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
Scale
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.
