There is something utterly irresistible about a cookie bursting with strawberry flavor in every single bite, and that’s exactly what the Double Strawberry Sugar Cookies Recipe delivers. These cookies combine both powdery freeze-dried strawberries and fresh juicy strawberry bits, creating a layered fruitiness that dances on your palate. Soft yet slightly crisp around the edges, they bring the perfect balance of sweetness and freshness, making them an instant favorite for strawberry lovers everywhere. If you’re ready to bake a batch of cookies that feel like a warm hug on a plate, this recipe is your new best friend.
Ingredients You’ll Need
The ingredients for this Double Strawberry Sugar Cookies Recipe are straightforward but crucial, each adding a unique aspect to the final cookie. From the fluffy texture of softened butter to the vibrant strawberry essence, every component is thoughtfully chosen to create these delightful treats.
- 1 1/2 cups all-purpose flour: The sturdy base that gives the cookies their shape and structure.
- 1/2 tsp baking soda: Helps the cookies rise slightly, contributing to a delicate crumb.
- 1/2 tsp salt: Balances sweetness and enhances the flavor depth.
- 1/2 cup unsalted butter, softened: Adds richness and a tender crumb without overwhelming the strawberry notes.
- 1 cup granulated sugar, plus extra for rolling: Sweetens and helps create that slight crunchy coating when rolling.
- 1 large egg: Binds everything together and provides moisture.
- 1 tsp vanilla extract: Adds a classic warmth that complements the strawberry beautifully.
- 1 tsp strawberry extract: Intensifies the strawberry flavor for that extra fruity punch.
- 1/2 cup freeze-dried strawberries, powdered: Infuses the dough with concentrated, vibrant strawberry flavor and color.
- 1/4 cup fresh strawberries, finely chopped: Adds juicy bursts and a fresh fruit texture.
- 1 tbsp cornstarch (optional): Use this for an ultra-soft texture that melts in your mouth.
How to Make Double Strawberry Sugar Cookies Recipe
Step 1: Preheat and Prep
Start by setting your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper or a silicone baking mat. This ensures your cookies won’t stick and bake evenly, making cleanup a breeze.
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 blend sets the foundation for the strawberry flavor to shine and helps distribute everything evenly throughout the dough.
Step 3: Cream Butter and Sugar
Grab a large mixing bowl and beat the softened unsalted butter with the granulated sugar until the mixture turns light and fluffy. This step is key to achieving that tender cookie texture and incorporating air for slight lift in the bake.
Step 4: Add Wet Ingredients
Mix in the egg, vanilla extract, and strawberry extract to the creamed butter and sugar. These wet ingredients add moisture, nuance, and intensify the strawberry essence, making each bite vibrant and aromatic.
Step 5: Combine and Fold
Gradually add your dry ingredients to the wet mixture, blending just until everything comes together — overmixing will make the cookies tough. Gently fold in the chopped fresh strawberries to disperse fresh strawberry bursts throughout the dough.
Step 6: Chill the Dough (Optional but Recommended)
If your dough feels too soft to handle, pop it into the refrigerator for 15-20 minutes. Chilling firms up the dough, making it easier to roll into balls and helping the cookies hold their shape while baking.
Step 7: Roll and Sugar Coat
Roll the dough into roughly 1-inch balls and then roll them in extra granulated sugar. Coating the dough balls in sugar before baking creates a sweet, slightly crunchy exterior that contrasts beautifully with the soft inside.
Step 8: Flatten Dough Balls
Place the sugar-coated dough balls onto your prepared baking sheet about 2 inches apart. Press each gently with the back of a spoon or your fingers to slightly flatten — this helps the cookies bake evenly and achieve that classic sugar cookie shape.
Step 9: Bake to Perfection
Bake for 10-12 minutes until the edges start to turn golden and the centers are set but still soft. Resist the urge to overbake; these cookies will finish firming up as they cool, maintaining a tender chew.
Step 10: Cooling Time
Let the cookies rest on the baking sheet for 5 minutes after taking them out of the oven, then transfer them to a wire rack to cool completely. This prevents them from breaking apart and keeps the texture just right.
Step 11: Enjoy!
Now for the best part — dig in! These Double Strawberry Sugar Cookies Recipe beauties pair wonderfully with a cold glass of milk or just on their own as a sweet, fruit-packed snack anytime you need a pick-me-up.
How to Serve Double Strawberry Sugar Cookies Recipe
Garnishes
You can drizzle melted white chocolate or lightly dust powdered sugar to glam up these cookies for special occasions. Fresh strawberry slices on the side bring an elegant, fresh finish that echoes the cookie’s fruity theme.
