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Double Strawberry Sugar Cookies Recipe

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Delight in these Double Strawberry Sugar Cookies featuring a vibrant strawberry powder made from freeze-dried strawberries incorporated both in the cookie dough and the creamy strawberry-infused icing. Soft, buttery, and bursting with intense strawberry flavor, these cookies are perfect for any strawberry lover looking for a sweet treat with an extra fruity twist.

Ingredients

Cookies

  • 3 cups freeze dried strawberries
  • 2 sticks (1 cup) salted butter, at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/3 cup high-quality strawberry jam

Icing

  • 2 ounces cream cheese
  • 2 cups powdered sugar
  • 1/4 cup hot milk
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons strawberry powder (from processed freeze-dried strawberries)

Instructions

  1. Prepare strawberry powder: In a blender or food processor, pulse the freeze-dried strawberries until they become a fine powder. Reserve 1/4 cup of this powder for the cookie dough and set the remainder aside for the icing.
  2. Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  3. Mix cookie dough: In a large mixing bowl, beat the room temperature butter, granulated sugar, and vanilla extract until light and creamy. Add the egg and continue beating until just combined. Gradually incorporate the all-purpose flour, baking soda, 1/4 cup strawberry powder, and kosher salt. Finally, gently fold in the strawberry jam to evenly distribute.
  4. Shape and bake cookies: Roll the dough into rounded tablespoon-sized balls and place each ball 2 inches apart on the prepared baking sheet. Bake the cookies for 8 minutes, then carefully remove and rotate the baking sheet. Lightly tap the baking sheet on the counter once to gently flatten the cookies. Return to oven and bake for an additional 2-3 minutes, or until the edges just start to set.
  5. Cool cookies: Remove the cookies from the oven and let them cool on the baking sheet. The cookies will continue to cook slightly as they rest, ensuring a soft texture.
  6. Prepare icing: In a bowl, combine the cream cheese, powdered sugar, hot milk, vanilla extract, and 3-4 tablespoons of the reserved strawberry powder. Mix until smooth and add extra milk if needed to adjust the consistency for dipping.
  7. Ice the cookies: If desired, dip each cooled cookie into the strawberry icing and allow to set. Alternatively, serve them plain; both ways offer a delicious strawberry flavor. Store any leftover cookies in an airtight container for up to 5 days.

Notes

  • Freeze dried strawberries give intense natural strawberry flavor and vibrant color without added moisture.
  • Flattening the cookies mid-bake helps achieve a tender, thin texture that's soft with slightly crisp edges.
  • The strawberry powder in both dough and icing boosts strawberry flavor, making these cookies extra special.
  • Use high-quality strawberry jam for best flavor.
  • Cookies can be enjoyed iced or plain; both options are delicious.
  • Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.

Find it online: https://simpleplatter.com/double-strawberry-sugar-cookies-recipe/