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Sweet, simple, and delicious, Double Strawberry Sugar Cookies. Soft and chewy strawberry cookies with both strawberry jam and freeze-dried strawberry powder for double the strawberry flavor. Each light pink berry-filled cookie is lightly iced with a cream cheese strawberry icing. These cookies do not disappoint. Each sweet bite is perfectly chewy, layered with fresh berries, and topped with a deliciously creamy icing – so good!
It’s strawberry cookie day here at HBH today!! It’s a good ole’ happy kind of day! I know that’s a little cheesy, but just looking at these light pink cookies makes me a little happier. The pink color is so fun!
I’ve been looking forward to writing and sharing these cookies since I made them last week. I love them, they’re easy, cute, soft, chewy, and oh-so-yummy. Plus, they’re fun for springtime and Easter too!
My energy is obviously up today and I blame these cookies. It’s not all the time that recipes turn out naturally cute without any added effort! So we just love that!
Just like last year, and the year before, March brings me some much-needed inspiration recipe-wise. It’s the start of spring. We have St. Patrick’s Day just around the corner, and then Easter and Mother’s Day too.
All are fun events that center around food! With spring coming up, strawberry is at the top of my mind. I LOVED my strawberry cupcakes from last year so much, I wondered how I could turn the flavors into a cookie.
My very first attempt at these worked beautifully. That almost never happens ya’ll. Again, we ALL really love these cookies, and I’m pretty sure you’ll love them too. Plus hopefully, you’ll also have fun making them!
Details, details
I knew I wanted these to be easy, but also to have incredible strawberry flavor – and REAL strawberry flavor. So many strawberry desserts have everything but real strawberries.
Like my cupcakes, I used strawberry jam and freeze-dried strawberries in these cookies. The first step is to blend the dried strawberries into a fine powder. You can do this in a food processor or blender. You’ll use the strawberry powder in both the cookies and the icing.
The rest is so simple. If you’ve made a basic cookie, you’ve got these covered.
Using a standing mixer, beat the butter with sugar, then drop in an egg and some vanilla extract. Next, the dry ingredients: mix in the flour, baking soda, some of that strawberry powder, and a little salt too. Next, add in high-quality strawberry jam. I like to use a thick jam, which I would recommend you use as well. The one I used was sent to me (sorry, I forget the name!). I love that it has no added sugars, just strawberry puree (I’ll try to figure out the name).
Mix, mix, mix and you have strawberry sugar cookie dough. Nothing to it.
Bake them into drop cookies, which means use a cookie scoop to scoop, drop, and bake.
For the icing, in a small bowl, mix cream cheese with sweet sugar, more of that strawberry powder, and vanilla.
You don’t have to make the icing, the cookies are wonderful on their own. But the icing makes these cookies REALLY good. I definitely recommend it.
Lightly dip the cookies into the icing and place on a wire rack and now you’re totally done. Well, I also recommend decorating with a sprinkle of strawberry powder.
So freaking cute and fun! Perfect cookies to bake for both spring and summer, and especially for upcoming Easter and Mother’s Day. They’re pretty hard not to love!
Looking for other spring strawberry recipes? Here are some favorites:
Iced Strawberry Milk Matcha Latte
Strawberry Chamomile Naked Cake
Lemon Strawberry Dutch Baby with Ricotta Cream
Lastly, if you make these Double Strawberry Sugar Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Double Strawberry Sugar Cookies
Servings: 20 cookies
Calories Per Serving: 302 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 3 cups freeze dried strawberries
- 2 sticks (1 cup) salted butter, at 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 high-quality strawberry jam
Icing
- 2 ounces cream cheese
- 2 cups powdered sugar
- 1/4 cup hot milk
- 1 teaspoon vanilla extract
Instructions
- 1. In a blender or food processor, process the freeze-dried strawberries into a fine powder.2. Preheat the oven to 350° F. Line a baking sheet with parchment paper.3. In a large bowl, beat together the butter, granulated sugar, and vanilla until combined. Beat in the egg. Add the flour, baking soda, 1/4 cup strawberry powder (save the remainder for the frosting), and salt. Beat in the strawberry jam. 4. Roll the dough into rounded tablespoon size balls and place 2 inches apart on the prepared baking sheet. Bake 8 minutes. Remove from the oven, rotate, and tap the baking sheet on the counter 1 time to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.5. To make the icing, mix all ingredients in a bowl with 3-4 tablespoons strawberry powder. Add additional milk to thin, as needed.6. If desired, dip each cookie in the icing. Let set or enjoy! These are wonderful – iced or not! Store in an airtight container for up to 5 days.
This post was originally published on March 7, 2023
The recipe is vey confusing! Might want to say 3 cups freeze dried strawberries BEFORE blending into a powder.
Hi Jill,
Thanks for sharing your feedback, that is what the recipe already calls for and then blended in step 1:) Please let me know if I can help in any other way! xx
I wish I would’ve read the comments before making these, they were not a hit for me. Despite adding about 1/4 cup more flour and chilling the dough, these were soft and flat, almost the texture of a thin pancake. The taste is good, and the icing is delicious, but the appearance and texture leave me not even wanting to try to fix this recipe and try again.
