If you love the vibrant taste of fresh strawberries paired with the sweet, tender bite of a classic cookie, you are going to fall head over heels for this Double Strawberry Sugar Cookies Recipe. These cookies take everything you adore about strawberry treats and double it up with both freeze-dried strawberry powder and fresh chopped strawberries, creating an irresistible balance of flavor and texture. Picture biting into a soft, sugary cookie bursting with the nuanced sweetness of strawberries, perfectly complemented by a hint of vanilla and the satisfying crunch of sugar on the outside. It’s the perfect little indulgence to brighten up your day or impress friends at your next gathering.
Ingredients You’ll Need
This recipe keeps things deliciously simple with easy-to-find ingredients that work harmoniously to deliver that signature strawberry flavor and melt-in-your-mouth texture. Each component plays a crucial role in shaping the cookie’s taste, tenderness, and pretty pink hue.
- All-purpose flour: The foundation of the cookies, providing structure and chewiness.
- Baking soda: Helps the cookies rise gently for a soft, airy texture.
- Salt: Balances sweetness and enhances flavor depth.
- Unsalted butter, softened: Adds richness and keeps cookies tender.
- Granulated sugar: Sweetens the dough and creates a lovely sugar crust when rolled.
- Egg: Binds everything together and contributes to the cookie’s softness.
- Vanilla extract: Lends a warm, comforting aroma to complement the strawberries.
- Strawberry extract: Intensifies the strawberry flavor in every bite.
- Freeze-dried strawberries, powdered: Boosts vibrant color and concentrated strawberry taste.
- Fresh strawberries, finely chopped: Adds juicy freshness and mouthwatering bursts of flavor.
- Cornstarch (optional): For an extra soft texture if you prefer that melt-away feel.
How to Make Double Strawberry Sugar Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start off by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper or a silicone mat to prevent sticking. Then whisk together the flour, baking soda, salt, and freeze-dried strawberry powder in a bowl, making sure the powder is evenly distributed to bring that vibrant pink tone and strawberry kick throughout your dough.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until fluffy and pale, about 2 to 3 minutes. This step is key because it helps create a light texture and ensures your cookies will be tender and sweet.
Step 3: Mix in the Wet Flavors
Next, add the egg, vanilla extract, and strawberry extract to the creamed butter mixture, blending well. This combination layers in moisture and those irresistible fruity and warm notes that make this Double Strawberry Sugar Cookies Recipe so special.
Step 4: Combine Dry and Wet Ingredients
Gradually mix the dry mixture into the wet ingredients until just combined to avoid overworking your dough, which can make the cookies tough. Gently fold in the chopped fresh strawberries last for juicy surprises in every bite.
Step 5: Chill the Dough if Necessary
If your dough feels sticky or too soft to handle, pop it into the fridge for 15 to 20 minutes. Cooling the dough makes rolling easier and helps the cookies hold their shape while baking.
Step 6: Shape and Sugar-Coat the Cookies
Roll your dough into 1-inch balls, then roll each ball in extra granulated sugar to create that classic crackly and sweet crust. Place them on your prepared sheet about 2 inches apart to give them room to spread.
Step 7: Flatten and Bake
Gently press down each ball with the back of a spoon or your fingers to slightly flatten. Bake for 10 to 12 minutes until the edges turn golden and the centers are set but still soft. Remember, they’ll continue to firm as they cool.
Step 8: Cool and Enjoy
Let the cookies rest on the baking sheet for five minutes before transferring them to a wire rack to cool completely. This little pause helps them finish baking just right and makes them easier to move without breaking.
How to Serve Double Strawberry Sugar Cookies Recipe
Garnishes
Add a delightful touch by dusting your cookies with a bit of powdered sugar or a drizzle of white chocolate. Fresh strawberry slices alongside elevate the berry theme and give your presentation a pretty pop of color.
Side Dishes
These cookies pair wonderfully with a glass of cold milk, a cup of hot tea, or even strawberry-infused lemonade. Serving them with a scoop of vanilla ice cream turns this treat into a dreamy dessert.
