Double Strawberry Sugar Cookies

Double Strawberry Sugar Cookies are soft, chewy, bright, and packed with strawberry flavor in a way that ordinary strawberry cookies often miss. These cookies get their bold berry taste from two strawberry ingredients: crushed freeze-dried strawberries in the dough and sweet strawberry jam folded in for beautiful little swirls.

The freeze-dried strawberries are the real flavor powerhouse. They turn into a fine pink powder that blends right into the cookie dough, giving the cookies a concentrated strawberry taste without adding extra moisture.

The strawberry jam brings a different kind of strawberry magic. It adds soft, sticky sweetness and creates pretty pockets of fruity flavor throughout the dough.

Together, those two ingredients make these cookies taste playful, summery, and a little nostalgic. They are the kind of cookie that feels right for picnics, Valentine’s Day, spring parties, summer baking, or any afternoon that needs something cheerful.

The texture is just as important as the flavor. The centers stay soft and chewy, while the edges have a gentle crispness that keeps each bite balanced.

Then comes the cream cheese icing. It is smooth, sweet, slightly tangy, and just rich enough to pull all that strawberry flavor together without making the cookies feel heavy.

These are not plain sugar cookies with a little pink color. They are strawberry-forward cookies with real berry intensity, a creamy finish, and enough personality to stand out on any dessert table.

Double Strawberry Sugar Cookies are sweet, soft, jammy, and easy to love. They feel special without being fussy, and they are exactly the kind of cookie people remember after the plate is empty.

Why You’ll Love Double Strawberry Sugar Cookies

These cookies have bold strawberry flavor. Freeze-dried strawberries and strawberry jam work together to create a double berry effect.

They are soft and chewy. The butter, sugar, egg, and jam help create tender centers.

They have a simple cream cheese icing. The icing adds creamy sweetness and a slight tang.

They are great for special occasions. The pink color and strawberry flavor make them perfect for Valentine’s Day, summer picnics, parties, or casual baking.

They are easy to customize. White chocolate, lemon zest, mixed berry jam, almond extract, pistachios, and edible glitter can all be added.

They store and freeze well. Un-iced cookies can be frozen and iced fresh later.

Recipe Details

This recipe bakes at 350°F (175°C). Line the baking sheet with parchment paper.

The cookies use 3 cups freeze-dried strawberries. Crush them into a fine powder before mixing into the dough.

The dough starts with 1 cup salted butter at room temperature. Let the butter soften for at least 30 minutes.

The sugar is 1 cup granulated sugar. It helps the cookies develop lightly crisp edges.

The dough uses 1 large egg and 2 teaspoons vanilla extract. Crack the egg into a separate bowl first if desired.

The dry ingredients are 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Spoon and level the flour to avoid dry cookies.

The second strawberry ingredient is ⅓ cup strawberry jam. Fold it in gently so the dough has swirls instead of becoming fully blended.

The icing uses 2 ounces full-fat cream cheese, 2 cups powdered sugar, ¼ cup hot milk, and 1 teaspoon vanilla extract.

The cookies bake for 10 minutes. They may look slightly underdone, but they firm as they cool.

Ingredients

For the Cookie Dough

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

For the Icing

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

Optional Swaps, Add-Ins, and Serving Ideas

• Chopped white chocolate
• 1 teaspoon lemon zest
• Raspberry jam
• Blackberry jam
• Almond extract
• Chopped pistachios
• Edible glitter
• Vanilla ice cream
• Fresh strawberries for garnish
• 1 cup fresh strawberry puree
• 2 tablespoons strawberry Jell-O powder
• 1:1 gluten-free flour blend
• Coarse sugar
• Extra milk
• Extra powdered sugar

Ingredient Notes

Freeze-dried strawberries give these cookies their strongest strawberry flavor. They create concentrated berry taste without making the dough wet.

Crush the strawberries into a fine powder. A blender or food processor works best, but a bag and rolling pin can work if needed.

