Heavenly Double Strawberry Sugar Cookies

These dual strawberry sugar cookies elevate plain cookies into berry-packed treats that dazzle on any sweet display. We mix freeze-dried strawberries with actual strawberry jam to create genuine fruit taste that fake flavorings just can't deliver.

I first made these cookies when my little girl asked for something "super pink and strawberry" for her birthday party. The double strawberry punch worked so well that they've now become our go-to cookie for springtime events and Valentine's celebrations.

Ingredients

• Freeze-dried strawberries: Give strong strawberry taste and natural pink coloring without adding wetness that would mess up the cookie texture
• Room temperature butter: Makes sure proper mixing with sugar happens for the perfect cookie structure
• Granulated sugar: Makes the classic crunchy outside and soft inside that marks a great sugar cookie
• Egg: Works as a glue while adding richness to the mix
• Vanilla extract: Rounds out the fruit taste with cozy undertones
• All-purpose flour: Adds framework while keeping cookies soft
• Baking soda: Offers just enough rise without making cookies too fluffy
• Kosher salt: Boosts all tastes and cuts the sweetness
• Strawberry jam: Adds juiciness and actual fruit bits throughout every cookie
• Cream cheese: Makes a tangy topping that works well with the sweet berries
• Powdered sugar: Creates the foundation of our smooth topping
• Hot milk: Helps melt sugar bits for a velvety smooth finish

Step-by-Step Instructions

Prepare the strawberry powder:

Blend the freeze-dried strawberries until they turn into fine dust with no small pieces left. Save about 3 tablespoons for the topping and put aside the rest for your cookie mix.

Set up your workspace:

Heat your oven to 350°F and put parchment paper on your baking tray. Getting everything ready helps the cookie-making go smoothly.

Create the cookie base:

Mix the room temperature butter with sugar and vanilla for 3 whole minutes until everything looks much lighter and fluffier. This puts air into the dough which makes your cookies tender.

Build the dough:

Put in the egg and mix for about 30 seconds until it's all combined. In another bowl stir together flour baking soda strawberry powder and salt then slowly add to the butter mix stirring just until mixed. Carefully fold in the strawberry jam with a spatula making pretty swirls throughout the dough.

Shape and bake:

Grab tablespoon-sized chunks of dough and roll them into balls putting them 2 inches from each other on your baking tray. Bake for 8 minutes then take out and bang the tray firmly on the counter to make that classic cracked sugar cookie top. Put back in the oven for 2-3 minutes until edges look done but middles stay soft.

Create the icing:

While cookies cool stir together cream cheese powdered sugar hot milk vanilla and saved strawberry powder until totally smooth. The icing should stick to the back of a spoon but still drip easily. If too thick add a tiny bit more milk.

Finish the cookies:

After cookies cool fully dip the tops into the icing letting extra drip off or make fun patterns over the top. Wait for the icing to harden before putting away.

The freeze-dried strawberry powder is really the hidden trick in this recipe. I found how amazing it is after a sad try with fresh berries that made the dough too soggy. My grandma always told me good baking is about managing moisture and these cookies really show she was right.

Storage Solutions

These dual strawberry cookies will keep their fresh-baked goodness when stored in a sealed container at room temperature for up to 5 days. Put parchment paper between cookie layers to keep the icing nice. To store longer freeze cookies without icing for up to 3 months then let them warm up naturally and add icing before you serve them. The raw cookie dough freezes really well rolled into balls that can go straight into the oven from frozen just cook them 1-2 minutes longer.

Flavor Variations

While strawberry leads the show this recipe works wonderfully with other freeze-dried fruits too. Raspberry makes an extra tangy version and blueberry gives a milder taste with lovely purple colors. For a fancy holiday cookie try freeze-dried cranberries with a bit of orange zest mixed in. My favorite twist is adding white chocolate chips to the strawberry version making a strawberries and cream taste that feels like summertime in cookie form.

Serving Suggestions

These cookies look amazing on dessert plates especially when placed on white dishes to make their pink color stand out. For special times try putting vanilla ice cream between two cookies for a fancy ice cream sandwich. They go great with afternoon tea particularly Earl Grey or chamomile. When giving as gifts stack 4-5 cookies in a clear bag tied with ribbon for a sweet homemade present that shows off their beautiful color.

Common Questions About This Recipe

→ How do I prepare the freeze-dried strawberries?

Simply pop them in a blender or food processor and pulse until you get a fine powder. This helps the strawberry flavor spread evenly throughout your cookie dough and icing.

→ Can I substitute salted butter for unsalted?

Sure thing, but if you go with unsalted butter, just toss in an extra bit of kosher salt to your dough so the flavors stay balanced.

→ What type of strawberry jam should I use?

Go for a really good strawberry jam that doesn't have fake flavors added. The better quality jam you pick, the tastier your cookies will turn out.

→ How do I adjust the icing consistency?

If your icing seems too gloppy, just add a bit more warm milk, one teaspoon at a time, until it looks right. Too runny? Mix in some extra powdered sugar to thicken it up.

→ Can I make the dough ahead of time?

Absolutely! You can keep the dough in your fridge for up to a day before baking. Just let it warm up a little before you shape and bake your cookies.