Description
These Double Strawberry Sugar Cookies are soft, chewy, and packed with fruity strawberry flavor. Made with freeze-dried strawberries for a concentrated burst of flavor and real strawberry pieces for a juicy touch, these cookies are a perfect treat for strawberry lovers. Easy to bake and irresistibly delicious, they’re perfect for any occasion!
Ingredients
Units
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- For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries, finely crushed
- 1/2 cup diced fresh strawberries (patted dry)
- For the Topping:
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon freeze-dried strawberry powder (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and crushed freeze-dried strawberries.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Stir until just combined. Gently fold in the diced fresh strawberries.
- Shape the Cookies: Scoop out about 1 1/2 tablespoons of dough and roll it into balls. Roll each ball in granulated sugar or the optional sugar-strawberry powder mixture.
- Bake: Place the cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Do not overbake.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the fresh strawberries are patted dry to prevent excess moisture in the dough.
- You can use a food processor to crush freeze-dried strawberries into a fine powder.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.