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
Scale
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