Salted butter gives the dough richness and flavor. It should be softened, not melted.

Granulated sugar helps the cookies spread and gives the edges a delicate crispness. It also keeps the strawberry flavor clean and bright.

The egg helps bind the dough. One egg is all this recipe needs.

Vanilla extract balances the strawberry flavor. It gives the dough a warm bakery-style taste.

All-purpose flour provides structure. Spoon and level it instead of scooping straight from the bag.

Baking soda gives the cookies the right lift. Baking powder should not be used in its place.

Kosher salt balances the sweetness. If using table salt, use only a pinch because it is saltier.

Strawberry jam adds a soft, jammy texture. A jam with real fruit and a chunkier texture works beautifully.

Cream cheese gives the icing a creamy tang. Full-fat cream cheese works best.

Powdered sugar sweetens and thickens the icing. Sift it if it looks lumpy.

Hot milk makes the icing smooth and pourable. Add more only in small amounts if needed.

Optional Swaps, Variations, Add-Ins, and Serving Ideas

Classic Double Strawberry Sugar Cookies

Use freeze-dried strawberry powder and strawberry jam in the dough, then finish the cooled cookies with cream cheese icing. This gives the full double strawberry flavor.

Bake for 10 minutes and let the cookies cool before icing. The icing should be drizzled only after the cookies are cool.

White Chocolate Strawberry Cookies

Fold in ½ cup chopped white chocolate with the jam. The creamy sweetness pairs beautifully with the tart strawberry flavor.

Do not overmix after adding the chocolate. Keep the jam swirls visible.

Lemon Strawberry Cookies

Add 1 teaspoon lemon zest to the icing. The citrus brightens the strawberry flavor.

This version tastes fresh and sunny. It is especially good for spring and summer.

Raspberry Jam Strawberry Cookies

Swap the strawberry jam for raspberry jam. The flavor becomes a little tangier.

A jam with seeds works well. Avoid very runny jam if possible.

Blackberry Jam Strawberry Cookies

Use blackberry jam instead of strawberry jam. This creates a deeper berry flavor.

Fold it lightly into the dough. Swirls make the cookies prettier.

Almond Strawberry Sugar Cookies

Replace half of the vanilla extract in the dough with almond extract. This gives the cookies a subtle marzipan-style flavor.

Use only half so the almond does not overpower the strawberry. The result is fragrant and slightly fancy.

Pistachio Strawberry Cookies

Add chopped pistachios to the dough. They bring color, crunch, and a nutty contrast.

Keep the pieces small. This helps the cookies scoop neatly.

Sparkly Strawberry Cookies

Sprinkle edible glitter over the icing. This makes the cookies feel festive.

This is especially fun for parties or Valentine’s Day. Let the icing set before storing.

Coarse Sugar Strawberry Cookies

Skip the icing and sprinkle the tops with coarse sugar before baking. This gives the cookies a little crunch.

The cookies are still delicious plain. The icing simply adds another creamy layer.

Gluten-Free Strawberry Cookies

Swap the all-purpose flour for a 1:1 gluten-free blend. The texture may be slightly denser.

Bake as directed and let the cookies cool fully. Ice after cooling.

Fresh Strawberry Puree Version

Use 1 cup fresh strawberry puree if needed, but the flavor will not be as intense. Reduce the flour by ¼ cup.

Fresh strawberries add moisture, so the dough may behave differently. Freeze-dried strawberries are still best.

Strawberry Jell-O Shortcut

Use 2 tablespoons strawberry Jell-O powder in a pinch. The cookies will be sweeter.

This will not taste the same as freeze-dried strawberries. It is only a backup option.

Why This Recipe Works

This recipe works because freeze-dried strawberries give strong flavor without adding water. That means the cookies can taste intensely fruity while still baking like soft sugar cookies.

The strawberry jam adds a second kind of berry flavor. It creates soft pockets and keeps the centers tender.

