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Double Strawberry Sugar Cookies
Michonne Zendaya

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.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

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

Equipment

  • food processor or blender
  • mixing bowls
  • hand mixer or stand mixer
  • measuring cups and spoons
  • baking sheets
  • parchment paper
  • cooling rack
  • oven

Method
 

  1. 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.
  2. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  3. Cream butter and sugar together until light and fluffy. Beat in eggs and vanilla.
  4. In another bowl, whisk flour, baking soda, baking powder, salt, and strawberry powder. Gradually add to wet mixture, mixing until combined.
  5. Scoop dough into balls. Roll each in crushed freeze-dried strawberries for coating.
  6. 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.