Description
Delight in these Double Strawberry Sugar Cookies combining the vibrant flavor of freeze-dried strawberry powder with fresh, finely chopped strawberries. Soft, sweet, and with optional white chocolate chips for a creamy touch, these cookies are perfect for any summer dessert craving.
Ingredients
Scale
Dough Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ¼ cup freeze-dried strawberry powder
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Additional Mix-ins
- ¾ cup finely chopped fresh strawberries (patted dry)
- ½ cup white chocolate chips or chunks (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, creating the base of the cookie dough.
- Add Wet Ingredients: Add the egg, vanilla extract, and almond extract (if using) to the creamed mixture and mix until fully combined.
- Incorporate Strawberry Powder: Stir in the freeze-dried strawberry powder thoroughly to infuse the dough with a concentrated strawberry flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt, ensuring even distribution of these leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing gently just until combined to avoid overworking the dough.
- Fold in Fresh Strawberries and White Chocolate: Carefully fold in the finely chopped fresh strawberries, making sure they are well dried to prevent excess moisture, and add white chocolate chips or chunks if desired for extra sweetness.
- Portion Dough: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes until the edges are lightly golden and the centers are set for perfect texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly and maintain their shape.
Notes
- Pat fresh strawberries dry thoroughly with paper towels to avoid excess moisture which can affect cookie texture.
- Cookies are best enjoyed within 2 days for optimal freshness or can be frozen to extend shelf life.
- Almond extract is optional but enhances the strawberry flavor beautifully if included.