Have you ever wondered what makes a cookie both irresistibly soft and bursting with fresh strawberry flavor? That’s the magic behind Double Strawberry Sugar Cookies. Unlike traditional sugar cookies, these treats combine the natural sweetness of fresh strawberries with strawberry-flavored extracts and sugar crystals, delivering a double punch of fruity delight in every bite. With a texture that’s soft yet slightly chewy and a flavor that’s both vibrant and comforting, these cookies challenge the conventional notion that fruit-based cookies are mushy or bland. Whether you’re baking for a special occasion or simply craving a sweet, fruity snack, Double Strawberry Sugar Cookies are guaranteed to impress both in taste and appearance.

Ingredients List

To make Double Strawberry Sugar Cookies, gather the following fresh and flavorful ingredients:

• 2 ½ cups all-purpose flour (or gluten-free blend)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup powdered sugar (for extra softness)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp strawberry extract (or natural strawberry flavoring)
• ½ cup finely chopped fresh strawberries
• ½ cup freeze-dried strawberry powder (optional, for enhanced strawberry flavor)
• 2–3 tbsp sugar for rolling
• Optional: pink sanding sugar for decoration

Substitutions & Tips:

• Use coconut sugar instead of granulated sugar for a subtle caramel note.
• Replace butter with vegan butter for a dairy-free version.
• If fresh strawberries are out of season, use frozen strawberries thawed and patted dry.

Step-by-Step Instructions

Step 1: Prepare Dry Ingredients

In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents, giving the cookies a uniform rise.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together softened butter, granulated sugar, and powdered sugar until light and fluffy—about 2–3 minutes using an electric mixer.

Step 3: Add Eggs and Flavoring

Beat in eggs, one at a time, followed by vanilla extract and strawberry extract. This will help incorporate air, creating a soft, tender texture.

Step 4: Incorporate Strawberries

Gently fold in finely chopped fresh strawberries and freeze-dried strawberry powder (if using) into the dough. Be careful not to overmix to preserve the soft texture.

Step 5: Chill the Dough

Cover the dough and chill in the refrigerator for 20–30 minutes. Chilling prevents spreading during baking and intensifies the strawberry flavor.

Step 6: Shape the Cookies

Scoop dough into 1.5-inch balls and roll lightly in sugar or pink sanding sugar. Place on a parchment-lined baking sheet, spacing about 2 inches apart.

Step 7: Bake

Bake in a preheated oven at 350°F (175°C) for 12–15 minutes, until the edges are lightly golden but centers remain soft.

Step 8: Cool and Serve

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This ensures they firm up slightly while staying soft inside.

Nutritional Information (per cookie, approx. 12 cookies)

• Calories: 150
• Protein: 2g
• Carbohydrates: 22g
• Sugar: 14g
• Fat: 6g
• Fiber: 1g

Data insight: Using fresh strawberries increases vitamin C content while adding natural sweetness, reducing the need for excessive sugar.

Healthier Alternatives for the Recipe

• Lower Sugar: Reduce granulated sugar by 25% and increase strawberry flavor with extract.
• Gluten-Free: Substitute all-purpose flour with a gluten-free blend for safe enjoyment.
• Vegan Option: Replace butter with plant-based butter and eggs with flaxseed or chia egg substitutes.
• Extra Fiber: Add 2–3 tbsp oat flour or ground chia seeds for added nutritional value.

Serving Suggestions

• Serve warm with a glass of cold milk or a cup of herbal tea for a cozy treat.
• Stack on a decorative plate for a birthday or Valentine’s Day display.
• Pair with fresh strawberries and whipped cream for a dessert-inspired cookie platter.
• For a fun twist, drizzle with white chocolate and sprinkle freeze-dried strawberry powder for a vibrant look.

Common Mistakes to Avoid

1. Using wet strawberries: Excess moisture can make cookies too soft and spread too much. Pat dry before adding.
2. Skipping chilling: Dough not chilled may result in flat, uneven cookies.
3. Overmixing flour: Can make cookies dense rather than soft.
4. Baking too long: Cookies should be lightly golden at the edges; centers will continue to set as they cool.
5. Incorrect sugar rolling: Rolling in too much sugar can overpower the strawberry flavor.

Storing Tips for the Recipe

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keeps cookies fresh for 5–6 days.
• Freezing: Freeze baked cookies in a single layer with parchment paper for up to 2 months. Thaw at room temperature before serving.

Pro tip: For maximum softness, reheat slightly in a 300°F oven for 3–5 minutes.

Conclusion

Double Strawberry Sugar Cookies offer a soft, chewy texture packed with bright, fruity flavor. Easy to make, visually appealing, and perfect for any occasion, they combine convenience with gourmet results. Try this recipe, share your feedback in the comments, and subscribe for more creative, fruit-inspired dessert recipes.

FAQs

Q1: Can I use frozen strawberries?
Yes, thaw and pat them dry thoroughly to prevent excess moisture in the dough.

Q2: Can I make these cookies without strawberry extract?
Yes, fresh strawberries alone provide flavor, but extract intensifies the taste.

Q3: How do I keep cookies soft for longer?
Store in an airtight container with a slice of bread; it helps retain moisture.