If you’re a fan of fruity, soft, and chewy cookies, these Double Strawberry Sugar Cookies are the ultimate treat. Bursting with fresh strawberry flavor and a hint of sweetness, these cookies are perfect for spring and summer baking—or anytime you want a bright, flavorful twist on the classic sugar cookie. By incorporating both fresh strawberries and strawberry extract or jam, these cookies truly live up to their “double strawberry” name, offering an extra layer of fruity goodness in every bite.
Soft, tender, and lightly sweetened, these cookies are perfect for enjoying with a cup of tea, packing in lunchboxes, or sharing with friends and family. Their pink, strawberry-infused dough also makes them visually appealing for festive gatherings, birthdays, or a fun baking project with kids. In this article, you’ll learn how to make these delightful cookies step by step, along with tips for perfect texture, storage, and serving ideas.
Why You’ll Love Double Strawberry Sugar Cookies
- Double the Strawberry Flavor – Fresh strawberries plus strawberry extract or jam deliver a powerful fruity punch.
- Soft & Chewy Texture – Tender, melt-in-your-mouth cookies that stay soft for days.
- Beautiful Appearance – Pink-hued dough makes these cookies visually appealing for any occasion.
- Easy to Customize – Add white chocolate chips, drizzle with glaze, or sandwich with cream for extra indulgence.
- Fun for All Ages – Perfect for family baking, kids’ parties, or festive holiday cookies.
How to Make Double Strawberry Sugar Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon strawberry extract
- 1/2 cup finely chopped fresh strawberries
- Optional: pink sanding sugar for rolling
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Mix dry ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugars – In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients – Beat in egg, vanilla extract, and strawberry extract until smooth.
- Fold in flour and strawberries – Gradually mix in the dry ingredients until just combined. Gently fold in chopped strawberries.
- Shape cookies – Roll dough into 1-inch balls and optionally roll in pink sanding sugar. Place on prepared baking sheets, spacing about 2 inches apart.
- Bake – Bake for 10–12 minutes until edges are lightly golden and centers are set. Allow cookies to cool slightly on the baking sheet before transferring to a wire rack.
What to Serve With Double Strawberry Sugar Cookies
- Milk or Lemonade – Refreshing drinks to balance the sweetness.
- Fruit Salad – Complement the strawberry flavor with seasonal fruits like berries or kiwi.
- Vanilla Ice Cream – Use as a cookie sandwich or serve alongside a scoop for dessert.
- Tea or Coffee – Perfect for an afternoon snack or tea party.
Tips for Perfecting Double Strawberry Sugar Cookies
- Use ripe strawberries – Fresh, ripe strawberries give the best natural sweetness and flavor.
- Do not overmix – Overmixing can make cookies dense instead of tender.
- Adjust baking time – Bake until edges are just golden; centers should remain soft.
- Freeze for later – Dough balls can be frozen for easy future baking.
- Optional glaze – Drizzle with a simple powdered sugar and strawberry juice glaze for extra sweetness and color.
Storing Double Strawberry Sugar Cookies
- Room Temperature – Store in an airtight container for up to 3 days.
- Refrigeration – Keep for up to 1 week, though cookies may firm slightly.
- Freezing – Freeze baked cookies for up to 2 months. Freeze unbaked dough balls for baking fresh later.
FAQs
Can I use frozen strawberries?
Yes, but make sure to thaw and drain them to avoid excess moisture in the dough.
Can I substitute strawberry extract with vanilla?
You can, but the strawberry flavor will be milder. For best flavor, use both fresh strawberries and extract.
Can I make them gluten-free?
Yes, replace the all-purpose flour with a 1:1 gluten-free flour blend.
How can I keep them soft longer?
Store in an airtight container with a slice of bread; the cookies absorb moisture and stay soft.
Conclusion
Double Strawberry Sugar Cookies are a fruity, tender, and visually stunning twist on classic sugar cookies. Perfect for spring, summer, or any time you crave a soft, flavorful treat, these cookies bring double the strawberry flavor and plenty of joy to your kitchen. Pair them with milk, tea, or ice cream for a delightful snack or dessert that everyone will love.
Double Strawberry Sugar Cookies
Ingredients
Equipment
Method
- Prepare strawberry powder: Blend 2 cups freeze-dried strawberries into a fine powder using a food processor or blender. Reserve 1 cup of whole freeze-dried strawberries for coating.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugar together until light and fluffy. Beat in eggs and vanilla.
- In another bowl, whisk flour, baking soda, baking powder, salt, and strawberry powder. Gradually add to wet mixture, mixing until combined.
- Scoop dough into balls. Roll each in crushed freeze-dried strawberries for coating.
- Place on baking sheets and bake for 10–12 minutes, until edges are set but centers are soft. Cool on a wire rack.