If you have a soft spot for cookies bursting with fresh, fruity flavor, you are going to adore this Double Strawberry Sugar Cookies Recipe. These cookies combine the juicy sweetness of fresh strawberries with the intense, concentrated essence of freeze-dried strawberry powder to create a vibrant treat that’s as beautiful in color as it is irresistible in taste. With a tender crumb and a lightly crisp sugar-crystal exterior, each bite offers a delightful balance of soft and crunchy textures. Whether you’re baking for a special occasion or just to brighten a regular day, this recipe is a total winner for strawberry lovers everywhere.
Ingredients You’ll Need
The magic of this Double Strawberry Sugar Cookies Recipe lies in its simple but carefully chosen ingredients. Each one plays a crucial role—from the all-purpose flour providing structure to the freeze-dried strawberry powder delivering that punch of bright pink color and intense berry flavor that makes these cookies stand out.
- All-purpose flour: The base that gives your cookies the perfect classic sugar cookie texture.
- Baking powder: Helps the cookies rise just right for a soft, fluffy bite.
- Baking soda: Adds slight lift and tenderness.
- Salt: Enhances all the sweet and fruity flavors perfectly.
- Unsalted butter: Brings richness and keeps the cookies moist and luscious.
- Granulated sugar: Sweetens and creates that lovely crackly crust after baking.
- Large egg: Binds everything together and adds moisture for a soft crumb.
- Vanilla extract: Rounds out the flavor profile with warm, comforting notes.
- Fresh strawberries: Finely chopped and patted dry to infuse fresh berry bursts without sogginess.
- Freeze-dried strawberry powder: The secret star ingredient for intense strawberry flavor and vibrant color without extra moisture.
- Cornstarch: Adds tenderness, ensuring your cookies stay soft and melt-in-your-mouth.
How to Make Double Strawberry Sugar Cookies Recipe
Step 1: Prep Your Workspace and Ingredients
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper to ensure a smooth baking process. This setup step is simple but essential so your cookies bake evenly and come off the sheets cleanly.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cornstarch, and the freeze-dried strawberry powder until you get a uniform mix. This vibrant pink mix is what sets these cookies apart from the ordinary.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened butter and granulated sugar together until the mixture turns light and fluffy. This process incorporates air that helps create that wonderfully soft texture we all crave in sugar cookies.
Step 4: Add Egg and Vanilla
Beat in the egg and vanilla extract until smooth and well combined, bringing the dough closer to its cohesive, cookie-ready stage.
Step 5: Mix in Dry Ingredients Gently
Slowly add the dry ingredients to the wet mixture, blending until just incorporated and a soft dough forms. Overmixing here can make cookies tough, so be gentle.
Step 6: Fold in Fresh Strawberries
Carefully fold in the chopped fresh strawberries. Make sure they’re patted very dry before adding, so they don’t weigh down your dough or add unwanted moisture.
Step 7: Shape and Sugar-Coat Your Cookies
Scoop out tablespoon-sized portions of dough and roll them into smooth balls. Roll each ball in granulated sugar for that sparkling, crunchy coating. Place your sugar-coated balls on the prepared baking sheets about 2 inches apart, then gently flatten each with the bottom of a glass for even baking.
Step 8: Bake to Perfection
Bake in the preheated oven for 10 to 12 minutes, watching for edges to set and centers to look just set but still tender. This careful timing ensures they’re soft and chewy rather than hard.
Step 9: Cool Your Cookies
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before enjoying or storing.
How to Serve Double Strawberry Sugar Cookies Recipe
Garnishes
Consider dusting a little powdered sugar over the cookies for a delicate finish that looks as lovely as it tastes. If you’re feeling extra festive, a drizzle of white chocolate or a tiny fresh strawberry slice on top adds visual and flavor appeal.
Side Dishes
Pair these strawberry sugar cookies with a cold glass of milk or a cup of herbal tea for a comforting and perfectly balanced snack. They also complement light desserts like lemon sorbet or vanilla ice cream beautifully.
