Double Strawberry Sugar Cookies are everything a homemade cookie should be: soft, tender, brightly flavored, and just sweet enough to keep you reaching for another. What makes these cookies truly special is the double hit of strawberry flavor. Freeze-dried strawberries are blended into a fine powder and mixed directly into the dough, giving the cookies a natural fruit flavor and a beautiful pink hue. Then, strawberry jam is folded in, adding moisture and little pockets of fruity sweetness throughout each bite.
Why You’ll Love This Recipe
One of the biggest reasons to love these cookies is the real strawberry flavor. Using freeze-dried strawberries instead of artificial flavoring means the taste is bright, natural, and concentrated without adding extra moisture to the dough. Combined with strawberry jam, the flavor feels layered and authentic rather than one-dimensional.
This recipe is also flexible. You can skip the icing for a simpler cookie, drizzle it lightly for a bakery-style look, or fully dip the cookies for a more decadent treat. They store well, making them great for gifting, bake sales, or make-ahead desserts. Overall, they strike that perfect balance between easy, fun, and impressive.
Ingredients You’ll Need
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
These cookies use straightforward pantry ingredients with a few special additions for flavor.
Cookies
- 3 cups freeze-dried strawberries – Blended into powder for intense strawberry flavor
- 2 sticks (1 cup) salted butter, at room temperature – Creates a soft, rich cookie
- 1 cup granulated sugar – Sweetness and classic sugar cookie texture
- 1 large egg – Binds the dough
- 2 teaspoons vanilla extract – Adds warmth and depth
- 2 cups all-purpose flour – Structure for the cookies
- 1 teaspoon baking soda – Light lift
- 1/2 teaspoon kosher salt – Balances sweetness
- 1/3 cup high-quality strawberry jam – Extra strawberry flavor and moisture
Icing
- 2 ounces cream cheese, softened – Creamy base
- 2 cups powdered sugar – Smooth sweetness
- 1/4 cup hot milk – Helps dissolve and smooth the icing
- 1 teaspoon vanilla extract – Flavor balance
- 3–4 tablespoons reserved strawberry powder – Natural color and flavor
Each ingredient works together to create cookies that are soft, flavorful, and visually beautiful.
Let’s Get Started
– Begin by adding the freeze-dried strawberries to a blender or food processor. Blend until they form a fine powder. Measure out 1/4 cup of the powder for the cookie dough and set the remaining powder aside for the icing.
– Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
– In a large bowl, beat together the softened butter, granulated sugar, and vanilla extract until smooth and well combined. Add the egg and beat again until fully incorporated.
– Next, add the flour, baking soda, kosher salt, and 1/4 cup strawberry powder to the bowl. Mix until just combined. Gently beat in the strawberry jam, taking care not to overmix. The dough should be soft, slightly sticky, and evenly pink.
– Roll the dough into rounded tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheet. Bake for 8 minutes, then remove the pan from the oven. Rotate the baking sheet and gently tap it once on the counter to slightly flatten the cookies. Return to the oven and bake for another 2–3 minutes, just until the edges begin to set.
– Remove from the oven and allow the cookies to cool on the baking sheet. They will continue to firm up slightly as they rest.
– To make the icing, mix the cream cheese, powdered sugar, vanilla extract, hot milk, and 3–4 tablespoons of strawberry powder in a bowl until smooth. Add more milk if needed to reach a drizzleable consistency. Dip or drizzle the icing over cooled cookies if desired.
Servings and Pairing
This recipe yields about 24 cookies, depending on size. They’re perfect served on their own, but also pair beautifully with:
- A glass of cold milk
- Hot tea or coffee
- Fresh berries on the side
- Vanilla or strawberry ice cream
They’re especially lovely for spring and summer gatherings.
Variations
There are plenty of ways to customize these cookies. Add white chocolate chips for a strawberries-and-cream feel, or sandwich two cookies with icing in the middle. For a citrus twist, add a bit of lemon zest to the dough.
If you prefer less sweetness, skip the icing and enjoy the cookies plain—they’re still packed with flavor. You can also shape the dough into slightly larger cookies for a bakery-style look.
Storage Tips
- Room temperature: Store cookies in an airtight container for up to 5 days.
- Refrigerator: Iced cookies can be refrigerated for up to 1 week.
- Freezing: Uniced cookies freeze well for up to 2 months. Thaw at room temperature before serving.
FAQs
Why use freeze-dried strawberries instead of fresh?
They provide intense flavor without adding moisture.
Can I make the dough ahead of time?
Yes, refrigerate for up to 24 hours before baking.
Are these cookies very sweet?
They’re balanced, with fruit flavor keeping them from being overly sweet.
Do I have to ice them?
No, they’re delicious both iced and plain.
Can I use unsalted butter?
Yes, just add an extra pinch of salt.
Final Thoughts
Double Strawberry Sugar Cookies are bright, soft, and bursting with real strawberry flavor. With their natural pink color, tender texture, and optional creamy icing, they feel both fun and thoughtfully made. Whether baked for a celebration or simply to brighten an ordinary day, these cookies are a joyful reminder that simple ingredients, used well, can create something truly memorable.
Print
Double Strawberry Sugar Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft sugar cookies made with freeze-dried strawberries and strawberry jam, topped with a smooth strawberry cream cheese icing.
Ingredients
Cookies
- 3 cups freeze-dried strawberries
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup granulated sugar
- 1 large 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, softened
- 2 cups powdered sugar
- 1/4 cup hot milk
- 1 teaspoon vanilla extract
- 3–4 tablespoons reserved strawberry powder
Instructions
- Blend freeze-dried strawberries into a fine powder; reserve 3–4 tablespoons for icing.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat butter, sugar, and vanilla until combined. Beat in egg.
- Add flour, baking soda, salt, and 1/4 cup strawberry powder. Mix until combined.
- Beat in strawberry jam gently.
- Roll dough into tablespoon-sized balls and place 2 inches apart.
- Bake 8 minutes, rotate pan, tap once to flatten, then bake 2–3 more minutes.
- Cool on baking sheet.
- Mix icing ingredients until smooth; dip or drizzle over cookies if desired.
Notes
- Do not overbake; cookies should look slightly underdone in the center.
- Add milk gradually to icing for preferred consistency.
- Cookies taste great iced or plain.
- Prep Time: 20 minutes
- Cook Time: 10 minutes