Double Strawberry Sugar Cookies Recipe

Double Strawberry Sugar Cookies are soft, pretty, fruity cookies with strawberry flavor tucked into both the dough and the icing. They have tender centers, lightly crisp edges, pink ribbons of jam, a delicate strawberry aroma, and a creamy glaze that makes them feel cheerful before you even take the first bite.

These cookies feel like the kind of treat that belongs at birthdays, baby showers, Valentine’s Day parties, spring dessert tables, and quiet afternoons when a simple cookie suddenly sounds perfect. They are sweet and playful, but still cozy in the way only a soft sugar cookie can be.

The double strawberry flavor comes from two different places. Freeze-dried strawberries are crushed into a powder and stirred into the dough, while strawberry jam is folded through gently so the cookies bake with little swirls of fruit flavor.

Then the icing brings the second layer of sweetness. Cream cheese, powdered sugar, hot milk, and vanilla create a soft pink-style topping that sets beautifully over the cooled cookies.

What makes these cookies special is that they taste like strawberry without relying on fresh berries. Fresh strawberries can make cookie dough too wet, but freeze-dried strawberries deliver strong flavor while keeping the dough soft and bakeable.

The texture is just as important as the flavor. The cookies should bake until the edges are barely golden, while the centers stay soft enough to firm up as they cool.

Double Strawberry Sugar Cookies are simple enough for a fun baking day, but pretty enough to wrap as gifts. They are bright, sweet, soft, and full of that happy strawberry flavor that makes a cookie plate disappear quickly.

Why You’ll Love These Double Strawberry Sugar Cookies

These cookies have strawberry flavor in two ways. Freeze-dried strawberries go into the dough, and strawberry jam creates sweet fruit swirls.

They are soft and slightly chewy. The centers stay tender while the edges get just a little crisp.

They look beautiful with icing. The strawberry flavor and pink-style topping make them party-ready.

They use simple baking steps. Cream the butter and sugar, add the egg and vanilla, mix in the dry ingredients, fold in jam, bake, cool, and ice.

They freeze well before icing. Unfrosted cookies can be frozen for up to 3 months.

They make lovely gifts. Wrapped in cellophane with ribbon, they become sweet homemade treats.

Recipe Details

This recipe bakes at 350°F (175°C). Use lined baking sheets to prevent sticking.

The dough uses 1 cup salted butter at room temperature. Room-temperature butter is important for proper creaming.

The sweetness comes from 1 cup granulated sugar. White sugar helps the cookies bake with a classic sugar cookie texture.

The dough also uses 1 large egg and 2 teaspoons vanilla extract. The egg can be straight from the refrigerator.

The strawberry flavor comes from 3 cups freeze-dried strawberries, finely crushed into powder. A food processor is useful for this.

The dry ingredients are 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt. If using table salt, reduce it to ¼ teaspoon.

The jam swirl uses ⅓ cup strawberry jam. Seedless jam makes prettier cookies, but any brand works.

The icing uses 2 ounces room-temperature cream cheese, 2 cups powdered sugar, ¼ cup hot milk, and 1 teaspoon vanilla extract. Let the icing set about 30 minutes before serving.

Ingredients

For the Cookie Dough

• 1 cup salted butter, room temperature
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 3 cups freeze-dried strawberries, finely crushed into powder
• 2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ⅓ cup strawberry jam

For the Strawberry Icing

• 2 ounces cream cheese, room temperature
• 2 cups powdered sugar
• ¼ cup hot milk
• 1 teaspoon vanilla extract

Optional Serving and Variation Ideas

• Cold milk
• Earl grey tea
• Fresh berries for serving
• Powdered sugar
• 1:1 gluten-free flour blend
• ¼ teaspoon xanthan gum, if needed
• Cellophane bags
• Ribbon

Equipment You’ll Need

Basic Equipment

• Electric mixer
• Large mixing bowl
• Baking sheets
• Parchment paper or silicone baking mats
• Wire rack
• Food processor
• Spoon or cookie scoop

Equipment Notes

An electric mixer makes creaming the butter and sugar easier. A wooden spoon can work, but the butter needs to be mixed thoroughly.

