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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.
Followed the recipe and directions exactly. Really, really poor outcome. Flat, unattractive, sickeningly sweet. I would not recommend this recipe too anyone.
Hi Andrew,
Thanks for trying these cookies and sharing your feedback, sorry to hear it was not enjoyed. Sounds like your dough needed to chill for a bit. Please let me know if there is anything else that I can help with. Have a great Sunday! xx
I am 3 for 3 on Tieghan’s cookies! 🙂 These are delicious! Followed the recipe and they turned out flat just as pictured! Baked 11 min total & they’re quite soft in the middle. Dipped a few of them then used a spoon to add icing to the rest to avoid breaking. We couldn’t find strawberry jam this Easter but used an organic strawberry spread instead. For others making these, the icing picks up on the flavor of the jam nicely, so be sure you like the taste! This is a great recipe for kids. We added sprinkles!
Hey Rachel,
Happy Friday!!🌸☀️ I am thrilled to hear that this recipe turned out well for you, thanks for trying it and sharing your review! xx
So I made these cookies, but replaced dried strawberry/strawberry jam with dried blueberries- blue cookies are not as pretty as pink ones! They looked very suspicious LOL but tasted so good. I can’t stop eating them. Made recipe as written, didn’t chill dough. The dough was soft but not so soft you couldn’t form cookies. I made these with my 3 year old and she was able to do most of it herself after I prepped ingredients so they are not difficult.
Hey Mandi,
Awesome!! So glad to hear these turned out for you with the blueberries! Thanks for trying the recipe! xT
These cookies are phenomenal! A crowd pleaser and all time favorite moving forward. Perfect pink color, gorgeous texture, and full of strawberry flavor. I doubled the recipe to make enough for two Easter Sunday gatherings and received many compliments. The cookies were such a smash that they were requested for upcoming retirement party 🍓🍓🍓
Hey Natalie,
Happy Wednesday!! 🌞 Love to hear that this recipe turned out well for you, thanks so much for making it! xT
Oh man these cookies were a major letdown. The dough tasted AMAZING, it reminded me exactly of Ben & Jerry’s Strawberry ice cream so I thought they were going to be amazing. Not the case. Very flat, very very ugly and just tasted kinda meh. I brought them for my Easter desert contribution and only ONE person was brave enough to try one. I say, “try, because I found 1/2 of it in the garbage. I followed the recipe exactly and also chilled the dough based off of the reviews. Out of the 1,000’s of recipes she comes up with they can’t all be winners! I love mostly all of her recipes, buy her books and share with fam and friends when I find a keeper but I just had to post an honest, but kind review.
Hi Sydney,
Thanks so much for trying this recipe and sharing your review, so sorry to hear they did not turn out for you! I wonder if adding the 1/4 cup of flour would have helped at all? Again, so sorry for the trouble! xx
Made these for Easter. I did chill my dough as they felt a bit soft to scoop into balls. After chilling, everything was fine—they were thin cookies, but were moist and had intense fresh Strawberry flavor, as did the glaze. My freeze dried berries were a darker red so my cookies weren’t as pretty as the photos with the soft pink but they taste great!
Hey Lucy,
Happy Monday!!🌞 I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you!🍓 xx
Taste is good, but my cookies were too mushy and flat. You wouldn’t be able to pick them up and eat them after being iced so I decided to sandwich two cookies together and use icing in the middle like a Whoopie pie. That saved this recipe for me…otherwise would not have served them due to being hard to eat
Hey Allison,
Great way to improvise!! So sorry to hear that they were so soft, next time I would try adding 1/4 cup of flour and chilling the dough for at least one hour. I hope this helps! xT
I really wanted these to work. I tried making them for Easter but the dough spread everywhere (I even had it in the fridge for 10 minutes or so). Even when they cooled, it was still so mushy. The dough was delicious but so sad that they couldn’t bake properly.
Hi Lauren,
Thanks so much for trying these cookies! Next time, I would chill the dough for at least 1 hour! I hope this helps! xx
We made these yesterday and honestly the raw dough was amazing!! Once the cookies were baked they were not so flavorful. The frosting tasted amazing! This one isn’t a keeper for us but that’s ok! Thank you!!
Hi Denise,
Happy Monday! Thanks for giving this recipe a try and sharing your feedback! Sorry to hear they weren’t a fave, please let me know if there is anything that I can help with! xT
Hi Tieghan!
