If you have a soft spot for all things strawberry and sugar cookies, then this Double Strawberry Sugar Cookies Recipe will quickly become one of your all-time favorites. Imagine biting into a perfectly tender cookie that captures the intense sweetness of freeze-dried and jam-packed strawberries, all kissed with a luscious cream cheese icing bursting with strawberry flavor. It’s a delight that packs double the berry goodness in every bite and a great way to brighten any dessert table or afternoon snack.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity yet perfectly balanced ingredients. Each one plays a crucial role—from the creamy butter that adds richness to the freeze-dried strawberries boosting natural flavor and vibrant color. These are basics that come together to create an unforgettable strawberry sugar cookie experience.
- Freeze-dried strawberries (3 cups): Ground into powder, they provide concentrated strawberry flavor without extra moisture.
- Salted butter (1 cup, room temperature): Adds creaminess and helps create a tender crumb.
- Granulated sugar (1 cup): Sweetens and contributes to the cookies’ soft texture.
- Egg (1): Binds ingredients and adds richness.
- Vanilla extract (2 teaspoons): Brings out the sweetness and rounds out the flavors beautifully.
- All-purpose flour (2 cups): The structure of your cookies.
- Baking soda (1 teaspoon): Helps the cookies rise just enough for a perfect bite.
- Kosher salt (1/2 teaspoon): Balances sweetness and intensifies flavors.
- Strawberry jam (1/3 cup): Adds extra moisture and natural fruitiness inside the cookie.
- Cream cheese (2 ounces, for the icing): Creates a tangy, smooth icing base.
- Powdered sugar (2 cups, for the icing): Sweetens the icing and provides silky texture.
- Hot milk (1/4 cup, for the icing): Helps melt powdered sugar and cream cheese into a luscious glaze.
- Vanilla extract (1 teaspoon, for the icing): Adds depth to the icing’s flavor.
How to Make Double Strawberry Sugar Cookies Recipe
Step 1: Get Your Oven and Baking Sheet Ready
Preheat your oven to 350°F (175°C), and line a baking sheet with parchment paper. This early prep ensures your cookies will bake evenly and won’t stick—one less worry on your baking day!
Step 2: Turn Freeze-Dried Strawberries into Powder
Into a blender go the freeze-dried strawberries. Blitz them until you get a fine pink powder. This step is key to infusing the dough with intense strawberry flavor without adding extra moisture.
Step 3: Cream Butter and Sugar
Grab a mixing bowl and beat the room temperature butter with sugar until fluffy and pale. This creaminess helps create a tender texture. Then, add your egg and vanilla extract and mix until combined. This introduces moisture and richness to your dough.
Step 4: Mix Dry Ingredients and Add Strawberry Jam
Gradually add in flour, baking soda, the strawberry powder you just made, and salt. Stir until just combined, then fold in the strawberry jam. This layer of jam adds surprise sweet bursts inside the cookie.
Step 5: Form Your Cookie Dough
Roll the dough into small balls—about the size of a walnut—and space them evenly on the prepared baking sheet. This sizing helps them bake to the perfect thickness and texture.
Step 6: Bake Your Cookies
Bake for 8 minutes, then gently flatten each cookie slightly with the back of a spoon or your palm. Pop them back into the oven for 2-3 more minutes until the edges are golden. This step ensures that melt-in-your-mouth texture and pretty golden finish.
Step 7: Make the Strawberry Cream Cheese Icing
While the cookies cool, mix cream cheese, powdered sugar, hot milk, remaining strawberry powder, and vanilla extract until silky smooth. This icing will give you a tangy-sweet glaze that perfectly complements the cookies’ fruity base.
Step 8: Glaze and Enjoy
Once your cookies are completely cool, dip or drizzle the icing over them. The contrasting colors and rich strawberry notes make these cookies not just yummy but picture-perfect!
How to Serve Double Strawberry Sugar Cookies Recipe
Garnishes
Sprinkle a few crushed freeze-dried strawberries or edible flower petals on top of the icing for an extra pop of color and texture. Fresh strawberry slices work beautifully too for a simple and elegant touch.
Side Dishes
Pair these cookies with a chilled glass of cold milk or a cup of lightly brewed green tea. The subtle bitterness in tea balances the sweetness, while milk adds that nostalgic comfort factor we all love.
