12 Melt-In-Your-Mouth Soft Strawberry Cookie Recipes That Vanish Fast

You know that moment when you bite into a cookie and it seems to melt on your tongue? That’s the comfort you want from soft strawberry cookies—tender, fragrant, and bright with real berry flavor. These melt-in-your-mouth soft strawberry cookie recipes deliver exactly that, whether you crave shortbread, sandwich cookies, or jam-filled thumbprints.

Inside you’ll find 12 full recipes that vanish fast at parties, bake sales, or quiet afternoons with tea. Each recipe lists exact ingredients, clear steps, bake times, and serving tips. You’ll see classic soft strawberry cookie doughs, cream-filled versions, lemony twists, and kid-friendly drop cookies. Try one, or save a few to pin to your baking board. These melt-in-your-mouth soft strawberry cookie recipes are designed for home bakers—simple, satisfying, and deliciously pink.

1. Melt-In-Your-Mouth Soft Strawberry Sugar Cookies

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These soft strawberry sugar cookies are classic comfort with a berry twist. They stay tender thanks to a bit of cornstarch and softened butter. The flavor is sweet, subtly floral, and distinctly strawberry from puree and freeze-dried powder. They’re perfect for cookie swaps, tea time, or sprinkling at brunch. You’ll love their pale pink hue and pillow-soft texture. Expect a buttery aroma and a melt-in-your-mouth bite.

Ingredients (soft strawberry cookies)

• 2 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup unsalted butter, softened (room temperature)
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1/4 cup strawberry puree (fresh, strained)
• 1 tsp vanilla extract
• 2 tbsp freeze-dried strawberry powder, crushed
• 2 tbsp sour cream, room temperature
• Extra granulated sugar for rolling (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
2. Whisk flour, cornstarch, baking powder, baking soda, and salt in a bowl. Set aside.
3. Cream butter and 1 cup sugar in a mixer until light and fluffy, about 2–3 minutes.
4. Beat in egg, then add strawberry puree and vanilla until combined.
5. Mix in sour cream and freeze-dried strawberry powder.
6. Slowly add dry ingredients and mix until just combined. Dough should be soft and slightly sticky.
7. Scoop dough (about 2 tbsp) and roll into balls. If desired, roll in extra sugar.
8. Place 2 inches apart on prepared sheets and gently flatten with palm.
9. Bake for 10–12 minutes, until edges are set and bottoms are light golden. Cookies will still look soft.
10. Cool on sheet for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.

How to Serve It

Serve on a pretty platter with fresh strawberry slices and a dusting of powdered sugar. Garnish with tiny mint leaves for contrast. Pair with afternoon tea or a cold glass of milk. Store in an airtight container at room temperature for 2–3 days, or freeze dough balls for up to 1 month. These cookies are great for spring gatherings or pink-themed parties.

2. Strawberry Cream Cheese Melt-In-Your-Mouth Sandwich Cookies

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These sandwich cookies pair soft strawberry cookies with a tangy cream cheese filling. The cookie layers are tender and cakey, while the filling adds a silky, slightly tangy contrast. They’re ideal for special occasions and gift boxes. If you love soft, creamy textures and real berry flavor, this one’s for you. Expect a rich, fragrant bite that melts on your tongue.

Ingredients (strawberry sandwich cookies)

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 1/3 cup strawberry puree (fresh)
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1/4 cup powdered sugar (for dough)
• For the filling: 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 2 tbsp strawberry jam, smooth

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Whisk flour, baking powder, and salt. Set aside.
3. Cream butter and granulated sugar until light, about 2 minutes.
4. Add egg, strawberry puree, vanilla, and lemon juice; beat until smooth.
5. Gradually add dry ingredients until combined. Dough should be soft but manageable.
6. Scoop tablespoons of dough and place 1.5 inches apart. Slightly flatten.
7. Bake 9–11 minutes until edges set and tops spring back. Let cool on sheet 5 minutes, then rack.
8. Make filling: Beat cream cheese until smooth. Add powdered sugar and beat until creamy. Fold in strawberry jam gently.
9. Assemble by piping or spreading 1 tbsp filling on a cookie and topping with another.
10. Chill 20–30 minutes to set before serving.

