Next Post
Hot Honey Crispy Salmon Bowls.
This post may contain affiliate links, please see our privacy policy for details.
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.
I made these this weekend and they didn’t turn out like I wanted them to. I always bake a few first if it’s a new recipe for me and the first ones were so flat. I added more flour, but it only helped a little bit. They weren’t consistent and too soft to dip in the icing. The way the recipe is written it seems like the ratio of fats/liquids is too much for the amount of flour. I did use freeze dried strawberries and also had a lot of the dust left over. I’d love these to turn out so I’d try them again. Tieghan, can you confirm the proportions are correct? I’ve made many of your recipes and they’ve all been fabulous! 🤩
Laura, experienced (and slightly critical 🙂 ) baker, here. The recipe is just off. The flavor is fine, but the texture does not work. Freeze dried strawberries are a tricky ingredient in that they are not consistent in moisture content so baking times, and “wet ingredients” can be off… too many variables to fix. Note: If you are tempted to try the HBH strawberry cupcakes, you will likely have a similar experience-they do end up LOOKING fantastice, however! 🙂
Hi Laura,
Thanks so much for making this recipe and sharing your feedback, so sorry to hear you had some issues. All of the measurements are correct. Next time, you could try adding 1/4 cup of flour and chilling your dough for 1 hour to see if that helps! Let me know if I can help in any other way! xx
The flavor is fannnnntastic. There’s too much dough for 20 – easily could do 25-30. Too much strawberry powder left over even if you dump a ton on top of the icing. I might put more than 1/4 cup in the dough next time. The icing is stickier than I would like not sure how to adjust.
Hi Shelby,
Happy Monday!!🌴 I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! Does your icing need more liquid? xT
These cookies are very tasty but the cookies are quite thin and limp. It was hard for me to hold them to dip in the frosting. They would fold up. I ended up using an offset spatula to smear the frosting on.
Is there a way to crisp them up a bit? Maybe longer in the oven?
Hi Francine,
So glad to hear that these tasted good for you! If your dough seemed okay, I would try just chilling it for 1 hour next time before baking, that should help! Let me know if you have any other questions! xx
Had a lot of leftover freeze dried strawberry (could prob use half)
Cookies were … mealy? I would definitely do longer bake time and maybe less butter as they were quite greasy and limp even when I baked til edges were crisp.
Flavor was good but they were not a success overall.
Would either do more flour or less butter, longer bake, chill dough, I wouldn’t tap (they flatten a lot without it), and make sure cream cheese is room temp and whipped before adding other ingredients to avoid clumping for frosting.
Hi there,
Thanks for giving these cookies a try! Sorry to hear you had some issues. I think next time if you added 1/4 cup of flour and chilled the dough for 1 hour that should help! Let me know if I can help in any other way or if you give them another try! xx
This was a huge disaster. The dough was really sticky, nothing like sugar cookie dough. I stuck it in the fridge for 30 minutes to try to firm it up but it didn’t work. At the 8 minute mark of baking the entire tray of cookies was already 1 giant puddle. After they cooled I used a pizza cutter to cut into squares. The second batch I added 1/4 cup flour to the remaining dough, which helped but the cookies still ended up thin, about 1/8″. If I try this again I will add at least an extra 1/2 cup of flour
Hi there,
Thanks for making this recipe and sharing your feedback. Was there anything you adjusted in the recipe? Did you use freeze dried strawberries? Sorry to hear they didn’t workout for you! xx
That’s exactly what happened to mine. Maybe more flour next time? They went flat and weren’t pretty. Flavor was good, though.
Hi Mary,
You could try adding 1/4 cup flour next time and chilling your dough for one hour! xx
Tieghan, if multiple commenters are letting you know the cookies didn’t turn out, why is your consistent response a question to them, asking what they may have done wrong “did you make any adjustments?” ? Yes, they did. But only after trying it your way, and failing.
They are not saying they don’t like the flavor or sharing a preference but, rather, sharing that the recipe does not consistently work, even when following the directions and ingredients. If this was scientific research, the data would tell you that it might need some re-working. The fat/moisture/baking time is off and the icing is too gummy. They are a good idea but definitely need a do-over.
