Double Strawberry Sugar Cookies

The sweet aroma of fresh Double Strawberry Sugar Cookies filling your kitchen is simply irresistible. These buttery cookies deliver an incredible punch of strawberry flavor in two delightful ways – with freeze-dried strawberry powder infused into the dough and fresh strawberry chunks studded throughout. The perfect balance of crisp edges and soft centers makes these Double Strawberry Sugar Cookies a standout treat for spring gatherings, summer picnics, or anytime you’re craving something sweet with authentic fruit flavor. You’ll learn how to create bakery-quality cookies with intense natural strawberry flavor that store beautifully and can be adapted to your preferences.

Why You’ll Love This Recipe

These Double Strawberry Sugar Cookies are truly special for several reasons that make them worth adding to your baking repertoire. The vibrant pink color comes naturally from real strawberries rather than artificial coloring, giving them visual appeal that’s matched by their authentic flavor. The textural contrast between the slightly crisp exterior and tender, chewy center creates the perfect cookie experience.

What makes these cookies stand out is the double hit of strawberry – the concentrated punch from freeze-dried berries in the dough provides depth, while the fresh strawberry pieces add juicy pockets of brightness. They’re incredibly aromatic, filling your home with the scent of summer as they bake.

Despite their gourmet appearance, these Double Strawberry Sugar Cookies are straightforward to prepare with simple techniques any home baker can master. They’re also versatile enough for casual snacking or dressed up for special occasions. The natural fruit flavor appeals to both adults and children, making them a universally loved treat that disappears quickly from any cookie plate.

Ingredients

For perfect Double Strawberry Sugar Cookies, you’ll need:

• 2 cups (250g) all-purpose flour
• 1/2 cup (15g) freeze-dried strawberries, pulverized into powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup (170g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional, enhances strawberry flavor)
• 1 cup fresh strawberries, diced small (about 8 medium berries)
• 1/4 cup (50g) white chocolate chips (optional)
• Additional granulated sugar for rolling (about 1/4 cup)

The freeze-dried strawberries are critical for concentrated flavor and color without adding moisture to the dough. Choose bright red, fragrant fresh strawberries for the best flavor impact. The combination of vanilla and almond extracts creates depth that complements the natural berry taste wonderfully.

Pro Tips

Handling the Strawberry Moisture
Fresh strawberries contain significant moisture that can affect your cookie texture. After dicing, place them on paper towels and gently press to remove excess juice. This prevents your strawberry sugar cookies from becoming too wet while still maintaining those delicious fresh berry pockets.

Perfecting the Freeze-Dried Powder
For the most vibrant color and intense flavor in your Double Strawberry Sugar Cookies, grind the freeze-dried strawberries into an ultra-fine powder using a food processor or spice grinder. Sift this powder before adding to your dry ingredients to remove any larger pieces that didn’t fully process. This ensures even distribution throughout the dough.

Chilling for Perfect Texture
Don’t skip the dough chilling step! At least 1 hour in the refrigerator allows the flour to fully hydrate and the flavors to develop. For the best texture contrast—crisp edges with soft centers—in your Double Strawberry Sugar Cookies, the chilled dough is essential. If you’re short on time, even 30 minutes will help, though a full hour or even overnight delivers superior results.

Instructions

Step 1: Prepare the Strawberries
Start by pulverizing your freeze-dried strawberries in a food processor until you have a fine powder. Measure after processing to ensure you have exactly 1/2 cup of powder. For fresh strawberries, dice them into small pieces (about 1/4 inch) and gently pat dry with paper towels to remove excess moisture.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, freeze-dried strawberry powder, baking powder, and salt until evenly combined. The mixture should take on a lovely pink hue from the strawberry powder. Set aside.

Step 3: Cream Butter and Sugar
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes. Don’t rush this step—proper creaming incorporates air into your Double Strawberry Sugar Cookies for the perfect texture.

Step 4: Add Wet Ingredients
Add the egg, vanilla extract, and almond extract (if using) to the butter mixture. Beat on medium speed until completely incorporated and the mixture looks smooth, about 1 minute.

Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing, which can make your Double Strawberry Sugar Cookies tough rather than tender. The dough will be a beautiful pink color at this point.

Step 6: Fold in Fresh Strawberries
Gently fold in the diced fresh strawberries and white chocolate chips (if using) with a rubber spatula until evenly distributed throughout the dough.

