Description
Double Strawberry Sugar Cookies are soft, chewy, and bursting with fresh strawberry flavor. With both dried strawberry powder and fresh strawberries, these cookies bring a delightful twist on the classic sugar cookie. They’re a perfect treat for any strawberry lover!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 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
- 1/2 cup freeze-dried strawberries, powdered
- 1/4 cup fresh strawberries, finely chopped
- 1 tbsp cornstarch (optional, for extra softness)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking soda, salt, and freeze-dried strawberry powder. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract, and strawberry extract to the butter mixture, and beat until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped fresh strawberries.
- If the dough feels too soft, you can chill it in the refrigerator for 15-20 minutes to make it easier to handle.
- Roll the dough into 1-inch balls, then roll each ball in extra granulated sugar. Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Lightly press each dough ball down with the back of a spoon or your fingers to flatten slightly.
- Bake for 10-12 minutes, or until the edges are golden, and the centers are set. The cookies will continue to firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy the cookies with a glass of milk or as a delightful snack on their own!
Notes
- For a deeper strawberry flavor, add a few tablespoons of strawberry jam or preserves to the dough mixture.
- Make sure to use freeze-dried strawberries, not fresh strawberries, for the powder. Fresh strawberries will release too much moisture and affect the texture of the dough.
- If you prefer a slightly softer cookie, you can replace some of the all-purpose flour with cake flour.
- Store the cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 16g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg