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Strawberry jam and measured freeze-dried powder flavor these cookies. The dough and icing need separate powder portions; extra ground fruit does not all belong in the dough.
The three-cup measure refers to whole freeze-dried pieces before grinding. Portion the resulting powder separately; do not measure three cups of powder.
Ingredients and measurements
- 3 cups freeze-dried strawberry pieces, ground; use 1/4 cup powder in dough and 3–4 tablespoons in icing, reserving excess
- 1 cup salted butter, softened to 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
Preparation and baking
- Stage 1
Grind the freeze-dried fruit. Measure a quarter cup powder for dough and three to four tablespoons for icing; save any excess. Heat oven to 350°F and line a baking tray.
- Stage 2
Beat butter, granulated sugar and dough vanilla, then the egg. Mix in flour, baking soda, salt and the dough powder; stir in jam.
- Stage 3
Place rounded tablespoon portions two inches apart. Bake eight minutes, rotate and gently tap the tray once, then bake about two to three minutes more until edges begin to set. Cool on the tray.
- Stage 4
Blend cream cheese, powdered sugar, icing vanilla, milk and the reserved icing powder. Adjust liquid gradually. Ice only completely cooled cookies.
Jam moisture, flour measurement and scoop size affect spread. A small trial lets you check spacing and handling before filling several trays. Fresh berries add water. They are not a direct substitute in this formula.
Which strawberries are measured?
Soften cream cheese first, then add the milk gradually. A glaze can loosen sharply with the final spoonful.
Why bake a small first tray?
Refrigerate iced cookies in a covered container because the icing contains cream cheese and milk. Separate layers with parchment and let the icing set before stacking.
Can fresh fruit replace the powder?
For more recipes to serve alongside, see strawberry cheesecake cookies easy or christmas chocolate chip cookies. Use that recipe’s own quantities rather than mixing formulas. The archived formula matches Tieghan Gerard’s Double Strawberry Sugar Cookies at Half Baked Harvest. Credit for the formula and strawberry-powder allocation belongs to that source. The preparation notes here are editorial guidance; A Pinch Of Lemon has not kitchen-tested this version. Source: Half Baked Harvest: Double Strawberry Sugar Cookies.
Common Questions About This Recipe
- Which strawberries are measured?
The three-cup measure refers to whole freeze-dried pieces before grinding. Portion the resulting powder separately; do not measure three cups of powder.
- Why bake a small first tray?
Jam moisture, flour measurement and scoop size affect spread. A small trial lets you check spacing and handling before filling several trays.
- Can fresh fruit replace the powder?
Fresh berries add water. They are not a direct substitute in this formula.
- How do I avoid runny icing?
Soften cream cheese first, then add the milk gradually. A glaze can loosen sharply with the final spoonful.