How to Serve It

Arrange on a cake stand and dust lightly with powdered sugar. Garnish with thin strawberry slices or edible flowers. Serve with coffee or sparkling lemonade. Store refrigerated for up to 4 days in an airtight container. For make-ahead, assemble and freeze; thaw in refrigerator before serving.

3. Strawberry Thumbprint Cookies with Melt-In-Your-Mouth Shortbread

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These thumbprint cookies use a shortbread base for that classic melt-in-your-mouth feel. The jam center bursts with bright strawberry flavor. They’re perfect for holidays, cookie tins, and gifting. You’ll enjoy the tender, crumbly texture paired with sticky-sweet jam. The aroma is buttery with a hint of fresh berries.

Ingredients (strawberry thumbprints)

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 cup unsalted butter, cold and cubed
• 1/4 tsp fine salt
• 1 tsp vanilla extract
• 1 large egg yolk, room temperature
• 1/2 cup strawberry jam (seedless)
• 1 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• Optional: 1/4 cup finely chopped freeze-dried strawberries

Instructions

1. Preheat oven to 350°F (175°C). Line two sheets with parchment.
2. Pulse flour and powdered sugar in a food processor. Add butter cubes and pulse until mixture resembles coarse crumbs.
3. Add salt, vanilla, and egg yolk; pulse until dough starts to come together. Stir in freeze-dried strawberries if using.
4. Turn dough onto plastic wrap, press to form a disc, and chill 30 minutes.
5. Roll dough into 1-inch balls. Place on sheet 1.5 inches apart.
6. Press thumb (or back of a spoon) into center of each ball to make a well.
7. Fill each well with about 1/2 tsp jam mixed with lemon juice and zest.
8. Bake 12–14 minutes until edges are very light golden.
9. Cool on sheet 5 minutes, then transfer to rack to cool completely.
10. Store in airtight container up to 4 days.

How to Serve It

Arrange in a decorative tin with fresh strawberry slices around the edges. Dust with powdered sugar just before serving. Pair with black tea, coffee, or a dessert wine. These cookies are freezer-friendly; freeze baked cookies between parchment layers for up to 1 month. They’re great at bake sales and gift baskets.

4. Soft Strawberry White Chocolate Chunk Cookies

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These cookies are soft, slightly chewy, and studded with creamy white chocolate. Real strawberry puree and freeze-dried powder add both color and flavor. They’re great for chocolate lovers who want a fruity twist. Expect a pillowy center and a rich, sweet finish. The aroma is buttery with white chocolate notes.

Ingredients (strawberry white chocolate cookies)

• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1/3 cup strawberry puree
• 1 tsp vanilla extract
• 2 tbsp freeze-dried strawberry powder
• 1 1/4 cups white chocolate chunks

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheets.
2. Whisk flour, baking powder, baking soda, and salt.
3. Cream butter and sugars until light and creamy, about 2–3 minutes.
4. Beat in egg, strawberry puree, and vanilla until combined.
5. Stir in dry ingredients until just mixed. Fold in freeze-dried powder and white chocolate chunks.
6. Scoop dough (about 3 tbsp) onto sheet, leaving space.
7. Bake 10–12 minutes, until edges are set and centers puff. Avoid overbaking for softness.
8. Cool 5 minutes on pan then move to rack.
9. Test doneness: cookies should be set at edges and slightly soft in center.
10. Store in airtight container for up to 3 days.

How to Serve It

Serve warm with extra white chocolate chunks on top for sparkle. Garnish with a drizzle of melted white chocolate and freeze-dried strawberry dust. Pair with a glass of cold milk or vanilla latte. For make-ahead, freeze dough balls and bake fresh the day of your event. These are lovely for dessert platters.

5. Lemon-Studded Melt-In-Your-Mouth Soft Strawberry Cookies

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This lemon-studded version brightens soft strawberry cookies with citrus zip. Lemon zest and juice brighten the berry, making the cookies refreshingly light. They’re ideal for spring brunches and garden parties. You’ll notice a zesty aroma and a soft, tender crumb that melts on your tongue. Great for those who like fruity-buttery flavors.

