Description
Delight in these Double Strawberry Sugar Cookies, bursting with fresh and freeze-dried strawberries for an extra fruity twist. Soft, sweet, and perfectly pink, these American-style cookies are ideal for dessert or a special treat.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Strawberry Components
- ¼ cup freeze-dried strawberry powder
- ¼ cup finely chopped fresh strawberries (patted dry)
Optional
- Pink or red sanding sugar (for rolling)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which helps create tender cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated and smooth, providing structure and flavor.
- Incorporate Strawberry Powder: Blend the freeze-dried strawberry powder into the wet mixture thoroughly to infuse a concentrated strawberry flavor throughout the dough.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until a soft cookie dough forms without overmixing to keep cookies tender.
- Fold in Fresh Strawberries: Gently fold in the finely chopped fresh strawberries that have been patted dry to add moisture and fresh fruit bursts without sogginess.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. If desired, roll each ball in pink or red sanding sugar to add a sparkling finish and extra sweetness.
- Arrange and Bake: Place the dough balls about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 10 to 12 minutes, until edges are set but centers remain soft.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage and promoting even cooling.
Notes
- Ensure fresh strawberries are very finely chopped and patted dry to avoid excess moisture, which can make cookies soggy.
- Freeze-dried strawberry powder can be made at home by pulsing freeze-dried strawberries in a food processor until fine.
- Rolling dough balls in sanding sugar is optional but adds a decorative touch and slight crunch.
