Description
Delight in these Double Strawberry Sugar Cookies that combine the fresh tang of freeze-dried strawberry powder with luscious strawberry jam and a creamy strawberry-flavored icing. Perfectly soft with a subtle chew, they offer a fruity twist on the classic sugar cookie, ideal for any occasion or as a sweet treat to brighten your day.
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
- 1/4 cup strawberry powder (from freeze-dried strawberries)
- 1/3 cup high-quality strawberry jam
Strawberry Icing
- 2 ounces cream cheese
- 2 cups powdered sugar
- 1/4 cup hot milk
- 1 teaspoon vanilla extract
- 3-4 tablespoons strawberry powder (additional from freeze-dried strawberries)
Instructions
- Prepare Strawberry Powder: Place freeze-dried strawberries in a blender or food processor and blend until a fine powder forms. Set aside for cookie dough and icing.
- Preheat Oven: Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy baking.
- Make the Cookie Dough: In a large mixing bowl, beat the room temperature butter, granulated sugar, and vanilla extract until creamy and combined. Add the egg and mix thoroughly. In a separate bowl, whisk together all-purpose flour, baking soda, strawberry powder (1/4 cup), and kosher salt. Gradually add this dry mixture to the butter mixture, mixing until just combined. Fold in the strawberry jam to evenly distribute.
- Shape and Bake Cookies: Roll the dough into rounded tablespoon-sized balls and arrange them 2 inches apart on the prepared baking sheet. Bake for 8 minutes. Remove the pan, rotate it, and gently tap the baking sheet once on the counter to flatten the cookies slightly. Return to the oven and bake an additional 2-3 minutes, or until the edges just begin to set. Remove from oven and allow cookies to cool on the baking sheet; they will firm up slightly as they cool.
- Prepare Icing: In a medium bowl, combine cream cheese, powdered sugar, hot milk, vanilla extract, and 3-4 tablespoons of the reserved strawberry powder. Whisk until smooth and creamy. Add extra milk if needed to reach desired consistency.
- Finish and Serve: Optionally, dip each cooled cookie into the strawberry icing or drizzle the icing over the cookies. Let the icing set before serving. Store iced or plain cookies in an airtight container for up to 5 days.
Notes
- Ensure the butter is at room temperature for smooth mixing and a tender crumb.
- Do not overbake the cookies; they should be soft and just set at the edges.
- Freeze-dried strawberry powder adds intense natural flavor and color without moisture.
- You can adjust strawberry powder quantity in the icing to customize color and taste.
- Store cookies in an airtight container at room temperature; icing may soften after refrigeration.
- Prep Time: 15 minutes
- Cook Time: 10-11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
