Double Strawberry Sugar Cookies

Name: Double Strawberry Sugar Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 3 cups freeze-dried strawberries; 1 cup salted butter, softened to 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

Recipe by Sam Rivera · Updated September 2025

There's something magical about a strawberry cookie that tastes like summer in every bite-sweet, fruity, and impossibly tender. These Double Strawberry Sugar Cookies are a home baker's dream, blending the bright intensity of freeze-dried strawberries with a luscious cream cheese icing that makes them irresistibly indulgent. Perfect for birthdays, Valentine's Day, or just because, they're the kind of treat that disappears faster than you can say 'one more.' The buttery shortbread base gives way to bursts of strawberry flavor, while the icing ties it all together in a velvety finish that's pure comfort.

What Makes This Recipe Special

Freeze-dried strawberries are the star-they concentrate the berry flavor without adding moisture, ensuring a cookie that's intensely fruity and not cakey.
The dual texture approach-strawberry powder in the dough plus a creamy, tangy icing-creates a perfect balance of crumbly and rich in every bite.
Using hot milk in the icing thins it just enough to coat the cookies smoothly while keeping the glaze glossy and luxurious, not sticky.
The dough is chilled briefly before baking (implied in the rolling step) to prevent spreading, ensuring perfectly domed cookies every time.

⏱ 30 mins

American

Servings 20

Ingredients

3 cupsfreeze-dried strawberries

1 cupsalted butter, softened to room temperature

1 cupgranulated sugar

1 egg

2 teaspoonsvanilla extract

2 cupsall-purpose flour

1 teaspoonbaking soda

1/2 teaspoonkosher salt

1/3 cupstrawberry jam

2 ouncescream cheese

2 cupspowdered sugar

1/4 cuphot milk

1 teaspoonvanilla extract

Nutrition

302 caloriesCalories

Per serving · Values are estimates

Instructions

Grind the freeze-dried strawberries in a blender until you get a smooth, fine powder.

Set your oven to 350°F and put parchment paper on your baking sheet.

Mix butter, sugar, and vanilla extract until they're fluffy and light. Add the egg and beat well. Slowly add flour, baking soda, some of the strawberry powder, and salt. Finally, mix in the strawberry jam.

Roll the dough into small balls and space them out on your lined baking sheet. Cook for 8 minutes, then gently tap the sheet to flatten cookies, and bake another 2-3 minutes.

Mix cream cheese, powdered sugar, hot milk, vanilla extract, and leftover strawberry powder until smooth. Add more milk if you want it thinner.

Once cookies are cool, either dunk them into the icing or drizzle it over the top.

Essential Tips

Use room temp butter

Ensure your butter is softened but not melted-it should yield slightly when pressed. Overly soft butter will make the dough greasy and cause cookies to spread too thin.

Pulse strawberry powder

When grinding freeze-dried strawberries, pulse in short bursts to avoid overheating, which can turn the powder bitter. A fine, even powder is key for consistent flavor.

Weigh your flour

Spoon flour into your measuring cup and level it off-don't scoop directly from the bag. Too much flour will make cookies dense instead of tender.

Don't skip the tap

After the initial 8-minute bake, gently tap the baking sheet on the counter to flatten the cookies slightly. This ensures even baking and a classic sugar cookie shape.

Icing consistency check

Dip a spoon into the icing-if it drips slowly but doesn't pool, it's ready. If too thick, add 1 teaspoon hot milk at a time; if too thin, add a pinch more powdered sugar.

Smart Swaps & Variations

Vegan Strawberry Swap butter for vegan butter and the egg for a flax egg (1 tbsp ground flax + 2.5 tbsp water). Use dairy-free cream cheese and milk substitute in the icing.

Gluten-free Replace all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure your baking powder and jam are certified gluten-free to avoid cross-contamination.

Extra fruity Add 1/4 cup finely chopped fresh strawberries to the dough for a jammy texture, but pat them dry first to avoid excess moisture.

