Description

If you love strawberries and cookies, this Double Strawberry Sugar Cookies recipe is a must-try. These cookies are soft, chewy, and packed with real strawberry flavor from both freeze-dried strawberries and strawberry jam. Topped with a luscious cream cheese icing, they are perfect for any occasion. Whether you’re baking for a party or simply indulging in a sweet treat, these cookies will satisfy every craving.

Ingredients

for Double Strawberry Sugar Cookies

3 cups freeze-dried strawberries
1 cup (2 sticks) salted butter, 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

For the Creamy Strawberry Icing

2 ounces cream cheese
2 cups powdered sugar
1/4 cup hot milk
1 teaspoon vanilla extract
Reserved strawberry powder

Instructions

Prepare the Strawberry Powder – Process freeze-dried strawberries in a blender until finely ground. Set aside some powder for the icing.
Preheat and Prepare – Preheat your oven to 350°F and line a baking sheet with parchment paper.
Make the Cookie Dough – Beat butter, sugar, and vanilla together. Add the egg and mix well. Slowly incorporate flour, baking soda, strawberry powder, and salt. Fold in the strawberry jam for extra flavor.
Shape and Bake – Roll the dough into balls and place them on the prepared baking sheet. Bake for 8 minutes, then tap the baking sheet to slightly flatten the cookies. Bake for an additional 2-3 minutes.
Prepare the Icing – In a bowl, mix cream cheese, powdered sugar, hot milk, vanilla extract, and the reserved strawberry powder. Adjust the thickness with milk as needed.
Decorate and Serve – Dip each cookie in the icing or drizzle it over the top. Let the icing set before serving. Store in an airtight container for up to 5 days.

Notes

Best Way to Serve

These cookies taste best when served slightly warm or at room temperature.
For an extra indulgent treat, pair them with a glass of milk, a cup of coffee, or hot tea.
If you love extra icing, drizzle a bit more over the top before serving.

Storage Instructions

Room Temperature – Store in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.
Refrigeration – If you prefer a firmer texture, store the cookies in the refrigerator for up to a week. Let them come to room temperature before serving.
Freezing – Freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They will stay fresh for up to 3 months. Thaw at room temperature before enjoying.

Make-Ahead Tips

Prepare the cookie dough in advance and refrigerate it for up to 48 hours before baking.
You can also freeze unbaked cookie dough balls and bake them straight from the freezer, adding 1-2 extra minutes to the baking time.
The icing can be made ahead and stored in the refrigerator for up to 3 days. Stir well before using.