Strawberry Muffin Top Cookies

Strawberry Muffin Top Cookies are a delightful and easy-to-make treat that perfectly combines the taste of a classic muffin with the texture of a chewy cookie.

Strawberry season is right around the corner, and these soft cookies are bursting with juicy chunks of fresh strawberries and are flavored with a hint of vanilla and cinnamon. With a crispy exterior, a soft and moist center and a sweet streusel topping, they are the perfect balance of sweet and tangy. 

The addition of vanilla and cinnamon adds a subtle warmth and depth of flavor that complements the fruity sweetness perfectly. These cookies are best to make during the summer months when strawberries are in season and at their peak freshness. However, I like making them in the spring because they get me really excited for days to come. Frozen strawberries can be used in place of fresh ones if necessary. 

Whether enjoyed as a midday snack or a sweet dessert after dinner, these cookies are sure to impress and satisfy any sweet tooth. So, gather your ingredients and get ready to bake up some heavenly strawberry muffin top cookies that are sure to satisfy your sweet tooth! 

I have been baking my whole life and I have to say, these fresh cookies are one of my all-time favorite brownie recipes. I can’t wait for you to try them! 

Other easy cookies to try

• Copycat Starbucks Confetti Cookies
• Peanut Butter Chocolate Chip Cookies
• Ultimate Soft Chocolate Chip Cookies
• Pumpkin Cookies with Maple Frosting
• Pumpkin S’mores Cookies

Ingredients for Strawberry Jam

• Water
• Strawberries
• Granulated sugar
• Lemon juice
• Cornstarch

Strawberries:  You can use fresh or frozen for the jam, but I always prefer using fresh when I can. Keep in mind that if you use frozen, the water content will be higher. 

Cornstarch: Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the thickening strength over all-purpose flour. Flour thickens nicely but leaves more of a matte finish. You’ll need to use twice as all-purpose flour as you would with cornstarch.

How to make Strawberry Jam

STEP ONE: Add the strawberries, sugar, lemon juice, and water to a small saucepan over medium heat. Stir occasionally. The strawberries will start to burst open and create a little sauce. Use your spoon to help squish them a bit and then bring to a slow boil.

STEP TWO: In a small bowl stir the cornstarch with COLD water until smooth. Pour the cornstarch mixture in the strawberry sauce and let continue to cook until the jam has thickened enough to coat the back of a wooden spoon.

STEP THREE: Transfer to a small bowl to cool and thicken. Set aside to cool.

Ingredients for Strawberry Cookies

• Butter
• Granulated sugar, sometimes called white sugar
• Brown sugar
• Egg
• Vanilla extract
• All-purpose flour
• Baking powder
• Baking soda what is the difference between baking powder and baking soda
• Salt
• Cinnamon
• Strawberries

Strawberries:  For the cookie batter, be sure to use fresh as they will add a lot of natural sweetness.

Unsalted butter: In order to control the salt content of baked goods, it’s important to use unsalted butter as the salt content varies greatly from brand to brand. An overly salty baked good will result in a poor flavored product so if you are unable to use unsalted, be sure to reduce the added salt by ¼ teaspoon.

Brown sugar: Feel free to use light or dark brown sugar. I tend to prefer the sweeter tastes of light brown sugar but if you prefer the deeper, richer caramel flavors of dark, use that instead!

How to make Strawberry Cookies

STEP ONE: In a large mixing bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter and sugars together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.

STEP TWO: On low speed or by hand with a rubber spatula, slowly beat in the flour, baking powder, baking soda, cinnamon and salt. 

STEP THREE: Add the dry ingredients into the wet ingredients. The cookie dough will be slightly thick.

STEP FOUR: Stir in the strawberries carefully as you do not want them to break. 

STEP FIVE: Cover dough tightly with plastic wrap or environmentally friendly alternative and chill for at least 2 hours and up to 2 days. Chilling is mandatory for this cookie dough.

Ingredients for Streusel Topping

• All-purpose flour
• Brown sugar
• Butter

Brown Sugar: I prefer using dark brown sugar as it provides extra moisture and a rich flavor with subtle caramel undertones that adds to the snickerdoodle flavor nicely.

Unsalted butter: In order to control the salt content of baked goods, it’s important to use unsalted butter as the salt content varies greatly from brand to brand. An overly salty baked good will result in a poor flavored product so if you are unable to use unsalted, be sure to reduce the added salt by ¼ teaspoon. 

How to make Streusel Topping

STEP ONE: In a medium bowl, combine the flour and brown sugar. 

STEP TWO: Pour in the melted butter and carefully fold it in with a large fork. You will want to be careful so you don’t over-mix. Streusel should look like large crumbs and not paste.

STEP THREE: Preheat to 350°F and remove the cookie dough from the refrigerator. Line 2 large baking sheets with parchment paper and start to form balls of dough with your hands. Remember to leave some space between them, these are going to poof out like a muffin top!

STEP FOUR: Press the balls down slightly and add a heaping tablespoon on top. Followed by a sprinkle of crumble. 

STEP FIVE: Bake for 15 minutes, or until slightly golden brown around the edges. Cool for 5 minutes on the baking sheet. They will slightly deflate as you let them cool. Afterwards, transfer to the cooling rack for them to cool completely.

How to store

Cookies stay fresh covered in an airtight container in the refrigerator for up to 5 days or until they are gone, which is usually 24 hours!

Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls also freeze well for up to 3 months. When you are ready, bake frozen cookie dough balls for an extra minute, no need to thaw. 

Do not freeze with the streusel topping, it will absorb too much moisture.

FAQ

Can I use frozen strawberries in the recipe?

Use fresh strawberries in the cookies. The jam is safe to use frozen. If you are using frozen be sure to thaw and strain first to avoid extra juice. They may also bleed into the cookie dough.

Can I add other fruits to this recipe?

Absolutely! This recipe can be customized with different fruits such as blueberries, raspberries, or even diced peaches.

BBQ Bakers Tips & Tricks

• For an extra burst of sweetness in these delicious cookies add mini or regular white chocolate chips along with the strawberries
• Use fresh, ripe strawberries: Fresh, ripe strawberries will give the cookies the best flavor and texture. Be sure to rinse and dry the strawberries thoroughly before dicing them.
• Don’t overmix the dough: Overmixing the dough can result in tough, dry cookies. Mix the dough just until the ingredients are combined, then fold in the diced strawberries gently.
• Bring all the refrigerated ingredients to room temperature before mixing.
• Use a cookie scoop: A cookie scoop will help you get evenly-sized cookies, which will bake more evenly.
• Make them with or without streusel topping on top. They are great either way!
• Use parchment paper on the cookie sheet to keep them from sticking
• If you prefer a Blueberry Rhubarb Streusel Cookie  you can always make this one.

The flavor of these Strawberry Muffin Top Cookies is reminiscent of a warm summer day, with the sweet and refreshing taste of fresh strawberries shining through in every bite. It is the perfect cookie recipe to get you excited for warmer days ahead!