If you’re a strawberry lover, these Double Strawberry Sugar Cookies are about to become your new favorite treat! Soft, chewy, and packed with real strawberry flavor, these cookies have a hint of nostalgia—like a sweet, buttery sugar cookie met a bowl of fresh strawberries and fell in love.
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They’re easy to make, bursting with strawberry goodness in every bite, and perfect for any occasion. Whether you’re baking for a party, treating yourself, or just craving something fruity and sweet, these cookies are a must-try!
Why You’ll Love Double Strawberry Sugar Cookies
Big Strawberry Flavor
Made with both fresh strawberries and freeze-dried strawberries for an intense, natural berry taste.
Soft & Chewy
These cookies have that perfect bakery-style soft center with slightly crisp edges.
No Artificial Flavors Needed
The strawberries do all the work here—no fake flavors, just pure fruit goodness.
Easy to Make
No complicated steps—just mix, scoop, and bake!
Perfect for Any Occasion
Great for Valentine’s Day, birthdays, summer picnics, or just because!
Ingredients in Double Strawberry Sugar Cookies
These cookies are made with simple ingredients, but the strawberries take them to the next level!
Butter: Gives the cookies a rich, buttery base and keeps them soft.
Sugar: A mix of granulated sugar and brown sugar adds sweetness and a slightly chewy texture.
Egg: Helps bind everything together for the perfect cookie dough.
Vanilla Extract: Enhances the flavors and makes the cookies extra delicious.
Flour: The foundation of the cookies, giving them structure and softness.
Baking Powder & Baking Soda: The key to a light, tender cookie with just the right amount of rise.
Salt: A little balance to enhance the sweetness.
Fresh Strawberries: Chopped finely to add bursts of juicy flavor.
Freeze-Dried Strawberries: Ground into a powder for an extra punch of real strawberry taste without excess moisture.
White Chocolate Chips (Optional): Add sweetness and a creamy contrast to the berries.
(Note: The full ingredient list, including measurements, is provided in the recipe card below.)
Instructions
Prepare the Strawberries
Finely chop the fresh strawberries and pat them dry with a paper towel to remove excess moisture. Then, crush the freeze-dried strawberries into a fine powder using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
Cream the Butter & Sugars
In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy. This step is key to getting soft cookies!
Add the Egg & Vanilla
Mix in the egg and vanilla extract until smooth and fully combined.
Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine Everything
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Then, gently fold in the fresh strawberries, freeze-dried strawberry powder, and white chocolate chips (if using).
Chill the Dough
Cover and chill the dough for at least 30 minutes—this helps prevent the cookies from spreading too much.
Scoop & Bake
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out tablespoon-sized portions of dough and place them a few inches apart on the baking sheet.
Bake to Perfection
Bake for 10-12 minutes, or until the edges are just set. The centers may look slightly underbaked—that’s perfect! They’ll firm up as they cool.
Cool & Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Then, dig in!
Nutrition Facts
Servings: 12-16 cookies
Preparation Time
Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
How to Serve Double Strawberry Sugar Cookies
These cookies are already amazing on their own, but here are some fun ways to enjoy them:
- With a Glass of Milk: Classic and comforting.
- Sandwich Them with Buttercream: Make strawberry cookie sandwiches for an extra treat.
- Drizzle with White Chocolate: For an elegant touch and extra sweetness.
- Crumble Over Ice Cream: Sprinkle pieces over vanilla or strawberry ice cream for a delicious twist.
Additional Tips
Use Room Temperature Ingredients
Softened butter and a room-temperature egg help the dough mix evenly for the best texture.
Don’t Skip Chilling the Dough
This helps the cookies hold their shape while baking.
Pat the Strawberries Dry
Too much moisture can make the cookies spread too much—pat them dry to keep the dough just right.
Store Properly
Keep cookies in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week.
