Double Strawberry Sugar Cookies are the ultimate dessert for anyone who loves the vibrant sweetness of strawberries in every bite. Imagine tender, buttery sugar cookies packed with both fresh diced berries and a concentrated burst from freeze-dried strawberries—each bite has a wonderful balance of freshness and nostalgia. With a crunchy sugar-coated exterior and a soft, fruity center, these cookies are truly a celebration of strawberry flavor. They come together easily and always bring a bright pop of color and joy to any cookie tray.

Double Strawberry Sugar Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Double Strawberry Sugar Cookies lies in their carefully selected, accessible ingredients—each plays a special role, from the essential richness of butter to the two forms of strawberries that give these cookies their signature flavor and color. Here’s what makes every ingredient count:

Unsalted butter, softened: Creates a rich and tender cookie base while letting the strawberry flavors shine.
Granulated sugar: Adds sweetness and helps achieve that coveted chewy texture; extra for rolling gives a sparkling finish.
Large egg: Binds the dough and adds moisture for a soft bite.
Vanilla extract: Accentuates the berry flavor and brings all the notes together.
Freeze-dried strawberries, finely crushed: Deliver a concentrated real strawberry punch without extra moisture—perfect for flavor and a pretty pink hue.
All-purpose flour: Gives structure and stability, ensuring your cookies don’t spread too much.
Baking soda: Ensures the perfect lift so your cookies are soft with slightly crisp edges.
Baking powder: Works with baking soda for that irresistible tender texture.
Salt: Enhances and balances the sweetness and berry notes.
Fresh strawberries, finely diced and patted dry: Brings juicy bursts of flavor and vibrant speckles throughout each cookie—just be sure to dry them well.
Granulated sugar (for rolling): Adds a delightful sparkle and extra crunch to every bite.

How to Make Double Strawberry Sugar Cookies

Step 1: Prepare for Baking

Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This quick step guarantees easy release for your cookies and keeps cleanup simple. Having everything ready sets the tone for smooth cookie-making!

Step 2: Cream Butter and Sugar

Using a large mixing bowl, cream together the softened butter and granulated sugar until it’s super light and fluffy. Don’t rush—this process builds the foundation for tender Double Strawberry Sugar Cookies and helps their edges turn just the right shade of golden.

Step 3: Incorporate Wet Ingredients and Strawberry Magic

Add in your egg and vanilla extract, mixing until you can’t see streaks anymore. Sprinkle in those crucial crushed freeze-dried strawberries. It’s this duo—fresh and freeze-dried—that packs the unmistakable double strawberry punch in every cookie.

Step 4: Mix Dry Ingredients Separately

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Mixing these dry ingredients before adding them to the wet mix ensures the cookies rise just right and get that perfect crumb.

Step 5: Combine and Form the Dough

Gradually add the whisked dry ingredients to your wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies soft! Gently fold in those fresh, patted-dry strawberry bits so they’re evenly dispersed without adding unnecessary moisture.

Step 6: Shape and Coat in Sugar

Scoop tablespoon-sized portions of dough, roll them into balls, and coat each one thoroughly in granulated sugar. The sugar coating creates a magical sandy crunch as the cookies bake, making every bite sparkle with sweetness.

Step 7: Bake and Cool

Arrange your cookie dough balls on the prepared baking sheets, leaving about 2 inches between each—these beauties spread as they bake. Bake for 11 to 13 minutes, until the edges look lightly golden. Let them rest on the baking sheets for 5 minutes to set, then transfer to a wire rack to cool completely, locking in their soft centers.

How to Serve Double Strawberry Sugar Cookies

Garnishes

A little flourish never hurts! For extra visual appeal, sprinkle warm cookies with a little more crushed freeze-dried strawberries or add a dusting of powdered sugar. If you’re feeling playful, drizzle with white chocolate for a strawberries-and-cream twist.

Side Dishes

These Double Strawberry Sugar Cookies shine on their own, but they’re downright dreamy with a scoop of vanilla ice cream, fresh whipped cream, or alongside a cup of freshly brewed tea. They even make a lovely finale to a spring or summer picnic.

Creative Ways to Present

Stack cookies in a glass jar and tie with a ribbon for a homemade gift that radiates love. For a party, arrange them on a tiered platter with fresh berries and mint sprigs for color. Or sandwich a scoop of strawberry ice cream between two cookies for the ultimate berry ice cream sandwich!

Make Ahead and Storage

Storing Leftovers

Store your Double Strawberry Sugar Cookies in an airtight container at room temperature. They’re best eaten within 2 to 3 days for optimal freshness and soft centers, but they’ll stay tasty for up to a week if you manage to have any left over!

Freezing

For the ultimate prep-ahead treat, freeze unbaked balls of dough (before rolling in sugar) on a baking sheet until solid, then transfer to a zip-top bag for up to 3 months. When ready, roll in sugar and bake straight from the freezer, just adding a minute or two to the baking time.

Reheating

If you like your Double Strawberry Sugar Cookies warm, simply pop them in a 300°F (150°C) oven for 2–3 minutes or give them a 10–15 second zap in the microwave. This refreshes their soft texture and perks up all those berry notes.

FAQs

Can I use frozen strawberries instead of fresh?

It’s not recommended, as frozen strawberries tend to release too much moisture, which can make the cookie dough soggy. For best results, stick with firm, fresh berries that have been patted dry.

Why should I use both freeze-dried and fresh strawberries?

This duo is the secret to Double Strawberry Sugar Cookies! Freeze-dried strawberries give a concentrated, intense strawberry flavor and color, while fresh strawberries add juicy bursts of real fruit throughout the cookie.

What’s the best way to crush freeze-dried strawberries?

Pulse the freeze-dried strawberries in a food processor or place them in a zip-top bag and crush with a rolling pin until you’ve got a fine powder—no big chunks means even color and wonderful flavor distribution.

Can I make these cookies gluten-free?

Absolutely! Use a spoon-for-spoon gluten-free flour blend in place of the all-purpose flour. Just make sure your blend includes xanthan gum to help maintain the cookie’s structure.

What causes cookies to spread too much?

Too much moisture from wet strawberries or over-softened butter can cause spreading. Be sure to pat your berries dry and use butter that’s soft but not greasy. Chilling the dough for 20–30 minutes before baking also helps keep your cookies thick and chewy.

Final Thoughts

If you’re ready for a cookie that doubles down on everything you love about strawberries, give these Double Strawberry Sugar Cookies a try. They’re easy to make, bursting with real strawberry flavor, and always a crowd-pleaser. I can’t wait for you to bake up a batch and share the joy!