If you’re craving a treat that perfectly balances fruity flavor with that irresistible chewy sugar cookie texture, these Double Strawberry Sugar Cookies will be your next baking obsession! Packed with two types of real strawberry—freeze-dried and jam—every bite is bright, sweet, and wonderfully aromatic. The addition of a creamy strawberry icing creates a cookie that feels both nostalgic and refreshingly modern, making these a must-try for strawberry lovers and cookie aficionados alike.

Double Strawberry Sugar Cookies Recipe - Recipe Image

Ingredients You’ll Need

This delightful recipe comes together with pantry-friendly basics and a double-dose of strawberry flavor, making each ingredient shine. Every element plays a crucial role, so don’t skip a thing—your tastebuds will thank you!

Freeze-dried strawberries: Blitzed into a fine, vibrant powder, this is what gives these Double Strawberry Sugar Cookies their stunning pink hue and concentrated fruity flavor.
Salted butter (room temperature): The foundation for a cookie that’s rich, soft, and a little salty-sweet—use good-quality butter for best results.
Granulated sugar: Sweetens the dough and gives each bite that classic sugar cookie tenderness.
Egg: Adds richness and helps everything hold together for the perfect soft-and-chewy interior.
Vanilla extract: Adds depth and warmth, enhancing both the cookie dough and the luscious icing.
All-purpose flour: Provides the structure needed to keep your cookies tender, not cakey or dense.
Baking soda: Helps your cookies get that delicate rise and soft center.
Kosher salt: Just a little bit to balance out all the sweetness and bring all the flavors forward.
High-quality strawberry jam: For another layer of real strawberry flavor and natural sweetness—choose the best you can find.
Cream cheese: The base for a creamy, slightly tangy frosting that pairs beautifully with the sweet berries.
Powdered sugar: Dissolves perfectly into the frosting for a smooth, sweet finish.
Hot milk: Loosens up the icing just the right amount for easy dipping or drizzling.

How to Make Double Strawberry Sugar Cookies

Step 1: Create the Strawberry Magic

Start by pulsing those freeze-dried strawberries into a fine, aromatic powder using your blender or food processor. This ultra-fine powder will be key to both the cookie dough and the icing, ensuring an intense strawberry flavor and a gorgeous blush color. Don’t skip this step—fresh strawberries won’t work the same way!

Step 2: Get Ready to Bake

Preheat your oven to 350 degrees Fahrenheit, then line a baking sheet with parchment paper. This not only makes cleanup a breeze but ensures your Double Strawberry Sugar Cookies bake up with tender bottoms, not overly browned edges.

Step 3: Mix the Cookie Dough

In a big mixing bowl, beat together softened butter, granulated sugar, and vanilla extract until creamy and well-mixed. Add your egg and mix again for a smooth, glossy base. Next, blend in the all-purpose flour, baking soda, 1/4 cup of that glorious strawberry powder (save the rest for the icing), and salt. Finally, swirl in the strawberry jam—now your dough will look and smell amazing.

Step 4: Shape and Bake

Scoop the dough into rounded tablespoon-sized balls and space them 2 inches apart on your prepared baking sheet. Bake for 8 minutes, then rotate the sheet and tap it once on the counter—this little trick helps to flatten the cookies perfectly. Return the pan to the oven for another 2-3 minutes until the cookies are just set at the edges. Let them cool completely on the baking sheet to finish setting up into ultra-soft, chewy treats.

Step 5: Strawberry Cream Cheese Icing

In a fresh bowl, blend together the cream cheese, powdered sugar, hot milk, vanilla, and 3-4 tablespoons of the leftover strawberry powder. Adjust the milk as needed until the icing is thick but dippable or spreadable. The blush-pink color is stunning and natural! Dip the cooled cookies into the icing (or drizzle over the top) and let them set for a few minutes for a sweet, creamy finish.

How to Serve Double Strawberry Sugar Cookies

Garnishes

For the prettiest presentation, sprinkle a little extra powdered freeze-dried strawberry on top, or finish with a few white chocolate shavings. Even a tiny fresh mint leaf or sliced strawberry will make your Double Strawberry Sugar Cookies look bakery-worthy when serving to friends.

Side Dishes

Pair your cookies with a tall glass of cold milk, a creamy iced latte, or a tart lemonade for a lovely contrast. These also shine alongside fresh fruit for a colorful dessert platter or tucked next to a scoop of vanilla bean ice cream for an indulgent end to any meal.

Creative Ways to Present

Stack a tower of iced cookies on a pretty cake stand for a tea party or special brunch. For gifting, arrange them in a decorative tin lined with pretty parchment—just add a sweet handwritten note for that personal touch. And for celebrations, try sandwiching strawberry or vanilla ice cream between two cookies for the ultimate summer treat!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Double Strawberry Sugar Cookies in an airtight container at room temperature. They’ll stay fresh and soft for about five days—even longer if you resist the urge to nibble at midnight! If you’ve added icing, allow it to set fully before stacking to prevent sticking.

Freezing

You can freeze the cookies either before or after baking. For unbaked dough, scoop into balls, freeze on a tray, and transfer to a zip-top bag for up to three months—just bake from frozen with a minute or two extra. If freezing finished cookies (iced or plain), wrap tightly in plastic, then foil, and freeze for optimum freshness.

Reheating

To bring cookies back to their soft, just-baked glory, let frozen cookies thaw at room temperature, then pop them in a low oven (about 300 degrees) for two to three minutes. The icing will soften a touch, and the cookies taste like you just made them.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have too much moisture and won’t give you the intense strawberry flavor or pretty color needed for this recipe. Always use freeze-dried strawberries for authentic Double Strawberry Sugar Cookies.

What’s the best way to store these cookies to keep them soft?

The trick is to keep them in an airtight container and add a slice of sandwich bread inside. The bread will help maintain the cookies’ moisture so they stay soft for days!

Can I make the dough ahead of time?

Absolutely! The dough for Double Strawberry Sugar Cookies holds beautifully in the fridge for up to two days, or pop it in the freezer for longer storage. When ready to bake, let it come back to room temp for even baking.

Is there a substitute for cream cheese in the icing?

If you prefer, you can use mascarpone or even a thick Greek yogurt as a substitute, though cream cheese gives the richest, tangiest flavor to complement the strawberries.

How do I make the icing thicker or thinner?

To thicken your icing, just add a little more powdered sugar; to thin it, add a splash more hot milk. Adjust until the texture is perfect for dipping, spreading, or drizzling over your Double Strawberry Sugar Cookies.

Final Thoughts

If you’re ready for your kitchen to smell like strawberry fields and your cookie jar to never be empty, you need to bake these Double Strawberry Sugar Cookies. They’re a joyful, vibrant treat that brings out smiles with every pink, berry-flecked bite—don’t wait to share them with someone you love!