Ingredients (strawberry lemon cookies)

• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 1/3 cup strawberry puree
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 2 tbsp cornstarch

Instructions

1. Preheat oven to 350°F (175°C). Prepare sheets with parchment.
2. Whisk flour, baking powder, baking soda, salt, and cornstarch.
3. Cream butter and sugar until light, about 2 minutes.
4. Add egg, strawberry puree, lemon juice, zest, and vanilla; mix until combined.
5. Fold in dry ingredients until dough comes together.
6. Scoop tablespoons and place 2 inches apart. Slightly flatten.
7. Bake 10–12 minutes until edges set and bottoms are golden.
8. Cool on sheet 5 minutes, then transfer to wire rack.
9. Taste test: cookies should be soft and tender, with a citrus note.
10. Store at room temperature up to 3 days.

How to Serve It

Plate with thin lemon wheels and fresh strawberries for contrast. A light dusting of powdered sugar adds a touch of elegance. Pair with Earl Grey tea or a sparkling citrus mocktail. Store in an airtight container; place a slice of bread in the tin to help retain moisture. These are perfect for bridal showers and sunny afternoons.

6. Soft Strawberry Oatmeal Cookies That Vanish Fast

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Chewy oatmeal meets sweet strawberry in these soft cookies. Rolled oats add texture but the cookie stays tender thanks to melted butter and a touch of molasses. Dried strawberries and fresh puree give layers of fruit flavor. These suit lunchboxes, picnics, or an on-the-go treat. Expect a nutty, slightly caramelized aroma and a soft, chewy bite.

Ingredients (strawberry oatmeal cookies)

• 1 1/2 cups rolled oats
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1/3 cup strawberry puree
• 1/2 cup dried strawberries, chopped
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets.
2. Combine oats, flour, baking soda, salt, and cinnamon in a bowl.
3. Whisk melted butter, brown sugar, granulated sugar until smooth.
4. Beat in egg, then add strawberry puree and vanilla.
5. Stir wet into dry until just combined. Fold in dried strawberries.
6. Scoop 2-tablespoon portions onto sheet, slightly flatten.
7. Bake 10–12 minutes until edges are golden and centers set.
8. Cool on pan 5 minutes, then transfer to rack.
9. Check: cookies should be soft and chewy when warm, firm up as they cool.
10. Store in airtight container for up to 4 days.

How to Serve It

Serve with Greek yogurt or a scoop of vanilla ice cream for a dessert twist. Sprinkle extra chopped dried strawberries on top. Pair with cold brew coffee or a fruit smoothie. For make-ahead, freeze baked cookies for up to 1 month. These travel well in lunchboxes and are great for afternoon snacks.

7. Soft Strawberry Almond Blossom Cookies

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These almond blossom cookies combine tender strawberry dough with nutty almond crunch. Almond extract amplifies the flavor while sliced toasted almonds add texture. The jam center or a thin strawberry glaze gives a sweet finish. Ideal for tea parties and elegant gatherings. You'll notice a fragrant almond aroma and a soft, delicate mouthfeel.

Ingredients (strawberry almond cookies)

• 2 cups all-purpose flour
• 1/2 cup finely ground almonds (almond meal)
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg, room temperature
• 1/4 cup strawberry puree
• 1/2 tsp almond extract
• 1 tsp vanilla extract
• 1/2 cup sliced toasted almonds
• 2 tbsp strawberry jam for centers

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets.
2. Whisk flour, almond meal, baking powder, and salt.
3. Cream butter and sugar until pale and fluffy, 2–3 minutes.
4. Add egg, strawberry puree, almond extract, and vanilla; beat until smooth.
5. Fold in dry ingredients until combined. Chill dough 15 minutes if too soft.
6. Scoop spoonfuls and place on sheet. Press thumb to create shallow well.
7. Fill each well with a scant 1/2 tsp jam and sprinkle almonds around edges.
8. Bake 11–13 minutes until edges lightly golden.
9. Cool on pan 5 minutes, then transfer to rack.
10. Store in airtight container up to 4 days.

How to Serve It

Arrange on a floral platter with toasted almond slivers sprinkled over. Pair with almond milk latte or green tea. For gifting, stack with parchment layers and tie with ribbon. Freeze baked cookies in airtight container for up to 1 month. Perfect for bridal showers or elegant teatimes.

