Double Strawberry Sugar Cookies

There’s something magical about biting into a soft sugar cookie that’s kissed with the sweetness of strawberries. These double strawberry sugar cookies take that joy to another level, bursting with fresh strawberry flavor and a playful pink hue that feels like a celebration in every bite. The cookies are tender, chewy at the center, and delicately crisp at the edges, while little bursts of strawberry sweetness remind you why homemade treats are always worth it. Trust me, you’re going to love this.

Behind the Recipe

This recipe comes from a love of all things strawberry. I wanted to create a cookie that felt both nostalgic and fresh, something that carried the comfort of a classic sugar cookie while offering a fruity twist. Growing up, strawberry shortcake was always a summertime favorite, and these cookies are my way of bottling up that flavor into a handheld delight. They’re the kind of cookies you bake for friends on a rainy afternoon or serve at a birthday party to bring out big smiles.

Recipe Origin or Trivia

Strawberries have been adored in desserts for centuries, especially in European kitchens where they were once considered a delicacy for royalty. Sugar cookies themselves trace back to the 1700s in Pennsylvania, often referred to as Nazareth cookies by German settlers. Pairing the two gives you a cookie that combines old-world tradition with a fruity modern twist. Fun fact: the vibrant pink color in these cookies not only makes them irresistible but also naturally signals the fruit’s sweetness.

Why You’ll Love Double Strawberry Sugar Cookies

It’s not just about the taste, though that alone is reason enough. These cookies bring versatility and fun to any occasion.

Versatile: Whether for bake sales, holiday platters, or afternoon snacks, these cookies fit right in.

Budget-Friendly: Made with everyday pantry ingredients plus strawberries, they won’t stretch your budget.

Quick and Easy: In under an hour, you’ll have warm cookies ready to share.

Customizable: Add white chocolate chips, drizzle with icing, or sandwich them with cream for variety.

Crowd-Pleasing: Their vibrant color and fruity flavor win hearts at first glance.

Make-Ahead Friendly: You can prep the dough ahead and chill it until baking time.

Great for Leftovers: If any remain, they stay soft and flavorful for days.

Chef’s Pro Tips for Perfect Results

To get the most out of your strawberry sugar cookies, keep these little secrets in mind:

1. Use freeze-dried strawberries for the best concentrated flavor and color without extra moisture.
2. Cream the butter and sugar until light and fluffy to give the cookies their tender structure.
3. Chill the dough for at least 30 minutes before baking to prevent spreading too much.
4. Roll the dough balls in sugar before baking for that classic sparkly finish.
5. Don’t overbake—pull them out when the edges are just set for a soft center.

Kitchen Tools You’ll Need

You won’t need anything fancy, just some trusty basics:

Mixing Bowls: For combining wet and dry ingredients.

Electric Mixer: Hand or stand mixer for creaming butter and sugar.

Baking Sheets: Sturdy sheets for even baking.

Parchment Paper: Prevents sticking and makes cleanup easier.

Cookie Scoop: Ensures evenly sized cookies.

Cooling Rack: Lets cookies cool without getting soggy.

Ingredients in Double Strawberry Sugar Cookies

These ingredients come together like a sweet symphony, each playing its part to create soft, chewy, strawberry-filled bliss.

1. All-Purpose Flour: 2 ½ cups provides the structure for the cookies.
2. Baking Powder: 1 teaspoon helps them puff slightly while baking.
3. Salt: ½ teaspoon balances the sweetness.
4. Unsalted Butter: 1 cup (softened) adds richness and tenderness.
5. Granulated Sugar: 1 ½ cups sweetens and helps create a crisp edge.
6. Egg: 1 large binds the dough together.
7. Vanilla Extract: 2 teaspoons adds warmth and depth.
8. Freeze-Dried Strawberries: 1 cup, finely crushed infuses intense strawberry flavor and color.
9. Fresh Strawberries: ½ cup, finely chopped and patted dry add juicy strawberry bites.
10. Extra Granulated Sugar: ¼ cup for rolling the cookie dough balls before baking.

Ingredient Substitutions

Sometimes you just have to work with what you have on hand.

All-Purpose Flour: Use a 1-to-1 gluten-free flour blend.

Unsalted Butter: Swap for vegan butter sticks if dairy-free.

Granulated Sugar: Coconut sugar for a more caramel-like sweetness.

Egg: Replace with 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) for vegan cookies.

Freeze-Dried Strawberries: Raspberry powder or freeze-dried raspberries give a similar punch.

Ingredient Spotlight

Freeze-Dried Strawberries: These little gems pack a big punch of strawberry flavor without adding extra liquid to the dough, which keeps the cookies from turning soggy.

Vanilla Extract: It may seem simple, but vanilla brings out the natural sweetness of strawberries and ties all the flavors together.

