Double Strawberry Sugar Cookies Recipe
Introduction
Double Strawberry Sugar Cookies are a delightful treat bursting with natural strawberry flavor from freeze-dried berries and strawberry jam. These soft, sweet cookies topped with a creamy strawberry icing are perfect for any occasion.
Ingredients
- 3 cups freeze-dried strawberries
- 1 cup salted butter, 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
Instructions
- Step 1: Pulverize the freeze-dried strawberries into a fine powder using a blender. Set aside.
- Step 2: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 3: In a large bowl, cream together the butter, granulated sugar, and 2 teaspoons vanilla extract until light and fluffy. Beat in the egg.
- Step 4: Gradually add the all-purpose flour, baking soda, half of the strawberry powder, and kosher salt to the wet mixture. Mix until combined.
- Step 5: Stir in the strawberry jam gently until evenly incorporated.
- Step 6: Roll the dough into balls and place them spaced on the prepared baking sheet.
- Step 7: Bake for 8 minutes. Remove from the oven and lightly tap the baking sheet to flatten the cookies slightly, then bake for an additional 2–3 minutes until set.
- Step 8: While the cookies bake, prepare the icing by combining cream cheese, powdered sugar, hot milk, 1 teaspoon vanilla extract, and the remaining strawberry powder. Adjust the texture with extra milk if needed.
- Step 9: Allow the cookies to cool completely before dipping them into the icing or drizzling the icing over the top.
Tips & Variations
- For extra strawberry flavor, sprinkle a bit of freeze-dried strawberry powder on top of the icing before it sets.
- Swap strawberry jam for raspberry or apricot jam for a different fruity twist.
- Chill the dough for 30 minutes if you want thicker cookies with a chewier texture.
Storage
Store the iced cookies in an airtight container at room temperature for up to 3 days. If you prefer, keep them refrigerated for up to a week, though allow them to come to room temperature before serving. The icing may harden slightly when chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Freeze-dried strawberries provide concentrated flavor and no added moisture, which is important for the dough’s consistency. Fresh strawberries contain water and may alter the texture, so it’s best to stick with freeze-dried for this recipe.
How do I make the strawberry powder at home?
Simply place freeze-dried strawberries in a blender or food processor and pulse until they become a fine powder. Be careful not to overblend into a paste.
PrintDouble Strawberry Sugar Cookies Recipe
Delight in these Double Strawberry Sugar Cookies, featuring the vibrant flavor of freeze-dried strawberries both in the dough and a luscious strawberry-infused cream cheese icing. These tender, sweet treats combine classic sugar cookie goodness with the fresh, intense taste of strawberries, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- 3 cups freeze-dried strawberries
- 1 cup salted butter, 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
Icing
- 2 ounces cream cheese
- 2 cups powdered sugar
- 1/4 cup hot milk
- 1 teaspoon vanilla extract
- Remaining strawberry powder (pulverized freeze-dried strawberries)
Instructions
- Prepare Strawberry Powder: Using a blender, pulverize the freeze-dried strawberries into a fine powder. Set aside half for the dough and save the remainder for the icing.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make Dough: In a mixing bowl, cream together the salted butter, granulated sugar, and vanilla extract until light and fluffy. Beat in the egg thoroughly. Gradually add the all-purpose flour, baking soda, a portion of the strawberry powder, and kosher salt, mixing until just combined. Fold in the strawberry jam to incorporate its flavor and moisture evenly into the dough.
- Shape Cookies: Roll the dough into balls, spacing them evenly on the prepared baking sheet to allow room for spreading.
- Bake Cookies: Bake the cookies for 8 minutes. Remove from the oven and gently tap the baking sheet to flatten the cookies slightly, then return to the oven and bake for an additional 2 to 3 minutes until edges are set and the cookies are lightly golden.
- Prepare Icing: While the cookies cool, combine cream cheese, powdered sugar, hot milk, vanilla extract, and the remaining strawberry powder in a bowl. Whisk until smooth. Adjust consistency by adding more hot milk if necessary, ensuring the icing is thick yet spreadable or suitable for dipping.
- Ice Cookies: Once cookies have cooled completely, either dip the tops of the cookies into the prepared strawberry cream cheese icing or drizzle the icing over each cookie for a decorative finish. Allow the icing to set slightly before serving.
Notes
- Ensure the butter is at room temperature for easier creaming and a smoother dough.
- Flattening cookies partway through baking produces a better texture and shape.
- The strawberry powder enhances flavor naturally without much additional sweetener.
- Store cookies in an airtight container to maintain freshness and softness.
- The icing can be adjusted in thickness by adding more or less milk, depending on preference for dipping or drizzling.
Keywords: strawberry sugar cookies, freeze-dried strawberry cookies, strawberry cream cheese icing, baking cookies, fruit sugar cookies
