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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.
I dont know why others comments said they turned out wrong. I followed recipe to the tea(spoon)😂, and they were THE BEST COOKIES EVER MADE. Im excited to try this recipe w a different dried fruit/jam. Thank you Tieghan!
Lol thanks so much Lindsey!! So glad to hear that these cookies were a hit and thanks for trying them out!! 🍓
I made these and they were great. I read all the comments, the good and not so good. I’ve been baking for longer than you’ve been alive, Tieghan! Here’s what I did…added an extra 1/4 cup flour, added a tsp of corn starch, refrigerated the rolled balls of dough for a couple hours…they came out great! I also felt that they were a bit too soft for frosting dipping, so I drizzled it on and added some course sparkling sugar to finish off. Definitely held up enough to hold and eat! I do agree that there was too much dried strawberry powder, and that stuff conceals quickly so hard to keep and use in the future (at least for me). Try them!!
Hey Teri,
Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it! Thanks for sharing what worked well for you! xx
The flavor on these cookies was amazing – I absolutely loved the taste. I made them with two of my kids and they were able to help with a lot of the steps. For baking, I did 8 minutes then 6 minutes and they were a little soft – so I would have done 8 minutes and 8 minutes again next time. I also had enough for 25-30 cookies instead of 20 so I probably should have done more smaller balls. I also didn’t need 3 cups worth of strawberries – 2 would have been fine I had way too much powder. The icing was too sticky and not at all like the picture – it tasted good though. Next time I’ll up the cream cheese ratio and see if that helps. PS Ya’ll are like tearing this apart, plz relax. Of all the recipe sites this one has the highest recipe success for me that I’ve ever experience.
Hey Shelby,
Thank you so much for making these cookies!🍓 I am so glad they turned out well for you and thanks a lot for sharing your notes and what you found worked best! Have a great day! xx
Can you freeze the dough?
Hey Sonja,
Totally, you could freeze the dough up to 3 months! Please let me know if you have any other questions! xx
Hi Tieghan,
Flavor was awesome! I followed the recipe and I also had issues with very soft cookies that were hard to dip into the icing as they would fold up. Also, my cookies did not have the crackle effect like yours. What could I alter to make the cookies have the crackle effect?
I used freeze dried strawberries and thick jam. I would love to make them again. Would you suggest more flour to avoid very thin and pliable cookies? Let me know.
Thank you!
Ellen
Hi Ellen,
Thanks so much for trying these cookies! So glad you enjoyed the flavors:) Next time, try adding 1/4 cup of flour and chilling the dough for 1 hour. This should help! xx
Loved making these cookies with my daughter during spring break! Refrigerating cookie dough especially with high altitude baking (7000 ft) is a must so I just automatically did with this recipe too. No spreading at all! We thought the cookies were not overly sweet and super easy. Thanks 💗
Hey Christine,
Happy Wednesday! I appreciate you making this recipe and sharing your comment, so glad to hear it was a winner! 🍓
I made these today and followed the recipe pretty closely. (Not sure if Tieghan uses convection bake or not, but I used convection bake 350.) They turned out PERFECTLY! I banged them nice and hard on the counter at 8 mins, and they collapsed just like they are supposed to. I sometimes find my baking times and Tieghan’s to be different, but this worked great. And can we talk about the taste!!??!!!!! SO GOOD. My new favourite cookie. Flavour just explodes in your mouth. I didn’t find them too sweet. I drizzled the glaze on top instead of dipping. Highly recommend trying these! Worth finding freeze dried strawberries for!! (Walmart!)
Hey Anj,
Fantastic!! Thanks so much for giving these cookies a try and sharing your feedback! Love to hear that they turned out well for you:) 🍓 Happy Tuesday! xT
Alright guys. I took the comments into consideration when making this one. I added 1/4-1/2 flour and chilled the dough for an hour. They did come out thin and didn’t hold up well. Were soft and not crunchy. BUT they still tasted great. 🙂 I had fun making them. And my family enjoyed them too. Thank you HBH!
Hi Karli,
Thanks for making these cookies and sharing your feedback! Glad to hear you enjoyed the flavors, these definitely aren’t meant to be crunchy:) Have a great Tuesday! xx
Really wanted to like these – they tasted pretty good (although very sweet). Mine look exactly like the photos but they have a cakey consistency, particularly after being frosted, and are begging for more flour. Very clear this recipe wasn’t tested more than once and was developed for the photos rather than the taste/texture. It’s a shame because it’s a great idea
Hi Renee,
Thanks for giving this recipe a try and sharing your feedback. I can promise you I tested this recipe more than once:) It takes a lot of time and work into creating recipes and sharing them with my readers and I only want to share the very best. Since this recipe is turning out well for a lot of readers, I suggest adding 1/4 cup of flour to the recipe and chilling the dough for 1 hour next time. I really think this should help. Please let me know if you have any other questions! xx
There cookies were seriously SO delicious! I made them for a baby shower, and I’m worried that I won’t have enough left to take them with me– my family is devouring them! I thought they couldn’t get better with the icing, but 100% even more better!!
Some tips that may help the below concerns:
1) I used simple truth organic strawberry spread- as Tieghan said in the blog you want something thicker, so I think this might have helped?
3) I used simple truth organic freeze dried strawberries 3 cups before processing/blending– but I think 2.5 would have been enough– I ended up with extra even after using 4tbsp in the icing.
2) I used a silpat silicon baking mat and tablespoon cookie scoop (no heat from rolling balls in your hand)- I use them both with all the cookies I make.
3) I followed baking direction’s to a T- out after 8 minutes with one slap on the pan and a 1/2 turn. Back in for 3 minutes made my perfect.
Can’t wait to make these again and again!
Followed the recipe exactly. Greasy and overly sweet, even before icing. I think the ratios are not quite right for this recipe. Won’t make again.
Hi Colleen,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! xx
Hey Whitney,
Wonderful!! 🍓 I love to hear that this recipe turned out well for you, thanks so much for trying it out:) Also, thanks so much for sharing these handy notes and what you found to work best! xT
Made these yesterday – they turned out great!! Super easy and so good.
Amazing!! Thanks so much for trying these cookies out Dana! Love to hear that they worked for you! xT
I’m making these tomorrow and will update with my actual experience! But as I’ve been prepping I had two thoughts from the comments:
1. I think many people have been having thin cookies because of the Jam that they’re using. You noted your jam only has strawberries and water, no added sugar. The extra sugar content that would be in peoples cookies who use a jam containing sugar will make them spread more!
2. I have had to make adjustments to flour measurements before because of our altitude differences. This could play a role as well. Looking forward to trying them!
Hey Mallory,
Thanks so much for sharing your feedback! I never thought about the jam!! Yes, I think adding 1/4 cup of flour and chilling the dough for 1 hour could definitely help some of those having issues. Let me know how they turn out! xT
Sad to say, I had the same issue as many other posters. The cookies never firmed up and were incredibly thin and greasy on the bottom. I baked the second tray for an additional 4 minutes hoping that would help but it did not. I ended up tossing them. Too much butter maybe? I really wanted to like these and they sounded so good, but ended up being inedible.
Editing to add I did not make any substitutions and used Trader Joe’s freeze dried strawberries that were ground in a food processor into a powder.
Hi Gnu,
Thanks so much for making these cookies and I’m so sorry to hear these did not turn out for you! I think adding 1/4 cup of flour and chilling the dough for 1 hour might help for next time! Please let me know if you have any other questions! xx
Maybe instead of telling people in the comments to change the recipe you should do more testing and rewrite the recipe?
I had similar issues with this recipe! Cookies are super flat and limp. Made it really hard to ice them, and they don’t hold up well. They tasted good, but I was disappointed overall and I usually love HBH recipes! Not sure how to get them to be thicker like the photos.
Hi Olivia,
I’m so sorry to hear this! I think if you try adding 1/4 cup of flour and chilling the dough for an hour next time that should help! Let me know if you give them another try! xx
Followed the recipe to a T-no adjustments or modifications. Having baked for nearly 50 years, “room temperature” etc. were exact. My oven has two internal thermometers, in addition to the one built in-temperatures were accurate to recipe. Divided dough into two bakings, one at 10 min total, the second batch at 11 minutes with both underbaked and a bit soggy.As noted by other commenters, the cookies were too soft for dipping and required spreading
I would also recommend sifting the strawberry “powder”as the TJ brand has seeds or pieces that do not process out well, and create bit of grit in the icing. Overall, enjoyed the strawberry flavor, but the cookies will not be served to anyone as they are substandard.
Also, as happened with your strawberry cupcake, there was confusion seemingly had by too many as to the measurements of the strawberries. Why not follow the typical recipe format and list it both ways: “3 Cups freeze-dried strawberries (= 1/4 cup plus 3-4 tablespoons after processing)
Lastly, I recommend you include the amounts of any ingredients in the list vs. in the narrative of the directions-too easy to miss.
As I have said before, when your recipes are “on” they can be AMAZING, but the misses are too frequent for me trusting to try with expensive ingredients. This one was a miss.
Hi Deana,
I appreciate you giving this recipe a try and sharing your review. So sorry to hear they didn’t work for you! I’m not familiar with the Trader Joe’s powder as I do not have a store near me, so I can’t advise on that expect to maybe make your own powder next time. I think adding 1/4 cup of flour and chilling your dough for 1 hour might solve the issue of a “soggy” cookie here. Please let me know if there is anything else that I can help with! Have a great day! xx
Tieghan, “powder” was in quotes as I did make my own from freeze dried strawberries–just as instructed in the recipe. Additionally, I used a very high quality, expensive strawberry jam. I made them as instructed. They failed. I will not be trying them several times more with updated, various modifications.
The standard successful cookie ratio is 3 parts flour: 2 parts fat: 1 part sugar. Your recipe included 2 parts flour: two parts fat. Freeze-dried strawberries are limited in the amount of excess fat they can absorb. The parchment was soaked with fat after letting the cookies cool. The ratio in this recipe is off. I am glad for those who made and enjoyed them. I do not say this to, in any way, cause you bad feelings , it is to prevent bad feelings on the part of those who tried and thought THEY failed. Sometimes you just need to own it. That is kindness.