Strawberry Chocolate Chip Snickerdoodles

Packed with juicy strawberries and chocolate chips, these Strawberry Chocolate Chip Snickerdoodles are soft and fluffy with just the right amount of crispiness on the edges. They use basic pantry ingredients, have simple steps, and no electric mixer is required!

A Classic Cookie with a Twist

It’s everything you love about a snickerdoodle, but with a bold, unexpected upgrade. Think buttery cinnamon edges, gooey centers, and a classic strawberry and chocolate pairing so good it takes the classic cookie up a notch!

Ingredients in Strawberry Chocolate Chip Snickerdoodles

Soft and fluffy snickerdoodles packed with juicy strawberries and chocolate chips, then rolled in a classic cinnamon-sugar coating for the perfect sweet finish.

Ingredients

Cookie Dough

• 1½ cups granulated sugar
• ½ cup unsalted butter, melted
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 3¼ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup fresh strawberries, finely chopped and patted dry
• 1 cup semi-sweet chocolate chips

Cinnamon-Sugar Coating

• ¼ cup granulated sugar
• 1½ teaspoons ground cinnamon

Instructions

1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
2. In a small bowl, stir together the ¼ cup sugar and cinnamon for the coating. Set aside.
3. Finely chop the strawberries and pat them dry with paper towels to remove excess moisture.
4. In a large bowl, whisk together the flour, cream of tartar, baking soda, and salt.
5. In a separate bowl, whisk together the 1½ cups sugar, melted butter, and vegetable oil until smooth.
6. Add the eggs and whisk until fully combined.
7. Gradually add the dry ingredients to the wet ingredients, stirring just until a soft dough forms. Do not overmix.
8. Gently fold in the strawberries and chocolate chips until evenly distributed throughout the dough.
9. Scoop the dough into 2-inch balls. Roll each dough ball in the cinnamon-sugar mixture until fully coated.
10. Place the dough balls 2 inches apart on the prepared baking sheets.
11. Bake for 10 to 11 minutes, or until the edges are set and the centers still appear slightly soft.
12. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

• Patting the strawberries dry helps prevent excess moisture in the dough.
• The cookies may look slightly underbaked in the center when removed from the oven. They will continue to set as they cool.
• Store in an airtight container for up to 3 days.

Q&A

Why is the cream of tartar important in snickerdoodles?

It gives their signature soft and fluffy texture and tangy flavor. Without cream of tartar, snickerdoodles would not have their distinctive texture and flavor and would taste more like a basic sugar cookie instead.

What is a substitute for cream of tartar in snickerdoodles?

You won’t get the same distinctive tangy flavor that you do with cream of tartar, but if you’re in a pinch, you can use baking powder, lemon juice, or vinegar.

When are my Strawberry Chocolate Chip Snickerdoodles Done?

Color—The bottoms should be light golden brown. The tops will remain fairly light, so don’t wait for them to brown.

Edges and Center – The edges of the snickerdoodles should look set, but the centers should still be soft and puffy.

Baking Time – It’s better to take them out before they look done vs. being overbaked. They will continue baking as they cool

More Snickerdoodle Recipes

Oreo Snickerdoodles

Chocolate Peanut Butter Snickerdoodles