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Sweet, simple, and delicious, Double Strawberry Sugar Cookies. Soft and chewy strawberry cookies with both strawberry jam and dried strawberries for double the strawberry flavor. Each light pink berry-filled cookie is lightly iced with a cream cheese strawberry icing. These cookies do not disappoint. Each sweet bite is perfectly chewy, layered with fresh berries, and topped with a deliciously creamy icing – so good!
It’s strawberry cookie day here at HBH today!! It’s a good ole’ happy kind of day! I know that’s a little cheesy, but just looking at these light pink cookies makes me a little happier. They’re so fun!
I’ve been looking forward to writing and sharing these cookies since I made them last week. I love them, they’re easy, cute, soft, chewy, and oh-so-yummy. Plus, they’re fun for springtime and Easter too!
My energy is obviously up today and I blame these cookies. It’s not all the time that recipes turn out naturally cute without any added effort! So we just love that!
Just like last year, and the year before, March brings me some much-needed inspiration recipe-wise. It’s the start of spring. We have St. Patrick’s Day just around the corner, and then Easter and Mother’s Day too.
All are fun events that center around food! With spring coming up, strawberry is at the top of my mind. I LOVED my strawberry cupcakes from last year so much, I wondered how I could turn the flavors into a cookie.
My very first attempt at these worked beautifully. That almost never happens ya’ll. Again, we ALL really love these cookies, and I’m pretty sure you’ll love them too. Plus hopefully, you’ll also have fun making them!
Details, details
I knew I wanted these to be easy, but also to have incredible strawberry flavor – and REAL strawberry flavor. So many strawberry desserts have everything but real strawberries.
Like my cupcakes, I used strawberry jam and freeze-dried strawberries in these cookies. The first step is to blend the dried strawberries into a fine powder. You can do this in a food processor or blender. You’ll use the strawberry powder in both the cookies and the icing.
The rest is so simple. If you’ve made a basic cookie, you’ve got these covered.
Beat the butter with sugar, then drop in an egg and some vanilla extract. Next, mix in the flour, baking soda, some of that strawberry powder, and a little salt too. Next, add in high-quality strawberry jam. I like to use a thick jam, which I would recommend you use as well. The one I used was sent to me (sorry, I forget the name!). I love that it has no added sugars, just strawberry puree (I’ll try to figure out the name).
Mix, mix, mix and you have strawberry sugar cookie dough. Nothing to it.
Bake them into drop cookies, which means you simply scoop, drop, and bake.
For the icing, mix cream cheese with sweet sugar, more of that strawberry powder, and vanilla.
You don’t have to make the icing, the cookies are wonderful on their own. But the icing makes these cookies REALLY good. I definitely recommend it.
Lightly dip the cookies into the icing and now you’re totally done. Well, I also recommend decorating with a sprinkle of strawberry powder.
So freaking cute and fun! Perfect cookies to bake for both spring and summer, and especially for upcoming Easter and Mother’s Day. They’re pretty hard not to love!
Looking for other spring strawberry recipes? Here are some favorites:
Iced Strawberry Milk Matcha Latte
Strawberry Chamomile Naked Cake
Lemon Strawberry Dutch Baby with Ricotta Cream
Lastly, if you make these Double Strawberry Sugar Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Double Strawberry Sugar Cookies
Servings: 20 cookies
Calories Per Serving: 302 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 cups freeze dried strawberries
- 2 sticks (1 cup) salted butter, at 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 high-quality strawberry jam
Icing
- 2 ounces cream cheese
- 2 cups powdered sugar
- 1/4 cup hot milk
- 1 teaspoon vanilla extract
Instructions
- 1. In a blender or food processor, process the freeze-dried strawberries into a fine powder.2. Preheat the oven to 350° F. Line a baking sheet with parchment paper.3. In a large bowl, beat together the butter, granulated sugar, and vanilla until combined. Beat in the egg. Add the flour, baking soda, 1/4 cup strawberry powder (save the remainder for the frosting), and salt. Beat in the strawberry jam. 4. Roll the dough into rounded tablespoon size balls and place 2 inches apart on the prepared baking sheet. Bake 8 minutes. Remove from the oven, rotate, and tap the baking sheet on the counter 1 time to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.5. To make the icing, mix all ingredients in a bowl with 3-4 tablespoons strawberry powder. Add additional milk to thin, as needed.6. If desired, dip each cookie in the icing. Let set or enjoy! These are wonderful – iced or not! Store in an airtight container for up to 5 days.
