Fresh Strawberry Sugar Cookies are a delightful twist on the classic sugar cookie, featuring chunks of fresh strawberries that add bursts of juicy sweetness to every bite. These cookies maintain their soft, chewy texture by incorporating a clever technique to manage the moisture from the strawberries. Perfect for holidays, special occasions, or just because, these cookies bring a fruity twist to your traditional cookie recipe.
You’ll love these Strawberry Sugar Cookies for their soft, chewy texture and the fresh, fruity bursts from the strawberry chunks. The strawberries are coated in flour to prevent excess moisture from ruining the dough, ensuring that each cookie is perfectly baked. These cookies are easy to make and perfect for sharing, making them a hit at any gathering.
Expert Tips and Tricks:
- Dry the strawberries: Pat the strawberries dry with paper towels to remove excess moisture.
- Coat in flour: Toss the strawberry chunks in a little flour before folding them into the dough to help absorb moisture and prevent them from sinking.
- Chill the dough: Chilling the dough for at least an hour helps the cookies hold their shape and prevents spreading.
- Even distribution: Gently fold the strawberries into the dough to ensure even distribution without breaking them up.
Recipe Variations and Possible Substitutions:
- Gluten-free: Use a gluten-free flour blend in place of all-purpose flour.
- Vegan option: Replace the butter with vegan margarine and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) instead of a regular egg.
- Different fruits: Substitute strawberries with other fruits like raspberries or blueberries for a different fruity twist.
- Decorative touch: Add a sprinkle of coarse sugar or colored sugar crystals on top before baking for added sparkle.
Serving and Pairing Suggestions:
Serve Strawberry Sugar Cookies with a glass of cold milk or a cup of tea for a delightful snack. They also make a beautiful addition to a dessert platter, paired with other cookies and sweet treats. These cookies are perfect for gifting, especially during holidays and special occasions.
Storage and Reheating Tips:
- Room temperature: Store the cookies in an airtight container at room temperature for up to a week.
- Freezing: Freeze the cookie dough for up to 3 months. Thaw in the refrigerator before baking.
- Reheating: Enjoy the cookies at room temperature or warm them slightly in the microwave for a few seconds.
Recipe FAQs:
Can I double the recipe? Yes, this recipe can be easily doubled to make more cookies.
Can I use frozen strawberries? No, fresh strawberries are recommended as frozen strawberries release too much moisture and will affect the texture of the cookies.
How do I get the cookies to stay soft? Do not overbake the cookies. Bake just until the edges are set, and the centers are still soft.
Can I make the dough ahead of time? Yes, you can prepare the dough and refrigerate it for up to 2 days before baking.
More Recipe Suggestions:
Strawberry Crunch Cheesecake Tacos
Brown Butter Chocolate Chip Cookies
Fresh Strawberry Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries hulled and diced
- 1 tablespoon flour for tossing strawberries
Instructions
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream the butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy.
- Add the egg and vanilla: Beat in the egg and vanilla extract until well combined.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Prepare the strawberries: Pat the diced strawberries dry with paper towels and toss them with 1 tablespoon of flour.
- Fold in strawberries: Gently fold the floured strawberries into the dough, ensuring even distribution without breaking them up.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Shape the cookies: Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the bottom of a glass.
- Bake: Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes:
- Use Fresh Strawberries: For the best flavor, use fresh, ripe strawberries. Frozen strawberries may add excess moisture to the dough.
- Chill the Dough: If the dough becomes too sticky to handle, you can chill it in the refrigerator for about 30 minutes before forming the cookies.
- Perfect Drizzling: To achieve an even glaze, use a piping bag or a resealable plastic bag with a tiny corner snipped off.
