Description
These Double Strawberry Sugar Cookies combine the sweet flavors of fresh and freeze-dried strawberries for a fruity twist on the classic sugar cookie. Soft, tender, and beautifully fragrant with strawberry and vanilla extracts, these cookies are perfect for a delightful snack or dessert. They are rolled in sugar before baking, giving a slight crunchy exterior with a soft, flavorful center.
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 flour, baking soda, salt, and powdered freeze-dried strawberries until evenly combined. Set this mixture aside for later.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with granulated sugar until the mixture becomes light, fluffy, and creamy, which should take about 2-3 minutes using an electric mixer.
- Add Wet Flavors: Add the egg, vanilla extract, and strawberry extract to the butter and sugar mixture. Continue beating until all ingredients are fully incorporated and smooth.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined. Avoid overmixing. Then fold in the finely chopped fresh strawberries carefully to retain their texture.
- Chill Dough if Needed: If the dough feels too soft to handle, chill it in the refrigerator for 15-20 minutes to firm it up, making it easier to roll into balls.
- Form Dough Balls: Roll the dough into 1-inch balls. Then roll each ball in extra granulated sugar to coat evenly. Place the sugar-coated dough balls onto the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow spreading.
- Flatten Cookies: Lightly press each dough ball down with the back of a spoon or your fingers to flatten them slightly for even baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden and the centers are just set. Keep in mind the cookies will firm up more as they cool.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they finish firming up properly.
- Serve: Enjoy these double strawberry sugar cookies with a glass of milk or simply as a delightful snack on their own!
Notes
- Freezing the dough balls before baking can help cookie shape and prevent excessive spreading.
- Cornstarch is optional but adds extra softness to the cookies if included.
- Use fresh but firm strawberries for best texture and flavor integration.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For extra strawberry flavor, consider drizzling melted white chocolate mixed with freeze-dried strawberry powder on top after cooling.
