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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.
Hi Tieghan! If using already powdered strawberries how many cups should I use in this recipe? Thanks 🙂
Hi Taylor,
You’re going to use 1/4 cup in step 3 and then 3-4 tablespoons in step 5. Please let me know if you have any other questions! xx
I love all your recipes!! Wanted to see if you have ever tried making these with almond or a gf flour of some sort?
Hi Jada,
So sorry, I haven’t tested either, but I think gluten free flour would be your best option! Let me know if you give this recipe a try, I hope you love it! xx
Can I use unsalted butter for the cookies?
Hi Apryl,
Sure, that will work well for you. Let me know if you give this recipe a try, I hope you love it! xx
What a wonderful taste of springtime! Made exactly as written with a tiny modification, piped the icing on using a zip lock bag to avoid a mess. For those using Trader Joe’s freeze dried strawberries, one 12 oz.bag is plenty. Also froze right after icing to set. So delicious!
Hey Amy,
Happy Friday!!☘️ Thanks a bunch for testing this recipe out and sharing your review, I’m so glad to hear it was delish! xx
My cookies were a bit of a flop, and I’m trying to troubleshoot so I can try again. The dough was very sticky, so I couldn’t roll them into balls. They also spread quite a bit and were very flat…not that nice crinkly top. The only thing I can think of is that maybe my butter was too soft? I intended to make these the day before but didn’t get a chance, so my butter sat out for almost 48 hours…it’s 80 degrees here in Alabama. 🙂 Do you think the butter situation may have impacted things?
not tieghan but I am a baker. Theres a very good chance your butter was too warm. If your dough is still sticky after mixing its okay to incorporate a bit of flour to try to fix it. just stick to a few tablespoons at a time. I’d also suggest chilling your dough before working with it. chilled dough is easier to roll and less likely to over spread while baking.
Hi Julie,
Thanks so much for making this recipe and sharing your feedback!! It sounds like your dough may have been too warm, next time I would try chilling it for a bit. Was there anything else you may have adjusted in the recipe? Let me know if I can help in any other way! xx
Could I substitute coconut milk, in place of the “milk”, in this recipe?
Hey Kim,
Sure, that should work well for you! Let me know how this recipe turns out, I hope you love it! xx
So, basically they’re a cookie version of your strawberry cupcakes. Which means I’ll LOVE them! I’m already planning on making them for my church smallgroup.
Lol thanks so much Abigail!! Let me know how they turn out for you:) xx
Will do! I can’t wait. 🙂
Can’t wait to make these as we LOVED the strawberry cupcakes from last year! Quick question: Does the glaze harden or stay soft?
Thanks so much Steffanie! The glaze will harden for this recipe. Please let me know if you give them a try! xx
Wonder how these would taste with some kind of chocolate frosting?
Hey Lori,
I’ve never tried that, but who doesn’t love strawberries and chocolate?! Let me know if you give that a try! xx
Cookie flavor is amazing but my cookies were doughy and flat. I’m going to play around with the recipe by chilling the dough for an hour before baking, adding more flour or making this into a bar cookie. I can’t wait to perfect this recipe.
Hey Tracy,
Thanks so much for giving these cookies a try and sharing your feedback! For a less flat cookie, skip the banging on the counter part. If they spread a little too much then chilling the dough should help with that! Let me know if you give them another try! 🍓
Very yum!
My cookies didn’t flatten in the oven. May try an extra egg next time. Also, as a tip the icing recipe can be halfed or even thirded
Hi Tati,
Thanks so much for giving these cookies a try, I love to hear they turned out well for you! Try tapping them on the counter for a flatter cookie! 🍓 xT
Very good cookies, I baked 2 batches and my grandchildren loved them. Thank you !
Hi Louise,
Happy Wednesday!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was tasty! xx
Can I substitute raspberry powder and jam for the strawberry given I don’t like strawberries? I’m wondering if this would make any difference in the measurements.
Hi Kathie,
I’ve never tested these with raspberries, but of course if you are using the same measurements just a different flavor, I don’t see why that wouldn’t work for you! Let me know if you give these cookies a try, I hope they are delish! xx
Hi Tieghan, thanks for sharing! I’m so excited to try these. I’ve been on a cookie kick lately because they’re quick to bake during my baby’s nap time 🙂
I wanted to drop this here in case it’s helpful: I’ve used a no sugar added jam like you described from a brand called Good Good. Not sure if it’s the same one you used, but I liked it and it was easy to find at my regular grocery store.
Thanks so much for sharing Erica!! Let me know if you give these a try, I hope you love them! xx
My cookies look nothing like yours. They’re very flat. The icing is dark pink instead of light pink. Not sure why the differences BUT they taste AMAZING! Just not pretty like yours. Any suggestions for next time? Because I want to make these again!
Hi Barb,
Thanks for giving the recipe a try! For a less flat cookie, skip the banging on the counter and you could also chill your dough. For a lighter colored frosting just use less of the strawberry powder. I hope this helps! xx
So I have a 12 ounce bag of freeze dried strawberry powder. How much would I use in this recipe since it called for “3 cups of freeze dried strawberries”? Thanks!!! Can’t wait to make!!
I am also curious about the 3 cups. Would that mean 24 ounces? If so that’s quite an inve$tment….
Hi Kristin,
I measured the freeze dried strawberries by volume (cups) not by weight (ounces). They are super light and take up a lot of space. The bag from Target is just over $6. You could also order the strawberry powder itself, you’ll need 1/4 cup plus 3-4 tablespoons–I think a bag of powder is about $9 on Amazon. Please let me know if you have any other questions! xx
You need 3 cups of freeze dried strawberry slices. Grind these down into a powder and you will end up with about 1/2 cup of powder. That’s enough for both the cookie and the glaze. Hope that helps.
Thanks Liz!!
Hi Katy,
You will use 1/4 cup in step 3 and then 3-4 tablespoons in step 5. Please let me know if you have any other questions! xT
Tieghan! You are the BEST! This recipe was the absolutely to DIE FOR and a huge hit!! Thanks for your reply!!
Love to hear this Katy! Thanks so much for trying it out:)