Creative Ways to Present
Stack your cookies in pretty jars or boxes tied with a ribbon to create an irresistible homemade gift. You can also serve them on colorful platters with fresh strawberries and mint leaves for a charming party display.
Make Ahead and Storage
Storing Leftovers
Keep your Double Strawberry Sugar Cookies Recipe fresh by storing them in an airtight container at room temperature for up to 5 days. This keeps their texture tender while preserving that vibrant strawberry flavor.
Freezing
You can freeze the cookie dough balls before baking by placing them on a tray to firm up and then transferring them to a freezer-safe bag. Bake them straight from frozen, adding a couple of extra minutes to the baking time. Once baked, the cookies themselves also freeze well for up to 3 months.
Reheating
Warm your cookies slightly in a low oven or microwave for a few seconds to revive their soft texture and amplify the strawberry aroma before serving. Just be careful not to overheat and dry them out.
FAQs
Can I use frozen fresh strawberries in this Double Strawberry Sugar Cookies Recipe?
It’s best to avoid frozen strawberries because they release too much moisture when thawed, which can make the cookie dough soggy and affect the texture.
Why is freeze-dried strawberry powder important in this recipe?
Freeze-dried strawberry powder provides a concentrated strawberry flavor and vibrant color without adding moisture, which is essential for maintaining the perfect cookie texture.
How do I ensure the cookies stay soft?
Using cornstarch in the dough and carefully timing your baking are key. Also, storing the cookies in an airtight container helps retain their soft texture.
Can I substitute butter with margarine or oil?
Butter is recommended for its flavor and texture. Margarine or oil can change the cookie’s consistency and taste, so swapping isn’t ideal for this particular recipe.
Is this recipe suitable for vegetarians?
Yes, this Double Strawberry Sugar Cookies Recipe is vegetarian-friendly since it contains no meat, fish, or gelatin-based ingredients.
Final Thoughts
You simply have to try this Double Strawberry Sugar Cookies Recipe if you’re looking for a cookie that feels like a celebration in every bite. The harmony between fresh and freeze-dried strawberries creates an exquisite flavor and color combo that’s hard to resist. Whether baking for yourself, friends, or family, these cookies are sure to bring smiles and sweet satisfaction to any table.
Print
Double Strawberry Sugar Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy a delightful twist on classic sugar cookies with these Double Strawberry Sugar Cookies, combining both fresh and freeze-dried strawberries for intense flavor and a soft, tender texture. Perfect for dessert or a sweet snack, these cookies boast a lovely pink hue, a subtle strawberry aroma, and a perfect balance of sweetness and fruitiness.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 1/2 cup freeze-dried strawberries, finely ground into powder
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup finely chopped fresh strawberries, patted very dry
Other
- 1/4 cup granulated sugar for rolling
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cornstarch, and freeze-dried strawberry powder until thoroughly combined to evenly distribute the leavening agents and strawberry flavor.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter with 1 cup of granulated sugar until the mixture is light and fluffy, which helps achieve a tender cookie texture.
- Add egg and vanilla: Beat in the large egg and vanilla extract until the batter becomes smooth and homogenous, ensuring even flavor throughout.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft dough forms. Take care not to overmix.
- Fold in fresh strawberries: Gently fold in the finely chopped fresh strawberries, ensuring they are patted dry beforehand to avoid excess moisture but being careful not to overwork the dough.
- Form cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Then roll each dough ball in 1/4 cup granulated sugar to give the cookies a sweet, crackly exterior.
- Place on baking sheets: Arrange the sugared dough balls at least 2 inches apart on the prepared baking sheets, then lightly flatten each with the bottom of a glass to ensure even baking and a classic sugar cookie shape.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges are set and the centers appear just barely done, maintaining their soft texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Make sure the fresh strawberries are well-patted dry to prevent soggy dough and maintain the cookies’ texture.
- Freeze-dried strawberries pack strong flavor and provide vibrant color; do not substitute this with fresh strawberries in the recipe, as it will alter the flavor balance.
- For softer cookies, slightly underbake and allow residual heat to finish the cooking on the baking sheet.
- Store these cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