Hi Jill,
I appreciate you trying this recipe and sharing your feedback. So sorry to hear they were flat even with the adjustments. I’m not sure why this happened for you. Again, so sorry! xx
I usually love HBH recipes but this one just isn’t it. I’m a pretty good baker and this recipe just isn’t turning out. I shouldn’t have to read comments from others for it to work, and only after two pans of the worlds flattest, thinnest cookies did I see the “added 1/4 cup of flour” comments. Just not good. Taste is there but nowhere does it say to add extra flour if needed or talk about chilling dough, both are necessary for decent cookies….do disappointed
Hi Lauren,
Thanks so much for trying these cookies and sharing your feedback. So sorry to hear they did not turn out for you! xx
cookies were paper thin and wont hold together, needs a little workshopping. Good flavor but not quite there!
Hi Kat,
Thanks for trying this recipe and sharing your feedback! Sorry to hear the cookies were so thin. Next time, I would try adding 1/4 cup flour and chilling your dough. I hope this helps! xx
Hi Tieghan! I have tried many of your recipes and love them all! Can fresh strawberries be used in this cookie recipe instead of the freeze dried ones? Thank you! Lori
Thanks so much, Lori:) So sorry, you are going to need to use the freeze dried strawberries for this recipe. Please let me know if I can help in any other way! xx
Your recipe ingredients are missing the additional 3-4 tablespoons strawberry powder in the icing. 😉
Hi Nik,
Thanks for sharing this, but I did not include that because I did not want readers thinking they needed more strawberry powder than what the recipe already calls for. I hope this helps! xx
followed the recipe, and refrigerated the dough ahead of baking- still spread all over and very thin.
Hi Kathleen,
So very sorry to hear this. Sounds like your dough may have needed some more time in the fridge or just a touch more flour. xx
In order to have 3 cups of the freeze dried strawberries, I would have to buy 12 bags of the 2oz Good & Gather that are linked. That would be $87.48 for the freeze dried strawberries so in total the ingredients to make these cookies is pushing $100?
I was so excited to make these but feel like I am missing something and the ingredients can’t really be this much?
Hi Karli,
I did not spend $87.50 on strawberries for one recipe:) You should get 3 cups out of the bag that is linked, if not, you might need 1 additional bag, but certainly nothing more than that. Please let me know if I can help in any other way! xx
not sure if you’re being snarky or what, but ONE of the 2oz bags is probably enough for 3 cups or very close. I buy the 3oz bags from sam’s for $7 and there’s definitely more than 3 cups.
Ugh I was so excited for these, and felt confident with the good reviews, but they didn’t really turn out for me. Super sticky dough. Lost all pink colour once baked. And super thin, like paper; they spread SO much. I followed the recipe exactly as written, so I’m not sure what went wrong. Very disappointed – I was planning on bringing these to my work’s bake sale, but I’m actually embarrassed of them and considering not bringing them. They taste okay I suppose, but I can’t imagine many people buying them tomorrow because they look terrible.
Hi Adrienne,
So sorry to hear these did not turn out for you. It sounds like there was not enough flour or freeze dried strawberries. The dough was too thin which is why they spread so much. How much of the strawberry powder did you use? Please let me know how I can help! xx
Made cookie dough night before with no modifications and they were very good tasting. They did not have the pretty crinkled top look, so not sure what I did wrong. But I plan to try making them again
Hey Sara,
Happy Sunday! Thanks a bunch for trying this recipe and your feedback, love to hear it was a hit! For a crinkle top, try tapping your baking sheet on the counter. XxT
These were delicious. I made them for my Christmas cookie platter just to do something different from the usual things.
As a baker I did experiment because I found the dough a bit sticky and my first batch was really spreading too much. I added an extra 2 Tbsp. of flour to the second batch and that made a big difference. I also did not use vanilla. “Strawberry Bakery Emulsion” was substituted in the dough and icing.
After baking and cooling, a powdering of more strawberry powder and edible gold flakes topped it all off.
Thank you for this recipe.
Hey Marlene,
Happy Holidays!🎄🎁☃️ Thanks a lot for making this recipe, I’m so glad to hear it turned out well! Thanks for sharing your notes:) XxT
Hello, I’m trying to prep the ingredients for this recipe, and I’m slightly confused. The ingredients list 3 cups of freeze dried strawberries, but the directions indicate a half cup is used for the dough and only three or 4 tablespoons is used for the icing. Can you please confirm how much freeze dried strawberries are needed for this recipe?
Hi Christopher,
The recipe is correct as written:) Once you blend the freeze dried strawberries down, it’s going to be much less than 3 cups. You are going to use 2/3 of the powder in step 3 and the remaining amount in step 5. Please let me know if I can help in any other way! xx
Do the cookies need to be cooled before icing?
Hi Vanessa,
Yes, you will want to let them cool slightly on the baking sheet. Please let me know if you have any other questions! xT
I have freeze dried strawberry powder – what would the weight be?
Also. Did you find the name of the jam?
Hi Monica,
You are going to use 1/4 cup of powder in step 3 and then 3-4 tablespoons of powder in step 5. I love using Bonne Maman jam. Please let me know if you have any other questions! xT
Delicious! I made these with the extra 1/4 cup of flour that other commenters suggested – although next time I will probably just try them as written. I also used raspberry jam since that’s just what I had on hand. They turned out great – I didn’t even bother with the icing and still ate 5 when they came out of the oven they were so good. The dough came together nicely, the strawberry flavour is lovely, and texture is great!
Hey Caroline,
Awesome! So glad to hear that you enjoyed these cookies, thanks so much for making them! xT