Double Strawberry Sugar Cookies Recipe

If you are on the hunt for a cookie that bursts with fresh, fruity flavor and a delightful, tender crumb, you have to try this Double Strawberry Sugar Cookies Recipe. Combining both crushed freeze-dried strawberries and juicy, chopped fresh strawberries, these cookies deliver an irresistible strawberry punch in every bite. They are soft, subtly sweet, and speckled with pretty bits of pink that make them as eye-catching as they are delicious. Perfect for sharing with loved ones or enjoying with your afternoon tea, this recipe offers a wonderful twist on classic sugar cookies and is sure to become a beloved treat in your home.

Ingredients You’ll Need

What makes these cookies so special starts with the simplicity and quality of the ingredients. Each one plays a vital role in crafting that perfect balance of flavor, texture, and color—like the freeze-dried strawberries intensifying the berry flavor, and fresh strawberries adding a juicy burst that’s pure delight.

• 2 1/4 cups all-purpose flour: The base that gives the cookies structure and a tender crumb.
• 1/2 teaspoon baking soda: Helps the cookies rise a bit without losing softness.
• 1/2 teaspoon baking powder: Works alongside baking soda for a light texture.
• 1/4 teaspoon salt: Balances sweetness and enhances all the flavors.
• 3/4 cup unsalted butter, softened: Adds richness and keeps the cookies melt-in-your-mouth soft.
• 1 cup granulated sugar: Sweetens the dough and gives a bit of crispness around the edges.
• 1 large egg: Binds the ingredients together beautifully.
• 1 teaspoon vanilla extract: Adds warmth and depth to the strawberry flavor.
• 1/2 cup freeze-dried strawberries, finely crushed: Concentrates the strawberry essence without adding moisture.
• 1/3 cup chopped fresh strawberries (patted dry): Provides juicy bursts and flecks of vibrant color.
• Pink or red sanding sugar (optional): For rolling the dough, adds sparkle and texture that’s just so fun!

How to Make Double Strawberry Sugar Cookies Recipe

Step 1: Preheat and Prepare

Set your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prepares a non-stick surface so your cookies bake evenly and lift off easily—no stress, just perfect cookies!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. By mixing these dry ingredients well upfront, you ensure that the rising agents and salt are evenly distributed for consistent results.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together using a mixer or a sturdy spoon until the mixture becomes light and fluffy—around 2 to 3 minutes. This step is crucial as the creamed butter traps air, giving your cookies a lovely tender texture rather than a dense one.

Step 4: Add Egg, Vanilla, and Freeze-Dried Strawberries

Beat in the egg and vanilla extract until fully combined and smooth. Then, mix in the finely crushed freeze-dried strawberries. They will infuse the dough with a concentrated strawberry flavor, creating that essential burst that makes this Double Strawberry Sugar Cookies Recipe so magical.

Step 5: Combine Wet and Dry Ingredients

Gradually add your dry flour mixture to the wet ingredients. Stir just until everything comes together. Resist the urge to overmix, as this can lead to tougher cookies. You want tender, melt-in-your-mouth bites, so gentle folding is key here.

Step 6: Fold in Fresh Strawberries

Gently fold in the chopped fresh strawberries, making sure they are dry to avoid changing the dough’s consistency. These fresh pieces add juiciness and pretty pockets of strawberry goodness that surprise your taste buds with every bite.

Step 7: Shape and Sugar-Coat the Cookies

Scoop tablespoon-sized balls of dough and, if using, roll them in pink or red sanding sugar. This step adds a little sparkle and a subtle crunch to your cookies’ exterior, enhancing the overall eating experience.

Step 8: Bake Until Just Golden

Place the sugar-coated dough balls about 2 inches apart on your prepared baking sheets. Bake for 10 to 12 minutes or until the edges are just lightly golden. Keep an eye on them—golden edges mean perfectly baked, but you want to avoid overcooking to retain softness.

Step 9: Cool and Enjoy

Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. This step helps the cookies set without breaking and ensures that each bite is just right.

How to Serve Double Strawberry Sugar Cookies Recipe

Garnishes

Sprinkle a little extra crushed freeze-dried strawberries or a dusting of powdered sugar on top for a charming, natural decoration. You can also add a small fresh strawberry slice on the side of your serving plate to highlight the main ingredient beautifully.

Side Dishes

These cookies pair wonderfully with a glass of cold milk, a warm cup of herbal tea, or even a refreshing strawberry lemonade. The fresh flavors complement each other and elevate the entire tasting experience, making snack time simply delightful.

Creative Ways to Present

Try stacking these cookies on a pretty plate or in a clear jar tied with a ribbon for a wonderful homemade gift. You can also sandwich a dollop of strawberry cream cheese or whipped cream between two cookies to create a luscious cookie sandwich that’s sure to impress anyone lucky enough to try it.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container at room temperature for up to 2 to 3 days. This keeps them soft and fresh, perfect for when you want an easy sweet treat without any extra fuss.

Freezing

If you want to enjoy these cookies later, they freeze beautifully. Place them in a freezer-safe container or zip-top bag with parchment paper between layers and freeze for up to 3 months. When you’re ready, simply thaw them at room temperature for a quick pick-me-up snack.

Reheating

To enjoy the cookies warm, pop them in the microwave for about 10 seconds. The warmth enhances the strawberry aroma and softens the cookie slightly, making each bite even more heavenly.

FAQs

Can I use frozen strawberries instead of fresh?

Frozen strawberries tend to release extra moisture, which can affect the dough texture. It’s best to use fresh strawberries that have been patted dry for this recipe to maintain the perfect cookie consistency.

What’s the role of freeze-dried strawberries in this recipe?

Freeze-dried strawberries add a concentrated strawberry flavor without adding extra moisture, which helps keep the dough from becoming too wet while intensifying the berry taste.

Can I substitute the butter with margarine or oil?

Butter is essential here for flavor and texture. Margarine or oil might change the cookie’s soft and tender crumb, so it’s best to stick with unsalted butter for the best results.

How do I prevent my cookies from spreading too much?

Make sure your butter is softened but not melted, and chill the dough for 30 minutes if needed. Also, spacing the cookies properly on the baking sheet helps maintain their shape during baking.

What is the best way to crush freeze-dried strawberries?

Place them in a clean plastic bag and gently crush with a rolling pin or pulse briefly in a food processor. You want fine crumbs but not powder, to evenly distribute the flavor throughout the cookie dough.

Final Thoughts

This Double Strawberry Sugar Cookies Recipe is a delightful celebration of everything wonderful about fresh strawberries, wrapped up in a sweet, soft sugar cookie. It’s perfect for sharing with friends, brightening up an afternoon snack, or gifting to someone special. Give it a try, and you might just find this recipe becoming a cherished classic in your baking repertoire.

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