Description
Delight in these Double Strawberry Sugar Cookies, bursting with the natural sweetness of fresh and freeze-dried strawberries. Soft, slightly chewy, and perfectly balanced with vanilla and strawberry extracts, these cookies offer a unique twist on a classic treat that’s perfect for any occasion.
Ingredients
Scale
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 for easy cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and powdered freeze-dried strawberries to ensure even distribution of flavors. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes, creating a smooth base for the cookies.
- Add Egg and Extracts: Incorporate the egg, vanilla extract, and strawberry extract into the butter mixture, beating until all ingredients are fully combined for a uniform flavor.
- Mix Dry and Wet Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough. Fold in the finely chopped fresh strawberries carefully to maintain their texture.
- Chill Dough (Optional): If the dough feels too soft or sticky, chill it in the refrigerator for 15-20 minutes to make it easier to handle and shape.
- Form Dough Balls: Roll the dough into 1-inch balls. Then, roll each ball in extra granulated sugar to add a sweet, crunchy exterior.
- Arrange on Baking Sheet: Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Lightly flatten each ball using the back of a spoon or your fingers.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden and the centers are set. Remember, cookies firm up as they cool.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
- Serve and Enjoy: Enjoy these freshly baked Double Strawberry Sugar Cookies with a cold glass of milk or as a delightful snack anytime.
Notes
- For softer cookies, add 1 tablespoon of cornstarch to the dry ingredients.
- Chilling the dough helps prevent cookies from spreading too much during baking.
- Freeze-dried strawberry powder intensifies the strawberry flavor without adding moisture.
- Roll dough balls in sugar for a crunchy, sweet coating that adds texture.
- Store cookies in an airtight container for up to one week to maintain freshness.