Citrus twist Zest one orange into the dough and add 1 teaspoon orange extract to the icing for a bright, tangy contrast to the strawberry.

Chocolate-dipped After icing, dip half of each cookie into melted dark chocolate and sprinkle with crushed freeze-dried strawberries for a decadent finish.

What to Serve With This

A tall glass of cold milk or a creamy vanilla milkshake to balance the sweetness.
Fresh strawberries macerated in balsamic vinegar for a sophisticated, tangy side.
A cup of Earl Grey tea or a fruity rosé wine for a grown-up twist on dessert pairing.
Whipped cream and a sprinkle of coarse sugar on the side for an easy dessert platter.

Storage & Reheating

Storage

Store cookies in an airtight container at room temperature for up to 5 days. The icing will set firmer over time but retain its flavor.

Reheating

Warm cookies in a 300°F oven for 3-4 minutes to restore their buttery texture. For a quick fix, microwave for 5-10 seconds, but avoid overdoing it to prevent a gummy icing.

Expert Chef Tips

Chill the dough for 20 minutes after mixing if your kitchen is warm-this prevents the butter from melting too quickly and keeps the cookies from spreading.
To achieve a perfectly smooth icing, strain the mixture through a fine-mesh sieve after combining the ingredients. This removes any lumps from the cream cheese or powdered sugar.
For a professional finish, use a squeeze bottle to drizzle the icing in a zigzag pattern over the cookies, then drag a toothpick through the lines for a marbled effect.

Equipment You’ll Need

High-speed blender or food processor for grinding strawberries into a fine powder
Stand mixer or hand mixer for creaming butter and sugar
Fine-mesh sieve for sifting powdered sugar and straining icing
Parchment-lined baking sheets for even baking and easy cleanup

Nutritional Benefits

Each cookie provides a notable amount of vitamin C (10% DV) from the strawberries, supporting immune health.
The cream cheese icing adds calcium (3% DV per cookie) for bone health, though it's higher in saturated fat-balance with fresh fruit servings.
Using freeze-dried strawberries reduces added sugars compared to fresh berries, which can be high in natural sugars.
A single cookie contains about 6g of protein (from flour and egg), making it a slightly more balanced treat than typical sugar cookies.

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Frequently Asked Questions

Can I use fresh strawberries instead of freeze-dried?

It's not recommended-they'll add too much moisture and may cause the cookies to spread. If you must, dehydrate them first in a low oven (200°F for 2 hours) or freeze-dried them at home to mimic the texture and concentrated flavor.

Why are my cookies spreading too much?

This usually happens if the butter is too soft or the dough isn't chilled. Make sure your butter is at room temperature but still holds its shape, and chill the dough for 20 minutes before baking.

Can I make the dough ahead of time?

Yes! Shape the dough into balls and freeze them on a tray for 30 minutes, then transfer to a sealed bag. Bake from frozen, adding 1-2 extra minutes to the bake time.

How do I adjust the icing if it's too thin?

Add powdered sugar, 1 tablespoon at a time, mixing well after each addition. If it's too thick, thin it with hot milk, 1 teaspoon at a time-hot milk works better than cold for a smooth consistency.

What's the best way to dip cookies in icing?

Hold each cookie by the edges and dip it halfway into the icing, then tap gently on the edge of the bowl to remove excess. Place on a wire rack to set-this prevents pooling at the bottom.

Can I use jam instead of strawberry powder in the dough?

Strawberry jam is too wet and will alter the dough's texture, making cookies dense or cakey. Stick to the powder for the best results, but you can mix 1 tablespoon of jam into the icing for extra flavor.

How do I make these cookies softer?

Add 1 tablespoon of sour cream or Greek yogurt to the dough. This keeps the cookies tender and adds a subtle tang that complements the strawberry.

Can I freeze the baked cookies with icing?

Yes, but the icing may soften. Freeze undipped cookies first, then add icing after thawing. If icinged, freeze for up to 2 weeks-thaw in the fridge overnight to preserve texture.