Double Strawberry Sugar Cookies Recipe

If you are on the lookout for a cookie that bursts with fresh, vibrant strawberry flavor while maintaining the perfect soft and chewy texture, then you absolutely must try the Double Strawberry Sugar Cookies Recipe. These cookies combine the bright tang of freeze-dried strawberry powder with juicy, finely chopped fresh strawberries to create a beautiful balance of sweetness and fruity zing in every bite. They’re simple enough to make for a weekday treat but fancy enough to impress anyone at your next gathering. Every bite is a celebration of strawberry goodness wrapped in a buttery, sugary hug that will quickly make these cookies one of your all-time favorites.

Ingredients You’ll Need

Getting the perfect cookie starts with some simple, high-quality ingredients. Each one plays a crucial role in crafting the wonderful taste, texture, and appearance of your cookies, making this recipe both easy and rewarding!

• All-purpose flour (1 1/2 cups): The foundational base that gives your cookies structure and tenderness.
• Baking soda (1/2 tsp): Helps the cookies rise just enough for a soft, fluffy bite.
• Salt (1/2 tsp): Balances sweetness and enhances the overall flavor.
• Unsalted butter, softened (1/2 cup): Adds richness and ensures a tender crumb.
• Granulated sugar (1 cup plus extra for rolling): Sweetens the cookies while adding a delightful crunch when rolling.
• Large egg (1): Binds ingredients together and contributes moisture.
• Vanilla extract (1 tsp): Provides warmth and depth to the flavor profile.
• Strawberry extract (1 tsp): Gives an extra boost of strawberry scent and taste without adding moisture.
• Freeze-dried strawberries, powdered (1/2 cup): Supercharges strawberry flavor and adds a lovely pink hue.
• Fresh strawberries, finely chopped (1/4 cup): Brings juicy bursts of natural strawberry sweetness and texture.
• Cornstarch (1 tbsp, optional): Use this for extra softness and slight chewiness in your cookies.

How to Make Double Strawberry Sugar Cookies Recipe

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C) – this ensures it’s perfectly heated when your cookies go in. Line a baking sheet with parchment paper or use a silicone baking mat to keep those cookies from sticking and to help them bake evenly.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and the powdered freeze-dried strawberries. This combination will be the dry base that infuses each cookie with that unmistakable strawberry punch and tender crumb.

Step 3: Cream Butter and Sugar

In a large bowl, cream the softened butter and granulated sugar together. Beat for about 2 to 3 minutes until the mixture is light and fluffy – this step is essential because it traps air, making your cookies soft and crumbly.

Step 4: Add the Wet Flavors

Blend in the egg, vanilla extract, and strawberry extract to the creamed butter mixture. These ingredients add moisture and complement the strawberry flavors, making the cookies irresistibly aromatic.

Step 5: Combine Wet and Dry Ingredients

Gradually mix the dry ingredients into the wet mixture until everything is just combined; over-mixing can make cookies tough. Then fold in the finely chopped fresh strawberries, carefully distributing those juicy bits without smashing them.

Step 6: Chill the Dough if Needed

If your dough feels too soft or sticky to work with, pop it in the fridge for 15 to 20 minutes. Chilling makes it easier to roll and helps prevent the cookies from spreading too much during baking.

Step 7: Shape and Roll in Sugar

Roll the dough into 1-inch balls and then coat each ball in extra granulated sugar. This outer layer adds a subtle crunchy texture and a sparkly finish that looks just as delightful as it tastes.

Step 8: Flatten Slightly and Bake

Place your sugar-coated dough balls onto the prepared baking sheet about 2 inches apart, then gently press each one down with the back of a spoon or your fingers to slightly flatten them. Pop them into the oven and bake for 10 to 12 minutes, until the edges are a gentle golden color and centers look set but soft.

Step 9: Cool and Enjoy

Let the cookies rest on the baking sheet for 5 minutes so they firm up just a bit, then transfer them to a wire rack to cool completely. This finishing step ensures they hold their shape and texture perfectly.

How to Serve Double Strawberry Sugar Cookies Recipe

Garnishes

Sprinkle a tiny pinch of edible dried strawberry powder or a few crushed freeze-dried strawberries on top just before serving to intensify the vibrant strawberry look and flavor. A light dusting of powdered sugar can add an elegant touch for special occasions.

Side Dishes

Serve these cookies alongside a cold glass of milk or a cup of hot tea for a classic pairing. For a more indulgent treat, pair them with vanilla ice cream or fresh whipped cream to complement the fruity notes.

Creative Ways to Present

Arrange your cookies on a charming plate with fresh strawberries and mint leaves for a fresh, colorful display. You could even sandwich two cookies with strawberry cream cheese or frosting for a delightful twist that doubles the strawberry experience.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Double Strawberry Sugar Cookies fresh by storing them in an airtight container at room temperature. They will stay deliciously soft and flavorful for up to five days, making them perfect for sharing or enjoying throughout the week.

Freezing

You can freeze the cookie dough balls before baking by placing them on a baking sheet, freezing until solid, and then transferring to a sealed freezer bag. Bake directly from frozen, adding a couple of extra minutes to the baking time. Baked cookies also freeze well for up to a month when stored properly.

Reheating

To refresh chilled or frozen cookies, warm them slightly in a preheated oven at 300°F for about 5 minutes or microwave briefly for 10 seconds. This softens them and revives their fresh-baked taste as if just out of the oven.

FAQs

Can I use regular dried strawberries instead of freeze-dried?

Regular dried strawberries contain moisture, which might affect the texture of your dough and the final cookie consistency. Freeze-dried strawberries are preferred here because they add intense flavor without extra moisture, helping maintain that perfect cookie texture.

What if I don’t have strawberry extract?

If strawberry extract is not available, you can substitute it with a bit more vanilla extract and a small spoonful of strawberry jam or puree, but be mindful this may alter the dough’s moisture slightly.

How do I make sure my cookies stay soft?

The key is not to overbake and to consider adding that optional tablespoon of cornstarch for extra softness. Also, letting cookies cool on the baking sheet slightly before transferring helps retain moisture inside.

Is it okay to freeze baked Double Strawberry Sugar Cookies?

Absolutely! Freezing baked cookies is a great way to enjoy them later. Make sure they are fully cooled, then store them in an airtight container or freezer bag. Thaw at room temperature before enjoying.

Can I double the recipe?

You can definitely double the ingredients if you want to make a larger batch, just mix carefully and bake the cookies in batches to avoid overcrowding your baking sheet.

Final Thoughts

There is something truly magical about the way the Double Strawberry Sugar Cookies Recipe manages to capture the essence of fresh strawberries in such an easy-to-make cookie. Whether you’re baking for a special occasion or a quiet afternoon treat, these cookies bring joy and delightful flavor that will keep everyone coming back for more. So grab your ingredients, preheat that oven, and let the strawberry cookie magic begin!

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