Creaming the butter and sugar for 2 to 3 minutes helps the cookies bake with a soft texture. This step traps air and lightens the dough.

Mixing the dry ingredients only until combined keeps the cookies from becoming tough. Overmixing develops too much structure.

The jam is folded in instead of fully mixed. That creates beautiful swirls and prevents the dough from turning into one flat pink mixture.

Baking for only 10 minutes keeps the cookies soft. They continue setting on the hot pan after leaving the oven.

Cooling before icing matters. Warm cookies melt the icing into a puddle instead of letting it drizzle neatly.

The cream cheese icing finishes the cookies with a creamy contrast. It makes the strawberry flavor taste even more complete.

Directions

Step 1: Preheat the Oven

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Parchment helps prevent sticking and makes cleanup easy. It also protects the bottoms of the cookies.

Step 2: Soften the Butter

Make sure 1 cup salted butter is at room temperature. Let it sit out for at least 30 minutes.

The butter should be soft enough to cream but not melted. Melted butter can make the dough too loose.

Step 3: Crush the Freeze-Dried Strawberries

Place 3 cups freeze-dried strawberries in a blender or food processor. Crush them into a fine powder.

A few tiny bits are fine. They add texture and extra little strawberry bursts.

Step 4: Cream Butter and Sugar

Add the softened butter and 1 cup granulated sugar to a large mixing bowl. Beat for 2 to 3 minutes.

The mixture should become light, fluffy, and pale yellow. Do not rush this step because it helps the cookies bake soft.

Step 5: Add Egg and Vanilla

Add 1 large egg and 2 teaspoons vanilla extract. Mix just until combined.

Scrape down the sides of the bowl. This keeps the dough evenly mixed.

Step 6: Add the Dry Ingredients

Add 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt, and the crushed freeze-dried strawberries. Mix on low speed.

Stop when the dough is just combined. The dough will be thick and a little crumbly, which is normal.

Step 7: Fold in the Strawberry Jam

Add ⅓ cup strawberry jam to the dough. Fold it in with a spatula.

Do not fully blend it into the dough. Leave pretty streaks and swirls of jam.

Step 8: Chill if the Dough Is Sticky

If the dough feels too sticky to scoop, chill it for 10 minutes. If the kitchen is warm and the dough is very sticky, chill for 20 to 30 minutes.

Cold dough is easier to scoop. It also helps keep the cookies from spreading too much.

Step 9: Scoop the Dough

Scoop the dough onto the prepared baking sheet. Use about 1.5 tablespoons of dough per cookie.

Space the cookies about 2 inches apart. This gives them room to spread.

Step 10: Bake the Cookies

Bake for 10 minutes. Do not bake longer.

The cookies may look slightly underdone. They will firm up as they cool.

Step 11: Cool on the Pan

Let the cookies cool on the baking sheet for 5 minutes. This helps them set.

Do not move them immediately. Freshly baked cookies are delicate.

Step 12: Transfer to a Wire Rack

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

Do not ice warm cookies. The icing will melt and run.

Step 13: Beat the Cream Cheese

While the cookies cool, beat 2 ounces cream cheese until smooth. Use full-fat cream cheese for the best texture.

Smooth cream cheese prevents lumpy icing. Make sure it is softened enough to mix.

Step 14: Add the Icing Ingredients

Add 2 cups powdered sugar, ¼ cup hot milk, and 1 teaspoon vanilla extract. Mix until silky and drizzleable.

If the powdered sugar is lumpy, sift it first. This helps the icing stay smooth.

Step 15: Adjust the Icing Texture

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

Aim for a honey-like consistency. It should drizzle but not pour everywhere.

Step 16: Drizzle the Cookies

Drizzle the icing over the cooled cookies. Use a spoon, piping bag, or zip-top bag with the corner snipped off.

There is no wrong drizzle pattern. Let the icing fall naturally over the tops.

Step 17: Let the Icing Set

Let the icing set completely before storing. This takes about 1 hour.