Freeze for Later
Freeze the cookie dough balls on a tray, then transfer them to a zip-top bag. Bake straight from frozen—just add a minute or two to the baking time!
FAQ Section
Q1: Can I use only fresh strawberries?
A1: You can, but the freeze-dried strawberries add a concentrated flavor boost. Without them, the strawberry taste may be milder.
Q2: Can I make these cookies ahead of time?
A2: Yes! The dough can be stored in the fridge for up to 48 hours before baking.
Q3: How do I store leftovers?
A3: Store in an airtight container at room temperature for 3 days or in the fridge for up to a week.
Q4: Can I freeze these cookies?
A4: Absolutely! Freeze baked cookies for up to 3 months, or freeze the dough and bake fresh when needed.
Q5: What’s the best way to reheat these cookies?
A5: Pop them in the microwave for 5-10 seconds to get them warm and soft again.
Q6: Can I use whole wheat flour instead of all-purpose?
A6: You can, but the cookies may be a bit denser. Try using half whole wheat and half all-purpose for the best results.
Q7: Can I make these dairy-free?
A7: Yes! Swap butter for vegan butter and use dairy-free white chocolate chips.
Q8: Can I substitute the egg?
A8: Try using a flax egg (1 tbsp ground flaxseed + 3 tbsp water) as a vegan alternative.
Q9: Can I make these gluten-free?
A9: Yes! Use a 1:1 gluten-free baking flour for the best results.
Q10: Can I add mix-ins?
A10: Definitely! Try adding chopped nuts, dark chocolate, or even coconut flakes.
Final Thoughts
These Double Strawberry Sugar Cookies are everything you love about sugar cookies, but with an extra boost of fresh, fruity flavor. They’re soft, chewy, and bursting with strawberry goodness.
Print
Double Strawberry Sugar Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Double Strawberry Sugar Cookies are soft, chewy, and bursting with real strawberry flavor! Made with freeze-dried strawberries and sweet strawberry jam, they’re topped with a luscious cream cheese icing for the perfect balance of fruity and creamy. A must-try for any strawberry lover! Perfect for easy baking recipes, homemade desserts, and quick treats.
Ingredients
Cookies:
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3 cups freeze-dried strawberries
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1 cup (2 sticks) salted butter, room temperature
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1 cup granulated sugar
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1 egg
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2 tsp vanilla extract
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2 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp kosher salt
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1/3 cup high-quality strawberry jam
Icing:
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2 oz cream cheese
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2 cups powdered sugar
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1/4 cup hot milk (adjust as needed)
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1 tsp vanilla extract
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3-4 tbsp reserved strawberry powder
Instructions
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Make the Strawberry Powder: In a blender or food processor, process the freeze-dried strawberries into a fine powder.
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Preheat & Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Make the Dough: In a large bowl, beat butter, sugar, and vanilla until smooth. Mix in the egg. Add flour, baking soda, ¼ cup of the strawberry powder, and salt. Beat in the strawberry jam until just combined.
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Shape & Bake: Roll dough into rounded tablespoon-sized balls and place 2 inches apart on the baking sheet.
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Bake for 8 minutes, then remove and tap the baking sheet on the counter to slightly flatten cookies.
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Bake for 2-3 more minutes, until the edges begin to set. Let cookies cool on the baking sheet.
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Prepare the Icing: In a bowl, mix cream cheese, powdered sugar, hot milk, vanilla extract, and 3-4 tbsp strawberry powder. Adjust milk as needed for consistency.
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Ice the Cookies (Optional): Dip cookies in icing and let set. Enjoy as-is or store in an airtight container for up to 5 days.
Notes
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For extra strawberry flavor, sprinkle extra strawberry powder over the icing before it sets.
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If you prefer crispier cookies, bake for an additional 1-2 minutes.
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These cookies also taste amazing without icing if you want a lighter treat!
Nutrition
- Serving Size: 1 cookie
- Calories: 302
- Sugar: 32 g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg