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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
is the cream cheese at room temp?
Hi Jen,
Yes, when baking you always want to make sure all of your ingredients are at room temp unless stated otherwise:) I hope you love these cookies! xx
Teighan! These are SO good! I’ve made them 3 times in the last few weeks! Thank you for always sharing such amazing recipes!!!!
Hi Aimee,
Fantastic!! I love to hear that this recipe turned out well for you, thanks so much for making it! Have a great weekend:) 🐣🍭
looks great, do you think you could do this with peaches?
Hi Michele,
Sure, I think peaches would be great to use! Let me know if you give this recipe a try, I hope you love it! xT
Could you use heavy cream instead of milk to make the frosting or almond milk? If so, would you still make it hot?
Hi Chelsea,
Sure, that should work well for you! Let me know if you have any other questions! xT
My cookies turned flat and smooth, not puffed and craked like yours.
My icing did not looks bright pink like yours but pink-brown.
Taste great.
Hey Jackie,
Thanks so much for making these cookies, love to hear that you enjoyed the flavor! Next time, I would try chilling your dough and then for a puffier cookie, don’t tap the baking sheet on the counter. I hope this helps! xx
I was very happy with this recipe! I made a trial batch this weekend and they turned out perfect, well, not as pretty as Tieghans, but that is why I did a trial batch. I brought them into work today and they seem to be a big success.
I followed the recipe as is, adding the extra 1/4 C of flour, the texture was soft and chewy.
I used an organic strawberry preserves that we use at home all the time and I think, just for my personal taste, I might add a little extra preserves next time, just to try.
I used a frosting spreader for the icing instead of dipping, I love the color!
I am not a baker, but you would never know it by the way these cookies turned out, thank you Tieghan!
Hey Cindy,
Amazing!! 🍓 Thanks so much for making these cookies and sharing the tips that worked well for you! So glad to hear that they were enjoyed! xT
These are fantastic! I made them for an early Easter dinner, and they knocked everyone’s socks off! YUMMY!
Hey Sandra,
Fantastic!! Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you! xx
These were delicious! I might try them with the extra 1/4 cup sugar and chilling the dough next time just to increase sturdiness and thickness. These will go on our list of favorites.
Thanks so much Adina!! Make sure it’s 1/4 cup of flour, not sugar:) So glad you enjoyed these cookies! xT
Hi! I plan to make these today as well as the Coconut banana cake for Easter. I plan to chill the dough an hour and use 1/4cup extra flour as I’ve read. I also see people not getting the beautiful color though in the frosting. Any tips to get the same color as you did?
Hi Sydney,
I would follow the recipe as written, my only guess is that their vanilla was super dark:) I hope you love these cookies!! 🍓
Hi Tieghan,
I am so excited to make this recipe with my daughter — it was her pick! We love your other recipes. The freeze dried strawberries seem to be a fortune up here in Canada. Do you think I could get away with using one cup of them? What would be your recommended other dry substitutes if so?
Thank you for the reliably delicious recipes you create and share!
Hi Kylie,
Thanks so much for your kind message! Unfortunately, you are going to need the full 3 cups for this recipe! Have you tried ordering online? Let me know if I can help in any other way! xx
After reading through these comments, I’ll definitely try again with some extra flour and chilling the dough. Tasted great, but were really flat. Looking forward to a successful batch. 🙂
Let me know how they turn out Christina!!
If I am not a fan of cream cheese icing, can you leave it out?
Hi Lisa,
I would use butter in place of the cream cheese:) I hope you love these cookies!
These turned out great!! I was nervous going into it after reading comments but so glad I went forward & made these. SO much amazing fresh strawberry flavor and they were soft and chewy with just the slightest crisp on the edges-perfect! And the icing-delicious!! I could have just eaten that by the spoonful. Everyone gave these rave reviews!! I followed recipe as written except for adding in an hour chill time of the dough before rolling into balls. Will be making these again!
Hey Kari,
Happy Monday!! ☀️⛅️ I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
Well. Not sure. Maybe 2 sticks of butter was too much. Flat and very buttery. The color is not pretty at all. I added extra freeze dried strawberries to the icing. That was a bad idea. The maroon colored frosting against the muddy colored cookies proved to be extra ug. I will try these again at some point. In theory they sound perfect and others have had success. I’m sure this was my error. Glad they are just going to my moms.
Hi Tara,
Thanks for giving this recipe a try! Next time, I would add 1/4 cup of flour and chill the dough. I hope this helps! xx
My first batch came out pretty flat, so I added 3tbls of flour to the rest of the batter and chilled it. It helped a lot but they didn’t split and crack like yours. What did I do wrong?
Hey Miah,
Thanks so much for trying these cookies! Did you bang them on the counter? That’s usually how I get the textured affect. xx
I did, maybe I just didn’t do it hard enough. I’ll have to try it again but this recipe was so good. The cookies came out perfect otherwise! So soft!!! Thank you, I always love seeing the recipes you come out with this time of year!
Thanks again Miah!!
Hi Tieghan,
I was going to make these cookies for Easter but need to order the strawberries. Do you know the rough equivalent in weight (ounces or grams) for the 3 cups? I don’t want to order and then not have enough or way too much considering they’re a bit expensive
Hi Hannah,
So sorry, I don’t. These were measured by volume, but a small bag should be plenty for this recipe! Let me know if I can help in any other way! xx
This recipe worked amazing for me!! Give it a shot such a great spring cookie. I used the Trader Joe’s freeze dried strawberries. Only needed one pack and it was 3$. Make sure to grind it to a fine consistency. Followed the directions exactly in order. Make sure to fully cream sugar and butter I did around 4 min in the stand mixer then added everything else in the order she said. I did add around 1/8 cup extra flour. The dough is very soft and springy as others have said but it works. Put in balls and froze 15 min. I let cook 8 min, tapped, then an extra 4 min. Once they are ready to come out they are still super soft almost like not done but when they cool down they are perfect!
Hey Sophia,
Fantastic!! So glad to hear that this recipe turned out well for you, thanks so much for making it! Have a great weekend:)
Can you freeze these?
Hey Mary,
Sure, that would work well for you! I hope you love this recipe! Happy Friday! xx
I have tried this recipe 3x – I wanted it to work so bad because I like the idea of fruit flavored sugar cookies. Look – this IS NOT A GOOD RECIPE. I am not sure how this has gotten 4 or 5 stars from people. There is something inherently wrong with the ingredients or process. This recipe turns out cookies, yes, but not good or great cookies. Sorry but this recipe needs to be reworked – as you can see from multiple comments below from people that had to adjust the recipe on their own. Take this recipe down – rework it so it bakes as it should from how the recipe is written – and then repost.
Hi Heather,
Thanks for trying the recipe and sharing your feedback, sorry to hear you haven’t had luck with it. I’ve tested the recipe a lot of times and always had great results, other readers have also had success with the cookies. Have you tried adding 1/4 cup of flour and chilling your dough? Let me know how I can help! xx