This receipe was spot on! I did add the 1/4 cup of flour and did not refrigerate the dough. I baked 10 min. And then a slight drop of the cookie sheet after they were out of the oven and left to cool. The icing was delicious and I used a shallow container to dip them in. Wonderful flavor!
Hey Lisa,
Happy Wednesday! I appreciate you giving this recipe a try and your comment, so glad it turned out nicely for you! x
I loved the strong strawberry flavor, and the strawberry cheesecake-like frosting was top-notch. That said, I found this recipe to be gaggingly sweet between the strawberries, jam, 1C sugar, and frosting. Next time I’ll cut the white sugar down by a good measure to allow these cookies to really shine.
Hey Chris,
Thanks so much for trying these cookies and sharing your feedback! So sorry they were so sweet! Let me know if you try again and how they turn out! xx
I am confused about the flour. I am getting my ingredients ready to make this recipe but in the comments I see numerous replies about adding 1/4 flour, is that in addition to the 2 cups of flour that the recipe calls for? All together should I use 2 1/4 cups of flour?
Hi Kerri,
Please follow the recipe as written and use 2 cups of flour. If you feel as though your dough is still wet, you can add an additional 1/4 cup of flour, but I would not add more than that. I hope this helps! xx
Thank you. I just made them without adding extra flour but might add it next time. I needed to freeze dough for about 10 minutes before baking because the dough was too sticky to roll but they were good after cooking and everyone loved them.
This just did not work for me. I think the batter was to loose? While baking the insides would not stiffen. I tried it twice and yeah. The icing worked well and was really good though.
Hi Saanen,
Thanks so much for trying this recipe and sharing your feedback, sorry to hear you had some issues with the dough. Sounds like it just needed to be chilled or perhaps a touch more flour! xx
Saanen,
This recipe has gotten so much negative feedback and, simply, does not work d written. I tried it myself with multiple variations and the only thing that was good about it was the flavor. Experienced bakers are troubled by it, and have provided extensive constructive feedback to Teighan, but she refuses to formally adjust the recipe and or acknowledge that fact in her comments. It ends up being a pasty gummy mess that spreads out on the pan. This is not your fault. This is a faulty recipe. I do not know why it is still up and, in fact, is now on tic tok and other places as her favorite spring cookie.??!! It’s disappointing. What I have found for half baked harvest is that when you find one of her recipes that is spot on, it’s fantastic. But when they’re bad, they’re really bad and she refuses to take them down or otherwise acknowledge that it is a waste of followers ingredients and time. This is one of the bad ones.
Just made. I must’ve misunderstood recipe. I banged my pan in order to flatten, and they are super flat. Think if I had not banged, they would be perfect. I had a lot of strawberry powder, so used extra in both cookie and icing. Taste is great. If I make again, I will not purposely flatten, and rate again. Thanks for recipe.
Hey Lori,
Thanks so much for trying these cookies and sharing your feedback! Sorry to hear they were so flat for you, definitely skip the banging part next time! I hope this helps! xT
Lori, this recipe has failed many many experience cooks. It has nothing to do with you as everything to do with the recipe. Tieghan refuses to take it down despite its consistent failure.
Hey Gemma! I think my initial review is below…I have made a few times with the tweaks I mentioned, and they are one of my most requested desserts…will be present tomorrow for Mother’s Day. Maybe try again!
There seems to be a lot of concern regarding the dried strawberries! I purchased one bag at Trader Joes for about $3. It was all I needed. I’ve made these 3 times and they are great! I think it’s a bit confusing the way the recipe is written. the directions call for 1/4 cup strawberry powder for the cookie dough and another ~1/4 cup for glaze. You will get that out of that one bag. The way it is written as 3 cups I assume means BEFORE they are pulverized to powder. That said, I added 1/4 cup flour and scant tsp corn starch, rolled into balls (they are sticky) and refrigerated/nearly froze for a few hours. Delicious!
Hi Teri,
Thanks so much for making these cookies and sharing your feedback! Yes, 1 bag is really all you should need:) You are blending the strawberries in step 1 to make the powder:) Sorry for the confusion! xx
I never comment unless I make a recipe but this site is so frustrating … so much going on that it takes 20 minutes to download a recipe — or even write this note.