Do not stack the cookies too soon. The icing can stick and smear.

Step 18: Store or Serve

Serve the cookies once the icing sets, or store them in an airtight container. Keep them at room temperature for up to 3 days.

If your kitchen is warm, refrigerate the iced cookies. For longer storage, freeze un-iced cookies for up to 2 months and ice them fresh after thawing.

Serving Ideas

Serve Double Strawberry Sugar Cookies on their own. They have enough strawberry flavor and creamy icing to stand alone.

Pair them with vanilla ice cream for a sweeter dessert. The soft cookies and cold ice cream are a lovely match.

Place them on a party platter with fresh strawberries as garnish. The fresh berries make the plate look bright and pretty.

Serve them for Valentine’s Day. Their color and strawberry flavor fit the holiday beautifully.

Pack them for summer picnics. They feel fruity and light enough for warm-weather gatherings.

Serve them at birthday parties, bridal showers, or spring dessert tables. They look cheerful and taste memorable.

Add edible glitter for a festive look. This makes them feel extra special.

Use parchment between layers if transporting. The icing can stick if the cookies touch.

Storage

Let the icing set completely before storing. This takes about 1 hour.

Store the cookies in an airtight container at room temperature for up to 3 days. Keep them in a cool spot.

If your kitchen is warm, refrigerate the iced cookies. This keeps the icing prettier.

Use parchment paper between layers if stacking. The icing can stick to other cookies.

For the neatest storage, keep the cookies in a single layer. This protects the drizzle.

Do not store warm cookies. They need to be fully cooled first.

The cookies are best within 3 days. The texture is softest and freshest during that window.

Freezing

Freeze the cookies without icing for the best result. Place un-iced cookies in a single layer on a baking sheet and freeze until firm.

Transfer the frozen cookies to a freezer bag. Freeze for up to 2 months.

Thaw the cookies before icing. Make fresh icing and drizzle after thawing.

Do not freeze stacked iced cookies unless you are comfortable with some smudging. The icing can stick.

If gifting later, freeze the un-iced cookies and decorate the day you need them. This keeps them prettier.

Let thawed cookies reach a good texture before serving. Then drizzle and let the icing set.

Use parchment between layers if packing frozen cookies. This protects them from sticking.

Make-Ahead

These cookies can be made ahead by baking the cookies first and icing later. This is the best method for clean presentation.

Bake the cookies, cool them completely, and freeze them un-iced if needed. Then make the icing fresh.

You can also store baked cookies at room temperature for up to 3 days. Ice them once cooled.

The icing can be adjusted right before using. Add milk or powdered sugar as needed.

If making for a party, let the icing set for about 1 hour before arranging on a platter. This prevents smudging.

For gifting, pack in a single layer or use parchment between layers. The icing is beautiful but sticky if stacked too soon.

Make-ahead Double Strawberry Sugar Cookies are great for holidays, parties, and picnic prep. They keep their flavor well when stored properly.

Helpful Notes for Best Results

Use freeze-dried strawberries for the strongest strawberry flavor. Fresh berries add moisture and change the texture.

Crush the strawberries as finely as possible. This helps the flavor spread through the dough.

Soften the butter but do not melt it. Melted butter can make the cookies spread too much.

Cream the butter and sugar for 2 to 3 minutes. This gives the cookies a better texture.

Do not overmix after adding the flour. Overmixing can make the cookies tough.

Fold the jam lightly. Full mixing removes the pretty swirls.

Bake for 10 minutes only. The cookies set as they cool.

Let cookies cool completely before icing. Warm cookies melt the icing.

Variations

Classic Double Strawberry Sugar Cookies

Use freeze-dried strawberries in the dough and strawberry jam folded in as swirls. Finish with the cream cheese icing.

This gives the full double strawberry flavor. Let the icing set before storing.

White Chocolate Double Strawberry Cookies

Fold in ½ cup chopped white chocolate with the jam. The white chocolate adds creamy sweetness.

This version is rich and pretty. Do not overmix the dough.

Lemon Iced Strawberry Cookies

Add 1 teaspoon lemon zest to the icing. The lemon brightens the strawberry flavor.

This is a fresh, sunny variation. It works beautifully for spring.

Raspberry Strawberry Cookies

Swap the strawberry jam for raspberry jam. The flavor becomes more tart.

Use a jam with seeds if you like texture. Avoid overly runny jam.

Blackberry Strawberry Cookies

Use blackberry jam instead of strawberry jam. This gives the cookies a deeper berry flavor.

Fold gently to keep visible swirls. Bake as directed.

Almond Strawberry Sugar Cookies

Replace half of the vanilla extract in the dough with almond extract. The flavor becomes lightly nutty and bakery-like.

Use only half so the almond does not overpower the strawberries. This gives a subtle marzipan note.

Pistachio Strawberry Cookies

Add chopped pistachios to the dough. The green color looks beautiful with the pink cookie base.

The pistachios also add crunch. Keep pieces small.

Glitter Strawberry Cookies

Add edible glitter over the icing. This makes the cookies sparkle for parties.

Let the icing set after decorating. Store carefully.

Coarse Sugar Strawberry Cookies

Skip the icing and sprinkle coarse sugar on top before baking. This adds a little crunch.

The cookies will be less creamy but still delicious. Serve plain or with ice cream.

Gluten-Free Strawberry Cookies

Use a 1:1 gluten-free flour blend instead of all-purpose flour. The cookies may be slightly denser.

Keep the same bake time and watch the texture. Cool before icing.

Fresh Strawberry Puree Cookies

Use 1 cup fresh strawberry puree if needed and reduce the flour by ¼ cup. The flavor will not be as intense.

This version may be wetter. Freeze-dried strawberries are the better choice for strong flavor.

Strawberry Jell-O Cookies

Use 2 tablespoons strawberry Jell-O powder in a pinch. The cookies will be sweeter.

This option is not the same as freeze-dried strawberries. Use it only as a backup.

Troubleshooting

The Dough Is Too Sticky

The butter may be too soft or the kitchen may be warm. Chill the dough for 20 to 30 minutes.

Lightly flour your hands if needed. The dough should become easier to scoop.

The Dough Is Too Crumbly

The dough may just need a little more mixing after the dry ingredients. Mix only until it comes together.

Do not overmix. The dough is naturally thick and a little crumbly.

The Cookies Spread Too Much

The butter may have been too warm. Chill the dough before baking.

Make sure the baking sheet is not hot between batches. Warm pans cause spreading.

The Cookies Are Dry

They may have been overbaked or too much flour was added. Bake for only 10 minutes.

Spoon and level the flour instead of scooping. Too much flour dries cookies out.

The Cookies Look Underdone

They are meant to look soft when removed. They firm as they cool.

Let them sit on the pan for 5 minutes. This finishes the setting process.

The Jam Disappeared Into the Dough

The jam was mixed too much. Fold it in lightly next time.

You want streaks, not a fully blended dough. Swirls give the best texture and look.

The Icing Is Too Runny

Add more powdered sugar 1 teaspoon at a time. Mix after each addition.

The icing should drizzle slowly. It should not pour like liquid.

The Icing Is Too Thick

Add milk 1 teaspoon at a time. Stir until smooth.

Aim for a honey-like consistency. It should be easy to drizzle.

The Icing Is Lumpy

Sift the powdered sugar before mixing. Lumps can hide in the sugar.

If still grainy, add 1 teaspoon hot milk and keep mixing. A 5-second microwave warm-up can help stubborn lumps.

The Icing Stuck During Storage

The icing may not have set fully before stacking. Let it set for about 1 hour.

Use parchment between layers. For gifting, pack in a single layer when possible.

Frequently Asked Questions

Can I use fresh strawberries instead of freeze-dried?