Creative Ways to Present
Arrange the cookies on a pretty plate with fresh strawberries and mint leaves for a stunning dessert spread. You can also sandwich two cookies together with a layer of strawberry jam for a whimsical twist that doubles the strawberry fun.
Make Ahead and Storage
Storing Leftovers
Keep your Double Strawberry Sugar Cookies in an airtight container at room temperature for up to 3 days. This keeps their texture soft and icing fresh, making it easy to grab a sweet treat anytime.
Freezing
These cookies freeze wonderfully! Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container or bag. They’ll keep well in the freezer for up to 3 months, letting you enjoy that strawberry goodness long after baking day.
Reheating
When you want to enjoy a cookie from the freezer, thaw at room temperature for 15-20 minutes and then warm it gently in a microwave for 10-15 seconds. This brings back that freshly baked softness and highlights the icing’s creaminess.
FAQs
Can I substitute fresh strawberries instead of freeze-dried?
Fresh strawberries have more moisture, which can alter the cookie texture and baking time, so freeze-dried strawberries are recommended for their concentrated flavor without added liquid.
Is it possible to make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend, but be sure it contains xanthan gum for structure. Adjust baking time as needed and watch the texture closely.
Can I use salted butter in the icing as well?
It’s best to stick with cream cheese for the icing as the slight tang enhances the sweetness and strawberry flavor. Butter in icing will result in a different texture and flavor profile.
How long do these cookies stay fresh without icing?
Without icing, the cookies stay fresh and soft for about 5 days when stored in an airtight container at room temperature.
Can I double the recipe for larger batches?
Absolutely! This Double Strawberry Sugar Cookies Recipe scales well; just ensure you mix dough in batches if your mixer is small, and adjust baking sheets to avoid overcrowding.
Final Thoughts
There is something truly special about a cookie that captures both the bright, juicy essence of strawberries and the comforting sweetness of a classic sugar cookie combined with creamy, dreamy icing. This Double Strawberry Sugar Cookies Recipe invites you to enjoy that perfect balance. I hope you have as much fun baking and sharing these as I did discovering them. Happy baking, and may your kitchen be filled with strawberry-scented joy!
Print
Double Strawberry Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Double Strawberry Sugar Cookies featuring a rich blend of freeze-dried strawberry powder and strawberry jam for a burst of fresh berry flavor. Soft and chewy with a hint of vanilla, these cookies are topped with a luscious cream cheese and strawberry icing that perfectly complements the fruity sweetness. Ideal for a fun baking project or a sweet treat with afternoon tea.
Ingredients
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
- 1/2 teaspoon kosher salt
- 1/3 cup strawberry jam
Icing
- 2 ounces cream cheese
- 2 cups powdered sugar
- 1/4 cup hot milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking and to ensure easy cleanup.
- Prepare Strawberry Powder: Place the freeze-dried strawberries in a blender and pulse until they become a fine powder, which will infuse the dough with concentrated strawberry flavor.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature salted butter and granulated sugar together until the mixture is light and fluffy, which helps create a soft texture in the cookies. Add in the egg and vanilla extract and mix well to combine.
- Mix Dry Ingredients: Gradually add the all-purpose flour, baking soda, strawberry powder, and kosher salt to the wet ingredients. Stir in the strawberry jam, ensuring even distribution throughout the dough for extra moisture and strawberry taste.
- Form Cookies: Roll the dough into small balls, roughly an inch in diameter, and place them spaced apart on the prepared baking sheet to allow spreading during baking.
- Bake Cookies: Bake the cookies for about 8 minutes, then gently flatten each cookie slightly using the back of a spoon or your fingers to help them spread evenly. Return them to the oven and bake for an additional 2 to 3 minutes or until the edges turn a light golden color.
- Make the Icing: While the cookies cool, prepare the icing by blending the cream cheese until smooth, then mix in powdered sugar, hot milk, remaining strawberry powder, and vanilla extract to achieve a smooth, pourable consistency.
- Apply Icing: Once the cookies have cooled completely, generously dip or drizzle the strawberry cream cheese icing over the tops to add a creamy, tangy finish that complements the sweet, fruity cookie base.
Notes
- Ensure the butter is at room temperature for proper creaming with sugar.
- Cool the cookies completely before icing to prevent the icing from melting.
- Use parchment paper or silicone baking mats to avoid sticking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze the dough if you want to bake fresh cookies later.
