Double Strawberry Sugar Cookies are an absolute dream for anyone who adores sweet, fruity treats. Imagine biting into a soft, chewy cookie, bursting with the fresh, vibrant taste of summer strawberries, perfectly balanced with that classic sugar cookie sweetness. It’s an experience that brightens any day and truly captures the essence of a delightful indulgence.
While the humble sugar cookie has roots stretching back centuries, evolving from simple doughs in medieval Europe to becoming a beloved staple in countless American kitchens, this particular rendition elevates it with a delightful and decidedly modern twist. We’re not just adding a hint of fruit; we’re infusing it with double the strawberry goodness, ensuring every bite is rich with authentic flavor.
Why are these Double Strawberry Sugar Cookies so universally adored?
Their irresistible appeal lies in their incredible flavor profile – a harmonious blend of sweet and subtly tart – and their wonderfully tender texture, which is soft in the center with just the right amount of chewiness at the edges. They are also visually stunning, with a beautiful natural pink hue that makes them perfect for celebrations, gifting, or simply a cozy afternoon indulgence. I am genuinely thrilled to share my favorite recipe for these delightful cookies with you, promising a baking adventure that brings immense joy and a truly delicious reward.
Ingredients:
- For the Double Strawberry Sugar Cookies:
- 2 ½ cups (300g) all-purpose flour, spooned and leveled, plus more for dusting
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup (approximately 15g) freeze-dried strawberries, pulverized into a fine powder (you can use a food processor or a blender)
- Optional: A few drops of red or pink food coloring for a more vibrant hue
- For the Fresh Strawberry Reduction (for the glaze):
- 1 cup (approximately 150g) fresh strawberries, hulled and quartered
- 2 tablespoons granulated sugar
- 1 tablespoon water
- For the Sweet Strawberry Glaze:
- 2 cups (240g) powdered sugar, sifted
- 2-4 tablespoons of the prepared fresh strawberry reduction (from above)
- 1-2 tablespoons milk (dairy or non-dairy, as preferred), or more as needed
- 1-2 teaspoons freeze-dried strawberry powder (from the cookie ingredients, if extra is available, or pulverize a small amount specifically for this)
- Optional: A tiny pinch of salt to balance sweetness
- For Garnish (Optional, but highly recommended for the full Double Strawberry effect):
- Fresh strawberry slices or small dices
- Additional freeze-dried strawberry powder, lightly sprinkled
For the Double Strawberry Sugar Cookies:
- Prepare Your Dry Ingredients: In a medium bowl, whisk together the 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. This step ensures that all the leavening agents and flavorings are evenly distributed throughout the flour, which is crucial for uniform cookies. Set this aside for a moment.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld electric mixer, cream together the 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar. You’ll want to beat this on medium-high speed for about 3-5 minutes. The mixture should become noticeably light in color and incredibly fluffy in texture. This process incorporates air into your dough, which will contribute to the tender crumb of your Double Strawberry Sugar Cookies. Don’t rush this step; it’s fundamental to the cookie’s final texture!
- Incorporate Wet Ingredients: Reduce the mixer speed to low. Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. Then, stir in the 2 teaspoons of pure vanilla extract. The mixture might look a little curdled after adding the eggs, but don’t worry, it will come together as you add the dry ingredients.
- Add Strawberry Power: Now for the star of our “Double Strawberry” show! Add the ½ cup of finely pulverized freeze-dried strawberry powder to the wet mixture. If you’re using optional food coloring for a more vibrant pink, add a few drops here as well. Mix on low speed until just combined. You’ll immediately notice a beautiful pink hue starting to form and a delightful strawberry aroma filling your kitchen.
- Combine Wet and Dry: Gradually add the reserved dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. It’s important not to overmix at this stage. Overmixing can develop the gluten in the flour too much, leading to tough, rather than tender, cookies. As soon as you no longer see streaks of dry flour, stop mixing. The dough will be soft and slightly sticky.
- Chill the Dough: Divide the dough into two equal portions. Gently flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. Chilling the dough is a critical step for sugar cookies, especially when incorporating ingredients like strawberry powder that can alter moisture content. It allows the butter to firm up, preventing the cookies from spreading too much during baking, and it also deepens the flavors.
For the Fresh Strawberry Reduction (Optional, but Recommended for Intense Flavor):
- Combine Ingredients: In a small saucepan, combine the 1 cup of hulled and quartered fresh strawberries, 2 tablespoons of granulated sugar, and 1 tablespoon of water.
