Double Strawberry Sugar Cookies Recipe
Imagine biting into a cloud-soft cookie that bursts with vibrant strawberry flavor inside and out — welcome to Double Strawberry Sugar Cookies, the ultimate treat for berry lovers! These cookies feature a golden sugar-dusted exterior and a gooey strawberry jam surprise tucked within, all enhanced by the irresistible tang of freeze-dried strawberries blended right into the dough. Each bite is a joyful combination of textures and flavors, making these cookies feel nostalgic, fun, and totally irresistible from the very first taste.
Ingredients You’ll Need
With just a handful of pantry staples and a few strawberry-centric upgrades, Double Strawberry Sugar Cookies come together beautifully. Each ingredient plays a small but important role, helping achieve that perfect chewy texture, strawberry-forward flavor, and dazzling color.
- Unsalted Butter: Creates the soft, melt-in-your-mouth base that sugar cookies are known for.
- Granulated Sugar: Sweetens the dough and helps the cookies bake up with perfectly crackled tops.
- Large Egg: Binds the dough and ensures a chewy, cohesive cookie.
- Vanilla Extract: Rounds out the strawberry flavor and adds depth.
- Freeze-Dried Strawberries: Intensifies the fruitiness and brings a gorgeous blush to every cookie.
- All-Purpose Flour: Provides structure without weighing down the soft, tender crumb.
- Baking Powder: Gives the cookies their gentle lift and keeps them light.
- Salt: Enhances all the other flavors and balances the sweetness.
- Strawberry Jam or Preserves: The juicy, jammy center that surprises with every bite (use a thick jam to prevent leaks).
- Coarse Sugar (optional): Rolling in coarse sugar gives the cookies a sparkly, bakery-style finish and a slight crunch.
How to Make Double Strawberry Sugar Cookies
Step 1: Prep Your Baking Sheets and Ingredients
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This ensures nothing sticks and the cookies bake evenly. Gather all your ingredients, making sure your butter is soft to the touch and your freeze-dried strawberries are crushed to fine crumbs. This little bit of prep will make the whole process a breeze!
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar. You’re looking for a texture that’s light and fluffy — it should almost look like whipped cream. This introduces air into the dough, helping create that classic, tender sugar cookie texture that makes Double Strawberry Sugar Cookies so irresistible.
Step 3: Add Egg and Vanilla
Next, mix in the egg and vanilla extract until everything is well combined. Take a moment to inhale that fragrant vanilla scent — it’s such a simple ingredient, but it transforms the foundation of your cookies into something special.
Step 4: Stir in Freeze-Dried Strawberries
Now for the fun part: gently fold in the crushed freeze-dried strawberries. They instantly tint your dough a pretty pink and infuse it with bright, fresh strawberry flavor, turning your Double Strawberry Sugar Cookies into something extra magical.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Adding the dry ingredients separately ensures even distribution and keeps your cookie texture just right. Gradually add these dry ingredients to your wet mixture, mixing until just combined — be careful not to over-mix!
Step 6: Shape and Fill the Cookies
Take about 1 tablespoon of dough and flatten it slightly in your palm. Add a small dollop (about 1/2 teaspoon) of thick strawberry jam to the center. Place another small piece of dough on top and gently pinch the edges to seal in that jammy center. This part feels like a kitchen adventure and yields that delightful “double strawberry” reveal!
Step 7: Roll in Sugar and Bake
Optional but highly recommended: roll each stuffed dough ball in coarse sugar for the perfect bit of sparkle and crunch. Place the cookies about 2 inches apart on your prepared baking sheets and bake for 11–13 minutes, until the edges are set and the tops are just beginning to crackle. Let them cool for a few minutes on the sheet before transferring to a wire rack — they’ll finish setting up and become even easier to handle.
How to Serve Double Strawberry Sugar Cookies
Garnishes
For a pretty finishing touch, you can dust your Double Strawberry Sugar Cookies with a bit more crushed freeze-dried strawberries or an extra sprinkle of coarse sugar. If you want to go all out, a drizzle of white chocolate over cooled cookies looks stunning and adds a creamy sweetness that pairs beautifully with the berries.
