Double Strawberry Sugar Cookies

This double strawberry sugar cookie recipe transforms ordinary sugar cookies into berry-infused delights that brighten any dessert table. The combination of freeze-dried strawberries and real strawberry jam creates an authentic fruit flavor that artificial extracts simply can't match.

I first developed these cookies when my daughter requested something "extra pink and strawberry" for her birthday. The double hit of strawberry flavor was such a success that they've become our signature cookie for spring gatherings and Valentine's Day.

Ingredients

• Freeze-dried strawberries: Provide intense strawberry flavor and natural pink color without adding moisture that would affect the cookie texture
• Room temperature butter: Ensures proper creaming with sugar resulting in the ideal cookie structure
• Granulated sugar: Creates the classic crisp exterior and tender interior that defines a perfect sugar cookie
• Egg: Acts as a binder while adding richness to the dough
• Vanilla extract: Balances the fruit flavor with warm notes
• All-purpose flour: Gives structure while keeping cookies tender
• Baking soda: Provides just the right amount of lift without making cookies cakey
• Kosher salt: Enhances all flavors and balances sweetness
• Strawberry jam: Adds moisture and real fruit pockets throughout each cookie
• Cream cheese: Creates a tangy frosting that complements the sweet berries
• Powdered sugar: Forms the base of our smooth icing
• Hot milk: Helps dissolve sugar crystals for a silky smooth finish

Step-by-Step Instructions

Prepare the strawberry powder:

Process the freeze-dried strawberries in a blender until they become a fine powder with no visible chunks. Reserve about 3 tablespoons for the icing and set aside the rest for the cookie dough.

Set up your workspace:

Preheat your oven to 350°F and line your baking sheet with parchment paper. Having everything ready ensures seamless cookie assembly.

Create the cookie base:

Beat the room temperature butter with sugar and vanilla for a full 3 minutes until the mixture becomes noticeably lighter in color and fluffier in texture. This incorporates air into the dough which creates tender cookies.

Build the dough:

Add the egg and beat until fully incorporated about 30 seconds. In a separate bowl whisk together flour baking soda strawberry powder and salt then gradually add to the butter mixture mixing just until combined. Gently fold in the strawberry jam with a rubber spatula creating beautiful swirls throughout the dough.

Shape and bake:

Scoop tablespoon-sized portions of dough and roll into balls placing them 2 inches apart on your prepared baking sheet. Bake for exactly 8 minutes then remove and firmly tap the baking sheet on the counter to create that classic crackled sugar cookie surface. Return to the oven for 2-3 minutes until edges are set but centers remain soft.

Create the icing:

While cookies cool whisk together cream cheese powdered sugar hot milk vanilla and reserved strawberry powder until completely smooth. The icing should coat the back of a spoon but still flow easily. If too thick add milk a teaspoon at a time.

Finish the cookies:

Once cookies have cooled completely dip the tops into the icing allowing excess to drip off or drizzle artistic patterns over the surface. Let the icing set before storing.

Pin it

The freeze-dried strawberry powder is truly the secret weapon in this recipe. I discovered its magic after a disappointing attempt with fresh berries that made the dough too wet. My grandmother always said good baking is about controlling moisture and these cookies prove her wisdom.

Storage Solutions

These double strawberry cookies will maintain their just-baked quality when stored in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to protect the icing. For longer storage freeze uniced cookies for up to 3 months then thaw at room temperature and ice before serving. The cookie dough itself freezes beautifully rolled into balls that can be baked directly from frozen just add 1-2 minutes to the baking time.

Flavor Variations

While strawberry is the star of this show the recipe adapts beautifully to other freeze-dried fruits. Raspberry creates an intensely tart version while blueberry offers a more subtle flavor profile with gorgeous purple hues. For an elevated holiday cookie try freeze-dried cranberries with a touch of orange zest in the dough. My personal favorite variation is adding white chocolate chips to the strawberry version creating a strawberries and cream effect that tastes like summer in cookie form.

Serving Suggestions

These cookies make a stunning addition to dessert platters especially when arranged on a white serving dish to showcase their pink hue. For special occasions try sandwiching vanilla ice cream between two cookies for an elevated ice cream sandwich. They pair wonderfully with afternoon tea especially Earl Grey or chamomile. For gifting stack 4-5 cookies in a cellophane bag tied with ribbon for a thoughtful homemade present that showcases their beautiful color.

Frequently Asked Questions

→ How do I prepare the freeze-dried strawberries?

Use a blender or food processor to grind the freeze-dried strawberries into a fine powder. This ensures the flavor evenly disperses in the dough and icing.

→ Can I substitute salted butter for unsalted?

Yes, but if using unsalted butter, add an additional pinch of kosher salt to the dough for balanced flavor.

→ What type of strawberry jam should I use?

Use a high-quality strawberry jam, preferably without added artificial flavors, for the best taste and texture.

→ How do I adjust the icing consistency?

If the icing is too thick, add more hot milk, a teaspoon at a time, until it reaches your desired consistency. If it’s too thin, mix in more powdered sugar.

→ Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. Let it come to room temperature slightly before shaping and baking.