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If you adore the sweet, fragrant taste of fresh strawberries and love a soft, tender cookie, you are going to fall head over heels for this Double Strawberry Sugar Cookies Recipe. These cookies are a strawberry lover’s dream come true, combining the concentrated flavor of freeze-dried strawberries with the luscious richness of strawberry jam and a delicate cream cheese icing infused with even more berry goodness. Each bite is bursting with bright, fruity notes and a melt-in-your-mouth texture that makes it impossible to stop at just one.
Ingredients You’ll Need
What’s incredible about this Double Strawberry Sugar Cookies Recipe is how simple yet special the ingredients are. Every item is chosen to build on strawberry flavor, provide a soft texture, or create the perfect balance between sweet and tangy.
- Freeze-dried strawberries: Pulverized for an intense strawberry flavor and natural color, these elevate the cookie beyond ordinary.
- Salted butter: Provides richness and ensures a tender crumb with just the right amount of salt to balance sweetness.
- Granulated sugar: Adds sweetness and helps create a soft, chewy texture.
- Egg: Binds all the ingredients together and adds moisture for softness.
- Vanilla extract: Enhances all the flavors and adds a warm, comforting aroma.
- All-purpose flour: The base that gives the cookies structure and shape without weighing them down.
- Baking soda: Helps the cookies rise lightly for a tender bite.
- Kosher salt: Balances the sweetness and intensifies the strawberry flavor.
- Strawberry jam: Injects fresh, fruity moisture right into the dough.
- Cream cheese: Adds creaminess and a slight tang when used in the icing.
- Powdered sugar: Sweetens and thickens the icing for a perfect coating.
- Hot milk: Smooths out the icing for dipping or drizzling.
How to Make Double Strawberry Sugar Cookies Recipe
Step 1: Prepare the Strawberry Powder
Start by blitzing the freeze-dried strawberries in a blender until they turn into a fine, vibrant red powder. This powder is the secret to layering strawberry flavor deeply into the dough and the icing, giving these cookies their signature berry punch.
Step 2: Preheat and Prep
Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures even baking and prevents sticking, making clean-up a breeze and your cookies come out perfectly shaped.
Step 3: Mix the Cookie Dough
Cream the salted butter with granulated sugar and vanilla extract until the mixture is light and fluffy—this step is crucial to dissolving the sugar and incorporating air for that tender texture. Beat in the egg to bind everything. Now, gradually fold in the flour, baking soda, part of your strawberry powder, and salt to create a dough packed with flavor. Finally, stir in the strawberry jam for moistness and bursts of sweet fruitiness.
Step 4: Shape and Bake
Roll the dough into uniform balls and space them out on the baking sheet. Bake them for 8 minutes, then gently tap the baking sheet to flatten the cookies without breaking them. Return to the oven for another 2-3 minutes to get just the right thinness and softness combined. The aroma at this point will already be irresistible.
Step 5: Make the Icing
While the cookies bake, whip together the cream cheese, powdered sugar, hot milk, vanilla extract, and the remaining strawberry powder. The result is a silky, bright pink icing bursting with strawberry flavor and a hint of tang from the cream cheese, perfect for dipping or drizzling once the cookies are cool.
Step 6: Finish and Decorate
After the cookies have cooled, either dip them into the luscious strawberry cream cheese icing or drizzle it over the tops for an elegant finish that adds sweetness and moisture to every bite.
How to Serve Double Strawberry Sugar Cookies Recipe
Garnishes
A sprinkle of extra freeze-dried strawberry powder or a few finely chopped freeze-dried strawberry pieces on top of the icing adds a pop of color and a bit of crunch that complements the soft cookie wonderfully.
Side Dishes
Pair these cookies with a cold glass of milk, a cup of fragrant herbal tea like chamomile, or even a refreshing strawberry lemonade for a truly immersive strawberry experience that highlights the cookies’ fruity essence.
Creative Ways to Present
Arrange these beauties on a pretty platter with fresh strawberry slices or edible flowers for a charming afternoon tea or party treat. You can also sandwich two cookies together with extra strawberry jam and icing for a delightful double-strawberry cookie sandwich.
Make Ahead and Storage
Storing Leftovers
Keep your Double Strawberry Sugar Cookies in an airtight container at room temperature for up to 4 days. This helps preserve their softness and prevents the drying out that can happen with exposed cookies.
Freezing
If you want to enjoy these cookies later, freeze them in a single layer on a baking sheet until solid, then transfer to a zip-top freezer bag or airtight container. They can stay frozen for up to 2 months, making it easy to grab a strawberry-sweet treat anytime.
