Description
These Double Strawberry Sugar Cookies are the perfect blend of fresh and freeze-dried strawberries in a soft, chewy sugar cookie. With a hint of vanilla and a sugar coating, these cookies are bursting with strawberry flavor in every bite.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1¼ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ⅓ cup freeze-dried strawberries, finely crushed
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh strawberries, finely diced and patted dry
For Rolling:
- ¼ cup granulated sugar
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add Egg and Vanilla: Add the egg and vanilla extract, mixing until fully combined.
- Stir in Freeze-Dried Strawberries: Stir in the crushed freeze-dried strawberries.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Fresh Strawberries: Gently fold in the diced fresh strawberries.
- Roll and Coat: Scoop tablespoon-sized amounts of dough, roll into balls, and coat in granulated sugar.
- Bake: Place the dough balls on the prepared baking sheets and bake for 11–13 minutes until lightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure to pat the fresh strawberries dry to avoid excess moisture in the dough.
- For extra strawberry flavor, add a few drops of natural strawberry extract.
