If you adore the bright, sweet flavor of strawberries and crave a cookie that bursts with fruity goodness in every bite, you are in for a treat with this Double Strawberry Sugar Cookies Recipe. Combining the unique texture of crushed freeze-dried strawberries and the juicy pop of fresh strawberries, these cookies are a delightful celebration of berry bliss. Soft, tender, and dimpled with strawberry bits, they’re perfect for summer gatherings, festive gifts, or a simple moment of indulgence that feels like a warm hug from your childhood.
Ingredients You’ll Need
The beauty of this Double Strawberry Sugar Cookies Recipe lies in its straightforward, pantry-friendly ingredients. Each one plays a vital role: the butter and sugar create a smooth, rich base; the strawberry components add vibrant flavor and color; and the leavening agents ensure a soft, tender texture.
- 1 cup unsalted butter, softened: The foundation for a creamy, tender cookie texture.
- 1 ½ cups granulated sugar: Sweetness that balances perfectly with the strawberry tang.
- 1 large egg: Binds everything together and adds moisture.
- 1 teaspoon vanilla extract: Enhances the overall flavor depth beautifully.
- ½ teaspoon almond extract (optional): Adds a subtle nutty twist that complements strawberries.
- 2 ¾ cups all-purpose flour: Provides structure for the cookies.
- ½ teaspoon baking powder: Helps the cookies rise just right for that soft chew.
- ½ teaspoon baking soda: Works alongside baking powder to create gentle lift.
- ¼ teaspoon salt: Balances sweetness and enhances other flavors.
- ½ cup freeze-dried strawberries, finely crushed: Infuses intense strawberry aroma and vibrant pink flecks.
- ½ cup chopped fresh strawberries (patted dry): Adds juicy bursts and a fresh contrast of texture.
- Pink sanding sugar or coarse sugar for rolling: Gives the cookies a magical, sparkly finish and slight crunch.
How to Make Double Strawberry Sugar Cookies Recipe
Step 1: Preparing Your Oven and Baking Sheet
Begin by setting your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple step ensures your cookies bake evenly and won’t stick, setting the stage for cookie perfection.
Step 2: Creaming Butter and Sugar
In a large bowl, cream the softened butter together with the granulated sugar until the mixture is light and fluffy. This process is crucial as it incorporates air, helping the cookies rise and become tender.
Step 3: Adding Egg and Extracts
Mix in the egg, vanilla extract, and almond extract if you’re using it. These ingredients bring moisture and complexity of flavor, binding the cookie dough while ensuring each bite is aromatic and delicious.
Step 4: Combining Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and crushed freeze-dried strawberries. This combination gives the cookies their structure, lift, and that beautiful strawberry color and flavor burst.
Step 5: Making the Dough
Gradually add the dry ingredients to the wet, mixing until a soft dough forms. Be careful not to overmix here to keep your cookies tender rather than tough.
Step 6: Folding in Fresh Strawberries
Gently fold in the chopped fresh strawberries that have been patted dry to avoid adding too much moisture. The freshness in this step creates irresistible pockets of juiciness inside your cookies.
Step 7: Shaping and Sugaring
Scoop out 1 ½ tablespoon portions of dough and roll them into balls. Then, roll each ball in pink sanding sugar or coarse sugar, adding a sparkly, textured crust that makes these cookies so special to look at and eat.
Step 8: Baking to Perfection
Place the sugared dough balls on your baking sheet with about 2 inches between each. Bake for 10 to 12 minutes, watching closely so the edges are just set while the centers remain slightly underbaked for that soft, chewy bite everyone loves.
Step 9: Cooling
Let the cookies cool on the pan for 5 minutes to firm up before transferring them to a wire rack. This final step ensures they don’t break apart and finish baking to the perfect texture.
How to Serve Double Strawberry Sugar Cookies Recipe
Garnishes
For a pretty presentation, dust the top of your cookies with a little extra pink sanding sugar or finely crushed freeze-dried strawberries. This adds a delicate crunch and a pop of color that’s sure to wow anyone you share them with.
Side Dishes
These cookies pair wonderfully with a cold glass of milk, a cup of herbal tea, or a creamy vanilla latte. The subtle tartness of the strawberries complements warm drinks, making any snack time feel extraordinary.
