Description
Delight in the sweet and fruity flavors of these Double Strawberry Sugar Cookies. Combining both freeze-dried strawberry powder and fresh strawberries, these soft, melt-in-your-mouth cookies offer a vibrant burst of berry goodness in every bite. Perfectly balanced with a hint of vanilla and strawberry extracts, these cookies are an irresistible treat for strawberry lovers and a fun twist on classic sugar cookies.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup freeze-dried strawberries, powdered
- 1 tbsp cornstarch (optional, for extra softness)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp strawberry extract
- 1/4 cup fresh strawberries, finely chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and powdered freeze-dried strawberries to evenly distribute the flavors.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, about 2 to 3 minutes. This aerates the dough and helps create a tender texture.
- Add Wet Flavorings: Incorporate the egg, vanilla extract, and strawberry extract into the butter and sugar mixture. Beat until all ingredients are well combined and the mixture is smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing and tough cookies. Then fold in the finely chopped fresh strawberries carefully to distribute without breaking them down too much.
- Chill Dough (Optional): If the dough feels overly soft or sticky, refrigerate it for 15 to 20 minutes to firm up for easier handling and shaping.
- Shape Cookies: Roll the dough into 1-inch balls. Roll each ball in extra granulated sugar to create a sparkly, sweet coating that enhances texture and flavor.
- Arrange on Baking Sheet: Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Flatten Cookies: Lightly press each dough ball down gently with the back of a spoon or your fingers to slightly flatten them, ensuring even baking and the classic sugar cookie shape.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden and the cookie centers are set but still soft. Cookies will continue to firm as they cool.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preserving their texture.
- Enjoy: Serve these delightful double strawberry sugar cookies with a glass of milk or enjoy them as a sweet, fruity snack any time of day.
Notes
- Chilling the dough helps prevent cookies from spreading too much during baking and makes them easier to handle.
- Using freeze-dried strawberry powder intensifies the strawberry flavor without adding moisture.
- Fresh strawberries add bursts of juicy freshness but may make the dough slightly wetter, so optional cornstarch can help maintain softness and structure.
- For a vegan version, substitute butter with plant-based margarine and egg with a flax or chia egg, though texture may vary.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