Technically yes, but freeze-dried strawberries give the strongest flavor and best texture. Fresh strawberries add moisture and can make the dough too wet.

If needed, use 1 cup fresh strawberry puree and reduce the flour by ¼ cup. The flavor will not be the same.

My dough is super sticky. What did I do wrong?

You may not have done anything wrong. Butter gets soft quickly in warm kitchens.

Chill the dough for 20 to 30 minutes to firm it up. Lightly flour your hands before scooping if needed.

How long do these cookies last?

They are best within 3 days when stored airtight at room temperature. If your kitchen is warm, refrigerate the iced cookies.

The icing can soften over time. For make-ahead baking, freeze the un-iced cookies and ice them fresh.

Can I skip the icing?

Yes, the cookies are delicious plain. The icing adds a creamy-sweet layer, but it is not required.

If skipping the icing, sprinkle the tops with coarse sugar before baking for a little crunch. This gives the cookies a finished look.

How do I fix lumpy icing?

Sift the powdered sugar first to prevent lumps. If the icing is still grainy, add 1 teaspoon hot milk and keep mixing.

If needed, microwave for 5 seconds to help smooth stubborn sugar clumps. Stir again before drizzling.

Can I use another jam?

Yes, raspberry or blackberry jam can work. Jams with seeds add nice texture.

Avoid very runny jam if possible. Thin jam can make the dough too wet.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend. The texture may be slightly denser.

Bake as directed and cool fully before icing. Store carefully.

Can I freeze these cookies?

Yes, freeze the un-iced cookies for up to 2 months. Freeze in a single layer first, then transfer to a freezer bag.

Thaw before icing. Make fresh icing and drizzle after thawing.

Why This Recipe Works So Well

Double Strawberry Sugar Cookies work because they use strawberries in two different ways. Freeze-dried strawberries create concentrated flavor, while jam adds soft sweetness and fruity pockets.

The butter and sugar are creamed until light and fluffy. This helps create a soft cookie with lightly crisp edges.

The dough is thick because of the strawberry powder and flour. That texture helps the cookies bake up chewy instead of flat.

Strawberry jam adds moisture, but it is folded in gently so the cookies still hold their shape. The swirls make each cookie taste slightly different.

The cream cheese icing adds contrast. Its tangy richness keeps the strawberry sweetness from feeling one-dimensional.

The cookies bake quickly. Ten minutes is enough because they continue to firm on the pan.

The recipe is also flexible. Chocolate, lemon, berry jam, almond extract, pistachios, edible glitter, gluten-free flour, and coarse sugar all fit easily.

Most of all, these cookies work because they taste joyful. They are bright, soft, berry-packed, and pretty enough to make an ordinary day feel like a reason to bake.

Final Thoughts

Double Strawberry Sugar Cookies are made with freeze-dried strawberries, salted butter, granulated sugar, egg, vanilla extract, all-purpose flour, baking soda, kosher salt, and strawberry jam, then finished with a cream cheese icing made from cream cheese, powdered sugar, hot milk, and vanilla. They bake into soft, chewy cookies with bold strawberry flavor, jammy swirls, and a creamy drizzle.

Serve them for summer picnics, Valentine’s Day, parties, dessert trays, or with vanilla ice cream and fresh strawberries, and store them airtight for up to 3 days once the icing has set. With their 350°F bake, 10-minute oven time, 5-minute pan cooling time, 1-hour icing set, 2-month un-iced freezer option, and variations like white chocolate, lemon zest icing, raspberry jam, blackberry jam, almond extract, pistachios, edible glitter, fresh strawberry puree, strawberry Jell-O powder, gluten-free flour, and coarse sugar, these cookies are bright, chewy, festive, and full of double strawberry flavor.

