If you are a strawberry lover looking for a cookie recipe that truly celebrates the vibrant flavor of this beloved fruit, the Double Strawberry Sugar Cookies Recipe is about to become your new favorite. These cookies are bursting with the natural sweetness of real freeze-dried strawberries and luscious strawberry jam, giving you a double dose of berry goodness in every tender, buttery bite. Plus, the light cream cheese icing with a hint of strawberry elevates these cookies into something absolutely irresistible and perfect for sharing with friends and family.
Ingredients You’ll Need
Trust me, the ingredients for this Double Strawberry Sugar Cookies Recipe are delightfully simple but each one plays a key role in making these cookies light, flavorful, and full of that gorgeous pink hue.
- Freeze-dried strawberries (3 cups): Grinding these creates a concentrated strawberry powder that infuses the dough with intense fruit flavor without adding moisture.
- Salted butter, room temperature (1 cup): This keeps the cookies tender and helps achieve that perfect buttery richness.
- Granulated sugar (1 cup): Adds sweetness and helps create a slightly crisp exterior.
- Egg (1): Binds the ingredients together and gives structure to the cookies.
- Vanilla extract (2 teaspoons): A touch of vanilla rounds out the flavors beautifully.
- All-purpose flour (2 cups): The foundation that gives the cookies their soft, crumbly texture.
- Baking soda (1 teaspoon): Provides lift to keep the cookies light and airy.
- Kosher salt (1/2 teaspoon): Balances sweetness and enhances all the flavors.
- Strawberry jam (1/3 cup): Introduces bursts of juicy fruit and moistness inside each cookie.
- Cream cheese (2 ounces): For the icing, it brings a tangy, luscious creaminess.
- Powdered sugar (2 cups): Sweetens and thickens the icing perfectly.
- Hot milk (1/4 cup): Helps create an irresistibly smooth icing texture.
How to Make Double Strawberry Sugar Cookies Recipe
Step 1: Prep Your Workspace
First things first, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Getting this ready early means you can jump right into baking without any delays, ensuring your cookies bake evenly and don’t stick.
Step 2: Create That Magical Strawberry Powder
The star of this Double Strawberry Sugar Cookies Recipe is the freeze-dried strawberry powder. Toss the freeze-dried strawberries into a blender and blitz until you get a fine, vibrant pink powder. This concentrates the strawberry flavor and adds a natural rosy color to the dough.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the room temperature salted butter and granulated sugar until the mixture becomes light and fluffy. This is the secret to a tender, melt-in-your-mouth cookie texture. Then, add the egg and vanilla extract and mix until just combined for that perfect hint of fragrant warmth.
Step 4: Combine Dry Ingredients and Strawberry Jam
Next, gently stir in the flour, baking soda, strawberry powder, and kosher salt. The strawberry powder brings that unmistakable berry essence throughout the dough, while the baking soda works its magic to keep things soft. Then fold in the strawberry jam, which adds little pockets of fruity sweetness and moistness.
Step 5: Shape the Cookies
Roll the dough into small balls, about the size of a tablespoon, and place them spaced out on your parchment-lined baking sheet. This step sets you up for perfectly round cookies that bake evenly.
Step 6: Bake Your Cookies
Bake for around 8 minutes initially, then gently press down each cookie to flatten slightly and pop them back into the oven for an additional 2-3 minutes. This two-stage baking gives you cookies with a lovely golden edge and soft centers.
Step 7: Prepare the Icing
While the cookies cool, make your icing by whisking together the cream cheese, powdered sugar, hot milk, vanilla, and a pinch of the remaining strawberry powder. The result is a creamy, fruity glaze that perfectly complements the cookie’s strawberry flavor.
Step 8: Decorate and Enjoy
Once the cookies have cooled completely, dip or drizzle the icing over them generously. This finishing touch delivers a sweet, tangy coating that dazzles both in taste and appearance.
How to Serve Double Strawberry Sugar Cookies Recipe
Garnishes
Sprinkle a bit of finely chopped freeze-dried strawberry on top of the icing or add a tiny fresh strawberry slice for a pop of color and added texture. It’s a simple touch that elevates the cookie’s presentation beautifully.
