Juicy Double Strawberry Sugar Cookies

Okay, let me tell you about my latest obsession—Double Strawberry Sugar Cookies! You know those moments when you take a bite of something and it just hits? That’s exactly what happened when I first made these. They’re like regular sugar cookies, but with a double dose of strawberry goodness—first from the crushed freeze-dried berries in the dough, then again from the sweet jam folded right in. And don’t even get me started on the creamy strawberry icing. It’s like summer in cookie form.

I originally whipped these up for a girls’ night, and let’s just say they disappeared faster than I could refill the wine glasses. Perfect for picnics, baby showers, or just treating yourself (no judgment here). If you love that nostalgic sugar cookie vibe but want a fruity twist, this is your recipe. Trust me—your taste buds will thank you.

Why You’ll Love Double Strawberry Sugar Cookies

Oh, where do I even start with these little pink wonders? Let me count the ways you’re gonna fall head over heels for Double Strawberry Sugar Cookies:

• Double the berry magic: First, there’s strawberry powder in the dough (thanks to those genius freeze-dried berries), and a ripple of jam swirled in. Then? A creamy strawberry icing on top. It’s like a strawberry explosion in the best possible way.
• Soft, chewy perfection: They bake up with just the right balance—slightly crisp edges, buttery centers that melt in your mouth. No hockey pucks here!
• Easy-peasy: No fancy techniques, no waiting for dough to chill. Just mix, scoop, bake, and ice. Even if you’re a cookie rookie, you’ve got this.
• Crowd-pleaser alert: Kids go nuts for the pink hue, and adults adore the grown-up strawberry depth. Bake sale? Party? Midnight snack? Check, check, check.
• Freezer-friendly: The dough freezes beautifully, so you can stash some for emergency cookie cravings (we’ve all been there).

Seriously, these cookies are like happiness in handheld form. Just try not to eat the whole batch in one sitting—I dare you.

Ingredients You’ll Need for Double Strawberry Sugar Cookies

Grab your mixing bowls—we’re going full strawberry mode! Here’s everything you’ll need to make these dreamy cookies. Pro tip: Measure everything before you start. It’s way less chaotic that way (spoken from experience after many flour avalanches).

For the Cookies

• 3 cups freeze-dried strawberries – Crush these into a fine powder (I just toss ‘em in a zip-top bag and roll with a rolling pin—very therapeutic).
• 1 cup salted butter, room temperature – Softened, not melted! It should dent easily when pressed.
• 1 cup granulated sugar – Plain old white sugar works best here.
• 1 egg – Large, and at room temp (cold eggs make the dough grumpy).
• 2 teaspoons vanilla extract – The good stuff, not the imitation. It’s worth it.
• 2 cups all-purpose flour – Spoon and level it—don’t scoop straight from the bag or you’ll end up with dry cookies.
• 1 teaspoon baking soda – Freshness matters! If yours is older than six months, grab a new box.
• ½ teaspoon kosher salt – Helps balance all that sweetness.
• ⅓ cup strawberry jam – Room temperature, and go for a good-quality one (bonus if it has visible fruit bits!).

For the Strawberry Icing

• 2 ounces cream cheese – Softened. Full-fat is best for that luscious texture.
• 2 cups powdered sugar – Sift it if it’s lumpy—nobody wants gritty icing.
• ¼ cup hot milk – Just warm enough to dissolve the sugar, not boiling.
• 1 teaspoon vanilla extract – Because why not add a little extra flavor?

See? Nothing too wild—just simple ingredients that turn into something magical. Now let’s make some cookie magic happen!

Step-by-Step Instructions for Double Strawberry Sugar Cookies

Alright, let’s dive into the fun part—making these beauties! Don’t worry, it’s totally foolproof. Just follow along, and soon your kitchen will smell like a strawberry field. Promise.

Preparing the Dough

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper—trust me, it’s way easier than scrubbing pans later.
2. Crush those strawberries into a fine powder. I dump them into a zip-top bag and go to town with a rolling pin (great stress relief!). You’ll want about ½ cup of powder—it should smell intensely fruity.
3. Cream the butter and sugar in a big bowl with a hand mixer (or stand mixer if you’re fancy) for 2-3 minutes until it’s light and fluffy. Scrape down the sides so everything gets evenly mixed.
4. Beat in the egg and vanilla until just combined. Don’t overmix here—we’re not making scrambled eggs!
5. Whisk together the dry ingredients—flour, baking soda, salt, and that gorgeous strawberry powder—in a separate bowl. Gradually add this to the butter mixture on low speed until it just comes together. The dough will be thick and slightly crumbly, and that’s okay!
6. Fold in the strawberry jam gently with a spatula. Don’t fully mix it—you want pretty pink swirls throughout the dough. Overmixing = sad, monochrome cookies.

Baking the Cookies

1. Scoop the dough onto your prepared sheets using a tablespoon or a small cookie scoop (about 1.5-inch balls). Leave 2 inches between them—they’ll spread a bit.
2. Bake for 10-12 minutes, rotating the pans halfway through. They’re done when the edges are just golden but the centers still look slightly underbaked. They’ll firm up as they cool, so resist the urge to overbake!
3. Let them cool on the pans for 5 minutes, then transfer to a wire rack. If you skip this step, the icing will melt right off—learned that the hard way.

Making the Strawberry Icing

1. Beat the cream cheese in a bowl until smooth. Gradually add the powdered sugar, then the warm milk and vanilla. Mix until it’s silky and spreadable—about 2 minutes.
2. Adjust the consistency if needed: Add more milk (a teaspoon at a time) if it’s too thick, or more powdered sugar if it’s too runny. You want it to drizzle slowly off a spoon.
3. Slather it on the cooled cookies with a butter knife or spoon. Let the icing set for 15 minutes before stacking (if you can wait that long).

