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
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 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.
- Add Wet Ingredients:
- Mix in the egg, vanilla extract, and strawberry jam until fully incorporated.
- Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Chill the Dough:
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.
- 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.
- 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.
- 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.