These Double Strawberry Sugar Cookies are a soft, chewy, and fruity twist on the classic sugar cookie. With both freeze-dried and fresh strawberries mixed into the dough, each bite delivers a double punch of berry goodness. Perfect for strawberry season or when I just want a pop of color and flavor in a sweet treat.

I love how these cookies balance the sweet richness of a sugar cookie with the vibrant tartness of strawberries. The combination of freeze-dried and fresh berries gives these cookies texture and depth. They’re quick to make, fun to share, and always a hit at parties, bake sales, or just a cozy afternoon snack. Plus, they look beautiful with natural pink specks throughout.

Ingredients

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

• 1 cup butter, softened

• 1 cup granulated sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 3 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup freeze-dried strawberries, crushed

• 1/2 cup fresh strawberries, diced

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, I cream together the butter and sugar until the mixture is light and fluffy.

3. I add the eggs one at a time, mixing well after each one, then stir in the vanilla extract.

4. In another bowl, I whisk together the flour, baking powder, and salt. I gradually add these dry ingredients into the wet mixture, stirring until just combined.

5. I gently fold in the crushed freeze-dried strawberries and diced fresh strawberries.

6. Using a cookie scoop, I portion out the dough onto the prepared baking sheet, leaving space between each cookie.

7. I bake for 10-12 minutes, until the edges are set and the tops are lightly golden.

8. I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes approximately 24 cookies.
Prep Time: 15 minutes
Cooking Time: 10–12 minutes
Total Time: 25–27 minutes
Calories per cookie: 140 kcal

Variations

• I sometimes add a handful of white chocolate chips for extra sweetness.

• If I don’t have fresh strawberries, I double the amount of freeze-dried ones.

• For a tangy twist, I add a teaspoon of lemon zest to the dough.

• I’ve also made a strawberry glaze with powdered sugar and strawberry juice to drizzle over the top.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want them to last longer, I freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container—good for up to 2 months. To enjoy from frozen, I let them thaw at room temperature or warm them in the microwave for 10–15 seconds.

FAQs

How do I keep the fresh strawberries from making the cookies soggy?

I make sure to dice them small and pat them dry with paper towels before mixing them into the dough. This helps reduce excess moisture.

Can I use only freeze-dried strawberries?

Yes, I’ve done that when I was out of fresh ones. Just double the amount of freeze-dried strawberries and the flavor still shines.

Can I make these cookies ahead of time?

Absolutely. I often prepare the dough a day in advance and keep it in the fridge, tightly wrapped. I let it sit at room temperature for about 15 minutes before scooping and baking.

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

I place them in a zip-top bag and crush them with a rolling pin. This keeps the mess minimal and gives me small, even pieces.

Do these cookies spread much while baking?

Not too much. I leave about 2 inches between each scoop, and they hold their shape well with a slight spread.

Conclusion

These Double Strawberry Sugar Cookies are a delightful mix of nostalgia and fruity freshness. Whether I’m baking them for a summer picnic or just to satisfy my sweet tooth, they never disappoint. Their soft centers, golden edges, and bright strawberry flavor make them a favorite in my kitchen—and I’m sure they’ll become one in yours too.

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