Double Strawberry Sugar Cookies

Okay, I have a confession: I’m completely obsessed with these Double Strawberry Sugar Cookies. And trust me, once you try them, you will be too. I stumbled onto this recipe by accident last summer when I had a ton of freeze-dried strawberries sitting in my pantry and a jar of strawberry jam that needed using. One experimental baking session later, and boom—I had the most intensely strawberry-flavored cookies I’d ever tasted. The combination of crushed freeze-dried berries and sweet, sticky jam creates this double strawberry punch that’s just unreal.

These cookies are perfect for when you want something sweet but not overly heavy—great for summer picnics, Valentine’s Day (hello, pink cookies!), or honestly, just a random Tuesday when you need a little pick-me-up. Plus, they’re soft, chewy, and topped with the easiest cream cheese icing that ties everything together. You’re gonna love them.

Why You’ll Love Double Strawberry Sugar Cookies

Listen, I get it—there are a million cookie recipes out there. But these? These are special. They’re the kind of cookies that make people stop mid-bite and say, "Wait, what IS this?" in the best possible way. Here’s why they’ve earned a permanent spot in my baking rotation:

Bursting with Strawberry Flavor

You know how most strawberry desserts taste vaguely fruity but kinda…meh? Not these. The freeze-dried strawberries pack a serious punch—like concentrated strawberry magic—and the jam swirled in adds this gooey, jammy sweetness that’ll make you swoon. It’s like eating summer in cookie form. My neighbor once accused me of hiding actual strawberries in there (I didn’t, but I’ll take the compliment).

Soft and Chewy Texture

The butter and sugar do their usual delicious work, but the real MVP here is that strawberry jam. It keeps the centers just the right amount of soft, while the edges get this barely-there crispness that’s *chef’s kiss*. And don’t even get me started on the icing—it’s like a creamy little blanket that ties all that strawberry goodness together. Perfect for when you want a cookie that’s decadent but still light enough to eat three in one sitting (no judgment).

Ingredients You’ll Need for Double Strawberry Sugar Cookies

Okay, let’s talk ingredients—because you can’t make magic without the right stuff. The good news? You probably have most of these in your pantry already, and the rest are easy to find. Just promise me you won’t skip the freeze-dried strawberries—they’re the secret weapon here. Trust me, it’s worth raiding the snack aisle for them.

For the Cookie Dough

• 3 cups freeze-dried strawberries – Crush these into a fine powder (a blender or food processor works best). Pro tip: If your "powder" still has a few tiny bits, that’s fine—it adds texture!
• 1 cup salted butter, room temperature – Softened butter creams better, so leave it out for at least 30 minutes. In a pinch? Microwave it for 5-second bursts, but don’t let it melt!
• 1 cup granulated sugar – Plain old white sugar is perfect here. It helps create those lightly crisp edges.
• 1 large egg – Just one! Crack it into a separate bowl first to avoid shell surprises.
• 2 teaspoons vanilla extract – The good stuff. It balances the strawberry flavor beautifully.
• 2 cups all-purpose flour – Spoon and level it—don’t scoop straight from the bag or you’ll end up with dry cookies.
• 1 teaspoon baking soda – Not baking powder! They’re not the same, and we need that soda for the perfect rise.
• ½ teaspoon kosher salt – If you’re using table salt, use just a pinch—it’s saltier.
• ⅓ cup strawberry jam – Any kind works, but go for one with real fruit. The chunkier, the better!

For the Icing

• 2 ounces cream cheese – Full-fat, please. This isn’t the time for "light" versions.
• 2 cups powdered sugar – Sift it if it’s lumpy. Nobody wants gritty icing.
• ¼ cup hot milk – Just warm it for 30 seconds in the microwave. Hot = smooth, pourable icing.
• 1 teaspoon vanilla extract – Because why not add a little extra flavor?

See? Nothing crazy. Now go grab your mixing bowl—we’re about to make some cookie dreams come true.

