Double Strawberry Sugar Cookies Recipe
If you’re searching for a cookie that truly captures the essence of strawberry season in every single bite, Double Strawberry Sugar Cookies are your new go-to treat. These cookies are a joyous celebration of strawberries, combining the intense punch of freeze-dried berries with the juicy freshness of chopped strawberries for a double dose of flavor. Each cookie is soft and buttery with a tender crumb and bursts of real strawberry throughout, finished with a sparkling coat of pink sugar for a little extra magic. Whether you’re baking for a party, a picnic, or just a sweet afternoon pick-me-up, Double Strawberry Sugar Cookies are guaranteed to bring smiles and a pop of color to your table.
Ingredients You’ll Need
The beauty of Double Strawberry Sugar Cookies lies in their straightforward ingredients—each one plays an important role in creating the perfect cookie. From the rich, creamy butter to the vibrant freeze-dried and fresh strawberries, every item on this list brings something special to the table.
- Unsalted butter (1 cup, softened): Provides richness and a melt-in-your-mouth texture; make sure it’s properly softened for the best creaming results.
- Granulated sugar (1 1/4 cups): Sweetens the cookies and helps them achieve that classic sugar cookie bite.
- Large egg (1): Binds the ingredients together and adds a bit of chewiness.
- Vanilla extract (1 teaspoon): Infuses warmth and depth of flavor to complement the strawberries.
- Almond extract (1/2 teaspoon, optional): Adds a subtle, nutty aroma that enhances the fruity flavors if you like a little extra complexity.
- All-purpose flour (2 1/2 cups): Forms the structure of the cookies, keeping them soft yet sturdy.
- Baking soda (1/2 teaspoon): Helps the cookies rise slightly, giving them a tender crumb.
- Salt (1/2 teaspoon): Balances out the sweetness and brings all the flavors together.
- Freeze-dried strawberries (1/2 cup, crushed): These pack a concentrated strawberry punch and add beautiful flecks of color throughout the dough.
- Fresh strawberries (1/2 cup, chopped and patted dry): For juicy pops of real fruit—make sure they’re as dry as possible to keep the dough from getting soggy.
- Pink or red sanding sugar (optional, for rolling): Gives the cookies a festive sparkle and a touch of extra crunch.
How to Make Double Strawberry Sugar Cookies
Step 1: Prep Your Ingredients and Equipment
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This not only prevents sticking but also makes cleanup a breeze. Make sure your butter is perfectly softened and your fresh strawberries are thoroughly patted dry—this is key to preventing too much moisture in the dough.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture looks light and fluffy, about 2 to 3 minutes. This step is what gives Double Strawberry Sugar Cookies their signature tender texture, so don’t rush it! Add in the egg, vanilla extract, and almond extract (if you’re using it), then beat until everything is well combined.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until everything is evenly distributed. This ensures that the leavening and salt are mixed throughout the dough, leading to cookies that bake up evenly every time.
Step 4: Bring the Dough Together
Gradually add the dry ingredients to your wet mixture, mixing just until everything comes together. Then gently fold in the crushed freeze-dried strawberries and the chopped fresh strawberries. Be careful not to overmix—the goal is to keep the dough tender while evenly distributing all those delicious strawberry bits.
Step 5: Shape and Sugar
Scoop out tablespoon-sized balls of dough and, if you want an extra touch of sparkle, roll them in pink or red sanding sugar. This not only makes Double Strawberry Sugar Cookies look irresistible but adds a delightful crunch to every bite. Place each dough ball on your prepared baking sheet about 2 inches apart to allow for spreading.
Step 6: Bake to Perfection
Bake the cookies for 11 to 13 minutes, or until the edges are just set and the centers still look slightly soft. This is the sweet spot for a chewy, soft-centered cookie. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling completely.
How to Serve Double Strawberry Sugar Cookies
Garnishes
A simple dusting of powdered sugar or a drizzle of white chocolate can elevate these cookies even further. If you want to lean into the strawberry theme, add a tiny slice of fresh strawberry on top right before serving (just be sure to eat them soon after to avoid sogginess). Edible flower petals or a sprinkling of extra crushed freeze-dried strawberries can make a pretty finishing touch for special occasions.
Side Dishes
Double Strawberry Sugar Cookies play beautifully with a scoop of vanilla ice cream or a bowl of fresh berries on the side. For a cozy afternoon treat, try pairing them with a cup of herbal tea or strawberry lemonade. They’re also a fantastic addition to dessert platters alongside lemon bars or chocolate-dipped strawberries.