Hi Grace,
Happy Monday! Thanks so much for sharing your feedback. If you have been reading the comments, then you will notice that a lot of readers had great success with these, so it’s hard for me to say what went wrong for some. I am not in the kitchen with everyone, so I cannot see if the recipe was followed exactly or not. I need a lot of info over a message to try to trouble shoot what may have happened. I think adding 1/4 cup of flour and chilling the dough for 1 hour might help those of you who have struggled with this recipe. Please share any of necessary feedback needed for me to help and have a great day! xx
I made these today and they are delicious! Very strawberry which I love! My cookies never look as interesting as yours 😊. Next on my list to bake is your Caramel Butter Cake with Fudgy Chocolate Frosting 😋
Thanks so much Melissa! I love to hear that these were enjoyed! Let me know how the cake turns out:) xx
Same-soggy and limp with thick, gumy icing that would not harden. This was a disappointing recipe.
Sorry to hear this Grace. Was there anything you may have adjusted in the recipe? Please let me know how I can help! xx
Made these today, to take to a dinner party tonight! Super easy, and they taste AMAZING! They’re a tad on the thin side (don’t look as “hearty” as yours do), so next time, I probably won’t tap the pan on the counter…but other than that, they’re yummy! Oh, and I’m not sure why, but the icing is super sticky, and was taking a long time to “set”, so I’ve stuck them in the fridge. Hoping that helps, so that I can stack them on a plate, to transport them to the dinner party!
Hey Kim,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear that they were enjoyed! xx
Hi, would whole wheat flour work? In place of all purpose?
Hi Jasmine,
So sorry, I have not tested that with this recipe, so I am unsure of the results. Please let me know if you give the cookies a try! xx
I tried to make these today. I have made more than 100 of your recipes, and loved 99% of them. These cookies were the first fail. Even though I followed the recipe exactly, my cookies were flat and limp. The recipe says makes 20. I made 25 and still had half the batter remaining. And my icing was runny and chunky. I didn’t make the cream cheese to room temp but it was almost there. I have no idea what went wrong but would love suggestions from you.
Don’t worry, I will keep trying new recipes.
Hi Sue,
Thanks for trying this recipe and sharing your feedback. So sorry to hear it was not enjoyed. Was there anything you may have adjusted in the recipe? What kind of flour did you use? Let me know how I can help! xx
So good! My dinner party group loved. Good reminder spring is on the way. I had enough dough left for three cookies but no room on cookie sheet so I rolled into balls and froze for a rainy day. Think they will still turn out ok?
Hey Sheryl,
Perfect!! Thanks so much for trying these cookies, I love to hear that they turned out well for you! Yes, I think they will be just fine! xx
They turned out great!!
Hey Alexis,
Awesome!! Thanks so much for trying these cookies, so glad to hear they were enjoyed! xx
I made these yesterday for our college kids coming home for spring break, and they loved them! The house smelled SO good too😊
Hi Amy,
Happy Sunday! 😃 Thanks a bunch for trying this recipe out, so glad to hear it turned out well for you! xx
I made these tonight and my whole family loved them! I’m going to try the cupcakes next! I love that they are made without any added colors of flavors! Thanks for the recipe!
Hi Rebekah,
Wonderful!! I appreciate you making this recipe, I’m so glad it turned out well for you! Have a great weekend:)
How much powder does 3 cups of freeze dried strawberries yield. If a bag is 2 oz from target. I would need12 bags and that’s $72
One 2oz bag is about 1/2 c powder once the strawberries are ground up, so since you’re only adding 1/4 c to the batter and 3-4 tablespoons to the frosting, one bag should be enough!
Thanks Heather!
I used 3 cups then processed and there was plenty! Was one and a half 1.2 OZ bags
Awesome! Thanks for sharing Alexis!!
Hi Holly,
You do not need to spend $72 to make these cookies. You only need 1/4 cup of powder plus 3-4 tablespoons. The strawberries were measured in volume not weight, so looking at the 2 ounces that the bag weighs is not going to be accurate. Please let me know if I can help in any other way! xx
Can you use frozen strawberries and make a purée? My husband misunderstood the assignment when I said “freeze dried strawberries?” SMH lol
Ahhh sorry Danica, that won’t work here:)
I used less than two 2-oz bags.
The cookies turned out great! The icing on the other hand was a total flop. I think it’s bc I used whipped cream cheese instead of from a block. I used a stand mixer, butter was room temp and milk was hot but it looks like it separated? If that makes sense?
Hi Lauren,
Wonderful!! I appreciate you making this recipe, I’m so glad it turned out well for you! I would try cream cheese from a block next time and then really whip it! Have a great weekend:)