Get ready for a sweet treat that doubles down on strawberry flavor in the best way possible. Double Strawberry Sugar Cookies are the ultimate mash-up of fruity, chewy, and irresistible, thanks to a winning combo of freeze-dried and fresh strawberries. These cookies have a gorgeous blush of color, a soft and tender crumb, and a pop of berry in every bite. Whether you’re in need of a cheerful way to brighten up the week or looking for a unique cookie to share at gatherings, this recipe will soon become your new go-to.
Ingredients You’ll Need
Ingredients You’ll Need
You don’t need fancy ingredients to make something truly special—these Double Strawberry Sugar Cookies come together with pantry staples and a few fruity extras. Each one earns its spot, contributing flavor, tenderness, or that signature pink hue.
- Unsalted Butter: Softened butter is the foundation of chewy, rich cookies, carrying both flavor and beautiful structure.
- Granulated Sugar: Essential for sweetness and those picture-perfect crackly tops; don’t skip rolling the dough in a little extra sugar.
- Large Egg: Just one helps bind everything together, giving your cookies the perfect lift and texture.
- Vanilla Extract: Adds a warm, cozy backdrop that lets the strawberries shine even brighter.
- Freeze-Dried Strawberries (ground into powder): The secret ingredient for intense berry flavor and a natural rosy color—grind them finely for best results.
- All-Purpose Flour: The backbone of the dough, providing structure while keeping cookies pillowy-soft.
- Baking Powder & Baking Soda: This dynamic duo ensures lift and gentle spreading for cookies that are both tender and beautifully shaped.
- Salt: Just a pinch brings out all the sweet and fruity notes.
- Fresh Strawberries (chopped and patted dry): Juicy bursts of real berry in every cookie—make sure they’re dry to avoid a soggy dough.
- Granulated Sugar (for rolling): Gives each cookie a twinkling, sparkly finish and a hint of extra crunch.
How to Make Double Strawberry Sugar Cookies
Step 1: Cream the Butter and Sugar
Start by beating the softened butter and granulated sugar together in a large bowl. This step is crucial—take your time to whip until the mixture is light and fluffy, which sets the stage for tender Double Strawberry Sugar Cookies. You’re looking for a pale, airy texture before moving on.
Step 2: Add Egg, Vanilla, and Strawberry Powder
Beat in the egg and vanilla extract until totally smooth. Next, stir in the freeze-dried strawberry powder and watch your dough blush with color! This concentrated strawberry booster delivers pure, sun-kissed berry flavor throughout every cookie.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps distribute the leaveners evenly, ensuring every bite of your Double Strawberry Sugar Cookies is perfectly soft and fluffy.
Step 4: Form the Dough
Gradually add the dry ingredients to your wet mixture, stirring just until a soft, uniform dough comes together. Be gentle—overmixing can make the cookies tough rather than dreamy and tender.
Step 5: Fold in Fresh Strawberries
Gently fold in the well-dried chopped fresh strawberries. This final fruity addition brings bursts of real juiciness and a gorgeous look to your cookies, earning them their “double strawberry” name.
Step 6: Shape and Roll
Scoop out tablespoon-sized portions of dough, roll them into balls, and give each one a glittery coat in extra granulated sugar. This simple trick is key for those classic, sugar-crusted edges.
Step 7: Bake and Cool
Bake the cookies on parchment-lined trays at 350°F for about 10–12 minutes, just until the edges are set but the centers are slightly soft. Let them cool on the pan for 5 minutes—this helps them finish setting—then move to a wire rack to cool completely. The wait is worth it for perfectly chewy Double Strawberry Sugar Cookies!
How to Serve Double Strawberry Sugar Cookies
Garnishes
Try a sprinkle of extra freeze-dried strawberry powder after the cookies cool for a vibrant finish, or a drizzle of simple vanilla glaze for an extra-special touch. Even a light dusting of powdered sugar looks gorgeous against the blush of the cookies.
Side Dishes
Enjoy your freshly baked Double Strawberry Sugar Cookies with a tall glass of ice-cold milk, hot tea, or even a scoop of vanilla ice cream. They’re perfect for pairing with fresh berries or a dollop of whipped cream if you’re feeling truly decadent.
Creative Ways to Present
Stack and tie these pretty pink cookies with a ribbon for sweet gifts, display them on a cake stand for a whimsical centerpiece, or sandwich a scoop of strawberry ice cream between two for the ultimate summer treat. They’re a show-stopper at bake sales, brunches, and picnics alike!
Make Ahead and Storage
Storing Leftovers
Store cooled Double Strawberry Sugar Cookies in an airtight container at room temperature. Because of the fresh fruit, they’re best enjoyed within two days for the softest, most flavorful results.
Freezing
You can freeze the unbaked dough balls—just shape, roll in sugar, and flash-freeze on a tray before transferring to a bag. Bake directly from frozen, adding an extra minute or two. Baked cookies also freeze well, just be sure to separate layers with parchment paper to keep them fresh and pretty.
Reheating
Bring refrigerated or frozen Double Strawberry Sugar Cookies to room temperature for the best flavor and chewiness. If you love a slightly warm cookie, a quick 5 to 10 seconds in the microwave does wonders—just keep an eye out so the strawberries don’t become too hot and mushy.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for these cookies because they’re less watery and hold their texture. If you have to use frozen, thaw and blot very dry before chopping and adding to the dough.
How do I make the strawberry powder?
Simply pulse freeze-dried strawberries in a food processor or blender until they become a fine powder. Sift out any larger bits for a smoother integration into your dough.
Can I double the recipe?
Absolutely! Double Strawberry Sugar Cookies are always a hit, so making a double batch is a smart move. Just mix in two separate bowls for easier handling, especially when folding in the fresh berries.
How do I keep the cookies from getting soggy?
Be sure to pat the fresh strawberries very dry before stirring them into the dough. Also, don’t store cookies in airtight containers while they’re still warm, as trapped steam can add unwanted moisture.
What’s the best way to transport these cookies?
Allow them to cool fully, then layer between sheets of parchment in a sturdy container. If gifting, stack and wrap with a ribbon for a charming homemade treat!
Final Thoughts
These Double Strawberry Sugar Cookies are the perfect way to celebrate all things sweet and berry-bright. They’re easy enough for a fun baking day and special enough for sharing with loved ones. Give them a try—you might just find yourself reaching for that second (or third!) cookie before you know it.
Print
Double Strawberry Sugar Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful sweetness of Double Strawberry Sugar Cookies, bursting with the flavors of fresh and freeze-dried strawberries in every bite.
Ingredients
Dough:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup freeze-dried strawberries, ground into powder
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped fresh strawberries, patted dry
For Coating:
- 2 tablespoons granulated sugar
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract. Stir in the freeze-dried strawberry powder until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
- Add Fresh Strawberries: Gently fold in the chopped fresh strawberries.
- Shape and Bake: Scoop tablespoon-sized portions of dough, roll into balls, and coat lightly in granulated sugar. Place on the prepared baking sheets about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and the centers are slightly soft.
- Cool and Enjoy: Allow to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure fresh strawberries are well dried to prevent soggy cookies.
- Cookie dough balls can be frozen for future baking.
- Best enjoyed within 2 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
