Double Strawberry Sugar Cookies

There's something magical about strawberry desserts – they just taste like sunshine in every bite. But these Double Strawberry Sugar Cookies? Oh, they're next level. I first made them for my niece's birthday party, and let me tell you, the kids went wild for them. The secret? We're packing strawberry flavor not just once, but twice – in both the cookie dough and the dreamy pink icing on top.

These aren't just any sugar cookies. They're soft, slightly chewy, and bursting with real strawberry goodness from freeze-dried berries and jam. My grandma's old sugar cookie recipe was good, but when I added this fruity twist, it became our family's new favorite. Now every time I bake them, the whole house smells like a strawberry field in summer. Trust me, one bite and you'll be hooked!

Why You’ll Love These Double Strawberry Sugar Cookies

These cookies are pure happiness in every bite, and here's why:

• Double the strawberry magic: With freeze-dried berries in the dough and jam swirled through, the flavor pops in every bite
• Perfect texture: Soft and slightly chewy centers with just the right crisp edge - exactly how a sugar cookie should be
• Foolproof baking: Simple steps even my 10-year-old niece can follow (she's made them three times already!)
• Party superstar: That pink icing makes them almost too pretty to eat - almost. They disappear fast at gatherings!

Ingredients for Double Strawberry Sugar Cookies

Gathering the right ingredients makes all the difference with these cookies. Here's what you'll need, separated by dough and icing components:

For the Cookie Dough:

• 1 cup salted butter (room temperature - this is crucial for proper creaming)
• 1 cup granulated sugar (I've found the white sugar makes these cookies shine)
• 1 large egg (straight from the fridge is fine - we'll talk about why in the method)
• 2 teaspoons vanilla extract (the good stuff - it really comes through in the flavor)
• 3 cups freeze-dried strawberries (finely crushed into powder - your food processor is your best friend here)
• 2 cups all-purpose flour (spooned and leveled, not packed)
• 1 teaspoon baking soda (fresh is best - check that expiration date!)
• ½ teaspoon kosher salt (if using table salt, reduce to ¼ teaspoon)
• ⅓ cup strawberry jam (any brand works, but seedless makes for prettier cookies)

For the Strawberry Icing:

• 2 ounces cream cheese (again, room temp - see a pattern here?)
• 2 cups powdered sugar (pack it lightly when measuring)
• ¼ cup hot milk (whole milk makes the creamiest icing)
• 1 teaspoon vanilla extract (yes, more vanilla - it balances the strawberry perfectly)

Equipment You’ll Need

Don’t worry, you probably have most of this stuff already! Here’s what I grab before starting:

• Electric mixer (or strong arms and a wooden spoon - I’ve done both!)
• Large mixing bowl (my trusty glass one never lets me down)
• Baking sheets (lined with parchment or silicone mats to prevent sticking)
• Wire rack (for cooling - crucial to avoid soggy bottoms)
• Food processor (for turning those strawberries into powder)

How to Make Double Strawberry Sugar Cookies

Preparing the Cookie Dough

First things first - preheat that oven to 350°F (175°C). While it's heating up, let's make magic happen. Grab your room-temperature butter and sugar - I cream them together for a good 2-3 minutes until they're light and fluffy. You'll know it's ready when the mixture looks almost like whipped cream. Then crack in the egg and add the vanilla, mixing just until combined. Here's where the strawberry magic begins - gently stir in your homemade strawberry powder (all that hard work crushing those freeze-dried berries pays off now!). Add the flour, baking soda, and salt, mixing just until you don't see any dry patches. The final touch? Folding in that gorgeous strawberry jam - don't overmix here; you want pretty pink swirls throughout!

Baking the Cookies

Time to scoop! I use a regular tablespoon to drop dollops about 2 inches apart on lined baking sheets. These babies spread just enough in the oven to become perfect cookie circles. Bake for exactly 10-12 minutes - you're looking for those edges to turn the palest golden while the centers stay soft. They might look underdone, but trust me, they'll firm up as they cool on the wire rack. Resist the urge to touch them right away - give them at least 5 minutes to set before moving them.

