Description
Sweet and tangy double strawberry sugar cookies blend homemade strawberry jam with fresh strawberry pieces for a delightful dessert. Crisp edges and tender centers make these cookies a perfect treat for summer gatherings.
Ingredients
Scale
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1 large egg
- 2 ¾ cups (340 grams) all-purpose flour
- ½ cup (50 grams) powdered freeze-dried strawberries
- 2 tbsps (30 milliliters) strawberry jam
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup (50 grams) granulated sugar (for rolling)
- Additional powdered freeze-dried strawberries (optional, for garnish)
Instructions
- Dry Ingredient Fusion: Thoroughly sift flour, baking powder, baking soda, and salt into a medium bowl, ensuring uniform blending and setting aside for future integration.
- Butter Transformation: Whip softened butter with granulated sugar and powdered freeze-dried strawberries in a spacious mixing bowl, creating a light, voluminous mixture through vigorous beating for 2-3 minutes.
- Wet Ingredient Harmonization: Seamlessly incorporate egg, vanilla extract, and strawberry jam into the butter mixture, stirring until achieving a perfectly smooth and consistent texture.
- Dough Development: Gently fold sifted dry ingredients into wet components, mixing until a soft, pliable dough forms without overmixing.
- Flavor Maturation: Wrap dough in plastic and refrigerate for 60 minutes, allowing ingredients to meld and develop enhanced flavor profiles.
- Preparation and Preheating: Warm oven to 350F (175C) and line baking sheets with parchment paper, creating an ideal baking environment.
- Cookie Shaping and Coating: Remove chilled dough, roll into 1-inch spheres, and generously coat each ball in granulated sugar for a crisp, sweet exterior.
- Strategic Placement: Distribute sugar-coated dough balls on prepared sheets, maintaining two-inch intervals to prevent unexpected merging during baking.
- Baking and Monitoring: Bake for 10-12 minutes, observing for set edges and slightly elevated centers that signal perfect cookie consistency.
- Cooling and Finishing: Rest cookies on baking sheet for 5 minutes, then transfer to a wire rack for complete cooling, and optionally dust with additional powdered freeze-dried strawberries for an elegant touch.
Notes
- Soften Butter Properly: Ensure butter is at room temperature but not melting, which creates the perfect creamy base for light, fluffy cookies.
- Chill Dough Strategically: Refrigeration isn’t just waiting time – it helps cookies maintain shape, intensifies flavors, and prevents excessive spreading during baking.
- Sugar Coating Technique: Roll cookies evenly in granulated sugar for a crisp exterior and delightful texture that adds a subtle crunch to each bite.
- Watch Baking Closely: Cookies continue cooking after removal from oven, so remove when edges are set but centers remain slightly soft to prevent over-browning.
- Prep Time: 15 minutes (+1 hour chilling)
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 145
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg