These Double Strawberry Sugar Cookies are a sweet and fruity twist on a classic favorite. Infused with the vibrant flavor of freeze-dried strawberries, these cookies are a delightful treat for anyone who loves the taste of strawberries in every bite. With a soft, chewy center and a golden-brown edge, each cookie delivers the perfect balance of sweetness and fruity goodness.
Ingredients
3 cups of freeze-dried strawberries
2 sticks (1 cup) of salted butter, room temperature
1 cup of granulated sugar
1 egg
2 teaspoons of vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a food processor or blender, pulse the freeze-dried strawberries until they form a fine powder.
In a large mixing bowl, cream the salted butter and granulated sugar together until light and fluffy.
Add the egg and vanilla extract, mixing well to combine.
Gradually add the strawberry powder to the butter mixture, stirring until evenly incorporated.
Slowly add flour (approximately 2 1/2 cups) in small batches and mix until a dough forms.
Roll dough into 1-inch balls and place them on the prepared baking sheets, leaving space between each cookie.
Gently press the dough balls down with a fork or your fingers, flattening them slightly.
Bake for 8-10 minutes or until the edges are golden brown, and the center is firm.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and Timing
Prep time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Servings: 24 cookies
Variations
Chocolate-Dipped Strawberry Cookies: After baking and cooling, dip the edges of the cookies in melted dark or white chocolate for an indulgent twist.
Add a Zest of Lemon: For a refreshing touch, mix in 1 teaspoon of lemon zest to the dough. The citrus flavor pairs wonderfully with the strawberries.
Strawberry Jam Filling: Sandwiched between two cookies, a layer of strawberry jam would make these cookies even more decadent.
Make It Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend if you’re looking for a gluten-free version.
Storage/Reheating
These cookies store well in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can store them in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature or warm them up in the oven for a few minutes to restore their soft, chewy texture.
FAQs
Can I use fresh strawberries instead of freeze-dried strawberries?
Fresh strawberries will add moisture to the dough, which can affect the texture of the cookies. Freeze-dried strawberries are recommended for their concentrated flavor and powdery texture, which gives the cookies the best result.
How can I make sure my cookies don’t spread too much during baking?
To prevent cookies from spreading too much, I recommend chilling the dough for 15-30 minutes before baking. This helps the dough hold its shape while baking.
Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter, but you may need to add a pinch of salt to the dough to balance the flavors. Using salted butter adds a little extra depth to the cookies.
How do I store leftover dough?
If you have leftover dough, you can wrap it tightly in plastic wrap and refrigerate it for up to 3 days. Alternatively, you can freeze it for up to 3 months. Just thaw it in the fridge before using.
Can I double the recipe?
Absolutely! If you need more cookies, feel free to double the ingredients. Just make sure to bake the cookies in batches if your oven doesn’t have enough space to fit them all.
Conclusion
These Double Strawberry Sugar Cookies are the perfect way to enjoy the sweet, fruity flavor of strawberries in a classic treat. Whether you’re baking them for a special occasion or just for a fun snack, they’re sure to be a hit. I love how simple and delicious they are to make, and I think you’ll enjoy every bite of these sweet, strawberry-infused cookies!
Recipe:
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Double Strawberry Sugar Cookies
These Double Strawberry Sugar Cookies are a delightful twist on the classic sugar cookie, bursting with the sweet and vibrant flavor of freeze-dried strawberries. The cookies are soft, chewy, and golden around the edges, making them the perfect treat for any occasion. Easy to make and full of fruity goodness, they’ll surely satisfy your sweet tooth with every bite.
- Total Time: 25 minutes
- Yield: 24 cookies
Ingredients
3 cups of freeze-dried strawberries
2 sticks (1 cup) of salted butter, room temperature
1 cup of granulated sugar
1 egg
2 teaspoons of vanilla extract
2 1/2 cups of all-purpose flour
Instructions
-
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
-
In a food processor or blender, pulse the freeze-dried strawberries until they form a fine powder.
-
In a large mixing bowl, cream the salted butter and granulated sugar together until light and fluffy.
-
Add the egg and vanilla extract, mixing well to combine.
-
Gradually add the strawberry powder to the butter mixture, stirring until evenly incorporated.
-
Slowly add flour in small batches and mix until a dough forms.
-
Roll dough into 1-inch balls and place them on the prepared baking sheets, leaving space between each cookie.
-
Gently press the dough balls down with a fork or your fingers, flattening them slightly.
-
Bake for 8-10 minutes or until the edges are golden brown and the center is firm.
-
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a chocolate twist, dip the cooled cookies in melted dark or white chocolate.
Add 1 teaspoon of lemon zest to the dough for a citrusy kick.
You can also fill the cookies with strawberry jam for an extra indulgence.
To make this recipe gluten-free, simply substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 24 cookies
- Calories: 135 kcal
