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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
I’ve literally been using your dessert recipes as relaxation —they’re so intentional, and never requiring perfection! Weekly baking sessions have been lifesaving, but too much to eat haha. When I freeze these, do I ice them first? Are they okay to freeze with the icing on? Thank you!!
Aww, thanks so much Kari, this means a lot to me:) I would freeze these without the icing if you are able to. Please let me know if you have any other questions!
If I already have freeze dried strawberries in powder form is it still 3 cups? I am also looking to make these for a party. Can I make it and chill the dough? Do I let the dough come to room temp before baking? Thank you! These look delicious and I can’t wait to try them!
Hi Holly! You can definitely make the cookie dough ahead of time and chill it, just wrap it tightly and refrigerate for up to 24 hours. When you’re ready to bake, let the dough sit at room temperature for 10–15 minutes to soften slightly. If you’re using pre-made freeze dried strawberry powder instead of whole berries, use about 2/3 cup, which is equivalent to the 3 cups of whole freeze dried strawberries called for in the recipe! 🙂 xT
I substituted all strawberry ingredients for blueberry and they were delicious too.
Oooh yummy! I bet blueberries were amazing in this! So glad you enjoyed! xT
Are we able to freeze these? Wanted to make for a party but I have a lot to prep the days leading up to the event. Would love to make a week or so in advance if possible!
Hi Autumn! Yes, you can definitely make these and freeze them! xT
We love this recipe! My daughter now has an egg allergy. What substitute would you recommend?
Hey Ashley,
So glad you have been enjoying these cookies! I am so sorry, I have never tried this recipe without egg. You could certainly try a chia or flax egg substitute and see how that goes. Let me know!
Can’t wait to try this recipe! I am gluten and dairy free, so planning to use 1:1 GF baking flour and a dairy free milk, wondering if you have suggestions for the best option there?
Hi Wendy,
I have never tried this, but I would probably go with almond milk or oat milk. I hope you love these cookies, let me know how they turn out for you!