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
Scale
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
