Double Strawberry Sugar Cookies.
If you’re on the lookout for a sweet treat that brings the essence of summer right into your kitchen, look no further than these delightful Double Strawberry Sugar Cookies. Bursting with the natural sweetness of strawberries and topped with a rich cream cheese frosting, these cookies are not just a dessert; they are an experience. Imagine biting into a soft, chewy cookie, only to be greeted by the vibrant flavor of strawberries with each mouthful. Perfect for any occasion, these cookies are sure to win hearts and create memories.
What Sets This Recipe Apart
What makes these Double Strawberry Sugar Cookies truly special is the combination of freeze-dried strawberries and high-quality strawberry jam. The freeze-dried strawberries provide an intense flavor and a unique texture, while the jam adds a luscious, fruity layer to the cookies. This double dose of strawberry goodness elevates them from ordinary cookies to extraordinary treats. Whether you’re baking for a party, a bake sale, or just because, these cookies are bound to impress.
The Essentials
- 3 cups freeze-dried strawberries: These are the star of the show, offering concentrated strawberry flavor.
- 2 sticks (1 cup) salted butter: At room temperature for easy mixing, adds richness to the cookies.
- 1 cup granulated sugar: Sweetens the dough and contributes to a delicate cookie texture.
- 1 egg: Binds the ingredients together and adds moisture.
- 2 teaspoons vanilla extract: Enhances the overall flavor profile.
- 2 cups all-purpose flour: The base for the cookie structure.
- 1 teaspoon baking soda: Helps the cookies rise and become fluffy.
- 1/2 teaspoon kosher salt: Balances the sweetness and enhances flavors.
- 1/3 cup high-quality strawberry jam: Adds moisture and a fresh strawberry taste.
- 2 ounces cream cheese: For a creamy and tangy frosting.
- 2 cups powdered sugar: Sweetens and thickens the frosting.
- 1/4 cup hot milk: Helps to create a smooth frosting consistency.
- 1 teaspoon vanilla extract: For flavoring the frosting.
Cook’s Kit
- Mixing bowls: For combining wet and dry ingredients.
- Electric mixer: Makes it easier to cream butter and sugar.
- Baking sheets: To spread the cookies out for even baking.
- Parchment paper: Lining the baking sheets prevents sticking.
- Cooling rack: Essential for cooling cookies evenly after baking.
- Measuring cups and spoons: For accurate ingredient measurements.
Cook Double Strawberry Sugar Cookies. Like This
Step 1: Prepare the Strawberries
Begin by placing your freeze-dried strawberries in a blender or food processor. Pulse them until they reach a fine powder. This will ensure that the strawberry flavor is evenly distributed throughout the cookie dough.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the room temperature salted butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-4 minutes with an electric mixer.
Step 3: Add the Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Mix until well incorporated into the butter and sugar mixture.
Step 4: Combine the Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking soda, powdered freeze-dried strawberries, and kosher salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Step 5: Fold in the Strawberry Jam
Gently fold in the high-quality strawberry jam into the cookie dough, ensuring it’s evenly distributed without overmixing.
Step 6: Shape the Cookies
Using a cookie scoop or tablespoon, drop dough balls onto prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 7: Bake
Preheat your oven to 350°F (175°C) and bake the cookies for about 10-12 minutes, or until the edges are lightly golden. The centers might look a bit underbaked, but they will firm up as they cool.
Step 8: Cool the Cookies
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
Step 9: Make the Cream Cheese Frosting
In a medium bowl, beat the cream cheese until smooth. Gradually add in the powdered sugar and mix until well combined. Pour in the hot milk and vanilla extract, mixing until the frosting is creamy and smooth.
Step 10: Frost the Cookies
Once the cookies are completely cool, use a knife or spatula to spread the cream cheese frosting generously over the top of each cookie.
Variations by Season
- Spring: Add a sprinkle of lemon zest to the cookie dough for a refreshing citrus twist.
- Summer: Incorporate fresh strawberries into the frosting for added texture and flavor.
- Fall: Swap out some of the flour for pumpkin spice to create a seasonal twist.
- Winter: Add a dash of peppermint extract to the frosting for a festive flavor.
Pitfalls & How to Prevent Them
- Overmixing: Avoid overmixing the cookie dough after adding the flour to keep the cookies tender.
- Too Dry Cookies: Ensure accurate measurements, especially with flour, which can easily be over-measured if scooped directly.
- Frosting Too Runny: If your frosting is too thin, add a bit more powdered sugar until you reach the desired consistency.
- Burnt Bottoms: Use parchment paper to line your baking sheets, which helps prevent sticking and burning.
Cooling, Storing & Rewarming
Once your cookies are frosted and cooled, store them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, consider freezing them. Place the unfrosted cookies in a single layer in an airtight container with parchment paper in between layers, and they can last for up to 3 months. To rewarm, simply pop them in the microwave for a few seconds until just warm, and add fresh frosting if desired.
FAQ
Can I use fresh strawberries instead of freeze-dried strawberries?
While fresh strawberries provide great flavor, they contain moisture that can affect the cookie’s texture. It’s best to stick with freeze-dried strawberries for this recipe.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 48 hours before baking. Just make sure to let it sit at room temperature for a few minutes before scooping and baking.
What can I substitute for cream cheese in the frosting?
If you prefer a lighter option, you can use whipped topping or a dairy-free cream cheese alternative for the frosting.
Can I add nuts or chocolate chips to the cookies?
Yes! Feel free to mix in some chopped nuts or white chocolate chips for added flavor and texture. Just be mindful of the balance of ingredients to maintain the cookie’s structure.
Wrap-Up
In the world of baking, few things can bring as much joy as a plate of freshly baked Double Strawberry Sugar Cookies. With their vibrant color, delightful flavor, and creamy frosting, these cookies can easily become your new favorite treat. Whether you enjoy them with a morning coffee, pack them in lunch boxes, or serve them at gatherings, they are sure to be a hit. So, gather your ingredients, roll up your sleeves, and treat yourself and your loved ones to these scrumptious cookies. Happy baking!
Double Strawberry Sugar Cookies.
Ingredients
Equipment
Method
- Begin by placing your freeze-dried strawberries in a blender or food processor. Pulse them until they reach a fine powder.
- In a large mixing bowl, beat the room temperature salted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Crack in the egg and pour in the vanilla extract. Mix until well incorporated.
- In another bowl, whisk together the all-purpose flour, baking soda, powdered freeze-dried strawberries, and kosher salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the high-quality strawberry jam into the cookie dough.
- Using a cookie scoop or tablespoon, drop dough balls onto prepared baking sheets, spacing them about 2 inches apart.
- Preheat your oven to 350°F (175°C) and bake the cookies for about 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
- In a medium bowl, beat the cream cheese until smooth. Gradually add in the powdered sugar and mix until well combined. Pour in the hot milk and vanilla extract, mixing until creamy and smooth.
- Once the cookies are completely cool, spread the cream cheese frosting generously over the top of each cookie.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze unfrosted cookies in a single layer for up to 3 months.
- Rewarm cookies in the microwave for a few seconds before serving.