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Double Strawberry Sugar Cookies

Soft, sweet, fruity, and finished with a creamy drizzle, these Double Strawberry Sugar Cookies get their bold strawberry flavor from both freeze-dried strawberries and strawberry jam. A smooth cream cheese icing made with powdered sugar, hot milk, and vanilla adds a sweet finish once the cookies have cooled.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Course: Dessert
• Cuisine: American
• Servings: 24 cookies

Equipment

• Mixing bowl
• Baking sheet

Ingredients

Icing

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

Cookie Dough

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

Instructions

Step 1: Prepare the Oven and Baking Sheet

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Keep the prepared baking sheet nearby before mixing the dough. The parchment paper helps the cookies release cleanly after baking.

Step 2: Crush the Strawberries

Crush the freeze-dried strawberries into a fine powder using a food processor or blender. The strawberries should be finely broken down before they are added to the cookie dough.

This powder gives the cookies their first layer of strawberry flavor. Set it aside while you cream the butter and sugar.

Step 3: Cream the Butter and Sugar

In a mixing bowl, cream the room-temperature salted butter and granulated sugar until light and fluffy. The mixture should look smooth and evenly blended.

Add the egg and vanilla extract, then mix well. This creates the sweet, buttery base for the strawberry cookie dough.

Step 4: Add the Dry Ingredients and Strawberry Powder

Add the all-purpose flour, baking soda, kosher salt, and crushed freeze-dried strawberries. Mix until combined.

Stir just until the dough comes together. The strawberry powder should be evenly distributed through the dough.

Step 5: Fold in the Strawberry Jam

Fold the strawberry jam into the cookie dough. Mix gently so the jam is worked through without overmixing the dough.

The jam adds the second strawberry layer, giving these cookies their double strawberry flavor. Keep the dough thick enough to scoop.

Step 6: Scoop and Bake

Scoop the dough onto the prepared baking sheet, spacing the cookies 2 inches apart. Bake for 10 minutes.

The cookies should be baked through but still soft. Let them cool before adding the icing so the drizzle stays smooth.

Step 7: Make the Creamy Icing

For the icing, beat the cream cheese, powdered sugar, hot milk, and vanilla extract until smooth. The icing should be creamy and easy to drizzle.

Make sure the mixture is fully blended so there are no large cream cheese streaks. Adjust only within the listed ingredients.

Step 8: Ice the Cookies

Drizzle the icing over the cooled cookies. Let the icing settle before serving or storing.

The cookies should be completely cool before icing. This keeps the cream cheese drizzle from melting into the cookies.

Notes

• Store cookies in an airtight container for up to 3 days.

Serving Suggestions

Serve Double Strawberry Sugar Cookies once they have cooled and the cream cheese icing has been drizzled over the top. The freeze-dried strawberries, strawberry jam, vanilla, and creamy icing create a sweet cookie with layered strawberry flavor.

This recipe makes 24 cookies, making it easy to share on dessert trays, cookie platters, party tables, or simple snack plates. The pink strawberry flavor and creamy drizzle make them especially nice for spring, summer, Valentine’s Day, or any strawberry-themed dessert spread.

For the best texture, let the cookies cool fully before icing. This helps the drizzle stay neat and gives the cookies time to set.

Storage

How to Store

Store cookies in an airtight container for up to 3 days. Make sure the icing has settled before stacking or packing the cookies.

Strawberry Tip

Use 3 cups freeze-dried strawberries and crush them into a fine powder before adding them to the dough. This gives the cookies strong strawberry flavor without adding extra liquid.

Jam Tip

Fold in ⅓ cup strawberry jam after the dry ingredients have been mixed into the dough. The jam adds a second layer of strawberry flavor.

Butter Tip

Use 1 cup salted butter at room temperature. Room-temperature butter creams more smoothly with the granulated sugar.

Icing Tip

Beat the cream cheese, powdered sugar, hot milk, and vanilla extract until smooth. Drizzle only over cooled cookies.

Scooping Tip

Space the dough 2 inches apart on the baking sheet. This gives the cookies room to bake evenly.

Baking Tip

Bake at 350°F (175°C) for 10 minutes. Let the cookies cool before adding the icing.