Creative Ways to Present
Try stacking the cookies as a charming tiered dessert centerpiece, or pack them in pretty boxes with raffia or ribbon for delightful homemade gifts. You can also sandwich them with a light strawberry cream cheese frosting for a fun variation that doubles the strawberry delight.
Make Ahead and Storage
Storing Leftovers
Store your Double Strawberry Sugar Cookies in an airtight container at room temperature to keep them fresh and soft for up to 3 days. Adding a slice of bread inside the container helps keep the cookies moist by absorbing excess air.
Freezing
These cookies freeze beautifully! Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or zip-top bag. When ready to enjoy, thaw at room temperature for an hour or warm gently in the oven.
Reheating
If you prefer your cookies warm, pop them in a preheated oven at 300°F (150°C) for 5 minutes. This softens the cookie slightly and brings out the strawberry aroma beautifully without drying them out.
FAQs
Can I use frozen strawberries instead of fresh?
It’s best to use fresh strawberries that are well-patted dry for this recipe because frozen strawberries contain extra moisture that could make the dough too wet and affect the texture of your cookies.
What if I don’t have freeze-dried strawberries?
If freeze-dried strawberries aren’t available, you can finely chop dried strawberries or use extra fresh strawberries, but note that you may lose some of the intense pink color and concentrated flavor that freeze-dried berries provide.
How do I prevent my cookies from spreading too much?
Make sure your butter is softened but not melted, and chill the dough for 15-20 minutes before rolling if you find your cookies are spreading too thin. Also, spacing the dough balls properly on the tray helps.
Can I add strawberry extract for more flavor?
Absolutely! Adding a drop of strawberry extract to the dough enhances the strawberry flavor beautifully, making this Double Strawberry Sugar Cookies Recipe even more irresistible.
Are these cookies suitable for a vegetarian diet?
Yes, these cookies are vegetarian-friendly since they contain no meat products. Just ensure that your sugar is vegan if that’s a concern for you.
Final Thoughts
Once you’ve tasted the magic of this Double Strawberry Sugar Cookies Recipe, it’ll become one of your go-to treats whether you’re baking for yourself, family, or friends. The blend of intensely flavored freeze-dried and fresh strawberries creates a cookie experience that’s vibrant, soft, and utterly unforgettable. I can’t wait for you to try these and share the joy they bring!
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
Delight in these Double Strawberry Sugar Cookies that combine the sweetness of fresh strawberries with the intense flavor of freeze-dried strawberries for a perfect fruity twist on the classic sugar cookie. Soft, chewy, and rolled in pink sanding sugar for a festive look, these cookies are ideal for summer gatherings or any time you crave a strawberry treat.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
Dry Ingredients
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup freeze-dried strawberries, finely crushed
Fresh Fruit
- ½ cup chopped fresh strawberries (patted dry)
Coating
- Pink sanding sugar or coarse sugar for rolling
Instructions
- Preheat Oven and Prepare Baking Sheet. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar. In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Egg and Extracts. Mix in the egg, vanilla extract, and almond extract (if using) until the batter is smooth and well combined, which adds flavor and moisture.
- Combine Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and crushed freeze-dried strawberries to evenly distribute the dry components and strawberry flavor.
- Incorporate Dry Ingredients into Wet. Gradually add the dry mixture into the wet batter, mixing gently until a soft dough forms, being careful not to over-mix to maintain cookie tenderness.
- Fold in Fresh Strawberries. Carefully fold the chopped fresh strawberries into the dough, ensuring they are evenly distributed without breaking them down too much.
- Form and Roll Dough Balls. Scoop out approximately 1 ½ tablespoons of dough per cookie and roll into balls. Then roll each ball in pink sanding sugar or coarse sugar to coat completely for a decorative and sweet crust.
- Arrange and Bake. Place the coated dough balls about 2 inches apart on the prepared baking sheet to allow room for spreading. Bake for 10–12 minutes, or until the edges are set but the centers still appear slightly underbaked to preserve soft texture.
- Cool Cookies. Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely, ensuring they maintain their shape and texture.
Notes
- Ensure the fresh strawberries are thoroughly dried before folding into the dough to avoid excess moisture, which can make cookies soggy.
- For a richer strawberry flavor, consider adding a drop of strawberry extract to the dough.
- Store the cookies in an airtight container at room temperature for up to 3 days to keep them fresh.
