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This double strawberry sugar cookie recipe transforms ordinary sugar cookies into berry-packed delights. The combination of freeze-dried strawberry powder and real strawberry jam creates a perfect balance of concentrated flavor and natural sweetness, while the creamy strawberry icing adds an extra layer of indulgence that makes these cookies truly special.
I first made these cookies for my daughter's birthday party, and they disappeared faster than any other dessert on the table. Now they've become our signature treat whenever we host summer gatherings.
Ingredients
- Freeze-dried strawberries: Provide concentrated flavor without adding moisture that would change the cookie texture
- Salted butter: Enhances both the sweetness and the strawberry flavor; look for European style for best results
- Granulated sugar: Creates the perfect crisp outer texture while keeping the centers soft
- Egg: Acts as a binder; choose organic when possible
- Vanilla extract: Adds depth and warmth to balance the berry freshness
- All-purpose flour: Forms the structure; look for unbleached varieties
- Baking soda: Gives just the right amount of lift and spread
- Kosher salt: Enhances all flavors and cuts sweetness
- Strawberry jam: Adds moisture and real berry pieces; choose a high-quality jam with visible berry pieces
- Cream cheese: Creates a tangy complex icing that elevates these cookies beyond ordinary sugar cookies
- Powdered sugar: Provides sweetness and structure to the icing
- Hot milk: Helps dissolve the sugar for a smoother icing
- Vanilla extract: Complements the berry flavors in the icing
Step-by-Step Instructions
- Prepare the strawberry powder:
- Place freeze-dried strawberries in a blender or food processor and pulse until they transform into a fine vibrant red powder. Make sure to get it completely pulverized for the best distribution of flavor throughout the dough.
- Preheat and prepare:
- Set your oven to 350°F and line a baking sheet with parchment paper. The parchment prevents sticking and helps the cookies bake evenly with perfect golden bottoms.
- Mix the wet ingredients:
- In a large bowl cream together room temperature butter and sugar for at least 3 minutes until the mixture becomes noticeably lighter in both color and texture. This incorporates air for the perfect cookie structure. Add the vanilla and egg beating until fully incorporated.
- Combine the dry ingredients:
- Gradually add the flour baking soda salt and about two-thirds of your strawberry powder to the wet ingredients. Mix just until combined as overmixing will develop too much gluten making tough cookies. The dough should be vibrant pink at this stage.
- Add the jam:
- Gently fold in the strawberry jam being careful not to overmix. You want to see small streaks of jam throughout the dough which will create pockets of intense strawberry flavor in the finished cookies.
- Shape and bake:
- Form tablespoon-sized balls of dough and place them on your prepared baking sheet leaving room for spreading. Bake for exactly 8 minutes then remove and firmly tap the baking sheet on the counter to create that perfect crinkly top and chewy center. Return to the oven for the final 2 to 3 minutes until the edges are just set.
- Make the icing:
- While cookies cool blend cream cheese with powdered sugar hot milk vanilla and the remaining strawberry powder until smooth. The hot milk is crucial for dissolving the sugar completely and creating a glossy finish. Adjust thickness by adding more milk if needed.
- Finish the cookies:
- Once cookies are completely cool dip the tops into the icing or drizzle it over allowing some to drip down the sides. Let the icing set slightly before serving for the best texture and experience.
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The freeze-dried strawberries are absolutely the star ingredient here. I discovered them after trying to make strawberry cookies with fresh berries which always resulted in a soggy mess. The concentrated flavor from the freeze-dried berries provides that punch of strawberry taste without compromising the perfect cookie texture.
Frequently Asked Questions
- → How do I powder freeze-dried strawberries?
Use a blender or food processor to grind the freeze-dried strawberries into a fine powder.
- → Can I use unsalted butter instead of salted?
Yes, but add an extra pinch of salt to balance the flavors.
- → How do I adjust the icing consistency?
Add more hot milk gradually to thin the icing, or more powdered sugar to thicken it.
- → Can these be made ahead of time?
Yes, store the cookies in an airtight container for up to 3 days, and add icing just before serving.
- → What makes these extra strawberry-flavored?
The combination of freeze-dried strawberries, strawberry jam, and strawberry powder in the icing intensifies the flavor.