Double Strawberry Sugar Cookies

 

Why You’ll Love This Recipe

Double Strawberry Sugar Cookies are a delightful twist on the classic sugar cookie. The combination of freeze-dried strawberries in both the dough and icing brings an intense berry flavor that’s both refreshing and comforting. The creamy icing adds a smooth finish, making these cookies irresistible. Whether you’re sharing them with friends and family or enjoying them as a personal indulgence, these cookies are sure to please any crowd. The balance of sweet, tart, and creamy textures will leave you wanting more!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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
• 1 teaspoon freeze-dried strawberry powder (from the dough)

Directions

1. Prepare Strawberry Powder: Using a blender, pulverize freeze-dried strawberries into a fine powder.
2. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
3. Make Cookie Dough: In a mixing bowl, cream together the butter, sugar, and vanilla extract until light and fluffy. Beat in the egg. Gradually add in the flour, baking soda, freeze-dried strawberry powder, and salt. Finally, mix in the strawberry jam until combined.
4. Shape the Dough: Roll the dough into balls and place them on the prepared baking sheet.
5. Bake the Cookies: Bake for 8 minutes. After 8 minutes, lightly tap the baking sheet to flatten the cookies, then bake for an additional 2-3 minutes, or until golden on the edges.
6. Prepare the Icing: In a bowl, combine cream cheese, powdered sugar, hot milk, vanilla extract, and the remaining strawberry powder. Adjust the consistency with more milk if needed.
7. Icing the Cookies: Once the cookies have cooled, dip them into the prepared icing or drizzle the icing over the tops of the cookies.

Servings and Timing

• Servings: Makes about 20 cookies
• Preparation Time: 20 minutes
• Cooking Duration: 10 minutes
• Overall Time: 30 minutes

Variations

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
• Dairy-Free: Use dairy-free butter and cream cheese alternatives to make the recipe suitable for those with dairy restrictions.
• Extra Flavor: Add a teaspoon of lemon zest to the dough for a zesty contrast to the sweetness of the strawberries.

Storage/Reheating

Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies (without icing) for up to 3 months. When ready to enjoy, thaw at room temperature and add fresh icing if desired.

To reheat, place cookies in the microwave for 10-15 seconds, or warm them in the oven at 300°F (150°C) for about 5 minutes.

FAQs

1. Can I use fresh strawberries instead of freeze-dried strawberries?

It’s best to use freeze-dried strawberries for this recipe as they provide a concentrated strawberry flavor without the added moisture. Fresh strawberries can alter the dough’s consistency.

2. How do I store leftover icing?

Store any leftover icing in an airtight container in the refrigerator for up to 1 week. Be sure to let it come to room temperature before using it again.

3. Can I use a hand mixer instead of a stand mixer for this recipe?

Yes, a hand mixer works perfectly fine for this recipe. Just be sure to cream the butter and sugar thoroughly to ensure the dough has the right texture.

4. What can I use if I don’t have parchment paper?

If you don’t have parchment paper, you can use a silicone baking mat or lightly grease your baking sheet with butter or cooking spray.

5. How can I make the cookies chewier?

For chewier cookies, slightly underbake them (around 8 minutes) and allow them to rest on the baking sheet for a few minutes before transferring them to a cooling rack.

6. Can I add other fruits to the cookie dough?

While this recipe is designed with strawberries, you can experiment with other freeze-dried fruits such as raspberries or blueberries. Just keep in mind that this may change the flavor profile.

7. Can I skip the icing?

If you prefer a less sweet treat, you can skip the icing and enjoy the cookies as they are, or dust them with powdered sugar for a simple finish.

8. Can I make the dough ahead of time?

Yes, you can prepare the cookie dough in advance. Wrap it tightly and refrigerate for up to 2 days or freeze for up to 3 months. Allow it to come to room temperature before rolling and baking.

9. How thick should the icing be?

The icing should be thick enough to coat the back of a spoon but still be pourable. Adjust the consistency by adding more milk if it’s too thick or powdered sugar if it’s too thin.

10. Can I use different types of jam?

While strawberry jam complements the flavor perfectly, you can substitute with other berry jams such as raspberry or blueberry for a different twist on the recipe.

Conclusion

Double Strawberry Sugar Cookies are a vibrant and delicious treat that’s perfect for any occasion. With their soft, chewy texture and burst of berry goodness, these cookies are sure to be a hit. Whether you enjoy them as an afternoon snack or as part of a special gathering, they offer the perfect combination of flavor, texture, and sweetness.

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