These Double Strawberry Sugar Cookies are packed with strawberry goodness, thanks to both freeze-dried strawberries and a swirl of strawberry jam. Finished with a creamy strawberry icing, these cookies are the perfect blend of fruity sweetness and soft, chewy cookie texture. They’re easy to make, delicious to eat, and perfect for any strawberry lover!
Ingredients:
For the Cookies:
- 3 cups freeze-dried strawberries
- 2 sticks (1 cup) salted butter, 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
For the Icing:
- 2 ounces cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup hot milk
- 1 teaspoon vanilla extract
- Remaining strawberry powder (from freeze-dried strawberries)
Directions:
1. Prepare the Strawberry Powder:
- Make Strawberry Powder: In a blender or food processor, blend the freeze-dried strawberries into a fine powder. Set aside about 2 tablespoons of the powder for the icing, and the rest will be used in the cookie dough.
2. Prep and Mix:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the butter, granulated sugar, and vanilla extract until light and fluffy, about 3-4 minutes.
- Add the Egg: Beat in the egg until fully combined.
- Mix Dry Ingredients: Gradually add the flour, baking soda, and kosher salt, along with most of the strawberry powder, and mix until just combined.
- Add the Jam: Gently fold in the strawberry jam to incorporate a fruity sweetness throughout the dough. The jam will add moisture and bursts of strawberry flavor.
3. Bake the Cookies:
- Shape the Dough: Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake: Bake the cookies for 8 minutes.
- Flatten the Cookies: After 8 minutes, remove the baking sheet from the oven and lightly tap the pan on the counter to flatten the cookies slightly.
- Return to Oven: Bake the cookies for another 2-3 minutes until they are lightly golden around the edges, ensuring a chewy center and slightly crisp edges.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
4. Make the Strawberry Icing:
- Mix the Icing: In a medium bowl, blend the softened cream cheese, powdered sugar, hot milk, vanilla extract, and the reserved strawberry powder until smooth. Adjust the consistency by adding more milk if needed to achieve a smooth, pourable icing.
5. Finish the Cookies:
- Ice the Cookies: Once the cookies have cooled completely, dip the tops of the cookies into the icing or drizzle the icing over the top for a beautiful, sweet finish.
- Serve and Enjoy: Let the icing set for a few minutes before serving. Enjoy these deliciously fruity cookies!
Serving and Storage:
- Serving: These cookies are perfect for tea time, dessert, or just as a sweet snack. Serve them with a cold glass of milk or a cup of tea for the ultimate treat.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
- Freezing: You can freeze the baked cookies (without icing) for up to 2 months. Thaw them and ice them before serving for a fresh, strawberry flavor!
Helpful Notes:
- Strawberry Powder: Freeze-dried strawberries are essential for a concentrated strawberry flavor without adding extra moisture. Be sure to blend them into a fine powder for both the dough and the icing.
- Adjusting Icing: If your icing is too thick, thin it out with a little more hot milk. If it’s too thin, add more powdered sugar to thicken it.
Tips from Well-Known Chefs:
- Room Temperature Ingredients: Chef Ina Garten always recommends using room temperature butter and eggs for a smoother dough and even baking.
- Don’t Overmix: Pastry Chef Claire Saffitz suggests mixing the flour into the dough just until combined to avoid overworking the dough, which can result in tougher cookies.
Frequently Asked Questions:
1. Can I use fresh strawberries instead of freeze-dried?
No, fresh strawberries would add too much moisture to the dough. Freeze-dried strawberries provide intense flavor without affecting the texture.
2. Can I substitute the strawberry jam with another flavor?
Yes, you can experiment with other jams like raspberry or blackberry for a different fruity twist.
3. How do I prevent the cookies from spreading too much?
Chilling the dough for 20 minutes before baking can help the cookies hold their shape better.
4. Can I make the icing ahead of time?
Yes, the icing can be made ahead and stored in the refrigerator for up to 3 days. Let it come to room temperature before using it on the cookies.
5. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a 1:1 gluten-free flour that is designed for baking.
These Double Strawberry Sugar Cookies are the perfect combination of fruity, sweet, and creamy flavors, with both fresh strawberry and jam goodness in every bite. Perfect for any occasion, these cookies are a must-try for any strawberry lover!
Double Strawberry Sugar Cookies: Bursting with Sweet Strawberry Flavor!
Ingredients
Cookies
- 3 cups freeze-dried strawberries
- 1 cup 2 sticks 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
Instructions
- Begin by blending the freeze-dried strawberries into a fine powder.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter, sugar, and vanilla until light and fluffy. Beat in the egg until well incorporated.
- Gradually mix in the flour, baking soda, a portion of the strawberry powder, and salt. Fold in the strawberry jam until the dough is well combined.
- Roll the dough into small balls and arrange them on the prepared baking sheet. Bake for 8 minutes.
- Lightly tap the baking sheet to flatten the cookies, then bake for an additional 2-3 minutes until the edges are set.
- While cookies cool, prepare the icing. Blend together cream cheese, powdered sugar, hot milk, vanilla extract, and the remaining strawberry powder until smooth. Adjust the icing’s consistency with additional milk if needed.
- Dip the cooled cookies in the icing or drizzle it over the top.