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

• 1 ½ cups white sugar
• 1/2 cup melted unsalted butter
• 1/2 cup vegetable oil (or another oil like avocado)
• 2 large eggs, at room temperature
• 3-1/4 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 chocolate chips

Instructions

• Mix together white sugar and cinnamon in a small bowl until well combined and set aside (you will use this to roll your dough in before baking)
• Prepare the Strawberries:
  • Finely chop the fresh strawberries. Place them on a paper towel to absorb excess moisture, ensuring they are not too wet when added to the dough.
• Dry Ingredients:
  • In a large bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
• Mix Butter, Oil, and Sugar:
  • In a separate bowl, whisk the melted butter, vegetable oil, and sugar together until well combined.

• Add Eggs:
  • Add the eggs and stir well until fully incorporated.
• Combine Dry and Wet Ingredients:
  • Gradually stir in the flour mixture until a dough starts to form. Be careful not to overmix.
• Add Strawberries and Chocolate Chips:
  • Gently fold in the chopped strawberries and chocolate chips until evenly distributed throughout the dough.

• Form Dough Balls:
  • Form the cookie dough into 2-3 inch balls. Roll each ball in the cinnamon-sugar coating.
• Bake:
  • Place the dough balls about 2 inches apart onto the prepared baking sheet (either greased or lined with parchment paper).
  • Bake in the preheated oven at 350°F for about 10-11 minutes. Remove from the oven when they look slightly undercooked in the middle, as they will continue cooking on the baking sheet.
  • Allow cookies to cool for about 10 minutes before transferring to a wire rack to cool completely.

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