Instructions for Making Double Strawberry Sugar Cookies

Baking these cookies feels like a joyful dance in the kitchen. Here’s how to make it step by step:

1. Preheat Your Equipment: Set your oven to 350°F (175°C) and line your baking sheets with parchment paper.
2. Combine Ingredients: In one bowl, whisk together flour, baking powder, and salt. In another, cream butter and sugar until light and fluffy. Add the egg and vanilla, then mix in crushed freeze-dried strawberries.
3. Prepare Your Cooking Vessel: Have your lined baking sheets ready to go.
4. Assemble the Dish: Gradually add the dry mixture into the wet until combined. Fold in the chopped fresh strawberries. Scoop dough balls, roll them in sugar, and place them on the sheets.
5. Cook to Perfection: Bake for 10–12 minutes, until edges are set but centers look slightly soft.
6. Finishing Touches: Let them rest on the sheet for 2 minutes before transferring to a cooling rack.
7. Serve and Enjoy: Share them warm or store for later, but don’t be surprised if they vanish quickly.

Texture & Flavor Secrets

These cookies are all about balance. The chewy center is complemented by a gentle crispness at the edges, while bursts of fresh strawberry add juicy pops against the sweet, buttery cookie base. The crushed freeze-dried berries give a concentrated strawberry zing, making each bite both familiar and surprising.

Cooking Tips & Tricks

Even seasoned bakers love a few shortcuts and secrets:

• Chill the dough to keep cookies from spreading too thin.
• Use a cookie scoop for uniform size and even baking.
• Store cookies with a slice of bread in the container to keep them soft.

What to Avoid

Little mistakes can change your outcome, so here’s how to steer clear:

• Overmixing the dough can make cookies tough.
• Skipping the chilling step may cause cookies to spread too much.
• Adding too many fresh strawberries can make cookies soggy.

Nutrition Facts

Servings: 24 cookies
Calories per serving: 150

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Make-Ahead and Storage Tips

You can easily prepare the dough ahead and refrigerate it for up to 48 hours before baking. Once baked, the cookies stay soft for 3–4 days when stored in an airtight container at room temperature. For longer storage, freeze the baked cookies for up to 2 months, or freeze the dough balls and bake straight from frozen.

How to Serve Double Strawberry Sugar Cookies

These cookies are beautiful on their own, but you can make them extra special by serving them with a scoop of vanilla ice cream, a drizzle of white chocolate, or alongside a cup of tea. They also look stunning on dessert platters, thanks to their rosy color.

Creative Leftover Transformations

If you somehow have extras, try crumbling them over yogurt parfaits, turning them into ice cream sandwiches, or mixing them into milkshakes for a sweet strawberry cookie twist.

Additional Tips

For brighter flavor, add a few drops of lemon juice to the dough. If you love crunch, sprinkle turbinado sugar on top before baking. Always measure flour correctly by spooning and leveling to avoid dense cookies.

Make It a Showstopper

To really impress, drizzle the cooled cookies with a thin white chocolate glaze and sprinkle with extra freeze-dried strawberry crumbs. Serve them on a white plate or tiered dessert stand so their color pops.

Variations to Try

1. Add white chocolate chips for a creamy sweetness.
2. Swap strawberries for raspberries for a tangier cookie.
3. Make sandwich cookies by spreading cream cheese frosting between two cookies.
4. Roll dough balls in pink sanding sugar for a sparkling effect.
5. Add chopped nuts for a nutty contrast.

FAQ’s

1. Can I use frozen strawberries?

Yes, but thaw them and pat dry very well to avoid excess moisture.

2. Can I make these vegan?

Absolutely, substitute the butter with vegan butter and use a flax egg.

3. How do I keep them chewy?

Do not overbake; remove them when the centers are still slightly soft.

4. Can I freeze the dough?

Yes, roll into balls and freeze on a tray, then bake straight from frozen.

5. What if I don’t have freeze-dried strawberries?

You can use strawberry powder or swap with freeze-dried raspberries.

6. Can I double the recipe?

Yes, just make sure to bake in batches so the cookies don’t overcrowd.

7. How do I make them more pink?

Add a drop of natural food coloring if desired, but usually freeze-dried strawberries are enough.

8. Can I add chocolate?

Yes, white or dark chocolate chips pair beautifully.

9. How long do they last?

Up to 4 days at room temperature, or 2 months in the freezer.

10. Do they travel well?

Yes, they’re sturdy enough to pack in cookie boxes or tins for gifting.

Conclusion

Double strawberry sugar cookies are the perfect blend of nostalgic sugar cookie comfort and fruity strawberry freshness. They’re playful, pretty, and so satisfying to eat. Whether you’re baking for family, friends, or just to treat yourself, these cookies will quickly become a favorite. Let me tell you, it’s worth every bite.

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