Strawberries & Cream Swirl Cookies
These strawberries and cream swirl cookies are inspired by the idea of a cinnamon roll, but instead of cinnamon, they are packed with that nostalgic strawberries and cream flavor we all remember from Quaker oatmeal packets. Soft, buttery sugar cookies are topped with a luscious golden Oreo strawberry spread, and finished with a swirl of creamy vanilla frosting, giving you all the cozy, nostalgic vibes without the spice. Each bit is sweet, creamy, and perfectly reminiscent of that classic strawberries and cream treat!
The Cinnamon Rolls of Summer
These cookies are basically the cinnamon rolls of summer, they are soft, sweet, and swirled with that irresistible strawberries and cream swirl. They are perfect for lazy weekend mornings, picnics, or anytime you want a treat that feels a little special without any fuss. With their fun swirl and nostalgic flavor, they are sure to become a sunny season’s favorite that everyone will love!
These cookies were so fun to photograph, the swirls, vibrant colors, and fresh strawberries really made this feel like summer. The strawberry flavor isn’t fake or overwhelming, it’s just a light, refreshing hint from the golden Oreo strawberry spread. Even my sister, who usually isn’t a fan of strawberries, couldn’t get enough of these, proof that the flavor is perfectly balanced and totally enjoyable for everyone!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, and perfectly refreshing!
Once you have all of the ingredients ready to go, you’re officially set up for strawberries and cream swirl cookie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best cookies possible!
Strawberries & Cream Swirl Cookies
Ingredients
- 1 cup butter
- 1 1/3 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 2 1/2 cups All-Purpose Flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 10 crushed golden Oreos
- 3 crushed strawberries
- 1/2 cup granulated sugar
- 1/2 cup butter
- 1 1/2 cups powdered sugar
- 1 1/2 tbsp heavy cream or milk
- 1 tsp vanilla extract
Method
- Preheat the oven to 350°F (convection). Line a baking sheet with parchment paper and set aside.
- In a large bowl or stand mixer fitted with the whisk or paddle attachment, beat the room-temperature butter and granulated sugar until light and off-white in color, about 1–2 minutes.
- Add the egg and vanilla extract, mixing until fully combined.
- Add the all-purpose flour, baking powder, and baking soda. Gently fold the dry ingredients into the dough until no dry spots remain.
- Scoop ⅓ cup portions of cookie dough and place onto the prepared baking sheet, spacing evenly apart.
- Bake for 13–14 minutes, until the edges are set and the centers look slightly underbaked.
- For perfectly round cookies, use a round bowl, cup, or cookie cutter to gently swirl around the cookies immediately after removing them from the oven.
- Let the cookies rest on the baking sheet for about 10 minutes before transferring.
- Crush the Oreos by hand or using a food processor.
- To make the strawberry purée, add the strawberries to a food processor and blend until crushed, then strain until smooth.
- In a bowl, mix together the crushed Oreos, strawberry purée, and granulated sugar. Refrigerate while you prepare the frosting.
- For the frosting, beat the butter until light and off-white. Add the powdered sugar and mix until fully incorporated and slightly thick. Add the heavy cream and vanilla extract, then whip until light and fluffy.
- Spread about 1 tablespoon of the strawberry Oreo spread onto each cookie, then pipe or swirl the frosting on top.
- (Optional: sprinkle with extra crushed Golden Oreos.)
- Enjoy fresh, or store cookies in an airtight container in the refrigerator for up to 8 days.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!
