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
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 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.