Side Dishes
Pair these cookies with a chilled glass of milk, a cup of tea, or fresh strawberry lemonade to complement the fruity flavors. A scoop of vanilla ice cream also makes an exquisite side for an indulgent dessert plate.
Creative Ways to Present
For special occasions, arrange the cookies on a decorative platter with edible flowers or fresh berries scattered around. You can also package them in small gift boxes with a ribbon, making them heartfelt homemade gifts that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Store your leftover Double Strawberry Sugar Cookies Recipe in an airtight container at room temperature. They’ll stay fresh and soft for up to 4 days, making them perfect for enjoying a few at a time whenever a sweet craving strikes.
Freezing
If you want to make these cookies ahead of time, freeze the baked cookies after they have completely cooled. Layer them between sheets of parchment paper inside an airtight container or freezer bag for up to 3 months. To thaw, simply leave them at room temperature.
Reheating
Warm the cookies in a microwave for about 10 seconds to revive that freshly-baked softness. Avoid overheating, as it can make the icing too runny or melt the cookie structure.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries have too much moisture and will affect the cookie’s texture. Freeze-dried strawberries are key to achieving that intense strawberry flavor without making the dough wet.
Is the cream cheese icing necessary?
While optional, the icing adds a delicious tang and sweetness that balances the fruity cookies perfectly. It’s definitely worth making for that extra layer of flavor and creamy texture.
Can I substitute salted butter with unsalted butter?
Yes, but reduce or omit the kosher salt in the recipe to keep the flavors balanced. Salted butter helps season the dough just right without extra measuring.
How do I make the cookies extra soft?
Don’t overbake them. Pull the cookies out as soon as the edges turn golden and the centers still look a bit undercooked; they will firm up as they cool, giving you the softest texture.
Can I double the recipe for a larger batch?
Absolutely! Just double all ingredients accordingly and bake in batches. These cookies freeze well, so you can store extras for later without losing quality.
Final Thoughts
There’s something utterly joyful about baking and sharing the Double Strawberry Sugar Cookies Recipe. It captures the essence of summer strawberries in a cookie that’s both soft and sweet, with a creamy finish that makes every bite a treat. Whether you’re baking for a special occasion or just to brighten your day, these cookies will bring smiles and plenty of ‘oohs’ and ‘aahs’ around the table. Give them a try — your taste buds will thank you!
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 that offer a burst of fresh strawberry flavor in every bite. Made with a blend of freeze-dried strawberry powder and strawberry jam, these soft and chewy cookies are topped with a luscious cream cheese strawberry icing, making them the perfect treat for any strawberry lover.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 cups freeze-dried strawberries (blended into powder)
Wet Ingredients
- 1 cup salted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 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 Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare Strawberry Powder: Use a blender to finely crush the freeze-dried strawberries into a powder to infuse strong strawberry flavor into your cookies.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender cookie texture.
- Add Egg and Vanilla: Stir in the egg and vanilla extract until fully combined, creating a smooth batter base.
- Combine Dry Ingredients: Gradually mix in the all-purpose flour, baking soda, strawberry powder, and kosher salt into the wet ingredients to form a dough. Stir in the strawberry jam evenly to add moisture and enhance strawberry flavor.
- Shape Cookies: Roll the dough into small balls and arrange them evenly spaced on the prepared baking sheet to ensure even cooking.
- Bake Cookies: Bake the cookies for about 8 minutes, then flatten them slightly with a spatula and bake for an additional 2-3 minutes until the cookies are golden around the edges.
- Prepare Icing: In a separate bowl, mix cream cheese, powdered sugar, hot milk, strawberry powder (reserve some from earlier), and vanilla extract until smooth and creamy to create a luscious strawberry icing.
- Ice the Cookies: Allow the cookies to cool completely, then either dip them into the icing or drizzle it over the top for a beautiful and tasty finish.
Notes
- Ensure the butter is at room temperature for easier creaming and better texture.
- Freeze-dried strawberries can be purchased pre-packaged or found in bulk at specialty stores.
- For a more intense strawberry flavor, you can add an extra tablespoon of strawberry jam or more strawberry powder.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- If the icing is too thick, add a little more hot milk to reach desired consistency.