Creative Ways to Present
For parties or gifts, stack the cookies in clear cellophane bags tied with a pink ribbon or arrange them in a vintage tin lined with parchment. You can even sandwich a layer of strawberry or vanilla buttercream between two cookies for a decadent twist. For a summertime picnic, pack them with cold milk in mason jars for a whimsical, nostalgic vibe that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep your Double Strawberry Sugar Cookies soft and fresh by storing them in an airtight container at room temperature. They’ll stay delicious for up to three days, making them perfect for baking ahead for gatherings or just to have on hand for a quick snack.
Freezing
These cookies freeze beautifully! Once baked and cooled, place them in a single layer on a baking sheet to freeze briefly, then transfer to a freezer-safe bag or container. They’ll keep their flavor and texture for up to two months—just thaw at room temperature when you’re ready to enjoy.
Reheating
If you love that fresh-from-the-oven experience, pop a cookie or two in the microwave for 5 to 10 seconds. This brings back a bit of the original softness and makes the strawberries extra fragrant. For a slightly crisp edge, a few minutes in a low oven (about 300°F) does the trick.
FAQs
Can I use frozen strawberries instead of fresh?
It’s best to stick with fresh strawberries for Double Strawberry Sugar Cookies, as frozen ones can release too much moisture and make the cookies soggy. If you must use frozen, make sure they’re completely thawed and patted very dry.
What if I can’t find freeze-dried strawberries?
You can find freeze-dried strawberries in many grocery stores or online, usually in the snack or dried fruit aisle. If you can’t locate them, try substituting with an extra 1/4 cup of finely chopped fresh strawberries, but keep in mind the flavor won’t be quite as intense.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, cover it tightly, and refrigerate for up to 24 hours. Chilling can even help deepen the flavors and make the dough easier to handle. Just let it sit at room temperature for a few minutes before scooping and baking.
Do I have to use sanding sugar on the outside?
Nope! The sanding sugar is optional but adds a delightful crunch and sparkle. If you prefer, you can skip it or use regular granulated sugar for a subtler finish.
How do I prevent the cookies from spreading too much?
If your dough feels soft or sticky, pop it in the fridge for about 30 minutes before baking. This helps the cookies hold their shape and prevents excessive spreading in the oven.
Final Thoughts
If you’ve been craving a cookie that’s as pretty as it is delicious, Double Strawberry Sugar Cookies are a must-bake! Their irresistible blend of fruity flavor, soft texture, and cheerful color makes every batch a celebration. Go ahead—gather your ingredients and treat yourself to a little strawberry joy. You’re going to fall in love with every bite!
Print
Double Strawberry Sugar Cookies Recipe
- Total Time: 28 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Double Strawberry Sugar Cookies are a delightful treat bursting with fresh and freeze-dried strawberry flavors. Soft and chewy with a subtle crunch from sanding sugar on the outside, these American-style cookies combine the natural sweetness of strawberries with a classic buttery sugar cookie base. Perfect for dessert or a sweet snack, they bring a fruity twist to traditional sugar cookies.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Strawberries and Finishing
- 1/2 cup freeze-dried strawberries (crushed)
- 1/2 cup chopped fresh strawberries (patted dry)
- Pink or red sanding sugar for rolling (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure non-stick baking and easy cleanup.
- Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes. This step helps create a tender cookie texture.
- Add Egg and Extracts: Beat in the egg along with the vanilla extract and almond extract (if using) until fully incorporated. The extracts add a rich and aromatic flavor profile.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt evenly. Gradually add this dry mix to the wet ingredients, mixing gently just until combined to avoid overworking the dough.
- Fold in Strawberries: Carefully fold in the crushed freeze-dried strawberries and the chopped fresh strawberries that have been patted dry to prevent excess moisture. This step infuses the dough with strawberry flavor and texture.
- Shape Cookies: Use a tablespoon to scoop balls of dough. Optionally, roll each ball in pink or red sanding sugar for added sparkle and crunch. Place the dough balls on the lined baking sheet spaced about 2 inches apart to give room for spreading.
- Bake: Bake the cookies in the preheated oven for 11 to 13 minutes, or until the edges are set and the centers remain slightly soft for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. This prevents breakage and helps the cookies set perfectly.
Notes
- Ensure fresh strawberries are thoroughly patted dry to avoid adding extra moisture to the dough, which can affect cookie texture.
- Store finished cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- If the dough feels too soft to handle, chill it in the refrigerator for about 30 minutes before shaping to make rolling easier.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