- Simmer and Reduce: Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Once simmering, reduce the heat to low and continue to cook for about 10-15 minutes, or until the strawberries have softened considerably and the liquid has thickened into a syrupy consistency. The goal is to evaporate excess water and concentrate the natural strawberry flavor.
- Mash and Strain: Remove the saucepan from the heat. Using a fork or a potato masher, gently mash the softened strawberries. For a smooth glaze, press the mixture through a fine-mesh sieve set over a small bowl, using the back of a spoon to extract as much liquid as possible. Discard the solids. You should have a few tablespoons of intensely flavored, thick strawberry syrup. Let this reduction cool completely before using it in the glaze. This concentrated liquid will provide a wonderful natural sweetness and tang to our Sweet Strawberry Glaze, truly elevating the “Double Strawberry Sugar Cookies.”
Baking Your Double Strawberry Sugar Cookies:
- Preheat and Prepare: When you’re ready to bake, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and helps ensure even baking.
- Roll Out the Dough: Remove one disc of chilled dough from the refrigerator. On a lightly floured surface (use very little flour to avoid toughening the dough), roll out the dough to about ¼-inch thickness. If the dough is too cold and cracks, let it sit at room temperature for a few minutes to soften slightly. For perfectly uniform Double Strawberry Sugar Cookies, try to maintain an even thickness across the entire sheet of dough.
- Cut the Cookies: Use your favorite cookie cutters to cut out shapes. Gently transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie. Gather any dough scraps, gently press them together, re-roll, and cut out more cookies until all the dough is used. Try not to overwork the scraps, as this can make the cookies tough.
- Bake: Bake the cookies for 8-10 minutes, depending on their size and your oven. The edges should be very lightly golden, and the centers should appear set but still soft. You don’t want them to brown too much, as this can affect their soft texture and vibrant pink color. For truly tender Double Strawberry Sugar Cookies, aim for just barely done.
- Cool: Once baked, remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely. It’s essential for the cookies to be completely cool before glazing, otherwise, the glaze will melt and run off.
For the Sweet Strawberry Glaze:
- Combine Dry Ingredients: In a medium bowl, sift the 2 cups of powdered sugar. Sifting is important here to prevent lumps and ensure a silky-smooth glaze. If you have extra freeze-dried strawberry powder, add 1-2 teaspoons of it here for an extra punch of strawberry flavor and color in the glaze.
- Add Wet Ingredients: Gradually add 2 tablespoons of the cooled fresh strawberry reduction to the sifted powdered sugar. Start with 1 tablespoon of milk and mix until combined.
- Adjust Consistency: Continue to add more strawberry reduction or milk, one teaspoon at a time, until you reach your desired glaze consistency. For a thin, translucent glaze, you’ll need more liquid. For a thicker, more opaque glaze, use less. We’re aiming for a consistency that is thick enough to coat the back of a spoon but still pourable. Add a tiny pinch of salt if desired, to cut through the sweetness. This glaze is truly the second layer of strawberry goodness, making these “Double Strawberry Sugar Cookies” live up to their name!
Assembling and Finishing Your Double Strawberry Sugar Cookies:
- Glaze the Cookies: Once your Double Strawberry Sugar Cookies are completely cool, it’s time to glaze them! You can either dip the top of each cookie directly into the glaze, or use a small spoon or offset spatula to spread a thin layer of glaze over the tops. For a neater finish, you can pipe the glaze on using a piping bag with a small round tip.
- Allow Glaze to Set: Place the glazed cookies back on the wire rack and allow the glaze to set. This can take anywhere from 30 minutes to a few hours, depending on the humidity and the thickness of your glaze. For a quicker set, you can place them in front of a fan.
- Garnish (Optional): For an extra special touch that truly highlights the “Double Strawberry” aspect, once the glaze is partially set but still tacky, you can gently place a small fresh strawberry slice or a few tiny strawberry dices on top of each cookie. A light dusting of additional freeze-dried strawberry powder can also add a beautiful finish and an extra burst of concentrated berry flavor.
- Serve and Enjoy: Once the glaze is fully set, your beautiful and delicious Double Strawberry Sugar Cookies are ready to be served and enjoyed! These cookies are perfect for celebrations, gifting, or simply as a delightful treat for yourself. They boast a tender crumb, a wonderful natural strawberry flavor from the freeze-dried powder in the cookie, and a bright, sweet glaze with concentrated fresh strawberry goodness.