Creative Ways to Present
Try arranging your Double Strawberry Sugar Cookies Recipe on a tiered dessert stand for a tea party vibe or package them in a cute box with a bright ribbon for a thoughtful, homemade gift that always impresses.
Make Ahead and Storage
Storing Leftovers
Keep any uneaten cookies in an airtight container at room temperature for up to five days. This preserves their softness and strawberry flavor so you can enjoy them fresh over several days.
Freezing
You can freeze both the cookie dough and baked cookies. For dough, shape into balls and freeze on a tray before transferring to a zip-top bag for up to three months. Baked cookies freeze well in airtight containers for about two months—just thaw at room temperature before eating.
Reheating
To revive their fresh-baked warmth, pop your cookies in the microwave for 10 to 15 seconds or warm them briefly in a low oven. This gives them that fresh-out-of-the-oven softness and chocolatey aroma if you added any drizzle or dips.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for this recipe to maintain texture and juiciness. If you use frozen, make sure to thaw and drain them well to avoid making the dough too wet.
What if I don’t have strawberry extract?
You can skip the strawberry extract or replace it with a vanilla or almond extract, but keep in mind it will change the flavor slightly and the cookies won’t be as distinctly strawberry-forward.
Is cornstarch necessary in the dough?
The cornstarch is optional but recommended if you want that extra soft, melt-in-your-mouth texture. It tenderizes the cookies by preventing gluten development.
Can these cookies be made gluten-free?
Yes, swapping in a 1-to-1 gluten-free flour blend in place of all-purpose flour usually works well, but results may vary depending on your blend. Adding the cornstarch helps maintain softness.
How do I prevent my cookies from spreading too much?
Chilling the dough before baking and ensuring your butter isn’t too melted are two great ways to keep the cookies from spreading too thin and losing their shape.
Final Thoughts
I truly believe this Double Strawberry Sugar Cookies Recipe is a game-changer when it comes to homemade treats that feel both classic and fresh. The way the strawberry flavors shine in every bite makes them a heartfelt cookie for every occasion and a new favorite to bake again and again. So go ahead, grab your ingredients, and treat yourself to something wonderfully sweet and strawberry-filled today!
Print
Double Strawberry Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Double Strawberry Sugar Cookies, bursting with real strawberry flavor from both freeze-dried and fresh strawberries. Soft, sweet, and subtly fruity, these cookies feature a tender crumb enhanced by strawberry and vanilla extracts. Perfect for a sunny afternoon treat or sharing with loved ones, they offer a perfect balance of sweetness and natural berry goodness in every bite.
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 and prepare baking sheet: 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 even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and powdered freeze-dried strawberries. This evenly distributes the strawberry flavor and leavening agents.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with 1 cup granulated sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Add eggs and extracts: Beat in the egg, vanilla extract, and strawberry extract to the butter mixture until fully combined, allowing the flavors to meld and the dough to become smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to prevent overmixing and avoid tough cookies. Then fold in the finely chopped fresh strawberries evenly into the dough.
- Chill the dough (optional): If the dough feels too soft and sticky to handle, chill it in the refrigerator for 15 to 20 minutes to firm up, which makes shaping easier and helps maintain the cookie shape during baking.
- Shape and sugar coat: Roll the dough into 1-inch diameter balls. Roll each ball in extra granulated sugar to create a slightly crunchy, sweet exterior.
- Arrange on baking sheet: Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Flatten slightly: Lightly press each dough ball down with the back of a spoon or your fingers to slightly flatten them, promoting an even bake and a good cookie texture.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies turn golden brown and the centers are set but still soft. The cookies will continue to firm up as they cool.
- Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. Enjoy your delightful strawberry sugar cookies with a glass of milk or as a sweet snack anytime!
Notes
- Powdering the freeze-dried strawberries intensifies the strawberry flavor without adding moisture.
- The optional cornstarch helps create a softer, more tender cookie texture.
- Chilling the dough makes it easier to handle and keeps cookies from spreading too much during baking.
- Using both vanilla and strawberry extracts enhances the cookie’s flavor complexity.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
