Description
Delight in these Double Strawberry Sugar Cookies, a luscious treat combining the intense flavor of freeze-dried strawberries and the freshness of chopped strawberries in a soft, buttery sugar cookie. Perfectly baked to a light golden edge, these cookies offer a sweet, fruity twist ideal for any dessert table or an everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Strawberries
- 1/2 cup freeze-dried strawberries, finely crushed
- 1/3 cup chopped fresh strawberries (patted dry)
Optional
- Pink or red sanding sugar for rolling
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and to ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to distribute the leavening agents and salt evenly throughout the flour.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with the granulated sugar using a mixer or by hand until the mixture is light and fluffy – this will take about 2 to 3 minutes, contributing to a tender cookie texture.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed butter and sugar mixture. Beat until well combined for a smooth batter.
- Incorporate Freeze-dried Strawberries: Mix in the finely crushed freeze-dried strawberries. These add an intense strawberry flavor and a subtle texture contrast.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Stir gently just until all flour is absorbed to avoid overmixing, which can make cookies tough.
- Add Fresh Strawberries: Gently fold in the chopped fresh strawberries, ensuring they are patted dry to prevent excess moisture in the dough that could affect baking.
- Shape Cookies: Scoop tablespoon-sized balls of dough and, if desired, roll them in pink or red sanding sugar for added sparkle and sweetness.
- Arrange and Bake: Place the dough balls about 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are just lightly golden, signaling that the cookies are baked through yet soft inside.
- Cool: Let the cookies cool on the pan for 5 minutes to set their shape, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure fresh strawberries are thoroughly dried to avoid adding excess moisture to the dough, which can lead to soggy cookies.
- For an extra burst of strawberry flavor, consider adding a few drops of strawberry extract to the dough.
- These cookies are best enjoyed within 2 to 3 days for optimal freshness but can be frozen for longer storage.