A large mixing bowl gives the dough enough room. The freeze-dried strawberry powder and flour need space to blend in evenly.

Baking sheets should be lined with parchment paper or silicone mats. This keeps the cookies from sticking and helps cleanup.

A wire rack is important for cooling. Cookies can get soggy bottoms if they sit too long on a hot pan.

A food processor makes quick work of the freeze-dried strawberries. The goal is a fine powder that blends into the dough.

A spoon or cookie scoop helps portion the dough evenly. Even portions bake more consistently.

Ingredient Notes

Salted butter gives the dough richness and flavor. Make sure it is room temperature before creaming.

Granulated sugar keeps these cookies classic and sweet. It helps create a soft sugar cookie texture.

The egg adds structure. It can be used straight from the refrigerator.

Vanilla extract appears in both the dough and the icing. It balances the strawberry flavor and makes the cookies taste warm and rounded.

Freeze-dried strawberries are essential. They give strong strawberry flavor without adding moisture to the dough.

Fresh strawberries should not be used in place of freeze-dried strawberries. They contain too much water and can make the dough soggy.

All-purpose flour should be spooned and leveled, not packed. Too much flour can make the cookies dry.

Baking soda helps the cookies bake with the right spread and texture. Check that it is fresh.

Kosher salt balances the sweetness. Use ¼ teaspoon if replacing it with table salt.

Strawberry jam adds ribbons of fruit flavor. Fold it in gently so the swirls stay visible.

Cream cheese makes the icing smooth and slightly tangy. It should be room temperature so it beats without lumps.

Hot milk helps loosen the icing. Add slowly and adjust if needed.

Optional Swaps, Variations, and Flavor Ideas

Classic Double Strawberry Sugar Cookies

Use freeze-dried strawberry powder in the dough and strawberry jam folded through for swirls. Finish with the cream cheese icing once the cookies are completely cool.

Let the icing set before serving. This gives the cookies a clean, pretty finish.

Seedless Strawberry Jam Cookies

Use seedless strawberry jam for a smoother look. The cookies will have prettier pink swirls.

Fold the jam gently. Overmixing will blend it fully into the dough instead of leaving ribbons.

Extra Swirled Strawberry Cookies

Fold the jam in with only 3 to 4 strokes. This keeps the jam visible.

The dough should look marbled, not fully mixed pink. This creates beautiful baked cookies.

Powdered Sugar Finish

Skip the icing and dust the cookies with powdered sugar if needed. This is a lighter finish.

The cookies will still have strawberry flavor from the dough and jam. The icing, however, gives the strongest double-strawberry dessert feel.

Gluten-Free Strawberry Sugar Cookies

Use a 1:1 gluten-free flour blend. If the blend does not contain xanthan gum, add ¼ teaspoon xanthan gum.

The texture may vary slightly. Watch for the same pale golden edges and soft centers.

Gift-Wrapped Strawberry Cookies

Let the icing set fully, then place cookies in cellophane bags. Tie with ribbon.

These make sweet edible gifts. They are especially pretty for parties.

Tea-Time Strawberry Cookies

Serve with earl grey tea. The tea’s citrusy note pairs nicely with strawberry.

Let the icing set so the cookies are easy to handle. Serve on a pretty plate with fresh berries.

Milk-and-Cookies Strawberry Plate

Serve with a cold glass of milk. This is the most classic pairing.

The creamy milk balances the sweetness of the icing. It is simple and always good.

Why This Recipe Works

This recipe works because it uses freeze-dried strawberries instead of fresh berries. The cookie dough gets concentrated strawberry flavor without extra water.

The strawberry jam adds a second layer of fruit flavor. Because it is folded in gently, it creates ribbons instead of disappearing completely.

Creaming butter and sugar for 2 to 3 minutes builds the base texture. The mixture becomes light and fluffy, which helps the cookies bake tender.

The flour, baking soda, and salt keep the dough structured. Mixing only until no dry patches remain prevents tough cookies.

The cookies bake just until the edges are lightly golden. They may look soft in the center, but they firm up as they cool.