I made this recipe, and let’s just say it’s a big keeper. The prep time was so quick and easy, which I was really grateful for. The instructions were nice and simple, yet told you everything you needed to know with ease. Let’s not forget how this tastes! It’s like strawberry bombs and grenades full of sweet creaminess being blasted into your mouth. It isn’t too in-your-face with the flavor, though. It has a tart side at first, then you taste the sweetness of the icing, which makes these cookies ten times better. Thank you so much for sharing this beautiful recipe with us, and Happy Easter!
-Kailyn (13)
Hey Kailyn,
Happy Easter!! 🐰🐣🌈 Thank you very much for giving this recipe a try and sharing your comment, I’m so glad it turned out well for you! xT
This was a total fail. Taste is bland and buttery, I do not taste the strawberry at all. Cookies are flat and they all bled together. I just wasted $7 of freeze dried strawberries. If it’s necessary for butter and sugar to be creamed, extra flour to be added, and dough to be chilled I wish that were part of the recipe rather than the comments (which I am just now seeing). Not a great first Half-Baked Harvest experience. Back to the drawing board for something for Easter brunch…
And there’s enough icing for 50 cookies! Way too much
Hi Diana,
Thanks for trying this recipe and sharing your feedback, sorry to hear these were not enjoyed! xx
I’m not sure what all these negative comments are about…I haven’t iced them yet, but my first batch just came out and they look great! The dough is delicious and very flavorful! Instead of the icing recipe, I ended up just mixing up a little cream, powdered sugar and strawberry powder as a simple glaze, as I don’t prefer the cream cheese flavor. I did heed the advice to increase flour by 1/4 c. and refrigerated the dough for about 2 hours.
Hey Kristin,
Amazing!! Love to hear that these cookies were enjoyed, thanks so much for making them! Happy Easter! xT
I made my cookies as written – no chilling, no extra flour, and they came out perfect and little bit fluffy. I wonder if people who have issues with consistency/greasiness either melt the butter too much or over-mix. My butter was kept in the fridge and then warmed on top of the preheating oven until just soft enough to mix. And I mixed everything by hand and found it to be very stiff/hard dough to mix this way!
I used the Trader Joe’s $4 freeze dried strawberries (you’ll need two bags if you want frosting). Flavor is like a sugar cookie with a faint strawberry taste. Not sure why, but my cookies are definitely fully tan/brown and not at all pink! Still the taste and consistency is fine, and I’m sure the frosting would be a pretty pink (but I rolled mine in sugar/strawberry powder like a snickerdoodle).
Hey there,
Happy Easter!! 🐰🐣🌈 Thank you very much for giving this recipe a try and sharing your comment, I’m so glad it turned out well for you! Sorry to hear they aren’t pink, how strange! xT
Cookies were flat and too buttery and not a pretty color. After making exactly as written in the recipe, I now see that there are lots of comments about chilling the dough and adding a quarter cup of flour. I wish those had been in the information in the first place so I wouldn’t have wasted my time.
Same!! Suuuuuper big and paper thin. I’m no baker so I’m sure I missed up somewhere 🙂
Emily, you likely did not do anything wrong!! This recipe is a complete fail. A successful recipe allows bakers of any skill level to follow exactly and succeed. This one does not. And despite excessive feedback from experienced bakers indicating it does not result in consistently successful outcomes, Tieghan continues to make recommendations about extra flour, chilling the dough, places blame on those using the recipe: “did you follow the recipe exactly?” or “maybe the color was off for some because their vanilla was too dark!” but refused to rework or modify the original recipe. Don’t take the burden of a poorly written or conceived recipe on yourself-it is not infrequent on this site. But DO keep baking!!! And this site IS good for inspiring photography and ideas! Good luck with your next project!
I want to give your comment five stars! You are absolutely correct, and even after several months of the same critique from users of the recipe, Tieghan hasn’t modified the recipe to match her “tip” in the comments. It is still the recipe that about half of commenters have failed at. I am a culinary teacher and I failed at this recipe.
Sounds like your dough may have needed to be chilled!
Hi Cassy,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear these didn’t turn out for you. For those that have add issues, I recommend adding 1/4 cup of flour and chilling the dough. It’s not part of the directions because it’s not how the recipe was tested and turned out for me and a lot of others. I hope this helps! xx
These cookies were delicious, amazing as written, no adjustments needed here! Made them for a friend’s birthday and everyone devoured them. Will definitely be making again! 🍓❤️
Hey Cameron,
Fantastic!! I love to hear that this recipe turned out well for you, thanks so much for making it! Have a great weekend:) 🐣🍭