Step 7: Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight. This resting period allows the flavors to meld and prevents excessive spreading during baking.

Step 8: Bake
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Roll chilled dough into 1.5-inch balls, then roll each in additional granulated sugar for a sparkly finish. Place on prepared baking sheets about 2 inches apart. Slightly flatten each cookie with the palm of your hand.

Bake for 10-12 minutes until the edges are set but the centers still appear slightly soft. The cookies will continue to firm up as they cool. For perfect Double Strawberry Sugar Cookies, avoid overbaking to maintain their soft, chewy centers.

Variations

White Chocolate Strawberry Cookies
Transform these Double Strawberry Sugar Cookies into an even more decadent treat by folding in 1/2 cup of white chocolate chips along with the fresh strawberries. After baking, drizzle melted white chocolate over the cooled cookies for an elegant finishing touch that complements the strawberry flavor beautifully. The creamy sweetness of white chocolate creates a wonderful balance with the bright strawberry notes.

Lemon Strawberry Cookies
Add a citrusy twist to your strawberry sugar cookies by incorporating 1 tablespoon of fresh lemon zest into the dough. Replace the almond extract with 1/4 teaspoon of lemon extract for a refreshing strawberry-lemon combination. The bright acidity enhances the natural strawberry flavor and creates a more complex taste profile that’s perfect for summer gatherings.

Gluten-Free Option
For those with dietary restrictions, these Double Strawberry Sugar Cookies can be easily adapted using a 1:1 gluten-free flour blend. Add 1/4 teaspoon of xanthan gum if your blend doesn’t already include it to help with binding. The texture may be slightly different, but the vibrant strawberry flavor remains intact, making them a delicious option for everyone to enjoy.

Storage and Serving

Store your Double Strawberry Sugar Cookies in an airtight container at room temperature for up to 3 days. The fresh strawberry pieces mean these cookies are best enjoyed relatively soon after baking. For longer storage, place them in the refrigerator where they’ll keep fresh for up to a week. You can also freeze the baked cookies for up to 3 months – just thaw at room temperature for about 30 minutes before serving.

For an impressive dessert presentation, sandwich a scoop of strawberry or vanilla ice cream between two cookies to create deluxe ice cream sandwiches. Another wonderful serving suggestion is to pair these vibrant cookies with a cup of Earl Grey or chamomile tea, as the floral notes complement the strawberry beautifully.

For special occasions, arrange your Double Strawberry Sugar Cookies on a tiered serving platter alongside fresh strawberries and cream for a cohesive strawberry-themed dessert display that will impress your guests both visually and in taste.

FAQs

Can I use frozen strawberries instead of fresh?
Yes, but they must be completely thawed and well-drained. Pat them thoroughly with paper towels to remove excess moisture, as frozen berries tend to release more liquid than fresh. Chop them while still slightly firm for easier handling.

Why did my cookies spread too much during baking?
If your Double Strawberry Sugar Cookies spread excessively, your dough may have been too warm. Make sure to chill the dough adequately. Also, butter that’s too soft initially can cause spreading. If this happens, try refrigerating the shaped cookie dough balls for 15 minutes before baking.

Can I make the dough ahead of time?
Absolutely! The dough for these Double Strawberry Sugar Cookies can be refrigerated for up to 3 days before baking. You can also freeze portioned dough balls for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.

What if I can’t find freeze-dried strawberries?
While they provide the best flavor concentration, you can substitute 3 tablespoons of strawberry jam (reduced slightly on the stovetop and cooled) plus 1 teaspoon of strawberry extract. The color won’t be as vibrant without food coloring, however.

Are these cookies soft or crispy?
These Double Strawberry Sugar Cookies have the best of both worlds – slightly crisp edges with soft, chewy centers. For crispier cookies, flatten them more before baking and add 1-2 minutes to the bake time. For softer cookies, make them thicker and slightly underbake.

Conclusion

These Double Strawberry Sugar Cookies are comfort food at its finest — vibrant, fruity treats that capture the essence of summer in every bite. The double hit of strawberry flavor creates a cookie that’s bursting with authentic fruit taste rather than artificial sweetness. It’s the kind of dish that brings pure joy to everyday moments, making ordinary afternoons special and celebrations even more memorable. Whether you’re serving them at a garden party, packing them for a picnic, or simply enjoying them with your afternoon tea, these cookies deliver happiness in pink, sugary form.

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