8. Soft Strawberry Butter Cookies with Vanilla Glaze

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These butter cookies are pure, rich, and exceptionally soft. A simple vanilla glaze with a hint of strawberry juice adds color and tang. They’re straightforward to bake and vanish at cookie exchanges. You'll appreciate the buttery aroma and the silky glaze that melts into the cookie. Perfect for gifting or holiday platters.

Ingredients (strawberry butter cookies)

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 2 tbsp strawberry puree
• 1 tbsp milk (if needed)
• For glaze: 1 cup powdered sugar, 1–2 tbsp strawberry juice, 1 tsp vanilla

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets.
2. Whisk flour and salt. Set aside.
3. Cream butter and sugar until light, about 2 minutes.
4. Add egg, vanilla, and strawberry puree; beat until smooth.
5. Slowly add dry ingredients and mix until a soft dough forms. Add milk if dough is crumbling.
6. Roll into 1-inch balls and place 2 inches apart. Flatten slightly.
7. Bake 10–12 minutes until edges turn faintly golden.
8. Cool on sheet 5 minutes, then transfer to rack.
9. Make glaze: whisk powdered sugar with strawberry juice and vanilla until smooth. Drizzle when cookies are cool.
10. Store in airtight container up to 4 days.

How to Serve It

Drizzle extra glaze and top with tiny freeze-dried strawberry pieces. Pair with herbal tea or prosecco for adults. These cookies freeze well after glazing; thaw gently. For make-ahead, bake and freeze unglazed cookies, glaze before serving. Great for cookie boxes and afternoon treats.

9. Melt-In-Your-Mouth Soft Strawberry Buttercream Cookies

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These buttercream sandwich cookies offer a soft cookie and lush strawberry buttercream filling. The buttercream is smooth and balances sweetness with bright fruit. They’re ideal for celebrations and kids’ parties. You’ll love the creamy center that melts into the tender cookie layers. Expect a fragrant, sweet strawberry aroma.

Ingredients (strawberry buttercream cookies)

• 2 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 1/3 cup strawberry puree
• 1 tsp vanilla extract
• For buttercream: 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 2–3 tbsp strawberry puree

Instructions

1. Preheat oven to 350°F (175°C). Prepare baking sheets.
2. Whisk flour, baking powder, and salt.
3. Cream butter and sugar until pale, about 2–3 minutes.
4. Add egg, strawberry puree, and vanilla; beat until smooth.
5. Mix in dry ingredients until dough forms. Chill 15 minutes if too soft.
6. Drop teaspoon-sized dough or use scoop for uniform cookies.
7. Bake 9–11 minutes until edges set. Cool on pan 5 minutes, then rack.
8. Make buttercream: beat butter until creamy. Add powdered sugar and strawberry puree until smooth and pipeable.
9. Assemble by spreading 1 tbsp buttercream on one cookie and topping with another.
10. Chill 15–20 minutes to firm up before serving. Store refrigerated up to 3 days.

How to Serve It

Pipe rosettes for a pretty finish and sprinkle with freeze-dried strawberry dust. Serve chilled or at room temperature with iced tea. For make-ahead, freeze assembled cookies between parchment for up to 2 weeks. These are a hit at birthday parties.

10. Soft Strawberry Shortcake Drop Cookies

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These drop cookies are inspired by strawberry shortcake—light, tender, and studded with fresh berries. A touch of cream and cornmeal gives a delicate crumb. They’re casual, easy to make, and vanish fast at picnics. You’ll notice bright strawberry pockets and a slightly crumbly, soft texture. Great for relaxed gatherings and weekend baking.

Ingredients (strawberry shortcake cookies)

• 2 cups all-purpose flour
• 1/4 cup fine cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 3/4 cup cold unsalted butter, cubed
• 2/3 cup granulated sugar
• 1 large egg, room temperature
• 1/2 cup heavy cream
• 1 cup fresh strawberries, chopped
• 1 tsp vanilla extract
• 2 tbsp coarse sugar for topping (optional)

Instructions

1. Preheat oven to 375°F (190°C). Line sheet pans.
2. Whisk flour, cornmeal, baking powder, and salt.
3. Cut in cold butter with a pastry cutter until mixture is pea-sized crumbs.
4. Stir in sugar. Add egg, cream, and vanilla; mix until dough forms.
5. Fold in chopped strawberries gently to avoid steaming.
6. Drop heaping tablespoons onto sheet and sprinkle with coarse sugar.
7. Bake 12–14 minutes until golden at edges.
8. Cool on pan 5 minutes, then transfer to rack.
9. Test doneness: cookies should be golden and firm at edges.
10. Store in airtight container up to 2 days; best enjoyed same day.