Side Dishes
Pair these cookies with a scoop of vanilla ice cream or alongside a cup of hot tea or coffee. The strawberry flavors and buttery bases marry well with creamy or warmly spiced beverages, making your snack time feel like a mini dessert experience.
Creative Ways to Present
For gatherings, arrange your Double Strawberry Sugar Cookies Recipe on a tiered dessert tray with edible flowers or serve them with small bowls of strawberry jam for dipping. You can also sandwich a bit of strawberry cream cheese frosting between two cookies for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature for up to 3 days. Keeping them sealed prevents them from drying out while preserving their sweet strawberry essence and soft texture.
Freezing
If you want to keep these strawberry delights longer, freeze the baked cookies in a single layer on a baking sheet first, then transfer to a freezer bag or container for up to 3 months. Thaw at room temperature before serving to regain their fresh baked goodness.
Reheating
Warm your cookies in a microwave for 10-15 seconds or pop them briefly in a preheated oven at 300°F (150°C) to revive their soft, buttery texture. A warm cookie just melts in your mouth like dreams do!
FAQs
Can I substitute fresh strawberries with dried strawberries?
While dried strawberries can add flavor, fresh strawberries bring essential moisture and texture you won’t get with dried ones. They create juicy pockets that are signature to this recipe’s charm, so using fresh strawberries is highly recommended.
Is it possible to make these cookies vegan?
To make a vegan version, substitute the butter with vegan margarine or coconut oil, replace the egg with a flaxseed or chia egg, and ensure your sugar is vegan-friendly. Remember the texture might vary slightly but will still be deliciously strawberry-filled.
What if I don’t have strawberry extract?
If you can’t find strawberry extract, you can increase the amount of freeze-dried strawberry powder slightly and add a splash of strawberry jam to boost flavor, but the extract really sharpens the strawberry notes perfectly.
Why is cornstarch optional? What does it change?
Cornstarch is added to give the cookies an almost melt-in-your-mouth softness, creating a delicate crumb. If you prefer a chewier or crisper cookie, you can skip the cornstarch, but it’s a lovely addition for those who want extra tenderness.
Can I make the dough ahead of time?
Yes! You can make the dough a day ahead and keep it refrigerated in an airtight container. This resting time actually enhances the flavors and makes the dough easier to handle when you’re ready to bake.
Final Thoughts
I genuinely believe this Double Strawberry Sugar Cookies Recipe is a little slice of fruity heaven that’s perfect for any occasion or just a simple sweet craving. The way the freeze-dried and fresh strawberries work together brings a vibrancy that few cookies can match. Give these a try, share them with loved ones, and watch how quickly they become a cherished staple in your baking repertoire.
Print
Double Strawberry Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18-20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Double Strawberry Sugar Cookies are a delightful twist on classic sugar cookies, infused with vibrant strawberry flavors from both freeze-dried and fresh strawberries. Soft, slightly chewy, and bursting with fruity goodness, they make a perfect snack or dessert for strawberry lovers.
Ingredients
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 and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and powdered freeze-dried strawberries. Set this mixture aside for later.
- 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, which should take about 2 to 3 minutes.
- Add Wet Flavors: Incorporate the egg, vanilla extract, and strawberry extract into the creamed butter mixture. Beat until well combined and smooth.
- Combine Dry and Wet: Gradually add the prepared dry ingredients to the wet ingredients, mixing just until combined. Then gently fold in the finely chopped fresh strawberries to evenly distribute the fruit.
- Chill Dough (Optional): If the dough feels too soft and sticky for rolling, chill it in the refrigerator for 15 to 20 minutes. This helps to firm it up and makes it easier to handle.
- Shape Cookies: Roll the cookie dough into 1-inch balls. Roll each ball in extra granulated sugar to coat completely, then place them on the prepared baking sheet. Space the cookies about 2 inches apart to allow for spreading.
- Flatten Dough Balls: Lightly press each sugar-coated dough ball down with the back of a spoon or your fingers to flatten slightly, ensuring even baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges turn golden and the centers are set. The cookies will continue to firm as they cool.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
- Serve: Enjoy these strawberry-infused sugar cookies fresh, accompanied by a glass of milk or simply on their own as a delightful snack.
Notes
- If the dough is too soft to work with, chilling it helps firm it up for easier rolling.
- Freeze-dried strawberry powder enhances the strawberry flavor without adding moisture.
- Rolling the dough balls in sugar before baking creates a slight crunchy texture on the outside.
- Use parchment paper or silicone mats to prevent cookies from sticking and for easy cleanup.
- For a stronger strawberry flavor, you may increase the strawberry extract slightly but avoid overpowering the balance.