Conclusion:
And there you have it, my friends! We’ve journeyed through the delightful process of creating what I genuinely believe are some of the most charming and irresistible cookies you’ll ever bake. These aren’t just any sugar cookies; they are truly a celebration of flavor, texture, and pure joy. When I set out to perfect this recipe, my goal was to encapsulate the very essence of summer in a single bite, and I can confidently say that these Double Strawberry Sugar Cookies hit every single note perfectly. From the initial burst of fruity sweetness to the incredibly tender crumb that practically melts in your mouth, every aspect of these cookies is designed to delight and impress. They’re vibrant, they’re playful, and they’re utterly unforgettable, making them an absolute must-try for any baking enthusiast or anyone simply looking for a truly special treat.
What makes this particular recipe stand out from the sea of other cookie recipes out there? It’s the ingenious combination of fresh strawberry puree within the dough and the additional punch of freeze-dried strawberry powder, giving you that incredible “double strawberry” intensity that lives up to its name. This dual approach ensures a rich, authentic strawberry flavor that doesn’t get lost in the baking process, alongside a stunning natural pink hue that makes these cookies as beautiful to look at as they are delicious to eat. You’ll find that they strike the perfect balance between sweet and tangy, a sophisticated twist on the classic sugar cookie that will have everyone reaching for more. I often find myself making a double batch because they disappear so quickly, especially when I bring them to gatherings or simply leave them out on the counter for my family.
Now, let’s talk about how to elevate your cookie experience even further. While these cookies are absolutely divine on their own, there are so many wonderful ways to enjoy them. Imagine serving a warm batch with a tall, frosty glass of milk for the ultimate nostalgic snack. Or, for a more elegant presentation, try arranging them on a dessert platter alongside other small treats – their vibrant color will instantly brighten up the spread. They also make an incredibly thoughtful homemade gift, beautifully packaged in a decorative tin for birthdays, holidays, or just to show someone you care. For a truly indulgent experience, I sometimes like to crumble a few over a scoop of vanilla bean ice cream; the textures and flavors together are simply heavenly. They’re also perfect with a cup of hot tea or coffee, offering a sweet counterpoint to your morning or afternoon brew.
Don’t be afraid to get creative with variations either! If you’re feeling adventurous, consider adding a hint of lemon zest to the dough for an extra bright, citrusy note that complements the strawberries beautifully. A touch of white chocolate chips folded in before baking can add another layer of sweetness and creaminess, creating a delightful contrast. For those who love a little extra crunch, sprinkling some finely chopped pistachios on top before baking can provide a wonderful textural element and a subtle nutty flavor. You could even turn these into sandwich cookies by piping a luscious cream cheese frosting or a simple vanilla buttercream between two cookies. The possibilities are truly endless, and each variation simply builds upon the already fantastic base of these delightful strawberry cookies. I encourage you to experiment and find your own favorite twist!
Ultimately, my greatest hope is that you find as much joy in baking and tasting these cookies as I do. There’s something incredibly therapeutic about the process of bringing simple ingredients together to create something so wonderfully delicious. I’ve poured my heart into perfecting this recipe, and now I’m sharing it with you, hoping it becomes a cherished addition to your own baking repertoire. So, go ahead, gather your ingredients, preheat your oven, and prepare to be utterly charmed by these sensational treats. I absolutely cannot wait to hear about your baking adventures! Please don’t hesitate to share your experiences, your photos, and any creative variations you come up with in the comments below. Your feedback truly makes my day, and seeing your creations brings me so much happiness. Happy baking, everyone!
People Also Ask
Q: How do I keep my Double Strawberry Sugar Cookies soft?
A: The key to soft sugar cookies lies in not overmixing the dough and not overbaking them. Once the edges just begin to turn golden, they are ready to come out of the oven. They will continue to set as they cool. Storing them in an airtight container at room temperature also helps maintain their chewiness for several days.
Q: Can I use fresh strawberries instead of freeze-dried in the dough?
A: While the recipe specifically calls for freeze-dried strawberry powder for intense flavor and color without adding excess moisture (which can affect cookie texture), you can absolutely use a portion of fresh strawberry puree in the dough as well. However, be mindful that fresh fruit adds water, which might require a slight adjustment to your flour amount to achieve the perfect dough consistency. The freeze-dried powder is crucial for that vibrant “double strawberry” punch and stable dough.
Q: How long do Double Strawberry Sugar Cookies last?
A: When stored in an airtight container at room temperature, these cookies will typically stay fresh and delicious for about 3-5 days. If you want to extend their shelf life, you can freeze them (see next question).
Q: Can I freeze Double Strawberry Sugar Cookies?
