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Sweet, simple, and delicious, Double Strawberry Sugar Cookies. Soft and chewy strawberry cookies with both strawberry jam and dried strawberries 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. They’re 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.
Beat the butter with sugar, then drop in an egg and some vanilla extract. Next, 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 you simply scoop, drop, and bake.
For the icing, 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 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.
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.
Just made these over the weekend with my two little girls, after thinking about making them for a over month! They hands down have earned the spot of my very favorite cookie of all time. I love the strawberry flavor, and these just melt in your mouth.
Hey Patricia,
Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks a bunch for making it! xT
These cookies taste amazing. I love the tart strawberry flavor in the cookie and the frosting. I will definitely be making them again. However, I will probably make a change or two because they did spread a bit more than I think they should have. I happen to like thinner cookies with soft pliable centers and crisp edges so the spread wasn’t an issue for me, it just doesn’t hold up as well with the frosting. I will probably start by trying the extra 1/4 cup of flour and chilling the dough for an hour. If that doesn’t fix it I might reduce the butter or add another egg. I hope just the extra flour and chill time will do the trick though. I don’t want to tinker too much.
Hey Ashlee,
Happy Monday!! 🍋🫐 I truly appreciate you making this recipe and your comment, love to hear that it was a hit! Thanks for your feedback! xT
I was so excited to make these, but they were such a let down. Not much of a strawberry taste and the icing looks nothing like the pictures; it was a gooey mess. I hate to be negative, but they were very disappointing.
Hi George,
Thanks for giving these cookies a try and sharing your feedback, so sorry to hear they were not enjoyed. Was there anything you may have adjusted? Let me know how I can help! xx
Honestly I didn’t have high hopes for these. Thought they would be fun for the kids but….. omg these are so delicious. Holy crap I already want to make them again.
Hey Ashlee,
LOL fantastic!! 🌴🍌 I really appreciate you making this recipe and sharing your feedback, so glad it turned out well for you! xT
Hello, this sounds wonderful! If I already have freeze dried strawberry powder how much should I use instead of the 3 cups of dried strawberries?
Sorry, I just saw your comment on someone else’s same question. TY for always reading our comments!
Hi Mary,
All of the measurements are in the instructions:) You’ll use 1/4 cup in step 3 and 3-4 tablespoons in step 5. I hope you love these cookies! xx
These cookies are crazy. I would have never thought to use freeze-dried fruit in anything, but I feel like it gives a much stronger fruit flavor than using the fresh fruit! Delicious. The only thing that didn’t go quite as planned is that my cookies turned out a bit flat and flimsy making icing difficult. I may have overmixed, but do you have any advice to get them perfect next time?
Thanks!
Hey Taylor,
Lol thanks so much for giving the cookies a try!! Next time, try chilling your dough for an hour or adding 1/4 cup of flour! I hope this helps! So glad to hear they were enjoyed:) xx
Thank you! I will give these tips a try!
I’d like to bake these and freeze for an upcoming wedding. Do these freeze well?
Hi Donna,
Yes, I would just freeze without the glaze:) Please let me know if I can help in any other way, I hope you love this recipe! xx
These were a hit at my husbands job! I thought about adding extra freeze dried strawberries along with 1/4 flour…..
Hey Christie,
Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks for making it! xx
I hate to comment negatively, but this recipe did not work for me at all. Like some other posters, I think it seems to be a combination of too much butter and not enough flour. Ah, well, happens to everyone occasionally and your cookies look amazing, so I know the recipe is good. I actually wonder if there is an elevation component to when these do and do not work…
Hi Miranda,
Thanks so much for making this recipe and sharing your feedback. So sorry to hear the cookies didn’t turn out for you! I think next time if you tried adding 1/4 cup of flour and chilling the dough for 1 hour. I hope this helps! xx
How much strawberries are there in terms of powder? There isn’t a weight and I have freeze-dried strawberry powder not the whole fruit.
Hi Hannah,
The recipe calls for 1/4 cup of powder in step 3 and 3-4 tablespoons of powder in step 5. Please let me know if you have any other questions! xT
Followed the directions exactly and they turned out perfect 🙂 thanks for another hit – these are the perfect Spring treat!
Hi Sarah,
Happy Sunday!!☀️🧁 I appreciate you making this recipe and sharing your review, so glad to hear that it turned out well for you! xT
These turned out SO amazing! Holy cow the icing just takes them to the next level!!! I didn’t change the recipe at all and had no issues!
Hey Audrey,
Happy Friday!! I appreciate you making this recipe and your feedback, I am thrilled that it turned out well for you! ☀️🍓
Did not turn out well. I bake cookies and other things often, and rarely have issues. These were totally flat. They tasted good, but super soft and super flat. This was even after I tried adjusting the temperature and chilling the dough overnight. It needs more flour and possibly another egg or some baking powder. I’m going to try tweaking the recipe to see if these changes will result in cookies that look like the picture.
Hi Heather,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear you had some issues! I would try adding 1/4 cup of flour next time. I hope this helps! xx
I really don’t know what the people did that are writing these negative comments but it definitely isn’t the recipes fault! I made these exactly as written and the recipe couldn’t be any simpler to follow! The dough was perfect and the cookies turned out even better! They baked so evenly into perfect circles, the icing is so yummy as well and pairs perfectly!! Highly recommend this recipe, great job!!
Hey Nat,
Fantastic!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xT
I’ve made these twice now, followed the recipe to the T and they come out absolutely amazing. They are my favorite cookie I’ve ever made or tasted. Everyone who tried one also agreed. For the strawberry jam I used Crofter’s organic premium spread and didn’t have a problem. The only thing that’s tricky is processing the freeze dried strawberries because of the seeds but that’s on me and my processor lol. 1000/10! Thank you 🍓❤️
Hey Ashley,
Amazing!! Love to hear that you have been enjoying these cookies and thanks so much for making them:) Happy Monday! xT
This was my Easter contribution and now a family favorite!! Absolutely delicious
Hey Savannah,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xx
With all due respect, I bake cookies all the time. Every shape form size and type. My two daughters tried to make these cookies for Easter, and the same thing happened as some of the other reviews on this page they were an epic fail. Only my girls blamed themselves and were extremely discouraged. I thought maybe they had made a mistake in the baking or on the ingredients, so I made a batch today. I measured everything exactly, made sure my oven temperature was exact and as the directions said. I could tell the dough was too buttery, so I added about half of the jam, and about an eighth of a cup more flour. They turned out good, but they still spread a little more than they should have. I believe you may have too much butter in the recipe. No offense intended here, but I believe you should know the truth as well.
Hi Christine,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear you had some issues! I’ve tested this recipe a lot and never had this experience, it’s also worked well for a lot of readers. For those who are having issues, I suggest adding 1/4 cup of flour and chilling the dough for an hour. I hope this helps! xx
Sounds like you messed up the recipe with adding less jam and a random amount of extra flour. I hardly EVER bake, followed this recipe to a T, and they are seriously the best cookies I’ve ever had. My kid’s daycare teachers are all asking for the recipe!
Hi! Made these for my sisters baby shower, they did spread out very thin and fragile like some other commenters but still yummy! Wondering since I’m going to be giving these to her in a tin, does this icing harden well? Haven’t done the icing part yet. I would want to ice, and then layer in between parchment in a tin, if they harden well. If they don’t harden well, is there any variation that would make the icing stay put nicely? Thanks in advance!!
Hey Abby,
Thanks so much for giving these cookies a try! Yes, the icing should harden for you and be just fine for you to layer! I hope this helps! xx