Dessert

Double Strawberry Sugar Cookies Recipe

ByNaomi Fletcher November 19, 2025November 19, 2025

Introduction

These Double Strawberry Sugar Cookies are a delightful treat bursting with fresh strawberry flavor in both the dough and the creamy icing. Perfectly soft and sweet, they make a wonderful snack or dessert for any strawberry lover.

A stack of four soft cookies with a cracked top layer showing red fruit jam swirled inside, each cookie having a light beige dough base with bright red jam patches and a slightly powdery texture on top. The cookies are thick and round, arranged on a wire rack placed on a white marbled surface, with some fresh strawberries blurred in the background and a small yellow flower in the corner. The close-up shows the jam seeping through the cracks in the dough, giving a fresh and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
2 ounces cream cheese
2 cups powdered sugar
1/4 cup hot milk
1 teaspoon vanilla extract

Instructions

Step 1: Prepare the strawberry powder by placing freeze-dried strawberries in a blender and pulverizing them until fine.
Step 2: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 3: Cream together the butter, granulated sugar, and 2 teaspoons vanilla extract until light and fluffy. Beat in the egg.
Step 4: Gradually add the flour, baking soda, ¾ of the strawberry powder, and salt into the creamed mixture. Mix well, then fold in the strawberry jam.
Step 5: Roll the dough into balls and place them evenly spaced on the prepared baking sheet.
Step 6: Bake for 8 minutes. Lightly tap the baking sheet to flatten the cookies, then bake for another 2 to 3 minutes until set.
Step 7: While the cookies bake, prepare the icing by combining the cream cheese, powdered sugar, hot milk, 1 teaspoon vanilla extract, and the remaining strawberry powder. Adjust the consistency with extra milk if needed.
Step 8: Once the cookies have cooled, dip them into the icing or drizzle it over the tops before serving.

Tips & Variations

Use fresh strawberries in the jam for a more natural flavor or swap strawberry jam for raspberry for a twist.
For extra crunch, fold in chopped freeze-dried strawberries into the dough.
Chill the dough for 30 minutes before baking if it feels too soft to handle easily.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. If iced, keep them refrigerated and consume within 2 days. Reheat gently in a low oven or microwave before serving if desired.

How to Serve

The image shows several round cookies spread out on a textured white marbled surface. Each cookie has one layer with a cracked pink glaze on top that reveals a shiny, glossy red strawberry swirl underneath. Some cookies are sprinkled with little yellow specks and tiny green leaves. The cookies have a light beige base with the pink glaze unevenly covering the top surface, creating a rough texture with visible cracks. Fresh strawberries with green leaves sit at the bottom left corner, adding a bright red contrast to the soft pastel colors of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture, which can change the texture of the cookie dough. Freeze-dried strawberries are recommended because they add concentrated flavor without extra moisture.

How do I make the icing thicker or thinner?

To thicken the icing, add more powdered sugar a little at a time. To thin it out, add a small amount of hot milk until you reach the desired consistency.