.
- Neutral Cooking Oil: Like avocado or canola oil, it keeps the cookies moist without adding flavor.
- Vanilla Extract: Elevates the flavor and blends the chocolate and strawberry notes.
- Cake Flour: The key to a delicate, soft cookie crumb—don’t substitute with all-purpose if you can help it.
- Dutch Cocoa Powder: Provides rich color and smooth chocolate taste without harsh acidity.
- Baking Powder and Baking Soda: These leaveners give the cookies a gentle rise and lightness.
- Freeze-Dried Strawberry Powder: This secret ingredient delivers natural strawberry flavor without wetness—essential for the strawberry buttercream.
- Powdered Sugar: For a smooth and creamy buttercream texture.
- Semi-Sweet Chocolate or Couverture: Used to make the luscious ganache topping.
- Heavy Cream: Helps create ganache that’s rich but pourable and silky.
Variations
I love customizing this Chocolate Strawberry Cookies Recipe depending on the season or the mood. Don’t be afraid to switch things up a bit—you might discover a new favorite version!
- White Chocolate Swap: I once replaced semi-sweet chocolate ganache with white chocolate ganache for a sweeter, creamier finish, and my family went crazy for it.
- Vegan Version: Try using vegan butter, flax eggs, and a dairy-free cream substitute to make this recipe plant-based—you’ll be surprised how well it works.
- Fresh Strawberry Decoration: I like to add a thin slice of fresh strawberry on top of the ganache for a pop of freshness and visual wow.
- Extra Crunch: Adding chopped toasted almonds to the dough adds a delightful nutty crunch that balances the softness.
How to Make Chocolate Strawberry Cookies Recipe
Step 1: Cream Together Butter and Sugars
Begin by beating your softened butter with both light brown sugar and granulated sugar until the mixture is light and fluffy—this usually takes about 3-5 minutes with a hand or stand mixer. This step is crucial because proper creaming traps air, giving your cookies a delicate texture. You’ll know it’s ready when the mixture looks pale and slightly increased in volume.
Step 2: Add Eggs, Oil, and Vanilla
Next, add your eggs one at a time, mixing well after each addition. Then pour in the neutral cooking oil and vanilla extract. The oil adds extra moisture without overpowering the flavor, making these cookies irresistibly soft.
Step 3: Sift and Mix Dry Ingredients
Sift together the cake flour, Dutch cocoa powder, baking powder, baking soda, and salt. Sifting ensures even distribution and prevents clumps. Gradually add these dry ingredients to your wet mixture, mixing just until combined—overmixing can make cookies tough and dense.
Step 4: Prepare the Strawberry Buttercream
While your cookie dough rests in the fridge, mix softened butter with freeze-dried strawberry powder, powdered sugar, and a pinch of salt until smooth and fluffy. This is the secret that packs that vibrant strawberry punch, and trust me—it’s a game changer.
Step 5: Bake the Cookies
Preheat your oven to 350°F (175°C). Scoop out dough onto a lined baking sheet, spacing them a couple of inches apart. Bake for about 10 to 12 minutes—your cookies should look set but still soft in the center. This keeps them chewy and tender after cooling. Let them cool completely before decorating.
Step 6: Make and Apply the Chocolate Ganache
Heat the heavy cream until just simmering, then pour over chopped semi-sweet chocolate. Let it sit for a minute, then stir until smooth and glossy. Once cookies have cooled, spread or drizzle this ganache on top of the strawberry buttercream for that decadent finish.
Pro Tips for Making Chocolate Strawberry Cookies Recipe
- Don’t Skip Chilling: Chilling the dough for at least 30 minutes keeps the cookies from spreading too much and helps develop flavor.
- Use Cake Flour: When I tried all-purpose flour, the texture was off—I learned cake flour is essential for that melt-in-your-mouth softness.
- Be Gentle with Mixing: Overmixing once the flour is added can make cookies tough; mix just until no streaks remain.
- Quality Chocolate Matters: I always choose couverture chocolate for the ganache because the silky texture and flavor are unbeatable.
How to Serve Chocolate Strawberry Cookies Recipe
Garnishes
I like to garnish these cookies with a light dusting of powdered sugar or a few freeze-dried strawberry pieces pressed gently into the ganache while it’s still soft. It adds a pretty pop of color and extra texture that makes them look professionally made, even if you just whipped them up at home!
Side Dishes
These cookies pair beautifully with a glass of cold milk, a fresh berry salad, or even a light herbal tea. When I serve these at brunch, I like to add a simple dish of mixed berries on the side to keep the fruit theme going without overwhelming the main star—the cookie!
Creative Ways to Present
For Valentine’s Day, I love arranging these cookies on a heart-shaped plate and topping each with a tiny edible rose petal or dusting them lightly with pink cocoa powder. You can also sandwich two cookies together with the strawberry buttercream for an elegant twist that guests always ask about.
Make Ahead and Storage
Storing Leftovers
Once decorated, I keep these cookies in an airtight container at room temperature for up to 3 days. The buttercream and ganache hold up well, and the cookies remain soft. If it’s warm, storing them in the fridge works too—just bring them back to room temp before serving for the best flavor.