A: Yes, absolutely! These cookies freeze beautifully. You can freeze the baked cookies in an airtight container or freezer bag for up to 3 months. Thaw them at room temperature before serving. You can also freeze the raw dough: roll it into a log, wrap tightly in plastic wrap, and then in foil. It will last for up to 3 months. When ready to bake, thaw slightly, slice, and bake as directed.
Q: Why are these called “Double Strawberry Sugar Cookies”?
A: They earn their “double strawberry” title because they incorporate strawberry flavor in two distinct ways! The recipe often uses both fresh strawberry puree or extract for a foundational fruit flavor, combined with freeze-dried strawberry powder. The freeze-dried powder intensely concentrates the strawberry flavor and provides a beautiful natural pink color without adding excess moisture to the dough, creating a vibrant, unmistakable strawberry experience in every bite.
Q: My cookies spread too much! What went wrong?
A: There are a few common culprits for cookies spreading too much:
- Butter was too warm: Ensure your butter is softened but still cool to the touch, not melted or greasy.
- Dough was too warm: Chilling the dough for at least 30 minutes (or as recommended in the specific recipe) is crucial.
- Too much leavening: Double-check your measurements for baking soda/powder.
- Oven temperature issues: An oven that’s not hot enough can cause cookies to spread before they set.
- Greased baking sheets: Unless specified, most cookies bake best on parchment-lined or ungreased baking sheets.
Double Strawberry Sugar Cookies
Double Strawberry Sugar Cookies are soft, chewy, and bursting with fresh strawberry flavor. This recipe features double the strawberry goodness for a delightful indulgence. Serve fresh; they pair wonderfully with tea or coffee. You can freeze dough balls for up to 3 months; bake from frozen, adding a couple of extra minutes.
Ingredients
-
2 ½ cups (300g) all-purpose flour
-
1 teaspoon baking powder
-
½ teaspoon salt
-
1 cup (226g) unsalted butter, softened
-
1 ½ cups (300g) granulated sugar
-
2 large eggs
-
2 teaspoons pure vanilla extract
-
½ cup (15g) freeze-dried strawberries, pulverized
-
Optional: few drops red or pink food coloring
-
1 cup (150g) fresh strawberries, hulled & quartered
-
2 tablespoons granulated sugar
-
1 tablespoon water
-
2 cups (240g) powdered sugar, sifted
-
2-4 tablespoons fresh strawberry reduction
-
1-2 tablespoons milk
-
Optional: 1-2 teaspoons freeze-dried strawberry powder
-
Optional: tiny pinch of salt
-
Optional: Fresh strawberry slices or small dices
-
Optional: Additional freeze-dried strawberry powder
Instructions
-
Step 1
Whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside. -
Step 2
Cream 1 cup softened unsalted butter and 1 ½ cups granulated sugar in a stand mixer on medium-high for 3-5 minutes until light and fluffy. -
Step 3
Reduce mixer speed to low. Add 2 large eggs one at a time, beating well. Stir in 2 teaspoons pure vanilla extract. -
Step 4
Mix in ½ cup pulverized freeze-dried strawberry powder and optional food coloring on low speed until just combined. -
Step 5
Gradually add dry ingredients to wet, mixing on low speed until just combined. Do not overmix. -
Step 6
Divide dough into two discs, wrap tightly, and refrigerate for at least 2 hours or preferably overnight. -
Step 7
Combine 1 cup fresh strawberries, 2 tablespoons granulated sugar, and 1 tablespoon water in a small saucepan. Simmer on low for 10-15 minutes until softened and syrupy. Mash and strain through a fine-mesh sieve. Cool completely. -
Step 8
Preheat oven to 375°F (190°C). Line baking sheets with parchment. Roll chilled dough to ¼-inch thickness on a lightly floured surface. Cut shapes with cookie cutters and transfer to prepared sheets. Bake for 8-10 minutes until edges are lightly golden. Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely. -
Step 9
Sift 2 cups powdered sugar into a bowl. Add optional 1-2 teaspoons freeze-dried strawberry powder. Gradually add 2 tablespoons cooled strawberry reduction and 1 tablespoon milk, mixing until combined. Adjust consistency with more liquid if needed. Optional: tiny pinch of salt. -
Step 10
Once cookies are completely cool, glaze them by dipping tops or spreading with a spoon. Place on a wire rack to set (30 minutes to a few hours). Garnish with fresh strawberry slices/dices or a dusting of freeze-dried strawberry powder while glaze is tacky. -
Step 11
Serve and enjoy your Double Strawberry Sugar Cookies!
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
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