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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
Hi! These turned out so yummy! Only question I have is how did your glaze turn out so bright? My cookies came out darker as did the glaze, so overall it’s a very dark cookie. Not a nice light pink like your pictures. Do I add more powdered sugar?
Hi Cam,
Happy Friday!! Thanks a lot for making this recipe and your feedback, I’m so glad it was a hit! You could try using less strawberry powder next time, yours might be on the darker side. xx
I’m part way through making this recipe and I’m confused by the amount of freeze dried strawberries I have left. Once I took the 1/4 cup out for the dough and 3-4 TBSP for the icing I still have a lot left over. Am I missing something?
Hi Alison,
As long as you have those measurements, then all is good. You can save the leftovers for another time! I hope you love these cookies! xT
Made this for my son’s school birthday treat, and they were delicious! Lovely texture and the strawberry flavor really comes through. I made the recipe as written with the exception of the strawberry jam – the red-topped jelly jar in the fridge turned out to be apricot preserves not strawberry as I assumed… whoops. So I included the full 4 tbsp. of strawberry powder in the icing.
Hi Rachael,
Amazing! Thank you so much for making this recipe and sharing your feedback! So glad it turned out well for you! Happy Birthday to your son! xx
Should the cream cheese be softened prior to making the frosting? I’m going to try out the recipe tonight!
Hi Chelsea,
Yes, you will want the cream cheese to be room temp. I hope you love this recipe! xx
We didn’t have any strawberry jam, or freeze dried strawberries. But we did have freeze dried raspberries and raspberry jam! The double raspberry sugar cookies turned out fantastic, but just a little purple (just a warning!)
Hey Katherine,
Fantastic! So glad to hear this recipe turned out well for you, thanks so much for making it! Happy Wednesday! xx
Great flavor!!! but super flat cookies even after chilling. Very disappointed as I made these for an Easter party and they did not turn out pretty enough to share. I don’t think I’ll try these again unless the recipe is re-worked
Hi Emily,
Thanks for trying this recipe and sharing your feedback, sorry to hear your cookies were so flat.
Good flavor, technically didn’t work as described. The description directions were in a slightly different order and ingredients shown than the “recipe directions and ingredients”. I followed the recipe directions and ingredients. My cookies were too soft and the icing never set up. Even after refrigerating, they immediately softened again once they came to room temp as serving them. Disappointing cause I wanted to love this recipe so much.
Hi Laura,
Thanks for trying this recipe and sharing your feedback. Sorry to hear you had some issues. I think your dough needed to be chilled for a bit, that might have helped. Have a nice week!
So yummy! Make the dough and refrigerated overnight and cookies came out perfect!
Thanks so much, Aimee! So glad this recipe was enjoyed, I appreciate you making it! Happy Sunday!🌼🐰
Sooooo yummy – both the frosting and the cookie! Mine too, came out flat, but I didn’t care much once I tasted them. I did chill the dough, per the other reviews. They taste so good and I would absolutely make them again. I’m tempted to use a bigger scoop next time, to see if more dough gives the cookies more body.
Hey Jen,
Happy Monday! Thanks for giving this recipe a try, love to hear it turned out well for you! Have the best week:)
The flavor is delicious, but as others have noted, the cookie spreads very thin and is surprisingly time-consuming. Also, the icing, per the instructions, turned out very dark pink.
Hey Sharon,
Thanks so much for trying these cookies and sharing your feedback, so sorry to hear you didn’t love them! If you want to make again, I would chill the dough to prevent the spreading. xx
The cookies taste good, but when baked they spread and are very flat. They never stiffened up for me. Delicious, but not aesthetically pleasing. Perhaps too much butter is in the recipe. First HBH recipe that wasn’t a home run:(
Hi Christian,
Thanks so much for trying these cookies and your feedback! Next time, I would try chilling the dough, that should help! xx
Where’s the powdered strawberries in the frosting recipe?
Hi Judy,
It’s listed in step 5:) Please let me know if you have any other questions! xx
These are VERY sweet. Not bad just too sweet for me. Good strawberry flavor. The icing made them very soft. Don’t keep well.
Hi Natalie,
Thanks so much for giving these cookies a try and sharing your feedback! So sorry you didn’t love them! xx
We were disappointed. Baking by volume instead of weights probably caused our batch to be “Meh.” It was a lot ingredients and time for cookies that weren’t that good.
Hi Chris,
Thanks for trying these cookies and sharing your feedback, sorry to hear they weren’t enjoyed. You can always use the metric measurements to your liking. I hope this helps for next time! xx
These were SO GOOD! I substituted a blackberry jam because that is what I had on hand…. and my cookies turned out gray. Not aesthetically pleasing but so delicious.
They were flat, which is how I felt the cookie should be. Flat and buttery and soft and melt in your mouth. If you would like your cookie’s icing to look like the pictures, just ever so softly dip them into a very small amount of icing. I was dunking mine, and it was delicious, but also aesthetically just not the same. Can’t wait to make again!
Hey Mads,
Awesome! So glad to hear you enjoyed these cookies even with the blackberry jam. Thanks so much for giving them a try! xx