Seriously Pink Double Strawberry Sugar Cookies with Cream Cheese Icing
Oh my goodness, do I have a treat for you! Remember those cookies that just feel like a warm hug? The kind that instantly transport you back to simpler times, maybe baking with grandma or just enjoying a sunny afternoon? Well, get ready to meet the cookie that does all that and more. These Double Strawberry Sugar Cookies are incredibly easy to make, ridiculously delicious, and their blush pink color just makes you happy. Seriously, they are a showstopper, but secretly, they are super simple. Let's get baking!
Equipment
- Blender or Food Processor
- Electric mixer
- Baking sheets
- Wire rack
Ingredients
For the Cookies
- 0.5 cup freeze-dried strawberries pulsed into powder (60g)
- 0.5 cup unsalted butter softened (1 stick / 115g)
- 0.75 cup granulated sugar (150g)
- 1 large egg
- 1 tsp pure vanilla extract
- 1.75 cups all-purpose flour (220g)
- 0.25 tsp baking soda
- 0.25 tsp salt
- 4 tbsp strawberry jam thick variety preferred (60g)
For Cream Cheese Icing
- 3 oz cream cheese softened (85g)
- 1.5 cups powdered sugar sifted (180g)
- 1 tbsp milk or heavy cream 1-2 tbsp as needed
- 1 tsp pure vanilla extract
- 3 tbsp freeze-dried strawberry powder 3-4 tbsp
Instructions
- Step 1: Prepare the Strawberry Powder. Grab those freeze-dried strawberries and pop them into your blender or food processor. Give it a few pulses until they turn into a fine powder. It smells amazing! You'll need about ¼ cup for the cookie dough and save 3-4 tbsp for the icing. Any extra is great for sprinkling!
- Step 2: Make the Cookie Dough. In a big bowl, get out your electric mixer. Beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes a few minutes. Then, add in your egg and vanilla extract, mixing until everything is just combined.
- Step 3: Combine Dry & Wet. In a separate bowl, whisk together the flour, baking soda, and salt. Now, gradually add these dry ingredients to your wet mixture. Mix on a low speed, just until they are almost combined. Don't overmix! Now, gently mix in that ¼ cup of strawberry powder until you see that beautiful pink color distributed throughout the dough. Finally, add the strawberry jam and mix it in carefully until it's blended. The dough will be soft and a little sticky – that's okay!
- Step 4: Chill the Dough. This step is non-negotiable for perfectly shaped cookies! Cover the dough tightly with plastic wrap or put it in a sealed container. Pop it into the fridge for at least 1 hour. I often chill mine overnight if I'm planning ahead. It makes scooping so much easier.
- Step 5: Preheat & Prep. When you're ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
- Step 6: Scoop & Bake. Use a small cookie scoop (about 1-inch diameter) or two spoons to portion the dough into balls. Place them on your prepared baking sheets, leaving about 2 inches between each one. Bake one sheet at a time for 10–12 minutes. You're looking for the edges to be just lightly golden, but the centers should still look soft. They will continue to set up as they cool.
- Step 7: Cool 'Em Down. Let the cookies cool on the hot baking sheet for about 5 minutes before you try to move them. This helps them firm up. Then, carefully transfer them to a wire rack to cool completely before icing. Trying to ice warm cookies is a melty mess!
- Step 8: Prepare the Icing. While the cookies cool, whip up that incredible cream cheese icing. In a medium bowl, beat your softened cream cheese until it's super smooth and creamy. Gradually add the sifted powdered sugar and the remaining strawberry powder, mixing until well combined. Stir in the vanilla. Now, add the milk or cream, 1 tablespoon at a time, mixing until you get a smooth, spreadable consistency. You want it thick enough to stay on the cookie but thin enough to dip or spread easily.
- Step 9: Frost & Decorate. Once the cookies are completely cool, it's frosting time! You can dip the top of each cookie into the bowl of icing, or use a small offset spatula to spread it on. For an extra pretty touch, sprinkle a little bit of that leftover strawberry powder over the icing while it's still wet.
- Step 10: Serve & Store. Let the icing set for 10–15 minutes before you pile them up or serve them. It helps prevent smudging! Then, enjoy your beautiful, delicious double strawberry cookies!
Notes
Substitutions & Additions
- Try raspberry jam, cherry jam, or even mixed berry jam for a slightly different flavor profile.
- A little lemon or orange zest added to the cookie dough can brighten up the flavor beautifully.
- Fold in ½ cup of white chocolate chips into the dough before chilling for extra sweetness and texture.
- Swap half or all of the vanilla extract for almond extract for a lovely different twist.
- Omit the strawberry powder from the icing and just make a classic cream cheese icing. Still delicious!
- Spoon your flour into the measuring cup and level it off with a straight edge. Scooping directly from the bag can pack the flour and result in dry, crumbly cookies.
- Chilling the dough is crucial! It helps the flavors meld, prevents the cookies from spreading too much in the oven, and makes them easier to handle.
- Once you add the flour, mix only until just combined. Overmixing develops the gluten and can make your cookies tough.
- For the most even baking, bake one sheet of cookies in the center of the oven at a time.
- Sugar cookies go from perfectly baked to overdone quickly. Look for just a hint of golden around the edges. They might still look a little soft in the middle – that's what you want!