I absolutely love baking cookies, and Double Strawberry Sugar Cookies have quickly become one of my favorite treats to make. There’s something so joyful about the combination of sweet sugar cookie dough and the bright, fresh flavor of strawberries. This recipe feels like a celebration of summer any time of the year. The idea came to me while experimenting with fresh fruit in classic cookies, and adding real strawberries gave these cookies a burst of natural sweetness that’s simply irresistible.
You will love this recipe because it’s both refreshing and comforting. The cookies have a soft texture, a lightly crisp edge, and the strawberry flavor shines through without being overwhelming. Plus, these cookies are incredibly versatile. You can make them for afternoon snacks, serve them at parties, or pack them for lunchboxes. They bring a cheerful color and taste to every occasion.
What’s also great about this recipe is its affordability. The ingredients are simple and easy to find. You don’t need any fancy or expensive items. Basic pantry staples combined with fresh strawberries are all you need to create a batch of delicious cookies that everyone will enjoy.
The ingredients for this recipe include:
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All-purpose flour
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Baking powder
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Salt
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Unsalted butter
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Granulated sugar
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Large eggs
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Vanilla extract
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Fresh strawberries (diced)
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Powdered sugar for dusting
Preparing Double Strawberry Sugar Cookies is straightforward and enjoyable, making it perfect for both beginners and experienced bakers. The process starts with combining your dry ingredients: all-purpose flour, baking powder, and salt. Whisk these together to ensure an even distribution, which helps the cookies rise properly and have a tender crumb.
Next, cream the unsalted butter and granulated sugar until the mixture becomes light and fluffy. This step is crucial because it incorporates air into the dough, giving the cookies a soft texture. Then, add the eggs one at a time, mixing well after each addition. The vanilla extract goes in here too, adding depth to the flavor.
Once the wet ingredients are ready, gradually add the dry ingredients into the butter mixture. Be careful not to overmix at this point; gently folding is key to keeping the dough light. Now, the star of the recipe comes in—the fresh strawberries. Dice them finely so that they distribute evenly throughout the dough without adding too much moisture. Fold them in carefully to avoid crushing the pieces.
Chilling the dough for at least an hour is highly recommended. This step firms up the butter and prevents the cookies from spreading too much while baking. It also enhances the flavors, making the strawberries taste even fresher.
When ready, preheat your oven to the right temperature. Scoop the dough onto a baking sheet lined with parchment paper, spacing the cookies to allow room for spreading. Bake until the edges turn a delicate golden color, and the centers are set but still soft.
These cookies are quick to make, requiring minimal hands-on time, especially with the chilling period mostly unattended. They are customizable too. You can add a bit of lemon zest for a citrus twist, or sprinkle coarse sugar on top before baking for extra crunch.
Double Strawberry Sugar Cookies have become popular with many because they combine the nostalgia of classic sugar cookies with the freshness of real fruit. They’re perfect for sharing, gifting, or enjoying with a cup of tea or coffee. The balance of flavors and textures makes them a standout recipe that’s sure to please a crowd.
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Double Strawberry Sugar Cookies
These Double Strawberry Sugar Cookies combine the classic sweetness of sugar cookies with the fresh, vibrant flavor of strawberries. Perfect for any occasion, they offer a soft texture with a slight crisp edge and bursts of juicy fruit in every bite.
- Total Time: 32 minutes
- Yield: 24 1x
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup fresh strawberries, diced
- Powdered sugar (for dusting)
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Carefully fold in the diced strawberries, ensuring even distribution without crushing them.
- Cover the dough and chill it in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough onto the baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden and the centers are set.
- Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Once cooled, dust with powdered sugar if desired.
Notes
Ensure strawberries are fresh and diced finely to avoid excess moisture.
Chilling the dough helps prevent spreading.
Do not overmix once flour is added to keep cookies tender.
- Prep Time: 20
- Cook Time: 12
FAQs
Q: Can I use frozen strawberries instead of fresh?
A: It’s best to use fresh strawberries to avoid excess moisture that can make the dough too wet. If using frozen, thaw and drain them thoroughly before adding.
Q: How should I store these cookies?
A: Store them in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage.
Q: Can I substitute butter with margarine or oil?
A: Butter is preferred for its flavor and texture, but margarine can work. Oil is not recommended as it changes the cookie’s texture.
Q: How do I prevent the cookies from spreading too much?
A: Chilling the dough before baking helps keep the cookies from spreading excessively.
Q: Can I make the dough ahead of time?
A: Yes, the dough can be prepared and refrigerated for up to 24 hours before baking.