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Double Strawberry Sugar Cookies

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  • Author: clara
  • Prep Time: 15 minutes (+1 hour chilling)
  • Cook Time: 12 minutes
  • Total Time: 1 hour 27 minutes
  • Yield: 24 cookies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Description

These soft and chewy Double Strawberry Sugar Cookies are bursting with strawberry flavor! Made with freeze-dried strawberries and strawberry jam, they’re perfect for Valentine’s Day, summer picnics, or anytime you’re craving a fruity, sweet treat.

Ingredients

Units Scale

For the Cookies:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup powdered freeze-dried strawberries (blended into a fine powder)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons strawberry jam

For Topping:

  • 1/4 cup granulated sugar (for rolling)
  • Additional powdered freeze-dried strawberries (optional, for garnish)

Instructions

  1. Prepare the Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. Cream the Butter and Sugar:
    • In a large mixing bowl, beat the softened butter, granulated sugar, and powdered freeze-dried strawberries until light and fluffy, about 2–3 minutes.
  3. Add Wet Ingredients:
    • Mix in the egg, vanilla extract, and strawberry jam until fully incorporated.
  4. Combine Dry and Wet Ingredients:
    • Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
  5. Chill the Dough:
    • Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.
  6. Shape the Cookies:
    • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
    • Roll the chilled dough into 1-inch balls and roll them in granulated sugar. Place them 2 inches apart on the prepared baking sheets.
  7. Bake:
    • Bake for 10–12 minutes, or until the edges are set and the centers are slightly puffed.
    • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. Garnish (Optional):
    • Dust the tops of the cookies with additional powdered freeze-dried strawberries for an extra burst of color and flavor.

Notes

  • To make powdered freeze-dried strawberries, pulse freeze-dried strawberries in a food processor or blender until fine.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a decorative touch, drizzle melted white chocolate over the cooled cookies.

Find it online: https://recipe.ukfinda.com/double-strawberry-sugar-cookies.htm