Step-by-Step Instructions for Double Strawberry Sugar Cookies

Preparing the Dough

Okay, let’s get to the fun part—making the dough! Don’t worry, it’s easier than it looks, and I’ll walk you through every step. Just follow along, and you’ll have strawberry magic in no time.

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Trust me, parchment paper is a lifesaver—no sticking, no scrubbing pans later. Win-win.
2. Crush those freeze-dried strawberries into a fine powder. I use my blender because it’s fastest, but a food processor works too. If you’re feeling lazy (no shame!), you can even seal them in a bag and whack them with a rolling pin. Just get them as fine as possible—this is where all that strawberry flavor comes from!
3. Cream the butter and sugar together in a big mixing bowl until it’s light and fluffy. This takes about 2-3 minutes with a hand mixer. You’ll know it’s ready when it looks almost whipped and pale yellow. Don’t rush this step—it’s the secret to soft, chewy cookies.
4. Add the egg and vanilla extract and mix just until combined. Scrape down the sides of the bowl to make sure everything’s evenly mixed.
5. Add the flour, baking soda, salt, and crushed strawberries all at once. Mix on low speed until *just* combined—overmixing makes tough cookies, and nobody wants that. The dough will be thick and kinda crumbly, but that’s normal!
6. Fold in the strawberry jam with a spatula. Don’t overdo it—you want pretty swirls, not fully blended pink dough. A few streaks are perfect!

Baking and Icing

Now for the best part—turning that dough into actual cookies. And yes, there’s icing involved. You’re welcome.

1. Scoop the dough onto your prepared baking sheet, spacing them about 2 inches apart. I use a medium cookie scoop (about 1.5 tablespoons), but a spoon works too. Pro tip: If the dough feels too sticky, pop it in the fridge for 10 minutes—it’ll firm up.
2. Bake for 10 minutes—no longer! They might look underdone, but they’ll firm up as they cool. Overbaking = sad, dry cookies, and we’re not about that life.
3. Let them cool on the pan for 5 minutes, then transfer to a wire rack. Resist the urge to ice them while they’re hot—the icing will just melt into a sad puddle.
4. Make the icing while the cookies cool. Beat the cream cheese until smooth, then add the powdered sugar, hot milk, and vanilla. Mix until it’s silky and drizzle-able. Too thick? Add a teaspoon more milk. Too thin? More powdered sugar. Easy!
5. Drizzle the icing over the cooled cookies. I use a spoon, but a piping bag or even a zip-top bag with the corner snipped off works too. Go wild—there’s no wrong way to do this!

And that’s it! You’ve just made the most strawberry-packed cookies ever. Now try not to eat them all before anyone else gets a taste.

Variations for Double Strawberry Sugar Cookies

Okay, so the original recipe is perfection—but sometimes you wanna mix things up, right? Here are a few fun twists I’ve tried (and loved) over the years:

• White Chocolate Chips: Fold in ½ cup of chopped white chocolate with the jam. The creamy sweetness pairs *amazingly* with the tart strawberries. My husband swears this is the best version.
• Lemon Zest Icing: Add a teaspoon of lemon zest to the icing for a bright, citrusy kick. It cuts through the sweetness and makes the strawberry flavor pop even more.
• Mixed Berry Jam: Swap the strawberry jam for raspberry or blackberry—anything with seeds works great! Just avoid super-runny jams unless you want extra-gooey cookies (which…actually sounds delicious).
• Almond Extract: Replace half the vanilla extract in the dough with almond extract. It gives these a subtle marzipan vibe that’s *chef’s kiss*.

Honestly, the sky’s the limit here. Want to go nuts? Literally—add chopped pistachios. Feeling fancy? Sprinkle edible glitter on the icing. Baking should be fun, so play around!

Serving and Storage Tips for Double Strawberry Sugar Cookies

Okay, you’ve baked these beauties—now how do you keep them fresh (and resist eating them all at once)? Here’s the scoop:

Serving Ideas: These cookies are basically little strawberry love bombs, so they shine on their own. But if you’re feeling extra, serve them with a scoop of vanilla ice cream for a next-level dessert. They’re also perfect for parties—pile them on a cute plate with fresh strawberries as garnish, and watch them disappear.