The icing adds another creamy layer. Cream cheese keeps it from tasting like plain sugar, while hot milk makes it spreadable.

Letting the cookies cool completely is essential. Warm cookies can make the icing run too much.

The 30-minute icing set gives the cookies a finished texture. After that, they are easier to serve, stack, or wrap.

Directions

Step 1: Prepare the Oven

Preheat the oven to 350°F (175°C). Let it fully heat before baking.

A properly heated oven helps the cookies bake evenly. This matters for soft centers and lightly crisp edges.

Step 2: Line the Baking Sheets

Line baking sheets with parchment paper or silicone baking mats. Set them aside.

This prevents sticking. It also makes cleanup easier.

Step 3: Crush the Freeze-Dried Strawberries

Add 3 cups freeze-dried strawberries to a food processor. Process until finely crushed into powder.

The powder should be fine enough to blend into the dough. Larger bits are okay, but powder gives the most even flavor.

Step 4: Cream the Butter and Sugar

Place 1 cup room-temperature salted butter and 1 cup granulated sugar in a large mixing bowl. Beat for 2 to 3 minutes.

The mixture should look light, fluffy, and almost whipped. This step helps create a tender cookie texture.

Step 5: Add the Egg and Vanilla

Add 1 large egg and 2 teaspoons vanilla extract to the butter mixture. Mix just until combined.

Scrape the bowl if needed. Do not overbeat after the egg is added.

Step 6: Add the Strawberry Powder

Gently stir in the freeze-dried strawberry powder. Mix until it is evenly distributed.

The dough should begin to take on a strawberry color and aroma. Do not pack the powder in clumps.

Step 7: Add the Dry Ingredients

Add 2 cups spooned-and-leveled all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Mix until no dry patches remain.

If using table salt instead of kosher salt, use ¼ teaspoon. Stop mixing as soon as the dough comes together.

Step 8: Fold in the Strawberry Jam

Add ⅓ cup strawberry jam to the dough. Fold it in gently.

Use only 3 to 4 strokes if you want visible pink ribbons. Do not fully blend the jam into the dough.

Step 9: Check the Dough Texture

If the dough feels too sticky to scoop, refrigerate it for 20 minutes. Chilling firms the butter.

You can also lightly wet your hands with cold water between scoops. This helps with sticky dough.

Step 10: Scoop the Cookies

Drop tablespoon-sized portions of dough onto the prepared baking sheets. Space them about 2 inches apart.

The cookies will spread as they bake. Give them room to form neat rounds.

Step 11: Bake the Cookies

Bake for 10 to 12 minutes. The edges should be very lightly golden, and the centers should still look soft.

Do not overbake. The cookies continue firming as they cool.

Step 12: Cool on the Baking Sheet

Let the cookies rest on the baking sheet for at least 5 minutes. This helps them set.

They may be fragile right out of the oven. Waiting makes them easier to move.

Step 13: Transfer to a Wire Rack

Move the cookies to a wire rack. Let them cool completely before icing.

This step is important. Warm cookies can make the icing melt and run.

Step 14: Beat the Cream Cheese

Place 2 ounces room-temperature cream cheese in a mixing bowl. Beat until completely smooth.

There should be no lumps. Smooth cream cheese makes smoother icing.

Step 15: Add the Powdered Sugar

Gradually add 2 cups powdered sugar. Mix until the cream cheese and sugar begin to come together.

Add the sugar slowly. This keeps the icing smoother and avoids a sugar cloud.

Step 16: Add Hot Milk and Vanilla

Slowly stream in ¼ cup hot milk and 1 teaspoon vanilla extract. Beat until the icing is smooth.

The icing should be thick but pourable, like heavy paint. Adjust carefully if needed.

Step 17: Adjust the Icing

If the icing is too thick, add milk 1 teaspoon at a time. If it is too thin, add more powdered sugar.

The icing should coat the back of a spoon and slowly drip off. That is the ideal texture for spreading or drizzling.

Step 18: Ice and Set the Cookies

Spread or drizzle the icing over the completely cooled cookies. Let the icing set for about 30 minutes before serving.

This waiting time helps the topping firm. The cookies will look prettier and handle better.

Serving Ideas

Serve Double Strawberry Sugar Cookies with a cold glass of milk. The creamy, simple pairing works beautifully with the sweet icing.

Serve them with earl grey tea for something a little more elegant. The tea’s flavor pairs nicely with strawberry.

Arrange the cookies on a plate with fresh berries. This makes a simple dessert platter look bright and pretty.

Bring them to baby showers, Valentine’s Day gatherings, birthdays, or spring parties. Their color and flavor fit happy occasions.

Wrap them in cellophane bags with ribbon. Once the icing is set, they make sweet edible gifts.

Serve them slightly warm if unfrosted or gently warmed. A 10-second microwave warm-up can bring back a soft, fresh-baked feel.

Let iced cookies set fully before stacking. This protects the topping.

Keep a few aside before serving at parties. They tend to disappear quickly.

Storage

Store the iced cookies in an airtight container at room temperature. They stay fresh for up to 5 days.

The icing helps keep the cookies moist. Make sure it is set before stacking.

Layer cookies carefully if needed. Use parchment between layers for a neater container.

Keep the container sealed. Air can dry out soft cookies.

Avoid storing them near strong-smelling foods. Soft cookies can absorb odors.

If the room is warm, let the icing set fully before closing the container. This protects the finish.

The cookies are best while soft and fresh. Enjoy within the storage window.

Freezing

For best results, freeze the cookies without icing. Wrap them tightly in plastic.

Unfrosted cookies can be frozen for up to 3 months. Place wrapped cookies in a freezer-safe container or bag.

Thaw the cookies overnight before icing. This helps them return to a soft texture.

Add the icing fresh after thawing. The topping will look and taste better.

Do not freeze freshly iced cookies unless needed. The icing texture may change.

A quick 10-second microwave warm-up can restore a just-baked feeling. Use this before icing or before serving unfrosted cookies.

Freezing is helpful for make-ahead baking. It lets you prepare cookies before a party or holiday.

Make-Ahead

The cookies can be baked ahead and stored at room temperature for up to 5 days. Keep them airtight.

For longer planning, freeze them unfrosted for up to 3 months. Thaw overnight and ice fresh.

The strawberry powder can be made ahead. Store it in a dry container until ready to use.

The icing is best made close to serving. It spreads nicely when freshly mixed.

If the dough is sticky, chill it for 20 minutes before scooping. This can also help with make-ahead prep.

Let cookies cool completely before icing. This should never be rushed.

Allow the icing to set for 30 minutes before serving or packing. This makes handling easier.

Helpful Notes for Best Results

Use freeze-dried strawberries, not fresh strawberries. Fresh berries add too much moisture.

Cream the butter and sugar for 2 to 3 minutes. This helps the cookies bake soft and tender.

Do not overmix after adding flour. Stop once no dry patches remain.

Fold the jam gently. Three to four strokes create pretty ribbons.

Use parchment paper or silicone mats. This prevents sticking.

Bake only until the edges are pale golden. Soft centers firm up as the cookies cool.

Cool completely before icing. Warm cookies make the icing runny.

Let the icing set for 30 minutes. This gives the cookies a finished texture.

Variations

Classic Double Strawberry Sugar Cookies

Use freeze-dried strawberry powder in the dough and strawberry jam folded through for swirls. Finish with cream cheese icing.

This version has the strongest double-strawberry flavor. Let the icing set before serving.

Seedless Jam Strawberry Cookies

Use seedless strawberry jam. The cookies will look smoother and prettier.

Fold gently so the jam stays visible. Do not overmix.

Powdered Sugar Strawberry Cookies

Skip the icing and dust with powdered sugar. This creates a simpler finish.

The cookies will still taste fruity. The icing adds more creaminess and sweetness.

Gluten-Free Double Strawberry Cookies

Use a 1:1 gluten-free flour blend. Add ¼ teaspoon xanthan gum if the blend does not include it.

Bake with the same visual cues. The texture may vary slightly.

Extra Vanilla Strawberry Cookies

Keep both vanilla additions. The vanilla in the dough and icing balances the strawberry.

This version is already built into the recipe. Use good vanilla if possible.

Party Plate Strawberry Cookies

Ice the cookies and let them set. Arrange with fresh berries on a pretty plate.

They look bright and festive. This is great for showers and birthdays.

Gift Bag Strawberry Cookies

Once the icing is fully set, wrap the cookies in cellophane bags. Tie with ribbon.

This turns them into homemade edible gifts. Handle gently.

Tea-Time Strawberry Cookies

Serve with earl grey tea. The bergamot flavor works nicely with strawberry.

This is a lovely afternoon treat. Use smaller cookies for a tea plate if desired.

Troubleshooting

The Dough Is Too Sticky

Chill the dough for 20 minutes. This firms up the butter and makes scooping easier.

You can also lightly wet your hands with cold water between scoops. This helps prevent sticking.

The Cookies Spread Too Much

The dough may have been too warm. Chill it before baking.

Make sure the baking sheets are not hot from a previous batch. Hot pans can melt dough too quickly.

The Cookies Are Dry

Too much flour may have been used, or the cookies may have baked too long. Spoon and level the flour instead of packing it.

Remove the cookies when the edges are barely golden. The centers should still look soft.

The Cookies Are Tough

The dough may have been overmixed after the flour was added. Mix only until no dry patches remain.

Overmixing can make sugar cookies less tender. Stop early.

The Strawberry Flavor Is Weak

Make sure the freeze-dried strawberries are crushed finely and mixed evenly. They carry the main strawberry flavor.

The jam also helps. Fold it in gently so the swirls remain.

The Jam Disappeared Into the Dough

It was likely mixed too much. Fold with only 3 to 4 strokes.

The dough should look marbled. Full blending removes the ribbon effect.

The Icing Is Too Runny

Add more powdered sugar. Mix until the icing thickens.

Make sure the cookies are completely cool before icing. Warm cookies make icing melt.

The Icing Is Too Thick

Add milk 1 teaspoon at a time. Stir after each addition.

Stop when the icing coats a spoon and slowly drips. That texture is ideal.

The Cream Cheese Icing Is Lumpy

The cream cheese may not have been room temperature. Beat it until smooth before adding sugar.

If needed, keep beating. Smooth icing starts with smooth cream cheese.

The Icing Melted

The cookies were probably still warm. Let them cool completely next time.

If the room is hot, chill the iced cookies for 15 minutes to set the glaze. This helps the topping firm.

Frequently Asked Questions

Can I use fresh strawberries instead of freeze-dried?

No, fresh strawberries add too much water to the dough. They can make the cookies soggy.

Freeze-dried strawberries give strong strawberry flavor without extra moisture. They also create the strawberry powder that makes these cookies special.

How do I keep the icing from melting?

Let the cookies cool completely before icing. They should be fully cool, not just warm to the touch.

Use enough powdered sugar in the icing. On a hot day, chill the iced cookies for 15 minutes to set the glaze.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend. Add ¼ teaspoon xanthan gum if your mix does not already include it.

The cookies may have a slightly different texture. Bake with the same timing and visual cues.

Why is my dough sticking to my hands?

The dough may be too warm. Chill it for 20 minutes.

You can also wet your hands lightly with cold water between scoops. This makes handling easier.

Can I skip the icing?

Yes, you can skip the icing. A dusting of powdered sugar is another option.

The icing gives the second strawberry dessert feeling, though. It makes the cookies more special.

How long do these cookies stay fresh?

Store them in an airtight container at room temperature for up to 5 days. The icing helps keep them moist.

Let the icing set before storing. Use parchment between layers if stacking.

Can I freeze these cookies?

Yes, freeze the unfrosted cookies for up to 3 months. Wrap tightly in plastic.

Thaw overnight, then ice fresh. This gives the best texture and appearance.

Can I warm them after storage?

Yes, a quick 10-second microwave warm-up brings back a soft, fresh-baked feeling. This works best for unfrosted cookies.

For iced cookies, warm carefully if at all. The icing can soften quickly.

Nutritional Information

Nutrition values can vary depending on exact ingredients, brands, cookie size, and icing amount. These cookies are sweet treats made with butter, sugar, flour, strawberries, jam, cream cheese, powdered sugar, milk, and vanilla.

Because no specific nutrition numbers are included, exact values are not listed here. Use your own ingredient labels and portion count if precise tracking is needed.

The cookies include strawberry flavor from freeze-dried strawberries and jam. The icing adds sweetness and creaminess.

Butter and cream cheese contribute richness. Sugar, powdered sugar, and jam contribute sweetness.

Enjoy these cookies as part of a balanced diet. They are meant to be a cheerful homemade dessert.

For smaller servings, scoop smaller portions and watch the baking time closely. Smaller cookies may bake faster.

For gifting or parties, let the icing set fully before packing. This keeps the cookies looking neat.

Why This Recipe Works So Well

Double Strawberry Sugar Cookies work because the recipe builds strawberry flavor without adding too much moisture. Freeze-dried strawberries bring concentrated fruit flavor, while jam adds soft ribbons.

The butter and sugar are creamed until light and fluffy. This creates a better cookie base.

The egg adds structure, while vanilla makes the flavor rounder. Both are simple but important.

Flour, baking soda, and salt create the cookie structure. The salt keeps the sweetness balanced.

The jam is folded in at the end so it does not disappear. Gentle folding keeps the cookies pretty.

Baking just until the edges are pale golden protects the soft center. The cookies finish setting as they cool.

The icing gives the cookies their finished look and second layer of sweetness. Cream cheese keeps the topping from tasting flat.

Most of all, this recipe works because it feels joyful. The cookies are soft, pink, fruity, giftable, and bright enough to make any dessert table feel happier.

Final Thoughts

Double Strawberry Sugar Cookies are made with salted butter, granulated sugar, egg, vanilla extract, freeze-dried strawberries, all-purpose flour, baking soda, kosher salt, strawberry jam, cream cheese, powdered sugar, hot milk, and more vanilla. The dough is mixed gently, swirled with jam, baked until softly set, cooled completely, and finished with a creamy icing that sets before serving.

Serve them with cold milk, earl grey tea, fresh berries, or wrap them in cellophane bags with ribbon for sweet homemade gifts. With their 350°F oven temperature, 2-to-3-minute creaming step, 10-to-12-minute bake time, 5-minute pan rest, 30-minute icing set, 20-minute chill option for sticky dough, 5-day room-temperature storage, 3-month unfrosted freezer option, overnight thawing, 10-second warm-up, and variations like seedless jam, powdered sugar finish, gluten-free flour blend, xanthan gum, tea service, gift wrapping, and party plating, these cookies are soft, fruity, pretty, and full of double strawberry charm.

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Irresistible Double Strawberry Sugar Cookies Recipe

Soft, sweet, strawberry-packed, and finished with creamy icing, these Irresistible Double Strawberry Sugar Cookies Recipe combine freeze-dried strawberry powder and strawberry jam for a bright berry flavor in every bite. A smooth cream cheese icing adds the second strawberry-cookie style finish, making these cookies a beautiful American dessert for parties, cookie trays, or everyday baking.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Course: Dessert
• Cuisine: American
• Servings: 24 cookies
• Calories: 180 kcal

Ingredients

For the Strawberry Sugar Cookies

• ⅓ cup strawberry jam
• ½ teaspoon kosher salt
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 3 cups freeze-dried strawberries
• 2 teaspoons vanilla extract
• 1 egg
• 1 cup granulated sugar
• 1 cup salted butter room temperature

For the Creamy Icing

• 1 teaspoon vanilla extract
• ¼ cup hot milk
• 2 cups powdered sugar
• 2 ounces cream cheese

Instructions

Step 1: Prepare the Oven

Preheat the oven to 350°F (175°C). Have the baking sheets ready before shaping the cookie dough.

The cookies bake quickly, so it helps to prepare the dough and baking area before scooping. Keep the icing ingredients for later because the cookies need to cool first.

