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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.
Loved loved loved these cookies, so delicious! My girls and I had fun making them! As others pointed out, they just needed one minute more in the oven and half the amount of milk in the icing ❤️ and they were perfect 👌
Hey Elizabeth,
Happy Sunday! I am thrilled to hear these cookies turned out well for you, thanks a lot for trying them out! Xx
I’ve had great success with HBH recipes to date, but unfortunately these were a major flop. Similar to other commenters, the cookies turned out floppy and thin and the glaze was not a bright pink as shown in the picture. Disappointing considering the amount of effort and expensive ingredients which went into these.
Hi Jenna,
So very sorry to hear you had some issues with this recipe. It sounds like your dough needed to be chilled for a bit! Let me know if I can help in any other way! xT
Not as crinkly, not as pink and pretty as Tieghan’s—but definitely delicious! Chewy, buttery, with delightful strawberry flavor that makes for a bright and tasty cookie that’s different and fun. Perfect for Valentines Day or ANY day.
Love to hear this Ashley!! Thanks a lot for trying these cookies and sharing your feedback:) Have a great day! xT
I love HBH, but these cookies were a disaster. The consistency of both the dough and the icing was completely off and left me with an overly thin, floppy cookie that spread way too far with a goopy, translucent glaze. I would cut the amount of butter in the dough, chill for several hours before baking, and totally redo the icing to a classic powdered sugar icing.
Hi Emily,
Thanks for trying these cookies and sharing your feedback, so sorry to hear you had some issues with the dough. I would try chilling it next time! xx
There was waaaaay too much butter in these cookies. They completely fell apart after I cooked them, they couldn’t even hold their shape. I was so disappointed because the freeze dried strawberries were expensive and I wasted a whole bag on these cookies.
Hi Dawn,
Thanks for trying these cookies and sharing your feedback, sorry to hear you felt these had too much butter. How much did you use? I’ve never received that feedback before. Let me know how I can help! xT
Delicious, easy to make, and the kids and adults enjoyed them!
The freeze dried strawberries were pricey locally (7.99 for 0.8 0z). I estimate that you need approximately 2 oz of the freeze dried quantity to produce the amount needed for the recipe. I accidentally bought way more that needed, but happy how the cookie turned out in the end.
Hey Adrianne,
Happy Monday!! Thanks a lot for trying this recipe out and your feedback! Love to hear it turned out well! xT
Unfortunately I’m unsure of where the 3 cups of freeze dried strawberry powder goes. The recipe says 1/4 c. in the cookies and a few tablespoons in the icing…an extra to sprinkle on the cookie. Seems like there would be 2+cups left. I’m overthinking here?
Hi Adrianne,
They blend down into a powder which is no where near 3 cups:) You can follow the recipe as written. Please let me know if you have any other questions! xT
Thank you for the clarification !!!
Tieghan-you said in a comment on 1/29/24 that it’s 3 cups of the powder when replying to a similar question.
Hi Jill,
It’s 3 cups of freeze dried strawberries blended into powder:) I hope this makes sense! Please let me know if I can clarify anything else! xT
Tieghan- I clearly understand it, but why did you say differently on another reply? I hope that makes sense (:
Hi there! Wondering if you’re able to prep the dough and then freeze it? If so, would you recommend I add the baking soda before or after? So before I freeze it or after it’s been thawed out?
Hi there! Yes, you can definitely prep the dough and freeze it! xT
These tasted delicious but I also had issues with the cookies spreading too much. And way too much leftover strawberry powder. I think I could have done half the amount and been fine. Dad mine didn’t look nearly as good.
Hi Erica! Oh no I’m so sorry about that! Thank you for letting me know! xT
Is it 3 cups of dried strawberries BEFORE being made into a powder or is it 3 cups of the powder??
Hi Cassy,
I’m so sorry for any confusion with this recipe! You are going to use 3 cups of freeze dried strawberries which will then be blended into the powder. I hope you love these cookies! x
SERIOUSLY?
The best strawberry cookies ever!!
Thanks SO much Valerie! xT
How long does the icing take to set?! Mine is still sticky, I’m not sure what I did wrong
Three CUPS of freeze dried strawberries?
I made these and the taste was there, but they spread too much. I followed the recipe as written except that I refrigerated the dough for about an hour. I normally do that for most drop cookies. I read the reviews later and see that others had the spreading issue too. I don’t think it was caused by the butter. I’m taking a guess that it was the strawberry jam since that introduced more moister. Strawberry jam can really vary in consistency and the one I got may not have been thick enough. I’ll try the recipe again and add the 1/4 cup more flour (as recommended) and see if that fixes spreading issue.
Thank you for the feedback! xT
I made them and they turned out pretty good. Kinda taste like muffin cookies. Pretty good!! Wish I could add pictures
Thank you so much for trying out the recipe! Have an awesome weekend! xT