Description
Sweet strawberry lovers rejoice as Double Strawberry Sugar Cookies bring delightful fruity charm to classic desserts. Packed with fresh strawberry bits and strawberry extract, these cookies offer irresistible homemade goodness you’ll absolutely adore.
Ingredients
Scale
Primary Ingredients:
- 2 ¾ cups (340 grams) all-purpose flour
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- ½ cup (50 grams) powdered freeze-dried strawberries
Supplementary Ingredients:
- 1 large egg
- 2 tablespoons (30 milliliters) strawberry jam
- 1 teaspoon vanilla extract
Dry Seasoning and Leavening Agents:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Topping:
- ¼ cup (50 grams) granulated sugar (for rolling)
- Additional powdered freeze-dried strawberries (optional, for garnish)
Instructions
- Sift the dry ingredients together in a medium bowl, combining flour, baking powder, baking soda, and salt until thoroughly blended. Set the mixture aside for later incorporation.
- In a spacious mixing bowl, whip the softened butter with granulated sugar and powdered freeze-dried strawberries until the mixture becomes airy and voluminous, approximately 2-3 minutes.
- Introduce the egg, vanilla extract, and strawberry jam into the butter mixture, stirring until the ingredients are seamlessly integrated and create a uniform consistency.
- Slowly fold the previously sifted dry ingredients into the wet mixture, gently stirring until a cohesive, soft dough emerges.
- Encase the dough in plastic wrap and refrigerate for a minimum of 60 minutes, allowing it to firm and develop deeper flavors.
- Preheat the oven to 350F (175C) and line baking sheets with parchment paper for optimal cookie preparation.
- Extract the chilled dough and form into small, uniform spheres approximately 1-inch in diameter. Roll each ball in granulated sugar, ensuring complete coverage.
- Arrange the sugar-coated dough balls on prepared baking sheets, spacing them two inches apart to prevent merging during baking.
- Bake for 10-12 minutes, watching for set edges and slightly puffy centers indicating perfect doneness.
- Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack for complete cooling.
- Optional final touch: Delicately dust cookie tops with additional powdered freeze-dried strawberries to enhance visual appeal and flavor complexity.
Notes
- Enhance Strawberry Flavor by grinding freeze-dried strawberries into a fine powder, ensuring intense fruity notes throughout the cookie.
- Chill Dough Thoroughly to prevent spreading during baking, creating perfectly shaped and structured sugar cookies with crisp edges.
- Customize Texture by adjusting refrigeration time: longer chilling creates denser cookies, while shorter chilling results in softer, more delicate treats.
- Accommodate Dietary Restrictions by substituting gluten-free flour blend and using plant-based butter for vegan and gluten-sensitive bakers.
- Prep Time: 15 minutes (+1 hour chilling)
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 163
- Sugar: 11 g
- Sodium: 79 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg