Oh my gosh, if you love strawberry desserts, you’re going to flip for these cookies! I’ve been obsessed with finding ways to pack maximum strawberry flavor into every bite, and let me tell you, these double strawberry sugar cookies are my proudest kitchen creation yet. The secret? We’re hitting them with strawberry power twice – first with crushed freeze-dried berries in the dough, then a swirl of sweet jam for that extra punch. I originally made these for my niece’s birthday (she’s a strawberry fiend like me), and now they’re requested at every family gathering. Just wait until you see how that gorgeous pink dough comes together – it’s pure cookie magic!
Why You’ll Love These Double Strawberry Sugar Cookies
Let me count the ways these cookies will steal your heart! First off, that double strawberry punch – from the freeze-dried berry powder and the jam swirl – makes every bite taste like summer. But wait, there’s more:
- Insanely soft texture that stays tender for days (if they last that long!)
- Easy enough for weeknights – no fancy equipment needed
- That gorgeous pink hue that makes them as pretty as they are delicious
- Perfect balance – sweet but not too sweet, with just the right strawberry intensity
Trust me, one batch and these will become your new go-to cookie. My friends literally beg me to bring them to every potluck!
Ingredients for Double Strawberry Sugar Cookies
Okay, let’s gather our strawberry superheroes! Here’s exactly what you’ll need for these flavor-packed cookies:
- 3 cups freeze-dried strawberries – crushed into powder (measure before crushing!)
- 1 cup salted butter – room temperature, soft but not melted
- 1 cup granulated sugar – plain white sugar works best here
- 1 large egg – straight from the fridge is fine
- 2 teaspoons vanilla extract – the good stuff, not imitation
- 2 cups all-purpose flour – spooned and leveled, not packed
- 1 teaspoon baking soda – make sure it’s fresh
- 1/2 teaspoon kosher salt – I use Diamond Crystal
- 1/3 cup strawberry jam – seedless or regular, your choice
Ingredient Notes & Substitutions
Now let’s talk about why these ingredients matter and what you can swap if needed:
Freeze-dried strawberries are the magic dust here – they pack way more flavor than fresh berries would. In a pinch, you could use strawberry powder, but check it’s 100% fruit. Salted butter gives that perfect sweet-salty balance (if using unsalted, add an extra 1/4 tsp salt).
The strawberry jam should be thick – runny preserves will make the dough too wet. No jam? Try strawberry puree reduced on the stove until thick. And yes, you could use other berry jams, but then we’d have to rename these cookies!
How to Make Double Strawberry Sugar Cookies
Alright, let’s get baking! These cookies come together so easily – just follow these steps for strawberry perfection:
- Prep your berries: First, crush those freeze-dried strawberries into a fine powder. I use my blender, but a food processor works great too. You want it almost dust-like – no big chunks!
- Cream the butter & sugar: This is where the magic starts! Beat the softened butter and sugar together for a full 2-3 minutes until it’s light and fluffy. Don’t rush this – it creates those dreamy air pockets that make the cookies tender.
- Add wet ingredients: Beat in the egg and vanilla until just combined. The mixture might look a bit curdled – that’s totally normal!
- Mix dry ingredients: Whisk together the flour, baking soda, salt, and that gorgeous strawberry powder. Gradually add it to the wet ingredients, mixing until just combined. Overmixing = tough cookies!
- Fold in the jam: Here’s where we get that double strawberry hit! Gently swirl in the jam – don’t overmix or you’ll lose those beautiful pink streaks.
- Scoop & bake: Drop tablespoon-sized balls onto parchment-lined sheets, spacing them 2 inches apart. Bake at 350°F for 10-12 minutes until the edges just start to golden. They’ll look slightly underdone – perfect!
- Cool completely: Let them rest on the baking sheet for 5 minutes before transferring to a rack. Patience, my friend – icing warm cookies is a messy disaster!
Pro Tips for Perfect Cookies
Want bakery-worthy results every time? Here are my hard-earned secrets:
- Chill for thicker cookies: Pop the dough in the fridge for 30 minutes before baking if you prefer plump, chewy cookies.
- Check your oven temp: Ovens lie! Use an oven thermometer – 25 degrees too hot and you’ll lose that perfect soft center. Accurate temperature measurement is key in baking.
- Underbake slightly: They’ll keep cooking on the sheet – pull them when centers look just set but still soft.
- Cool completely before icing: I know it’s tempting, but warm cookies make the icing melt right off!
Strawberry Cookie Icing Instructions
Now for the crowning glory – that dreamy vanilla icing that takes these cookies over the top! This simple glaze comes together in minutes but makes all the difference. Here’s how to nail it:
Start with softened cream cheese – give it a quick beat to smooth out any lumps. Gradually add the powdered sugar, mixing until combined. Now slowly pour in the hot milk and vanilla, beating until you’ve got a smooth, glossy icing that ribbons off the spoon.
Want to drizzle? Thin it with an extra teaspoon of milk until it flows easily. Prefer thick, spreadable icing? Add a bit more powdered sugar until it holds its shape. I like using a squeeze bottle for perfect zigzags, but a spoon works just fine for casual dollops. Just remember – let those cookies cool completely, or you’ll have a pink puddle instead of pretty icing!
Serving & Storing Double Strawberry Sugar Cookies
These cookies deserve a proper presentation! I love serving them stacked high on a vintage cake stand with a glass of cold milk – the classic combo never fails. For something fancier, pair them with Earl Grey tea or strawberry lemonade. They’re perfect for bridal showers, tea parties, or just a sweet afternoon pick-me-up.
Store leftovers (ha!) in an airtight container at room temperature for up to 5 days. The icing actually helps keep them soft! For longer storage, freeze un-iced cookies in a ziplock bag – just thaw and ice when ready to serve. Want that fresh-from-the-oven feel? Pop them in the microwave for 10 seconds – just enough to make the icing slightly gooey again. Pure bliss!
Double Strawberry Sugar Cookies FAQs
I get so many questions about these cookies – let me answer the ones that pop up most often! Trust me, I’ve made every mistake so you don’t have to.
Can I use fresh strawberries instead of freeze-dried?
Oh honey, I wish! Fresh berries add too much moisture and turn your dough gummy. The freeze-dried kind give that intense strawberry punch without wrecking the texture. In a pinch, you could try reducing fresh berries into a thick paste, but it’s never quite the same.
How long do these cookies stay fresh?
They’re at their best within 3 days, but will keep up to 5 in an airtight container. The icing actually helps preserve them! For longer storage, freeze the un-iced cookies – they thaw beautifully at room temp in about an hour.
Why did my cookies spread too much?
Usually means your butter was too soft or the dough needed chilling. Next time, pop the bowl in the fridge for 30 minutes before scooping. Also check your oven temp with a thermometer – too cool and they’ll pancake!
Can I make these without the icing?
Absolutely! They’re delicious plain too. If you skip the icing, try rolling the dough balls in coarse sugar before baking for a pretty sparkle and crunch. You might also like our blueberry sugar cookies.
Nutritional Information
Okay, let’s keep it real – these are cookies, not health food! But because I know some of you (like me) like to track these things, here’s the scoop per cookie. Remember, these are estimates – actual numbers will vary based on your exact ingredients and how generous you are with that icing!
- Calories: About 180 per cookie
- Sugar: 18g (hey, it’s in the name!)
- Fat: 8g (mostly from that glorious butter)
- Protein: 2g (surprise! Those strawberries add a bit)
Not gonna lie, my “serving size” is usually two (or three…oops). But hey, strawberries count as fruit, right? Everything in moderation, including moderation – that’s my baking philosophy!
Final Thoughts
I can’t wait for you to try these strawberry bombs of joy! When you do, snap a pic and tag me – I’d love to see your cookie creations. Happy baking, my fellow strawberry lovers!
Print
Double Strawberry Sugar Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious sugar cookies packed with double strawberry flavor from freeze-dried strawberries and strawberry jam, topped with a creamy vanilla icing.
Ingredients
- 3 cups freeze-dried strawberries
- 1 cup salted butter, room temperature
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/3 cup strawberry jam
- 2 ounces cream cheese
- 2 cups powdered sugar
- 1/4 cup hot milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Crush freeze-dried strawberries into a fine powder.
- Cream butter and sugar together until light and fluffy.
- Beat in egg and vanilla extract.
- Mix in flour, baking soda, salt, and strawberry powder.
- Fold in strawberry jam.
- Scoop dough onto baking sheets and bake for 10-12 minutes.
- Let cookies cool before icing.
- For the icing, blend cream cheese, powdered sugar, hot milk, and vanilla until smooth.
- Spread or drizzle icing over cooled cookies.
Notes
- Use fresh freeze-dried strawberries for the best flavor.
- Let butter soften to room temperature before creaming.
- For thicker cookies, chill dough for 30 minutes before baking.
- Adjust icing consistency with more milk or powdered sugar as needed.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: strawberry cookies, sugar cookies, strawberry dessert, homemade cookies
