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.