Making the Strawberry Icing

While the cookies cool completely (this is important - warm cookies make runny icing!), let's whip up that dreamy pink topping. Start by beating the cream cheese until it's completely smooth - no lumps allowed! Gradually add the powdered sugar, then slowly stream in the hot milk and vanilla. The consistency should be like thick but pourable paint - if it's too thick, add milk a teaspoon at a time. Too thin? More powdered sugar to the rescue! Once your cookies are cool, spread or drizzle the icing over them and let it set for about 30 minutes before serving. The wait might be torture, but it's worth it!

Pro Tips for Perfect Double Strawberry Sugar Cookies

After making these cookies dozens of times (okay, maybe hundreds), I've learned a few tricks to avoid common mistakes:

• Don't overmix the dough - stop stirring as soon as the flour disappears to keep them tender
• The jam swirl secret - fold it in gently with just 3-4 strokes for perfect pink ribbons
• Icing consistency check - dip a spoon in; it should coat the back but slowly drip off
• Fresh berries? Stick with freeze-dried - fresh strawberries make the dough too wet

These little tweaks make all the difference between good cookies and legendary ones!

Storage and Freezing Instructions

These strawberry sugar cookies stay fresh for days when stored right! Keep them in an airtight container at room temperature for up to 5 days - the icing actually helps keep them moist. Want to freeze them? I recommend freezing unfrosted cookies (wrap tightly in plastic) for up to 3 months. When ready to serve, thaw overnight, then ice them fresh. A quick 10-second zap in the microwave brings back that just-baked warmth if you can't wait!

Serving Suggestions for Double Strawberry Sugar Cookies

These cookies practically beg to be enjoyed with a cold glass of milk - the classic pairing never fails! For something fancier, try them with earl grey tea; the bergamot plays beautifully with the strawberry. Pile them on a pretty plate with fresh berries for stunning dessert presentation. They're perfect for baby showers, Valentine's Day, or anytime you want to spread some pink-hued joy. Wrapped in cellophane with a ribbon? Instant edible gifts that'll have everyone asking for the recipe!

Double Strawberry Sugar Cookies FAQs

Can I use fresh strawberries instead of freeze-dried?
Oh, I wish! Fresh strawberries contain too much water and will make your dough soggy. Those freeze-dried berries pack intense strawberry flavor without the moisture - plus, they turn into that gorgeous pink powder that makes these cookies so special.

How do I keep the icing from melting?
Two secrets: let cookies cool completely (I mean stone cold!) before icing, and don't skimp on the powdered sugar in your icing recipe. If it's a hot day, pop the iced cookies in the fridge for 15 minutes to set the glaze.

Can I make these gluten-free?
Absolutely! I've had great results swapping the all-purpose flour for a 1:1 gluten-free blend. Just be sure to add ¼ teaspoon xanthan gum if your mix doesn't include it - this helps hold everything together.

Why is my dough sticking to my hands?
Chill it! If the dough feels too sticky to handle, pop it in the fridge for 20 minutes. The butter firms up, making scooping much easier. Pro tip: lightly wet your hands with cold water between scoops.

Can I skip the icing?
You can, but why would you want to? The icing gives that second hit of strawberry goodness. If you must, try dusting with powdered sugar instead - but trust me, the cream cheese icing takes these cookies from great to unforgettable!

Nutritional Information

Just a heads up - all nutritional values are estimates and can vary based on your exact ingredients and brands. These cookies pack plenty of strawberry goodness, but like all sweet treats, they're best enjoyed in moderation as part of a balanced diet!

Share Your Feedback

I'd love to hear how your Double Strawberry Sugar Cookies turned out! Leave a comment below if you tried them - did they disappear as fast as they do at my house?

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