Freezing
I’ve found that freezing the plain baked cookies before frosting works best. Freeze them in a single layer on a tray, then transfer to a freezer bag for up to 3 months. When you’re ready, thaw at room temperature and then frost and ganache as usual.
Reheating
If you want warm cookies, gently reheat unfrosted cookies in the oven at 300°F for about 5 minutes. If already frosted, I recommend enjoying them chilled or at room temp to avoid melting the buttercream and ganache.
FAQs
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Can I use all-purpose flour instead of cake flour in the Chocolate Strawberry Cookies Recipe?
While you can substitute all-purpose flour, the texture won’t be quite as soft and tender as with cake flour. If you must substitute, use a mixture of all-purpose flour and cornstarch to mimic cake flour’s tenderness.
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What is freeze-dried strawberry powder, and can I make it at home?
Freeze-dried strawberry powder is made by grinding freeze-dried strawberries into a fine powder, giving concentrated flavor without moisture. You can make it at home by pulse-blending freeze-dried strawberries in a food processor or coffee grinder.
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How long do these cookies keep after baking and decorating?
They keep well for about 3 days stored in an airtight container at room temperature. If you refrigerate them, they can last up to a week but should be brought back to room temp before eating.
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Can I make the chocolate ganache ahead of time?
Definitely! Ganache can be made up to a few days ahead and stored in the fridge. Reheat gently over a double boiler or in short bursts in the microwave, stirring until smooth before using.
Final Thoughts
I absolutely love how this Chocolate Strawberry Cookies Recipe brings together two classic flavors in a way that feels both comforting and fresh. When I first tried making these, I discovered how a few thoughtful ingredients and steps can transform an ordinary cookie into something extraordinary. Baking these always brightens my kitchen and delights everyone who tries them, so I hope you’ll give them a go and share the joy too. Trust me, once you taste these, they’ll become your new favorite treat to bake and savor!
Print
Chocolate Strawberry Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 72 minutes
- Yield: 19 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these decadent Chocolate Covered Strawberry Cookies that perfectly blend tender, rich chocolate cookies with a bright, fruity strawberry buttercream and a luscious fudgy ganache. These cookies are perfect for Valentine’s Day or any special occasion where you want to impress with a beautiful, flavorful treat.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, firmly packed
- ½ cup granulated sugar
- 2 large eggs, room temperature preferred
- 2 Tablespoons neutral cooking oil (avocado, canola, or vegetable oil)
- 1 ½ teaspoons vanilla extract
- 3 ½ cups cake flour
- ⅔ cup Dutch cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
Strawberry Buttercream
- 8 Tablespoons unsalted butter
- 4 Tablespoons freeze-dried strawberry powder
- ⅛ teaspoon table salt
- 1 ⅓ cups powdered sugar
Ganache Topping
- 1 cup semi-sweet or couverture chocolate
- ¼ cup heavy cream
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the neutral cooking oil and vanilla extract until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, Dutch cocoa powder, baking powder, baking soda, and table salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until a uniform dough forms. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Wrap the cookie dough in plastic wrap and refrigerate for at least 1 hour to firm up and enhance flavor.
- Make the Strawberry Buttercream: While the dough chills, beat the 8 tablespoons of unsalted butter in a large bowl until creamy. Gradually add the powdered sugar and continue to beat until smooth. Add the freeze-dried strawberry powder and salt, mixing to combine into a vibrant pink buttercream. Set aside.
- Preheat the Oven: When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Form and Bake Cookies: Scoop tablespoon-sized portions of dough and place them on the prepared baking sheets spaced about 2 inches apart. Bake for 10–12 minutes until the edges are set but centers remain slightly soft. Remove from oven and allow to cool completely on wire racks.
- Prepare the Ganache: Heat the heavy cream just until steaming, then pour it over the chopped semi-sweet or couverture chocolate. Let it sit for a couple of minutes, then stir gently until smooth and glossy.
- Assemble the Cookies: Once the cookies are fully cooled, spread a generous layer of strawberry buttercream on the bottom side of one cookie, then sandwich with a second cookie. Dip the top of each sandwich into the ganache and set on parchment paper to allow the ganache to firm up.
- Serve and Store: Let the ganache set completely before serving. Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week for best freshness.
Notes
- These cookies pair tender chocolate bases with bright strawberry buttercream and fudgy ganache, making them perfect for Valentine’s Day or special celebrations.
- Freeze-dried strawberry powder can usually be found in specialty grocery stores or online; it provides intense natural strawberry flavor without moisture.
- Chilling the dough is crucial for easier handling and better texture.
- Use good-quality couverture chocolate for a shinier and smoother ganache finish.
- Allow cookies to cool completely before assembling to prevent buttercream from melting.
- The recipe includes a helpful how-to video for step-by-step guidance.
Nutrition
- Serving Size: 1 cookie
- Calories: 413 kcal
- Sugar: 31 g
- Sodium: 170 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 60 mg
