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
Scale
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.