Reheating
To refresh frozen cookies, let them thaw at room temperature and then warm briefly in a low oven (around 300°F/150°C) for 5-7 minutes. This revives their soft texture and brings back that freshly baked warmth.
FAQs
Can I substitute fresh strawberries for freeze-dried ones?
Fresh strawberries have too much moisture and won’t give you the intense flavor concentration that freeze-dried strawberries provide. For this recipe, freeze-dried strawberries are key to achieving that vibrant taste and color.
What if I don’t have cream cheese for the icing?
You can make a simple glaze with powdered sugar, strawberry powder, a touch of vanilla, and milk, but the cream cheese gives the icing a wonderful creamy tang that balances the sweetness beautifully.
Can I use this dough for other cookie shapes?
Absolutely! This dough holds its shape well, so feel free to roll it out and cut fun shapes for holidays or special occasions, just adjust the baking time slightly based on thickness.
Is this recipe suitable for freezing before baking?
Yes, you can freeze the raw dough balls on a baking sheet before baking. Once frozen, transfer them to a bag or container. When ready, simply bake them from frozen and add a couple extra minutes to the baking time.
How do I keep the cookies soft instead of crunchy?
The combination of butter, egg, and jam in this recipe keeps the cookies tender and chewy. Avoid overbaking to maintain that soft texture, and store them properly in airtight containers to prevent drying out.
Final Thoughts
I truly can’t recommend this Double Strawberry Sugar Cookies Recipe enough if you love strawberries as much as I do. The layers of pure strawberry flavor, the soft, buttery texture, and that dreamy cream cheese icing make these cookies an absolute showstopper. Whether for a special occasion or simply to brighten up your snack time, these cookies will fill your kitchen with joy and your heart with happiness. Go ahead and whip up a batch — your taste buds will thank you!
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Double Strawberry Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Double Strawberry Sugar Cookies featuring a unique twist of freeze-dried strawberries both in the cookie dough and creamy icing. These soft, flavorful cookies combine the natural sweetness and vibrant taste of strawberries with a smooth cream cheese glaze, perfect for any occasion.
Ingredients
Cookie Dough
- 3 cups freeze-dried strawberries
- 1 cup salted butter, room temperature
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/3 cup strawberry jam
Strawberry Cream Cheese Icing
- 2 ounces cream cheese
- 2 cups powdered sugar
- 1/4 cup hot milk
- 1 teaspoon vanilla extract
- Remaining strawberry powder from freeze-dried strawberries
Instructions
- Prepare Strawberry Powder: Using a blender, pulverize 3 cups of freeze-dried strawberries into a fine powder, reserving a portion for the icing.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, cream together 1 cup of salted butter, 1 cup of granulated sugar, and 2 teaspoons of vanilla extract until the mixture is light and fluffy. Beat in 1 egg thoroughly.
- Mix Dry Ingredients: Gradually add 2 cups of all-purpose flour, 1 teaspoon baking soda, part of the strawberry powder, and 1/2 teaspoon kosher salt to the creamed mixture. Incorporate well to form the dough.
- Add Strawberry Jam: Mix in 1/3 cup of strawberry jam until evenly combined for added strawberry flavor and moisture.
- Shape Cookies: Roll the dough into small balls and place them spaced evenly on the prepared baking sheet.
- Bake Initial Phase: Bake the cookies for 8 minutes in the preheated oven.
- Flatten Cookies: Remove the baking sheet and lightly tap it to flatten the cookies gently, then return them to the oven.
- Bake Final Phase: Bake for an additional 2-3 minutes until cookies are set but still soft.
- Make the Icing: Combine 2 ounces of cream cheese, 2 cups powdered sugar, 1/4 cup hot milk, 1 teaspoon vanilla extract, and the remaining strawberry powder. Adjust the consistency by adding extra milk if necessary to achieve a smooth, drizzleable or dip-ready icing.
- Apply Icing: Once the cookies have cooled completely, either dip them into the prepared icing or drizzle the icing over the tops as desired.
Notes
- Ensure the butter is at room temperature for easy creaming and smooth dough texture.
- When pulverizing freeze-dried strawberries, do so in batches if your blender is small to achieve a fine, even powder.
- For softer cookies, avoid overbaking and flattening gently after initial bake.
- The strawberry jam adds moisture and enhances the strawberry flavor, but you can adjust the quantity to your taste.
- Chill the dough for 15-20 minutes if it feels too sticky to handle when rolling.
- Adjust icing thickness by adding more powdered sugar or milk to reach your preferred consistency.
- Store cookies in an airtight container for up to 4 days to retain freshness.
