Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Prepare the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. Add the egg and vanilla extract, and beat until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add Strawberries: Gently fold in the crushed freeze-dried strawberries and chopped fresh strawberries until evenly distributed throughout the dough.
- Shape the Cookies: Scoop tablespoon-sized balls of dough and place them on the prepared baking sheets, spacing them about 2 inches apart. For a more uniform shape, you can roll the dough balls between your hands or use a rolling pin and cookie cutters.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly soft, but they will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips and Tricks
- Room Temperature Ingredients: Ensure the butter and egg are at room temperature before starting to ensure even mixing and a smooth dough.
- Crushing Freeze-Dried Strawberries: Use a food processor or place the freeze-dried strawberries in a zip-top bag and crush them with a rolling pin.
- Chilling the Dough: If the dough is too soft to handle, chill it in the refrigerator for about 30 minutes before shaping.
Recipe Variations
- Lemon Zest: Add a teaspoon of lemon zest to the dough for a zesty twist that complements the strawberry flavor.
- White Chocolate Chips: Mix in 1/2 cup of white chocolate chips for an extra layer of sweetness.
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free version of these cookies.
Storing Leftovers
Store leftover Double Strawberry Sugar Cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies for up to 3 months. To thaw, leave them at room temperature for a few hours or overnight.