Storage: Let the icing set completely (about an hour), then store in an airtight container at room temp for up to 3 days. Want them longer? Freeze the un-iced cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. When the craving hits, thaw 'em, whip up fresh icing, and drizzle. Pro tip: If your kitchen’s warm, pop the iced cookies in the fridge—the icing stays prettier that way!

Helpful Notes for Double Strawberry Sugar Cookies

Alright, let’s talk tips and tricks—because even the best recipes can have a hiccup or two. Here’s everything I’ve learned from making these cookies approximately a million times:

• No freeze-dried strawberries? You can sub 1 cup of fresh strawberry puree (reduce flour by ¼ cup), but the flavor won’t be as intense. Or, try 2 tablespoons of strawberry Jell-O powder in a pinch—just know it’ll be sweeter.
• Dough too sticky? Chill it for 20-30 minutes. Hot kitchens = melty butter = sticky mess. Cold dough = perfectly scoopable cookies.
• Jam too chunky? Microwave it for 10 seconds to loosen it up before folding it in. No one wants a giant jam glob in one cookie and none in the others!
• Gluten-free? Swap the flour for a 1:1 GF blend (I like King Arthur’s). The texture might be slightly denser, but still delicious.
• Icing too runny/thick? Adjust with more powdered sugar (to thicken) or milk (to thin) a teaspoon at a time. Aim for honey-like consistency—it should drizzle but not pour.

Oh, and a pro move: If you’re gifting these, pack them in a single layer with parchment between layers. That icing? It sticks to everything. Learned that the hard way when I ruined a whole batch by stacking them too soon. Oops!

Frequently Asked Questions About Double Strawberry Sugar Cookies

I get it—baking can bring up a million questions, especially when you're trying something new. Here are the answers to the ones I hear most about these cookies (because I’ve asked them myself at least once!):

1. Can I use fresh strawberries instead of freeze-dried? Technically? Yes. Should you? Eh, not if you want that intense strawberry punch. Fresh berries add moisture and can make the dough too wet, but if you're desperate, puree 1 cup of fresh strawberries, reduce the flour by ¼ cup, and cross your fingers. The flavor won’t be the same, though—freeze-dried are the real MVPs here.

2. My dough is super sticky—what did I do wrong? Probably nothing! Butter gets soft fast, especially in warm kitchens. Just pop the dough in the fridge for 20-30 minutes to firm up. If it’s still sticky, lightly flour your hands before scooping. Crisis averted.

3. How long do these cookies last? They’re best within 3 days (stored airtight at room temp), but let’s be real—they rarely last that long. The icing might soften over time, so if you’re prepping ahead, freeze the un-iced cookies and add the icing day-of.

4. Can I skip the icing? Sure, but why would you? Kidding—sort of. The cookies are delicious plain, but the icing adds that extra creamy-sweet layer. If you’re anti-icing, try sprinkling the tops with coarse sugar before baking for a little crunch.

5. Help! My icing is lumpy. How do I fix it? Sift your powdered sugar first—those sneaky lumps love to hide. If it’s still grainy, add a teaspoon of hot milk and keep mixing. If all else fails, a quick zap in the microwave (5 seconds!) can help melt stubborn sugar clumps.

Final Thoughts on Double Strawberry Sugar Cookies

Listen, I know I’ve been raving about these cookies all through this post—but can you blame me? They’re the kind of dessert that makes people do a double-take, the kind that disappears way too fast at parties, and the kind that’ll have you sneaking back to the kitchen for "just one more." The double strawberry magic is real, folks—those freeze-dried berries and sticky jam combo is a game-changer.

Whether you’re baking them for a special occasion or just because you deserve a little joy (and trust me, you do), these cookies deliver. Soft, chewy, bursting with flavor, and topped with that dreamy icing—what’s not to love? So grab your mixing bowl, crush those strawberries, and get ready to fall head-over-heels for your new favorite cookie. And when you do? Come back and tell me all about it. I’ll be over here, happily eating my fifth one of the day.