Double Strawberry Sugar Cookies

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. 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.
3. 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.
4. Add Strawberries: Gently fold in the crushed freeze-dried strawberries and chopped fresh strawberries until evenly distributed throughout the dough.
5. 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.
6. 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.
7. 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.