Double Strawberry Sugar Cookies
Soft, chewy sugar cookies packed with strawberry flavor using freeze-dried strawberries in the dough and more for rolling — a fruity twist on a classic cookie.
Servings: 24 cookies
Calories: 150kcal
Equipment
- food processor or blender
- mixing bowls
- hand mixer or stand mixer
- measuring cups and spoons
- baking sheets
- parchment paper
- cooling rack
- oven
Ingredients
- 3 cups freeze-dried strawberries, divided
- 1 cup salted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- 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.
Notes
Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. For extra strawberry flavor, drizzle with a strawberry glaze.