Name: Double Strawberry Sugar Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 3 cups freeze-dried strawberries; 1 cup salted butter, 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 strawberry jam; 2 ounces cream cheese; 2 cups powdered sugar; 1/4 cup hot milk; 1 teaspoon vanilla extract

Jump to Recipe

Ever bite into a sugar cookie and think, "This needs more strawberry, like a lot more"? That's exactly what happened to me last summer when I was craving something sweet but couldn't settle for plain old sugar cookies. So I did what any slightly obsessive baker would do—I doubled down on strawberry flavor in every way possible. The result? These Double Strawberry Sugar Cookies that pack a punch of berry goodness in every bite, thanks to two secret weapons: freeze-dried strawberries and a generous swirl of jam.

Double Strawberry Sugar Cookies - detail 1

My kids now call these "the pink cookies" and demand them for every special occasion (and let's be honest, sometimes just because it's Tuesday). What I love most is how the strawberry flavor isn't just an afterthought—it's the star of the show. The freeze-dried berries give that intense, concentrated fruitiness, while the jam keeps the cookies irresistibly moist. Trust me, these aren't your grandma's sugar cookies (though she'll probably beg you for the recipe).

Why You’ll Love These Double Strawberry Sugar Cookies

These cookies aren't just good—they're "hide-the-last-one-from-your-family" good. Here's why:

Double the berry bliss: Freeze-dried strawberries pack intense flavor into every bite, while strawberry jam keeps them extra moist
Softer than your favorite pillow: The cream cheese icing makes them luxuriously tender
Easy enough for weeknights: No fancy techniques—just simple mixing and baking
Pink perfection: That gorgeous natural color comes straight from real strawberries (no artificial dyes here!)
Crowd-pleaser magic: Kids adore them, but adults go crazy for the sophisticated berry flavor

Seriously, I've never brought these to a party without getting recipe requests. They're that good.

Ingredients for Double Strawberry Sugar Cookies

Gathering the right ingredients makes all the difference with these cookies. Here's what you'll need - and yes, that butter must be room temperature (I learned that the hard way when my first batch turned out dense as bricks!).

For the cookies:

3 cups freeze-dried strawberries (you'll blend these into a fine powder - trust me, the texture matters!)
1 cup salted butter, room temperature (soft enough to leave a fingerprint when pressed)
1 cup granulated sugar
1 large egg (straight from the fridge is fine)
2 teaspoons vanilla extract (the good stuff - no imitation here)
2 cups all-purpose flour (spooned and leveled, not scooped!)
1 teaspoon baking soda
½ teaspoon kosher salt
⅓ cup strawberry jam (I prefer seedless, but use what you love)

For the dreamy icing:

2 ounces cream cheese (softened)
2 cups powdered sugar
¼ cup hot milk (just microwave it for 30 seconds)
1 teaspoon vanilla extract

Pro tip: Measure everything before you start mixing - it makes the process so much smoother. And don't skip the kosher salt - it balances all that sweetness perfectly!

How to Make Double Strawberry Sugar Cookies

Okay, let's bake some magic! These cookies come together easily, but there are a few key steps that make all the difference. Follow along and you'll have strawberry perfection in about 30 minutes flat (if you can resist eating the dough).

Preparing the Strawberry Powder

First things first - we need to turn those freeze-dried strawberries into pink fairy dust. Dump all 3 cups into your blender or food processor (a spice grinder works too in batches). Blitz until you've got the finest powder possible - no crunchy bits allowed! I usually pulse for about 30 seconds, scrape down the sides, then go again until it looks like pink powdered sugar.

Pro tip: If your blender struggles, add 1 tablespoon of the measured sugar to help break it down. That little trick saved me from strawberry chunk disasters more than once!

Now the fun part! Grab your stand mixer (or a big bowl and wooden spoon if you're feeling old-school):

Cream the butter and sugar for 2-3 minutes until light and fluffy. This isn't the time to rush - properly creamed butter makes the cookies tender.
Beat in the egg and vanilla until just combined. The mixture might look slightly curdled - that's normal!
In another bowl, whisk together your flour, that gorgeous strawberry powder, baking soda, and salt. Gradually add this to the wet ingredients with the mixer on low. Stop when you just see no more dry streaks.
Now for the secret weapon - gently fold in the strawberry jam with a spatula. Don't overmix! We want pretty pink swirls, not uniformly pink dough.

See those little jam pockets? That's where the magic happens in the oven. Cover and chill the dough for 15 minutes if it feels too sticky to handle.

Baking and Cooling

While the oven preheats to 350°F, line your baking sheets with parchment paper (trust me, it's worth it). Scoop tablespoon-sized balls of dough, spacing them 2 inches apart - these babies spread!

Bake for exactly 10-12 minutes. You want the edges just barely golden but the centers still soft. They'll look underdone, but take them out anyway - they keep cooking on the sheet. Let them cool completely before icing, or you'll have a melty mess (learned that one the hard way).