Hi Lois,
So sorry to hear of your frustrations, please let me know if there is anything that I can specifically help with! Have a great Friday! xT
This was my first recipe of yours to try after being introduced to you by friends. I followed the others recommendations and added the 1/4 cup flour. These are amazing! They came out perfectly, were delicious, and pretty to look at. I know I’ll be making them again. Thank you for sharing the recipe.
Thanks so much, Jenny!! I love to hear that you enjoyed these cookies, I appreciate you making them:) xT
Brought these cookies to Easter and they were a hit!! Followed the recipe to a T but looked at comments, went ahead added 1/4 cup of flour AND chilled them. Had issues figuring out the strawberry measurements though. You truly only need a 2 oz bag of the strawberries. I bought 3 1 oz bags and had more than enough.
Hey Trinity,
Happy Monday!! Thanks a lot for trying this recipe and your comment, I love that it was enjoyed! xT
I haven’t tried to make yet. Just wondering if anyone skipped the step of Turning dried berries into powder and just use powdered strawberries. How much powder strawberries does 3 cups of dried strawberries make?
Hi Julie,
Yes, you could just use the strawberry powder, the measurements are in the recipe…you will use 1/4 cup of powder in step 3 and 3-4T of powder in step 5. I hope this helps! Let me know if you try the recipe:) xT
Thank you for this reply! I was going to ask the same question 🖤 It might be nice to note this in the recipe itself, but either way, I’ll be sure to add it myself when I write it down ☺️ Thanks again!
Can I bake the cookies ahead of time and do the icing at another time after they’ve been completely cooled? Will that change anything?
Hi Samantha,
Of course, that should work nicely for you! I hope you love this recipe, please let me know if you give it a try! xT
I was so excited for this recipe but I must have done something wrong because my cookies look nothing like the ones in the recipe! Mine are super flat and the icing is not drying- its not as much strawberry flavor as i was hoping for. Oh well- might try again or leave the baking to my husband. 😜
Hi there,
So sorry to hear you had some issues with the cookies! Next time, I would try chilling the dough so they aren’t so flat. How long has the icing been sitting for? Does it need more powdered sugar or strawberry powder? xx
These are sooo delicious! They did however come out very soft so it was hard to apply the icing as they fell apart. Maybe more flour next time?
Hi Jaime,
Thanks so much for trying this recipe and your feedback! Next time, I would try chilling your dough and adding 1/4 cup of flour. I hope this helps! xT
Tieghan,
I’m not sure why you don’t just add the additional directions as these continue to fail so many people. I really don’t understand what keeps you from just pulling this recipe down considering the failure rate.
C’est la vie!
I have made the cookies, I haven’t made the icing just yet, that’ll be later on today. But they were absolutely great!
I’m in Canada and when I was looking there wasn’t very many options for freeze dried strawberries. I did find some and bought three bags, as each bag was only 1 cup. When I tried putting them in my food processor, they didn’t turn into powder but just became gummy. I’m wondering if maybe strawberries slices were used instead. To make it easier, I then bought strawberry powder on amazon, the quantity and size of the package was pretty expensive. I’m going to the states in a couple of weeks, I’m going to see if I can stock up on this ingredient to try in your other recipes as it looks much more affordable at target.
As for the cookies, they came out absolutely delicious. I am super happy with them!
I was trying to figure out the measurements for just using the powder, but then I realized had I read your recipe first it would have said in tablespoon and cups how much powder I needed. Rather than trying to figure out how much 3 cups freeze dried strawberries were in powder form.
I really, really enjoyed making these, I can’t wait to give them to my girlfriends tomorrow for my little event I’m hosting. I am making another HBH recipe that also asked for strawberry powder. Although, unless I can find where to get the powder cheaper (I paid $30 CDN for 55g and another brand for 113g for $30 CDN) I might not make these again for a while.
Hi Angela,
Thanks so much for making this recipe and sharing your feedback, so glad to hear that they were enjoyed!! Ohh wow, so sorry to hear that the freeze dried strawberries are so expensive in Canada, I had no idea!! Have a great Sunday! xT
I realized when I tried to make my own powder I used, ‘dried strawberries’ instead of freeze-dried strawberries. To buy the powder from amazon was expensive, so now that I know my mistake in buying ‘dried’ strawberries, maybe I can try again to make the powder myself! Also these cookies were a huge hit at my get together, 10/10!!
The flavor was great. They were very wet. Chilling did not help.
Glaze was yummy.
Thanks so much Sher!! So glad to hear you enjoyed the flavors here. I would add 1/4 cup of flour next time so they aren’t so wet. I hope this helps! xT