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Double Strawberry Sugar Cookies

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These easy, soft sugar cookies are bursting with real strawberry flavor thanks to freeze-dried strawberries and strawberry jam. Perfect for parties, bake sales, or a fruity twist on a classic treat, they come together quickly and are always a crowd-pleaser.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 1/4 cups (250g) granulated sugar, plus 1/3 cup (65g) for rolling
  • 2 large eggs, room temperature
  • 2 teaspoons (10ml) pure vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 1/2 teaspoons (6g) baking powder
  • 1/2 teaspoon (3g) fine sea salt
  • 1 cup (20g) freeze-dried strawberries, ground into powder
  • 1/3 cup (80g) strawberry jam or preserves (thick, high-fruit preferred)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. Place freeze-dried strawberries in a food processor or blender and pulse until finely powdered with a few small bits remaining. Set aside.
  3. In a large mixing bowl, beat softened butter and 1 1/4 cups sugar with an electric mixer for 2-3 minutes until light and fluffy.
  4. Add eggs and vanilla extract. Beat until fully combined, scraping down the sides as needed.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Add the dry ingredients and strawberry powder to the wet mixture. Mix on low speed until just combined; do not overmix.
  7. Drop spoonfuls of strawberry jam over the dough and gently fold in with a spatula to create visible swirls. Do not fully mix.
  8. Scoop dough into heaping 1.5-tablespoon balls (about 30g each). Roll each ball in the remaining 1/3 cup sugar to coat.
  9. Place dough balls on prepared baking sheets, at least 2 inches apart.
  10. Bake for 10-12 minutes, until edges are set but centers look slightly underdone. For chewier cookies, bake 10 minutes; for crispier edges, bake 12 minutes.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature butter and eggs. Do not overmix the dough after adding flour and strawberry powder to keep cookies soft. Gently swirl in the jam for a marbled look. If cookies spread too much, chill the dough for 20 minutes before baking. Store in an airtight container with a slice of bread to keep cookies soft. For gluten-free or vegan adaptations, see blog notes.

Nutrition

Keywords: strawberry sugar cookies, double strawberry cookies, berry cookies, easy sugar cookies, freeze-dried strawberry cookies, jam swirl cookies, summer cookies, bake sale cookies, pink cookies, chewy sugar cookies

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