If you’re craving a cookie that bursts with strawberry flavor in every bite, then you are going to fall head over heels for this Double Strawberry Sugar Cookies Recipe. Imagine soft, buttery sugar cookies infused with the delicate essence of freeze-dried strawberry powder and studded with juicy fresh strawberry pieces that add delightful texture and sweetness. These cookies have that perfect balance of fluffiness, sweetness, and a fresh fruity zing that makes them irresistible for any occasion. Whether you want a sweet treat with your afternoon tea or a showstopper cookie to brighten up your dessert spread, this recipe will become your new go-to.
Ingredients You’ll Need
Gathering fresh, simple ingredients is the best way to ensure your cookies turn out deliciously every time. Each ingredient plays a special role, bringing together the perfect flavor, texture, and that iconic strawberry color in your Double Strawberry Sugar Cookies Recipe.
- 1 cup unsalted butter (softened): The creamy richness that gives these cookies their soft and tender crumb.
- 1 ½ cups granulated sugar: Sweetens perfectly and helps create that slightly crisp edge.
- 1 large egg: Acts as a binding agent while adding moisture for softness.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, aromatic note.
- ¼ cup freeze-dried strawberries (ground into powder): Infuses the dough with concentrated strawberry flavor and pretty pink flecks.
- 2 ½ cups all-purpose flour: The sturdy base that gives structure without toughness.
- ½ teaspoon baking powder: Ensures lightness and gentle rise.
- ½ teaspoon baking soda: Balances acidity and improves texture.
- ½ teaspoon salt: Amplifies sweetness and balances flavors.
- ½ cup chopped fresh strawberries (patted dry): Adds juicy pops of real fruit and natural moisture.
- 2 tablespoons granulated sugar (for rolling): Creates a shimmering, lightly crisp coating on the outside.
How to Make Double Strawberry Sugar Cookies Recipe
Step 1: Prepare Your Ingredients and Oven
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This simple step ensures your cookies bake evenly and won’t stick.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter with 1 ½ cups granulated sugar until the mixture is light, fluffy, and beautifully creamy. This process traps air that makes your cookies extra soft and tender.
Step 3: Add Egg, Vanilla, and Strawberry Powder
Next, beat in the egg and vanilla extract until well combined. Then stir in the freeze-dried strawberry powder—this is where the magic begins, infusing your dough with that signature pink hue and vibrant strawberry aroma.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents and salt are distributed evenly throughout the dough.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet mixture, stirring gently just until a soft dough forms. Overmixing can make the cookies tough, so mix until everything comes together smoothly.
Step 6: Fold in Fresh Strawberries
Carefully fold in the chopped fresh strawberries that you have patted dry. The key here is gentle folding to preserve the fruit pieces without crushing them, giving delightful juicy bites in the cookies.
Step 7: Shape and Coat
Scoop tablespoon-sized portions of dough and roll each into a smooth ball. Then, coat lightly in the extra granulated sugar—this step adds that lovely shimmer and a slight crunch to the cookie exterior.
Step 8: Bake and Cool
Place the sugar-coated dough balls on the prepared baking sheets about 2 inches apart. Bake in your preheated oven for 10 to 12 minutes until the edges are set but centers remain slightly soft. Let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
How to Serve Double Strawberry Sugar Cookies Recipe
Garnishes
These cookies are beautiful enough to enjoy as is, but for an extra touch, sprinkle a pinch of freeze-dried strawberry powder over the top or add a few fresh sliced strawberries on the side for a fresh, colorful garnish that amplifies the strawberry vibe.
Side Dishes
Pair these cookies with a tall glass of cold milk or a cup of your favorite herbal tea for the ultimate cozy snack. For a brunch buffet, serve alongside lemon bars or mini cheesecakes to complement their fruity sweetness with varied textures.
Creative Ways to Present
Arrange your Double Strawberry Sugar Cookies Recipe on a pretty platter lined with strawberry leaves or edible flowers for a whimsical and inviting display. You can also sandwich two cookies with strawberry cream cheese frosting for a decadent twist that will wow any guest.
Make Ahead and Storage
Storing Leftovers
If you have any cookies left (which might be hard!), store them in an airtight container at room temperature for up to 2 days. The fresh strawberries make them best enjoyed sooner rather than later so none of that soft texture fades away.
Freezing
You can freeze unbaked dough balls by arranging them on a tray and freezing until solid, then transferring to a zip-top bag. When ready to bake, simply place frozen dough on baking sheets, add a couple extra minutes to baking time, and enjoy fresh-baked cookies any time.
Reheating
If you want to refresh slightly stale cookies, warm them gently in a 300°F oven for 3-4 minutes. This brings back softness without drying out the fresh strawberry flavor or buttery texture.
FAQs
Can I use fresh strawberries instead of freeze-dried powder?
Fresh strawberries are great for texture, but the freeze-dried powder is important for that concentrated strawberry flavor and color in the dough. You can’t skip it altogether if you want the full strawberry punch.
How do I keep the fresh strawberries from making the dough too wet?
Pat the fresh strawberries very dry before folding them in, and fold gently. This helps keep the dough from becoming soggy and maintains the perfect cookie texture.
Can this recipe be made gluten-free?
You can substitute with a 1-to-1 gluten-free baking flour blend, but results may differ slightly in texture. It’s best to choose a high-quality blend that includes xanthan gum for structure.
Are these cookies suitable for freezing after baking?
Yes! Once cooled completely, freeze baked cookies in an airtight container with parchment paper between layers. They’ll keep well for up to a month and thaw beautifully at room temperature.
How long will these cookies stay fresh?
Because of the fresh strawberries, these cookies are best enjoyed within 2 days for optimal softness and flavor. After that, they may lose moisture and become less tender.
Final Thoughts
You absolutely must try this Double Strawberry Sugar Cookies Recipe—not just because they’re stunningly pretty, but because every bite feels like a little burst of summer sweetness wrapped in buttery goodness. Whether for a special occasion or a weekday treat, these cookies brighten the day with their juicy fresh strawberry notes and soft, sugary texture. I can’t wait to hear how much you love making and sharing them!
Print
Double Strawberry Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Double Strawberry Sugar Cookies, a perfect blend of freeze-dried strawberry powder and fresh strawberries that creates a soft, flavorful treat. These classic American-style cookies offer a sweet, fruity twist using real strawberries inside and out, making them irresistibly tender and delicious for any dessert occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup freeze-dried strawberries (ground into powder)
Dry Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Fresh Ingredients and Coating
- ½ cup chopped fresh strawberries (patted dry)
- 2 tablespoons granulated sugar (for rolling)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and 1 ½ cups granulated sugar until the mixture is light and fluffy, which usually takes about 3–4 minutes with a mixer.
- Add Egg and Vanilla: Beat in the large egg and 1 teaspoon vanilla extract until fully incorporated, creating a smooth, velvety base.
- Incorporate Freeze-Dried Strawberry Powder: Stir in the powdered freeze-dried strawberries thoroughly until the batter gains a delicate strawberry flavor and pink tint.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture and mix just until a soft cookie dough forms; avoid overmixing to keep the cookies tender.
- Fold in Fresh Strawberries: Gently fold in the ½ cup chopped fresh strawberries that have been patted dry to add fresh bursts of flavor without making the dough soggy.
- Shape and Sugar Coat: Scoop tablespoon-sized portions of dough, roll each into a ball, then coat lightly in 2 tablespoons granulated sugar for a sweet, crunchy exterior.
- Arrange on Baking Sheets: Place the sugar-coated dough balls on prepared baking sheets spaced about 2 inches apart to allow spreading.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the edges are set while the centers remain slightly soft, ensuring a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure the fresh strawberries are thoroughly dried before folding into the dough to prevent soggy cookies.
- You can freeze the dough balls and bake them later for fresh cookies anytime.
- These cookies are best enjoyed within 2 days due to the fresh fruit content, which can shorten their shelf life.
