Double Strawberry Sugar Cookies Recipe

If you are a lover of all things strawberry and crave a sweet treat that bursts with fruity flavor, then these Double Strawberry Sugar Cookies are about to become your new obsession. Picture soft, buttery sugar cookies brimming with real strawberry jam and a vibrant crunch from freeze-dried strawberries mixed right into the dough. To top it all off, they’re coated with a luscious, creamy strawberry icing that doubles down on that berry goodness. These cookies combine freshness, tang, and sweetness in every bite, making them absolutely irresistible for sharing with family, friends, or simply enjoying as a delightful afternoon snack.

Ingredients You’ll Need

These ingredients are wonderfully straightforward yet pack a punch when it comes to flavor and texture. Each one plays a vital role: the freeze-dried strawberries give an intense, natural strawberry essence without watering down the dough, while the combination of butter and cream cheese ensures richness and softness. Plus, the strawberry jam and homemade icing really seal the deal with sweetness and a hint of tartness.

• Freeze-dried strawberries (3 cups): Pulverized to a fine powder, they infuse the dough and icing with vibrant strawberry flavor and color.
• Salted butter (1 cup, room temperature): Adds creamy richness and helps create tender cookies.
• Granulated sugar (1 cup): Sweetens the dough perfectly without overpowering the berries.
• Egg (1): Binds everything together while adding moisture.
• Vanilla extract (2 teaspoons for dough + 1 teaspoon for icing): Enhances the sweetness and balances the strawberry notes beautifully.
• All-purpose flour (2 cups): The base structure of the cookies, giving them a soft yet sturdy texture.
• Baking soda (1 teaspoon): Helps the cookies rise just right and stay fluffy.
• Kosher salt (1/2 teaspoon): Accentuates the sweetness and deepens the flavor.
• Strawberry jam (1/3 cup): Packs a juicy burst of strawberry right into the cookie centers.
• Cream cheese (2 ounces): Blended into the icing, it adds tanginess and creamy texture.
• Powdered sugar (2 cups): Sweetens and thickens the icing for that perfect coating.
• Hot milk (1/4 cup): Helps loosen the icing for smooth dipping or drizzling.

How to Make Double Strawberry Sugar Cookies

Step 1: Prepare Strawberry Powder

The magic of these cookies starts with the freeze-dried strawberries. Toss them into a blender and grind them into a fine powder. This powder is your secret weapon to punch up the strawberry flavor in both the dough and the icing without adding extra moisture or overpowering sweetness.

Step 2: Preheat Oven and Prep Baking Sheet

Set your oven to 350°F (175°C). Meanwhile, line a baking sheet with parchment paper to ensure your cookies bake evenly and don’t stick. This simple prep sets the tone for beautifully formed cookies with a perfect golden bottom.

Step 3: Make the Dough

Start by creaming together the softened butter, granulated sugar, and two teaspoons of vanilla extract until the mixture turns light and fluffy—this step is key for airy softness. Beat in the egg to bind everything, then gradually mix in the flour, baking soda, half of the strawberry powder you just made, and kosher salt. Finally, fold in the strawberry jam for juicy bursts of flavor that you’ll find in every bite.

Step 4: Shape the Cookies

Roll the dough into balls roughly the size of a tablespoon and place them evenly spaced on your prepared baking sheet. This step is where your cookies start coming to life—not too big, not too small, just the perfect size for that sweet strawberry goodness.

Step 5: Bake and Flatten

Bake the cookies for 8 minutes initially. When they come out, gently but firmly tap the baking sheet to flatten each cookie slightly, which gives them a lovely soft yet chewy texture. Return them to the oven for another 2 to 3 minutes to finish baking to perfection.

Step 6: Prepare the Icing

While your cookies cool, mix the cream cheese, powdered sugar, hot milk, the remaining strawberry powder, and one teaspoon of vanilla extract in a bowl. Whisk everything until smooth and creamy, adding a little more milk if the icing is too thick. This strawberry-infused icing is what makes these cookies truly double up on berry delight.

Step 7: Ice the Cookies

Once the cookies are completely cooled, either dip them into your silky strawberry icing or drizzle it generously over the tops. The icing adds a dreamy layer of sweetness and a gorgeous finish that makes these Double Strawberry Sugar Cookies impossible to resist.

How to Serve Double Strawberry Sugar Cookies

Garnishes

Sprinkle a tiny pinch of extra freeze-dried strawberry powder or lightly crushed freeze-dried pieces on top of the icing for a pretty, textured look and an added burst of strawberry flavor. You can also place a small fresh strawberry slice or a mint leaf on each cookie for an inviting touch.

Side Dishes

These cookies pair beautifully with a cold glass of milk or a steaming cup of tea. For a brunch or dessert spread, serve alongside fresh berries or a light lemon sorbet to contrast and complement their rich sweetness.

Creative Ways to Present

Stack the cookies in a pretty jar tied with a ribbon as a heartfelt homemade gift, or arrange them on a platter with edible flowers for a stunning party centerpiece. You can also sandwich two cookies together with extra strawberry jam for a fun twist on the classic cookie.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Double Strawberry Sugar Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to 4 days—perfect for snacking throughout the week.

Freezing

If you want to enjoy these cookies later, freeze the un-iced cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container once firm. They will keep well for up to 3 months. Freeze the icing separately in a small airtight container.

Reheating

To enjoy thawed cookies warm, let them come to room temperature and then gently warm them in the oven at 300°F for about 5 minutes. Add fresh icing or drizzle any leftover icing on top after warming for that freshly baked feel.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have higher moisture content, which could affect the dough’s texture, making it too wet or gummy. Freeze-dried strawberries are best because they pack intense flavor without extra moisture.

Is it okay to use unsalted butter?

Absolutely. If you use unsalted butter, just add a pinch more salt to the dough to balance the sweetness perfectly.

How do I make sure the cookies don’t spread too much while baking?

Chilling the dough for 30 minutes before shaping helps prevent spreading. Also, make sure not to use softened butter that’s too soft or melted, as it contributes to spreading.

Can I substitute cream cheese in the icing with something else?

You can use mascarpone cheese or softened butter for a different but still creamy icing, though it will slightly change the tangy profile of the original recipe.

What’s the best way to get a smooth icing?

Sift the powdered sugar before mixing and add the hot milk gradually, whisking constantly to avoid lumps and achieve that perfect silky finish.

Final Thoughts

Double Strawberry Sugar Cookies are the kind of treat that brightens any day with their cheerful color and incredible, layered strawberry flavor. Whether you’re baking for a special occasion or just because, these cookies are guaranteed to bring smiles and “wow” moments. I hope you’ll enjoy making and sharing this recipe as much as I have—it’s truly a sweet celebration of strawberries in every bite!

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