And there you have it—Double Strawberry Sugar Cookies that’ll make you the star of any gathering. Or, you know, your own couch. No shame in keeping them all to yourself!

Variations for Double Strawberry Sugar Cookies

Okay, let’s get creative! One of the best things about these Double Strawberry Sugar Cookies is how easily you can tweak them to suit your mood or pantry situation. Here are some of my favorite spins:

• Gluten-free twist: Swap the all-purpose flour for a 1:1 gluten-free blend (I love Bob’s Red Mill). Just make sure it includes xanthan gum, or your cookies might crumble.
• Jam swap: Out of strawberry jam? Raspberry or cherry jam makes an equally delicious swirl. Or go wild with orange marmalade for a citrusy kick!
• Vegan version: Use plant-based butter and a flax egg (1 tablespoon ground flax + 3 tablespoon water, let it sit for 5 mins). For the icing, coconut cream works instead of cream cheese—just reduce the milk.
• Extra crunch: Fold in ½ cup white chocolate chips or chopped nuts after adding the jam. The texture contrast is *chef’s kiss*.
• Seasonal flair: In fall, try swapping the strawberries for freeze-dried cranberries and use cinnamon in the icing. Instant holiday vibes!

See? The possibilities are endless. Play around and make these Double Strawberry Sugar Cookies your own—that’s half the fun of baking!

Serving and Storage Tips for Double Strawberry Sugar Cookies

Alright, let’s talk about keeping these Double Strawberry Sugar Cookies as fabulous as the day you baked them—because nobody likes a sad, stale cookie. Here’s how to make ‘em last (if they even stick around that long):

• Serving vibes: These are perfect with a glass of cold milk or a cup of tea (hello, afternoon pick-me-up!). For parties, stack them on a pretty plate with fresh strawberries—it’s Instagram gold.
• Room temp love: Store cooled cookies in an airtight container at room temp for up to 4 days. Layer them with parchment paper so the icing doesn’t get messed up.
• Fridge hack: If it’s super humid, pop them in the fridge for up to a week. Just let them come to room temp before eating—the icing gets firmer when cold.
• Freezer magic: Freeze un-iced cookies in a single layer first, then transfer to a zip-top bag for up to 3 months. Thaw at room temp and ice them fresh. The dough balls also freeze beautifully—just bake from frozen, adding 1-2 extra minutes.

Pro tip: Hide a few in the back of the pantry. You’ll thank yourself later when a cookie craving strikes!

Helpful Notes for Perfect Double Strawberry Sugar Cookies

Okay, let’s talk cookie wisdom—because even the simplest recipes can have little quirks. Here’s what I’ve learned after making approximately a zillion batches of these Double Strawberry Sugar Cookies (for science, obviously):

• Dough too sticky? If it clings to your hands like a stage-five clinger, chill it for 15 minutes. Warm butter = spread-out cookies (still tasty, just flatter).
• Icing too runny? Add powdered sugar 1 tablespoon at a time. Too thick? Drizzle in milk by the teaspoon. You want it to ribbon off the spoon—not gloop or waterfall.
• No freeze-dried strawberries? Use ¼ cup strawberry powder from the baking aisle in a pinch, but reduce the sugar slightly—it’s often sweeter.
• Want extra sparkle? Sprinkle sanding sugar or edible glitter on the icing before it sets. Instant party cookies!
• Nutrition note: Using low-sugar jam or reducing the icing sugar by ¼ cup cuts sweetness without sacrificing flavor. But hey, they’re cookies—live a little!

Remember: Imperfect cookies still taste amazing. Burnt edges? Call them “artisanal.” Icing drips? “Rustic charm.” Just enjoy the process—and the delicious results!

Frequently Asked Questions About Double Strawberry Sugar Cookies

Got questions? I’ve got answers! Here are the things people ask me most about these irresistible Double Strawberry Sugar Cookies:

Can I Freeze the Dough?

Absolutely! Scoop the dough into balls, freeze them on a tray until solid (about 2 hours), then toss them in a zip-top bag for up to 3 months. When you’re ready, bake from frozen—just add an extra minute or two to the cooking time. No thawing needed!

Why Use Freeze-Dried Strawberries?

Fresh strawberries add too much moisture (hello, soggy cookies!), while freeze-dried ones pack intense strawberry flavor without the water. They’re like flavor grenades! Plus, they grind into a powder that blends seamlessly into the dough. For more information on the benefits of freeze-dried fruit, check out this resource.

Can I Make These Gluten-Free?

Yep! Swap the all-purpose flour for a 1:1 gluten-free blend (like King Arthur’s). Just check that it contains xanthan gum—it helps the cookies hold together like a dream.

How Do I Keep the Icing From Melting?

Make sure cookies are completely cool before icing, and if it’s a hot day, pop them in the fridge for 10 minutes to set the icing faster. Also, don’t skimp on the powdered sugar—it stabilizes the icing.

Final Thoughts on Double Strawberry Sugar Cookies

If there’s one thing I know for sure, it’s that these Double Strawberry Sugar Cookies are pure joy in every bite. That burst of berry flavor, that perfect soft-chewy texture, the way the icing makes them just sweet enough without being cloying—it’s everything a cookie should be. Whether you’re baking them for a special occasion or just because it’s Tuesday, they never fail to make people smile. So grab that mixing bowl and let the strawberry magic happen. Life’s too short for boring cookies, and trust me, once you try these, you’ll wonder how you ever lived without them. Happy baking, friends!

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