Making the Strawberry Icing

While the cookies cool, whip up the easiest icing ever. Beat the softened cream cheese until smooth, then gradually add powdered sugar. Stream in the hot milk and vanilla, beating until it's pourable but still thick - like melted ice cream consistency.

Drizzle artistically over cooled cookies using a spoon or piping bag. I like to let some icing drip over the edges for that bakery-style look. Let set for 20 minutes if you can wait that long!

Double Strawberry Sugar Cookies - detail 2

Tips for Perfect Double Strawberry Sugar Cookies

After making dozens of batches (okay, maybe hundreds), I've picked up some tricks that'll guarantee cookie success every time:

Taste your jam first: Some brands are sweeter than others. Adjust the amount from ¼ to ½ cup depending on how strong you want that berry flavor to pop.
Watch your oven: These cookies bake fast! Use an oven thermometer to make sure you're at 350°F - just 25 degrees too hot can turn them from soft to crispy.
Keep icing separate: If you're not serving immediately, store iced cookies with parchment between layers so they don't stick together. Better yet, freeze un-iced cookies and add the glaze fresh when ready to serve.
Freeze-dried berry hack: Can't find freeze-dried strawberries? Raspberry or cherry powder makes a delicious twist - just reduce the jam slightly since they're more tart.

Remember, the dough will look pinker before baking - the color mellows as it cooks, so don't panic!

Ingredient Substitutions and Variations

Baking should be fun, not stressful - so don't panic if you're missing something! Here are my favorite swaps and twists for these cookies:

Butter blues? Coconut oil works in a pinch, but reduce it to ¾ cup since it's softer. For dairy-free, I've had great results with plant-based butter sticks.
Jam alternatives: Raspberry or blackberry jam add delicious complexity. Just avoid super-seedy varieties that can make the texture gritty.
Next-level add-ins: Fold in ½ cup white chocolate chips or chopped macadamia nuts with the jam for extra decadence.
Icing options: Swap the milk for strawberry milk or add a tablespoon of that leftover strawberry powder to the icing for extra berry power.

The best part? These variations all still give you that signature soft, fruity cookie we love - just with your personal twist!

Storing and Serving Double Strawberry Sugar Cookies

These cookies disappear fast in my house, but when they miraculously last (ha!), here's how to keep them fresh. Store them in an airtight container at room temperature for up to 5 days - layer them with parchment paper so the icing doesn't stick together. For longer storage, freeze the un-iced cookies in a zip-top bag for up to 3 months. Just drizzle with fresh icing when you're ready to serve!

My favorite way to enjoy them? Warm from the oven (okay, I cheat sometimes) with a cup of Earl Grey tea - the bergamot plays beautifully with the strawberry. They're also perfect for Valentine's Day, baby showers, or just because you deserve something pink and pretty today. Pro tip: Pop one in the microwave for 10 seconds before serving - it makes the jam pockets go all warm and gooey!

Double Strawberry Sugar Cookies Nutritional Information

Now let's talk numbers - because let's be honest, we all pretend not to care about calories when cookies are this good! Keep in mind these are estimates (your exact counts may vary based on specific ingredients and how generously you drizzle that icing). Here's the breakdown per cookie:

Calories: 180
Sugar: 15g (those berries are naturally sweet!)
Fat: 8g (5g saturated from all that glorious butter)
Carbohydrates: 25g
Protein: 2g
Sodium: 120mg

I figure the vitamin C from all those strawberries cancels out some of the sugar... right? (A baker can dream!) Either way, life's too short not to enjoy these little pink delights in moderation.

FAQs About Double Strawberry Sugar Cookies

I get so many questions about these cookies - here are the answers to the ones I hear most often!

Q1. Can I use fresh strawberries instead of freeze-dried?
Oh honey, I wish! Fresh berries add too much moisture and make the dough gummy. Freeze-dried strawberries give that intense flavor without the sogginess. In a pinch, you could use ¼ cup strawberry extract, but it won't have the same natural fruity punch.

Q2. Why do my cookies spread too much?
Usually this means your butter was too soft or your baking soda is old. I keep my butter at a cool "fingerprint" softness - if it's melty, chill the dough for 15 minutes before baking. And check that baking soda's expiration date!

Q3. Can I make these without the icing?
Absolutely! The cookies are delicious plain, though I'd add an extra tablespoon of jam to keep them moist. For a lighter option, just dust with powdered sugar right before serving.

Q4. How do I get that perfect pink color?
The trick is using enough freeze-dried berries - cheap brands often have less color. If your cookies look pale, add 1-2 drops of natural red food coloring to the dough. But don't stress - the flavor's what matters most!

Double Strawberry Sugar Cookies - detail 3

Final Thoughts

There you have it - my foolproof recipe for cookies that'll make you the berry-baking hero of your kitchen. I can't wait to hear how yours turn out! Snap a pic or leave a note when you make them - nothing makes me happier than seeing your pink cookie creations. Now go preheat that oven and get ready to fall in love with every strawberry-packed bite!

Double Strawberry Sugar Cookies

Why You’ll Love These Double Strawberry Sugar Cookies