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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.
Ahhh have these in the freezer right now and realized I forgot to add jam! Should I try to add it in or do you think they’ll be fine?
Hi there! So sorry I just saw this! Did they turn out okay? 🙂
Good tasting but definitely refrigerate before baking!
Thank you for this feedback Shelly! I appreciate it! xT
I made these for the second time yesterday and I got a little brave. I toasted the freeze-dried strawberries for a few minutes before putting in the food processor. It have a cookies a sort-of brown butter vibe, but super mild. Very good.
I do think I needed more flour as mine spread a lot (they didn’t the first time I made them). Chilling in-between helped but still more spread than I liked. They tasted amazing though.
It gave the cookies** silly autocorrect
Thank you for the feedback! I appreciate it! xT
I wish I could load pictures here. Mine do NOT look like Teigan’s. I’d guess mine look like Johnna’s (below.)
Though they taste delicious, they are way moist, almost raw in the middle and the centres are all sunken in. They flattened and spread out so much. I froze my dough balls for an hour before baking, and then baked each additional round from the freezer, so they all were sure to be set.
I’ll try to do some sort of frosting on them tomorrow, but with the wells that they are, I won’t be able to drop them into it how she did.
Note: I used raspberries instead of strawberries, and 3c raspberries makes WAY more powder than the recipe calls for. I assume strawberries would be the same.
Oh no I am so sorry about that! Is there anything else you did differently besides using raspberries? xT
My cookies came out very thin and undercooked. I see some other have had the same issues. I’ll try adding an extra 1/4 cup of flour and chilling the dough next time. The taste was good, but I would like more strawberry. There is so much flavor packed into that powder, it definitely enhances the taste by sprinkling it on top.
Hi Johnna,
Thanks so much for making these cookies and sharing your feedback! You could definitely add more strawberry powder too in place of the flour for more strawberry flavor. I hope this helps for next time! xx
My mom and I tried making these, and similar to the other commenters, they came out messy and greasy almost. We think there is too much butter in the recipe…after they cooled and we tried one, they tasted like butter. We checked to make sure we didn’t use more than the recipe called for. Not sure what else it would be! How much would you recommend cutting the butter to try?
Hi Julianne,
Thanks for trying this recipe and sharing your feedback! Sorry to hear you had some issues. Next time, I would increase your flour by 1/4 cup and chill the dough. I think that would work best! xx
So delish! Mine didn’t have the cracked look; they came out quite smooth…I think I would like to intensify the strawberry flavor by using 4 cups of powder and 1 cup of white flour…but actually they are Devine just the way you made the recipe
Thanks so much!! So glad to hear that these cookies turned out well for you, I appreciate you making it:) xT
Help! This recipe did not work for me. The first batch was a greasy melted mess. I tried to salvage the remainder – Maybe there is a typo? Maybe it’s high altitude? I ended up adding one to two more cups of flour. I didn’t see where 3 cups of freeze dried strawberries were used? Maybe a total of half a cup? I have lots of leftover strawberry. Any advice?
Hi Lauren,
Thanks for trying this recipe and sharing your feedback, sorry to hear you had some issues! So the freeze dried strawberries get blended into the powder which is going to result in less than the original full 3 cups. Next time, I would try adding 1/4 cup of flour and chilling your dough. I hope this helps! xx
Can’t find freeze dried strawberries anywhere – but I did get freeze dried strawberry powder. Is there a conversion for the 3 cups of freeze dried strawberries to how much powder that makes? Much appreciated if you could help! Really want to try these out.
Hi Erin,
All of the measurements are in the recipe:) You will use 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
Very delicious & loved the strawberry jam mixed in! These cookies come out looking a little messy, rather than presentable like in the picture, which is totally fine if you’re just going for taste (again – they’re so delicious) but I would do a couple trial runs before bringing them to an event.
Thanks so much Jenn!! I appreciate you making these cookies and sharing your review:) So glad the taste was great! xx
I don’t usually make sweets, but I wanted something to take to a party that would taste like summer. These hit the mark perfectly. They looked and tasted amazing, and bonus for you, I gave several folks your website. A couple people even said “forget Crumble! These are amazing!”😍
Hey Kathy,
Happy Monday!!☀️🌊 I appreciate you making this recipe and your comment, so glad to hear that it was a hit! xT
I wanted these to be great so badly, I spent my entire day trying to make this recipe work but there’s no way the recipe given is correct. I ended up using double the strawberry and still couldn’t get a color other than grey. I had to chill for over 2 hours and the dough still wasn’t firm enough to bake properly, tried adding more flour, tried cooking longer or a higher temperature. It tried it all! Made 3 trips to the store and I should have given up after the first. Off to the store a 4th time to get store made cookies instead of showing up to the cookout empty handed 🙁
Hi there,
So sorry to hear you had so many issues with this recipe, I can promise you it’s correct as it has worked for many! Did you use freeze dried strawberry powder? Please let me know how I can help! xT
The taste was delicious- the look not so much haha. I was expecting a harder cookie since the topping is heavy, but these were very soft. The dough was pretty sticky so I put it in the freezer between batches and that helped. I also had to put the cookies in the fridge for an hour so settle the frosting.
Hi Sarah,
Happy Friday!!🇺🇸🫐🍒 Thanks a bunch for trying this recipe out and your comment, I love to hear that it was a winner! Yes, these are definitely on the soft side:) xx
I follow the recipe to a T and they were a complete mess. 😭 The cookies spread across the whole pan, and stayed undercooked. They taste pretty good, but they look awful and nothing like the picture. I don’t recommend this recipe as it is written above.
Hi Sarah,
Thanks for trying this recipe and sharing your feedback. So sorry to hear it was not enjoyed! It sounds like the dough may have needed to be chilled. Again, my apologies! xx
I had the opposite problems of what I’ve read in other reviews haha firstly, my cookies barely spread at all. The only alteration was that I used vanilla powder instead of extract. It’s such a small amount I’d be surprised if that’s the issue but maybe.
I had to take the cookies out much earlier in the baking process to tap them down. The first pan I followed directions and they were too set to crinkle. The second pan tapped down better but then I didn’t bake long enough so they stayed kind of mushy (I panicked about the “remove them just as the edges set bit”). The last pan did the best but I’d still bake a bit longer.
For the icing, my gut told me to leave out the cream cheese since it’s designed to stay soft in the fridge and all that, and the icing was perfect. It hardened perfectly and looks my last pan of cookies look like the pictures.
Now that I think I’ve got my kinks worked out, I want to bake them again. The flavor is absolutely amazing and I love the icing.
Oh, and both Target and WalMart sell freeze dried strawberries in their dried fruit sections. I only needed one bag to get the amount needed for the recipe!
Thanks Meredith!!
Hey Meredith,
Happy Friday!! I love to hear that you enjoyed these cookies, thanks so much for making them and sharing what worked well for you! xT