If you love cookies that are soft, chewy, and bursting with flavor, these Double Strawberry Sugar Cookies are going to be your new best friend. Imagine sinking your teeth into a cookie that’s just the right amount of sweet, with the perfect balance of strawberry flavor—both from the juicy fruit and the strawberry-flavored chips. Trust me, you’re going to love these!
They’re fun to make, and even more fun to eat. Whether you’re baking for a special occasion or simply craving a sweet treat, these cookies deliver that dreamy, melt-in-your-mouth satisfaction you’ve been looking for. Get ready for a cookie that’s as pretty as it is delicious!
Why You’ll Love Double Strawberry Sugar Cookies
This cookie recipe is the perfect way to elevate your cookie game, and here’s why you’ll adore them:
Sweet & Fruity: These cookies are packed with fresh strawberry flavor, making them a fruity twist on your classic sugar cookie.
Soft and Chewy: With a light, fluffy texture that’s slightly crispy on the outside and melt-in-your-mouth soft on the inside, these cookies are absolute perfection.
Beautifully Pink: The vibrant color from the strawberries adds a pop of pink to your cookie platter. They’re sure to impress anyone who takes a bite (or just sees them).
Easy to Make: These cookies are simple and quick to whip up, so you can satisfy your sweet tooth without a ton of fuss.
Customizable: Feel free to mix in other fruits or chocolate chips if you want to get creative with the flavors.
Ingredients in Double Strawberry Sugar Cookies
This recipe uses fresh, flavorful ingredients that come together to create the perfect cookie. Here’s what you’ll need:
Fresh Strawberries: The star of the show, bringing a fresh, juicy burst of strawberry flavor to every bite.
Sugar: The sweet base for these cookies, giving them that classic sugar cookie taste.
Butter: For that rich, melt-in-your-mouth texture.
Egg: To bind the dough together and help create the soft, chewy texture.
Flour: The main structure of the cookie, giving it a firm yet tender bite.
Baking Soda: A little bit of baking soda helps the cookies rise just the right amount.
Salt: A pinch of salt brings out all the flavors and balances the sweetness.
Strawberry Chips (or White Chocolate Chips): For a double dose of strawberry flavor and extra sweetness.
(Note: full measurements and quantities are in the recipe card below.)
Instructions
Now, let’s bake some delicious Double Strawberry Sugar Cookies! Follow these simple steps:
Preheat Your Oven: Begin by preheating your oven to 350°F (175°C) to ensure the cookies bake evenly.
Prep the Strawberries: Wash and finely chop the fresh strawberries. You want small bits that will distribute evenly in the cookie dough without making the dough too wet.
Mix the Dough: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add in the egg and vanilla extract, and mix until well combined. Slowly add in the dry ingredients (flour, baking soda, salt) and mix until the dough comes together.
Add the Strawberries and Chips: Gently fold in the chopped strawberries and strawberry chips (or white chocolate chips). The dough should be soft and slightly sticky.
Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on a lined baking sheet, spacing them about 2 inches apart.
Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the center is soft. The cookies will continue to cook on the baking sheet once you remove them from the oven.
Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts:
Servings: 12-15 cookies
Calories per serving: 160
(put them as notes)
Preparation Time
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
How to Serve Double Strawberry Sugar Cookies
These cookies are perfect on their own, but you can pair them with:
- A tall glass of cold milk or a warm cup of tea.
- Serve them alongside vanilla ice cream for a fun dessert twist.
- Add a fresh strawberry garnish to really bring out the fruity flavor.
Additional Tips
Here are some tips to get the most out of these cookies:
- For an extra burst of strawberry flavor, you can add a few drops of strawberry extract to the dough.
- If you want to avoid mushy dough, be sure to chop the strawberries very small and remove any excess moisture by patting them with a paper towel.
- Make sure not to overbake the cookies—keep an eye on them and remove them when they’re just lightly golden around the edges.
FAQ’s
1 Can I use frozen strawberries instead of fresh?
Yes, you can, but be sure to thaw and drain them well before adding them to the dough to avoid excess moisture.
2 Can I use strawberry jam instead of fresh strawberries?
You can, but the texture might be different. Fresh strawberries give a more natural bite, while jam will make the dough wetter.
3 Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
4 How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to a month.
5 Can I add other flavors to these cookies?
Absolutely! You can add white chocolate chips, a sprinkle of cinnamon, or even some lemon zest for a fun twist.
6 Can I freeze the dough to bake later?
Yes, you can freeze the dough! Just roll it into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
7 Can I use regular chocolate chips instead of strawberry chips?
Yes, regular chocolate chips would also work great in this recipe.
8 Are these cookies crispy or soft?
These cookies are soft and chewy on the inside with a slight crisp on the outside.
9 Can I make these cookies smaller or larger?
You can adjust the size of the cookies, but be sure to adjust the baking time accordingly—smaller cookies will bake faster, while larger ones will need more time.
10 What makes these cookies so soft?
The combination of butter, the fresh strawberries, and the egg creates that soft, melt-in-your-mouth texture.
Conclusion
These Double Strawberry Sugar Cookies are sweet, fruity, and oh-so-soft, making them a perfect treat for any occasion. With fresh strawberries, strawberry chips, and a chewy texture, they’re a cookie that’s bursting with flavor in every bite. Whether you’re baking for yourself or sharing with others, these cookies are sure to impress. Enjoy!
Print
Double Strawberry Sugar Cookies
- Prep Time: 20min
- Cook Time: 10min
- Total Time: 30min
- Yield: 20cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Double Strawberry Sugar Cookies are soft and chewy, featuring a delightful combination of freeze-dried strawberry powder and strawberry jam for a rich strawberry flavor. Topped with a creamy strawberry-infused icing, they make for a perfect treat any time of the year.
Ingredients
– 3 cups freeze-dried strawberries
– 2 sticks (1 cup) salted butter, at room temperature
– 1 cup granulated sugar
– 1 large egg
– 2 teaspoons vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon kosher salt
– 1/3 cup high-quality strawberry jam
– For the icing:
– 2 ounces cream cheese, softened
– 2 cups powdered sugar
– 1/4 cup hot milk
– 1 teaspoon vanilla extract
Instructions
1. In a blender or food processor, process the freeze-dried strawberries into a fine powder. Set aside.
2. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
3. In a large bowl, beat together the butter, granulated sugar, and vanilla extract until combined. Beat in the egg.
4. Add the flour, baking soda, 1/4 cup of the strawberry powder (reserve the remainder for the frosting), and kosher salt. Mix until just combined.
5. Stir in the strawberry jam until the dough is evenly colored.
6. Roll the dough into rounded tablespoon-sized balls and place them 2 inches apart on the prepared baking sheet.
7. Bake for 8 minutes. Remove from the oven, rotate the baking sheet, and tap it on the counter once to flatten the cookies. Bake for an additional 2-3 minutes, or until the edges are just beginning to set.
8. Remove from the oven and let the cookies cool on the baking sheet; they will continue to cook slightly as they cool.
9. To make the icing, mix the cream cheese, powdered sugar, hot milk, vanilla extract, and the remaining strawberry powder in a bowl until smooth. Adjust the consistency with more milk if needed.
10. Once the cookies have cooled, dip or drizzle them with the icing. Let the icing set before serving.
Notes
For a vegan version, ensure the butter is plant-based and use a flaxseed meal mixture as an egg substitute. These cookies can be stored in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1cookie
- Calories: 302 kcal
- Sugar: 8g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 35mg