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
Scale
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.