How to Serve It

Serve with whipped cream and extra sliced strawberries for a shortcake vibe. Pair with chilled rosé or lemonade. These are best the day they’re baked but you can freeze unbaked dough balls. Great for picnics, garden parties, or casual brunches.

11. Soft Strawberry Chocolate Chip Cookies

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Chocolate and strawberry make a classic pairing in these soft, chip-studded cookies. Dark chocolate adds bitter-sweet contrast to the sweet berry. They’re soft in the center with slightly crisp edges. Perfect for those who like a balance of fruity acidity and chocolate richness. Expect a buttery aroma with chocolate undertones.

Ingredients (strawberry chocolate chip cookies)

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1/3 cup strawberry puree
• 1 tsp vanilla extract
• 2 tbsp freeze-dried strawberry powder
• 1 1/2 cups dark chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets.
2. Whisk flour, baking soda, and salt.
3. Cream butter and sugars until fluffy, about 2–3 minutes.
4. Add egg, strawberry puree, and vanilla; mix until uniform.
5. Fold in dry ingredients and freeze-dried powder until just combined.
6. Stir in chocolate chips.
7. Scoop dough (about 2 tbsp) onto sheet, spacing 2 inches.
8. Bake 10–12 minutes until edges set and centers look slightly underbaked.
9. Cool on sheet 5 minutes, then transfer to rack to finish setting.
10. Store in airtight container for up to 4 days.

How to Serve It

Serve warm so chocolate chips are gooey, with vanilla ice cream if desired. Garnish with shaved dark chocolate and a sprinkle of freeze-dried strawberry. Store at room temperature; place a piece of bread in container to keep cookies soft. These are a crowd-pleaser for casual get-togethers.

12. Strawberry Shortbread Melt-In-Your-Mouth Tea Cookies

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These shortbread tea cookies are tender, buttery, and refined. A touch of strawberry puree and puree-reduced glaze gives a light berry note without overpowering. They pair perfectly with afternoon tea or coffee. You’ll love the crumbly, melt-in-your-mouth texture with a gentle strawberry finish. Elegant, simple, and delightful.

Ingredients (strawberry shortbread cookies)

• 2 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/4 tsp fine salt
• 1 cup unsalted butter, cold and cubed
• 1 tsp vanilla extract
• 2 tbsp strawberry puree reduced (simmered to concentrate)
• 1 tbsp heavy cream (if needed)
• For glaze: 1/2 cup powdered sugar, 1 tsp strawberry puree

Instructions

1. Preheat oven to 325°F (165°C). Line baking sheet.
2. Pulse flour, powdered sugar, and salt in food processor.
3. Add cold butter cubes and pulse until mixture resembles coarse meal.
4. Add vanilla and reduced strawberry puree; pulse until dough forms. Add cream if needed.
5. Turn out and press into a disc. Chill 20 minutes.
6. Roll to 1/4-inch and cut with cookie cutter. Place on sheet.
7. Bake 14–16 minutes until edges very lightly golden.
8. Cool on sheet 5 minutes, then rack.
9. Mix glaze and brush lightly when cookies are cool.
10. Store in airtight container up to 5 days.

How to Serve It

Serve with a pot of hot tea and petite sandwiches. Garnish with tiny edible rose petals for a fancy touch. For make-ahead, freeze baked cookies and glaze before serving. These are perfect for tea parties, showers, and refined gatherings.

Enjoy these melt-in-your-mouth soft strawberry cookie recipes—and don’t worry if they disappear fast. You’ve got a range of textures and flavors here: shortbreads, sandwiches, thumbprints, and more. Pin your favorites to bake again, and share a batch with friends or family—baking is better together. Which recipe will you try first: classic sugar, thumbprint jam, or creamy sandwich cookies? Save this list, try one this week, and tell someone who’d love a tray of fresh strawberry cookies.