Introduction

Double Strawberry Sugar Cookies are a delightful treat bursting with fresh strawberry flavor in every bite. These cookies combine freeze-dried strawberry powder in the dough and a creamy strawberry-infused icing for a truly luscious experience. Perfect for sharing or enjoying with a cup of tea.

A stack of five round cookies with a cracked top layer showing deep red strawberry swirls and light beige dough. Each cookie has an uneven, soft texture with visible sugar crystals and strawberry bits scattered across the surface. The cookies are placed on a black wire cooling rack with some more cookies around it. Soft-focus strawberries and small yellow flowers appear in the background on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 (for icing)

Instructions

Prepare Strawberry Powder: Using a blender, pulverize the freeze-dried strawberries into a fine powder. Set aside about two-thirds of the powder for the dough and reserve the rest for the icing.
Preheat Oven: Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Make Dough: In a large bowl, cream together the butter, granulated sugar, and vanilla extract until light and fluffy. Beat in the egg until fully incorporated.
Add Dry Ingredients: Gradually mix in the flour, baking soda, half of the strawberry powder, and salt until combined. Fold in the strawberry jam gently to keep the dough soft.
Shape Cookies: Roll the dough into small balls and place them evenly spaced on the prepared baking sheet.
Bake Cookies: Bake in the preheated oven for 8 minutes. Then, lightly tap the baking sheet to flatten the cookies and return to the oven for an additional 2 to 3 minutes until the edges are set but centers remain soft.
Prepare Icing: In a bowl, combine the cream cheese, powdered sugar, remaining strawberry powder, hot milk, and vanilla extract. Whisk until smooth, adding more milk if needed to reach a dip-friendly consistency.
Ice Cookies: Once the cookies have cooled, dip each one into the strawberry cream cheese icing or drizzle it over the tops for a pretty finish. Allow the icing to set before serving.

Tips & Variations

For extra strawberry flavor, sprinkle a little additional freeze-dried strawberry powder on top of the icing before it sets.
You can substitute salted butter with unsalted butter and add a pinch more salt to balance flavors.
If you prefer a smoother texture, strain the strawberry powder before mixing into the dough and icing.
Try using raspberry jam instead of strawberry jam for a different berry twist.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them for up to a week, but bring to room temperature before serving. The icing may soften when refrigerated; simply let it sit at room temperature or chill briefly to firm back up. Avoid freezing the iced cookies as the texture may change.

How to Serve

The image shows several round cookies with a light golden base layer topped with a pink glaze that has a cracked texture, revealing dark red strawberry jam underneath. The glaze has tiny green specks and small bits of orange zest scattered on top. Fresh strawberries with green leaves are placed around the cookies on a white marbled surface. The cookies are spread out closely with some edges touching, giving a fresh and homemade look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture that could affect the dough texture and baking time. Freeze-dried strawberries are preferred for their intense flavor and dry texture, which blend easily without altering the dough consistency.

How do I make the biscuits less sweet?

You can reduce the granulated sugar slightly in the dough and use less powdered sugar in the icing. Keep in mind that strawberry jam adds sweetness, so balance accordingly to maintain the best flavor.