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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 followed the comment feedback and added an extra 1/4 cup of flour and chilled prior baking. Definitely helped a lot as the dough was far too buttery without those extra steps. There was an overage of strawberry powder suggested, so had leftovers. I wish the instruction better called out quantity of strawberry powder (exact amount for both cookies/icing in the ingredient listing) as it would be useful for the folks that want to half the recipe. My icing didn’t turn out as opaque as the photos but still good flavor nonetheless. Overall, not bad but with a few updated instructional tweaks, this could be a knock out recipe.
Hi Cara,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear you didn’t love them:) xx
Just made these! So good, but there’s a ton. Can I freeze them??
Hey Jordan,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks a bunch for trying it out! Sure, you can totally freeze these! xx
These were so good! I made them for my family and everyone loved them. I also used some of the unglazed cookies to make strawberry ice cream cookie sandwiches. I’ll definitely make these again!
Hey Erica,
Happy Sunday!💐 I really appreciate you making this recipe and sharing your feedback, so glad to hear it was a hit! xT
These are SO good!! I have never liked strawberry flavored baked goods because they never have a natural strong strawberry flavor and these did!! They were thin, chewy and crispy on the outside YUM! Instead of frosting I rolled the dough in a strawberry powder and sugar mixture and it turned out great!
Hey Katie,
Perfect!! 🍓 So glad to hear that this recipe turned out well for you, thanks so much for making them:) xT
I wanted so badly for these cookies to turn out just like yours because the pictures look amazing!! Mine sadly tuned out very and also greasy… I followed the directions to a T.
I meant to say my cookies turned out very flat*
Hi Ashley,
Thanks for giving this recipe a try, so sorry to hear you had some issues! Next time, try adding 1/4 cup of flour, chilling your dough for 1 hour, and don’t tap the pan on the counter. I hope this helps! xx
Kids loved so much and they where so amazing on top of chocolate hagen daz ice cream!! Kids liked helping too.
Ohh yum!! Sounds delish! Thanks so much for making these cookies, Solana:) xT
SO good! Followed the recipe exactly and they turned out perfect!
Hi Laura,
Happy Sunday!💐 I really appreciate you making this recipe and sharing your feedback, so glad to hear it was a hit! xT
Tieghan…I need you to know that I’m a devout HBH follower (and still am) but these cookies did not turn out, even after chilling the dough for hours and hours. They’re kind of greasy and quite flat. What happened?
Hi Emily,
So sorry to hear this!! Next time, I would try adding 1/4 cup of flour to see if that helps! xx
Same here… greasy and very flat. Maybe too much butter? Definitely wasn’t a hot pan or melty butter issue. Still tasty though.
So sorry to hear this Erin! Next time, try adding 1/4 cup of flour and chilling your dough:)
Hi Tieghan, I have freeze dried strawberry powder. How much of that would I use since I know it will be less in powder form?
Hi Jessica,
All of the measurements are in the recipe:) 1/4 cup in step 3 and 3-4 tablespoons in step 5. I hope you love these cookies! xx
Hey HBH,
I am taking my first batch out of the oven and noticed mine don’t have the cute cracks in them like yours. Any tips for achieving the look?
I probably ate half the batter so all signs pointing towards a delish cookie. Thanks for the recipe.
*I didn’t have jam so I used a homemade compote.
Hi Ann,
Thanks so much for giving these cookies a try! Did you try tapping the baking sheet on the counter? That usually helps to create the cracks:) xx
Not sure what I did wrong. They are a gooey mess. I baked them longer than the recipe said. The glaze is good, but I was expecting it to solidify a bit, sort of like Royal icing since the pics kind of look that way. Basically I have a huge gooey mess. Still tasty. Still edible. Just NOT cookies. Not sure what they are. I think I’m going to make vanilla ice cream & crmble them into it.
Hi Shawna,
Thanks for giving these cookies a try and sharing your feedback! So sorry to hear you had some issues! Next time, I would add 1/4 cup of flour and chill the dough for 1 hour, that should help! If your icing is too thin, just add some more powdered sugar:) I hope this helps! xx
I used freeze dried raspberries and raspberry jam and they tasted fantastic. Only thing I had to change was adding ~1/4 c flour due to dough being too wet. 3 cups of freeze dried raspberries is enough for at least 2 batches, I wish I’d only processed about 1.5 cups. Thanks for the recipe, I haven’t seen any similar to this!
Hey Katy,
Wonderful!! Great idea to use the raspberries:) So glad to hear that these cookies were enjoyed! xT
These cookies are just strawberry heaven. So soft and yummy, while the sprinkle of strawberry dust at the end offers a bit of tartness to cut the sweet. Like a Good Humor bar but in cookie form. They came together easily too, highly recommend this recipe!
Hey Nik,
Happy Friday!! So glad to hear that you enjoyed this recipe, thanks for making it and sharing your comment! xx
Has this been made as gluten free yet? Wanting to make sure it still holds together!
Hey Bethany,
So sorry, I’ve not tested this with gluten free flour. If you do, I would add an extra 1/4 cup and chill your dough for 1 hour. I hope this helps! xx
Hello! I ordered some freeze dried strawberry powder on Amazon as the whole berries are expensive. One of the comments said the recipe would use 1/4 cup of powder plus a few T for sprinkling. Would this be accurate? Also, I saw a few comments that mentioned adding an additional 1/4 flour. Should I do that? Thanks!
Hi Ellen,
Yes, all of the measurements and instructions are in the directions for the recipe, you can follow everything as written:) Please let me know if you have any other questions! xx