Step 2: Make the Strawberry Powder

Crush the freeze-dried strawberries into a fine powder. Use the full 3 cups freeze-dried strawberries as listed.

This strawberry powder gives the cookie dough its berry flavor. Crush it as finely as possible so it blends smoothly into the dough.

Step 3: Cream the Butter and Sugar

Cream the room-temperature salted butter and granulated sugar until light and fluffy. The mixture should look smooth and evenly blended.

This step helps create the cookie base. Make sure the butter is soft enough to mix easily with the sugar.

Step 4: Add the Egg and Vanilla

Add the egg and 2 teaspoons vanilla extract to the butter mixture. Mix well until fully combined.

This vanilla is for the cookie dough. The icing uses a separate 1 teaspoon vanilla extract later.

Step 5: Add the Dry Ingredients and Strawberry Powder

Stir in the strawberry powder, all-purpose flour, baking soda, and kosher salt. Mix until the dough comes together.

The dough should look evenly colored from the strawberry powder. Stir only until the dry ingredients are incorporated.

Step 6: Fold in the Strawberry Jam

Fold in the strawberry jam until combined. Spread it through the dough without overmixing.

The jam adds another layer of strawberry flavor and keeps the cookies tasting fruity. Fold gently so the dough stays tender.

Step 7: Scoop the Cookies

Drop spoonfuls of dough onto baking sheets. Space them so the cookies have room to bake evenly.

Try to keep the spoonfuls similar in size. This helps all 24 cookies bake at the same rate.

Step 8: Bake the Cookies

Bake for 10-12 minutes, until the edges are lightly golden. Watch the cookies near the end of baking so they do not overbake.

The edges should be lightly colored while the centers remain soft. Remove the cookies once they reach that stage.

Step 9: Cool the Cookies

Cool the cookies on a wire rack. Let them cool completely before adding the icing.

If the cookies are warm, the icing may melt instead of setting neatly. Give them enough time to cool before decorating.

Step 10: Make the Icing

For the icing, whisk the cream cheese, powdered sugar, hot milk, and 1 teaspoon vanilla extract until smooth. Mix until the icing has a creamy, spreadable texture.

The cream cheese gives the icing richness, while the powdered sugar and hot milk help it become smooth.

Step 11: Ice and Set

Spread the icing over the cooled cookies. Let the icing set before serving.

Once the icing has set, the cookies are ready to serve, store, or arrange on a dessert tray.

Notes

• Store cookies in an airtight container for up to 5 days.
• Freeze unfrosted cookies for up to 3 months.

Serving Suggestions

Serve Irresistible Double Strawberry Sugar Cookies Recipe after the icing has set so each cookie has a smooth, creamy finish. The freeze-dried strawberry powder, strawberry jam, vanilla cookie base, and cream cheese icing create a sweet double-strawberry dessert with soft sugar cookie texture.

This recipe makes 24 cookies, making it a good choice for cookie trays, dessert boxes, parties, spring gatherings, holiday baking, or a simple homemade treat. Let the cookies cool fully before icing so the topping stays neat.

For the cleanest presentation, spread the icing over cooled cookies and allow it to set before stacking or serving. The unfrosted cookies can also be frozen if you want to make part of the recipe ahead.

Storage

How to Store

Store cookies in an airtight container for up to 5 days. Let the icing set before placing the cookies into the container.

Freezer Tip

Freeze unfrosted cookies for up to 3 months. Add the icing after the cookies are thawed and cooled.

Strawberry Tip

Use 3 cups freeze-dried strawberries and crush them into a fine powder. Fold in ⅓ cup strawberry jam for the second layer of strawberry flavor.

Butter Tip

Use 1 cup salted butter at room temperature. Cream it with the granulated sugar until light and fluffy.

Vanilla Tip

Use 2 teaspoons vanilla extract in the cookie dough and 1 teaspoon vanilla extract in the icing. Keep the amounts separate.

Icing Tip

Whisk cream cheese, powdered sugar, hot milk, and vanilla extract until smooth. Spread over completely cooled cookies.

Baking Tip

Bake at 350°F (175°C) for 10-12 minutes, until the edges are lightly golden.