Description
Double Strawberry Sugar Cookies – Bursting with juicy strawberries and strawberry jam, these cookies are the perfect sweet treat for any occasion!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup freeze-dried strawberries, pulverized into powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup 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 white chocolate chips (optional)
- Additional granulated sugar for rolling (about 1/4 cup)
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 calories
- Sugar: 10 grams
- Sodium: 100 mg
- Fat: 7 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 25 mg