Side Dishes
These cookies shine on their own, but serving them alongside a bowl of fresh strawberries or a scoop of vanilla ice cream makes dessert truly irresistible. Pair them with a hot cup of tea, a frothy coffee, or a tall glass of milk — you really can’t go wrong!
Creative Ways to Present
Double Strawberry Sugar Cookies make a wonderful edible gift! Stack them in cellophane bags, tuck them into pretty cookie boxes, or arrange on a dessert tray for a party centerpiece. For a whimsical touch, try serving them with tiny jars of extra strawberry jam on the side so guests can DIY their own jammy bites.
Make Ahead and Storage
Storing Leftovers
Let any leftover cookies cool completely, then store them in an airtight container at room temperature. They’ll stay fresh and soft for up to 3 days, making them a fabulous make-ahead treat for snack attacks or unexpected visitors.
Freezing
Double Strawberry Sugar Cookies freeze wonderfully! Place cooled cookies in a single layer in a freezer-safe bag or container, separating layers with parchment paper. They’ll keep happily in the freezer for up to two months — just thaw at room temperature to enjoy.
Reheating
If you’d like to restore that just-baked warmth, pop a cookie in the microwave for 8–10 seconds. The jammy center will turn gooey again and you’ll swear they’re straight from the oven!
FAQs
Can I use fresh strawberries instead of freeze-dried?
It’s best to use freeze-dried strawberries for this recipe; they bring loads of flavor without adding extra moisture, which can make the cookie dough too sticky or bake up unevenly. If you do try fresh, be sure to dice them tiny and pat them dry, but expect a different texture.
What kind of strawberry jam works best?
Choose a thick, high-quality strawberry jam or preserves. If your jam is very runny, you can spoon it into a sieve and let some of the excess liquid drain off before filling your Double Strawberry Sugar Cookies. This helps keep the centers gooey without leaking.
Can I make the dough ahead of time?
Absolutely! You can mix up the dough and refrigerate it (well wrapped) for up to 24 hours. Chilling not only makes assembly easier, it can also deepen the cookie’s flavor.
Should I roll every cookie in coarse sugar?
Rolling in coarse sugar is totally optional, but it adds extra sparkle and a delightful crunch to each bite. Even just rolling a few can make your batch look more festive!
How do I keep the jam from leaking out?
Be sure to use a thick jam and carefully seal the edges of each cookie before baking. If the dough feels sticky or hard to work with, chilling it for 20 minutes will make assembly easier and help the cookies keep their shape.
Final Thoughts
If you’re looking for a treat that’s fun to make, eye-catching, and bursting with berry flavor, you’re going to fall for Double Strawberry Sugar Cookies. Give them a try and you may find yourself making them on repeat for bake sales, birthdays, or just because. Happy baking!
Print
Double Strawberry Sugar Cookies Recipe
- Total Time: 38 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These Double Strawberry Sugar Cookies are a delightful twist on classic sugar cookies, with a surprise burst of strawberry jam in the center. Soft, buttery cookies filled with the sweet goodness of strawberries, perfect for any occasion.
Ingredients
Dough:
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup freeze-dried strawberries, finely crushed
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Filling and Coating:
- 1/2 cup strawberry jam or preserves
- 1/4 cup coarse sugar for rolling (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream the butter and granulated sugar until light and fluffy.
- Add Egg and Flavor: Mix in the egg and vanilla extract until smooth. Stir in the crushed freeze-dried strawberries.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture and mix until just combined.
- Assemble Cookies: Flatten a tablespoon of dough in your hand, add jam in the center, top with more dough, seal edges, and roll in sugar if desired.
- Bake: Place the cookies on baking sheets and bake for 11–13 minutes until set. Cool on a wire rack.
Notes
- Use thick jam to prevent leaking.
- Chill dough for easier handling.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
