Soft Sugar Cookies
Indulge in the tender, melt-in-your-mouth texture of these exquisite soft sugar cookies, elevated with the vibrant, fruity essence of freeze-dried strawberries. Each bite offers a delightful balance of sweetness and a subtle tang, making them an irresistible treat for any occasion. These crinkly-topped beauties are perfectly chewy, with a delicate crisp edge, promising pure joy with every cookie.
Prep Time
Approx. 30 minutes active, plus 1 hour chilling
Cook Time
10-12 minutes per batch
Total Time
Approx. 1 hour 45 minutes
Servings
Makes about 24-30 cookies
Keywords
Why This Recipe Delivers
- Incredibly soft and chewy texture that melts in your mouth.
- Vibrant, natural strawberry flavor from freeze-dried fruit.
- Beautiful crinkled tops and a lovely pink hue.
- Perfect for parties, celebrations, or a delightful everyday treat.
- Simple ingredients combined for an elevated classic cookie.
Ingredients
- 226 grams (1 cup) unsalted butter, softened at room temperature
- 300 grams (1.5 cups) granulated sugar
- 2 large eggs, at room temperature
- 10 milliliters (2 tsp) pure vanilla extract
- 360 grams (3 cups) all-purpose flour
- 5 grams (1 tsp) baking powder
- 2.5 grams (0.5 tsp) baking soda
- 2.5 grams (0.5 tsp) salt
- 25 grams (0.5 cup loosely packed) freeze-dried strawberries, finely ground into a powder
- 100 grams (0.5 cup) granulated sugar, for rolling
- 60 grams (0.5 cup) powdered sugar, for rolling
Instructions
- In a large mixing bowl, begin by creaming together the softened unsalted butter and 300 grams (1 1/2 cups) granulated sugar. Use an electric mixer on medium speed for 2 to 3 minutes, until the mixture transforms into a light, airy, and fluffy consistency. This incorporates air, which contributes to the cookies' soft texture.
- Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Follow by beating in the 10 milliliters (2 tsp) of pure vanilla extract until the batter appears smooth, cohesive, and creamy. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- In a separate, medium-sized bowl, thoroughly whisk together the 360 grams (3 cups) of all-purpose flour, 5 grams (1 tsp) baking powder, 2.5 grams (0.5 tsp) baking soda, 2.5 grams (0.5 tsp) salt, and the finely ground freeze-dried strawberry powder. Whisking ensures all dry ingredients are evenly distributed, preventing pockets of leavening agents in the final cookie.
- Gradually add the combined dry flour mixture to the wet butter mixture. Mix on the lowest speed of your electric mixer just until a soft, cohesive dough forms and no dry streaks of flour are visible. It's crucial to avoid overmixing at this stage, as excessive gluten development can lead to tough cookies. Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 1 hour, or until it is firm enough to easily scoop and roll. Chilling helps prevent spreading and deepens flavor.
- Once the dough is adequately chilled, preheat your oven to 175°C (350°F). Line two large baking sheets with parchment paper; this prevents sticking and ensures even baking. Prepare for rolling by placing the 100 grams (1/2 cup) of granulated sugar and the 60 grams (1/2 cup) of powdered sugar in two separate shallow bowls.
- Use a medium cookie scoop or a tablespoon to portion the chilled dough into approximately 40-gram (1 1/2-inch) balls. First, roll each dough ball thoroughly in the granulated sugar, ensuring a complete coating. Then, roll it generously in the powdered sugar. This double coating contributes to the beautiful crinkled top and adds an extra layer of sweetness.
- Arrange the coated dough balls about 5 centimeters (2 inches) apart on the prepared baking sheets. This spacing allows the cookies to spread without touching each other. Bake the cookies, one sheet at a time, for 10 to 12 minutes, or until the edges are just set and the tops have developed characteristic crinkles. The centers will still appear soft and slightly underbaked; this is key to their chewy texture.
- Once baked, allow the cookies to cool on the baking sheet for 5 minutes. This brief cooling period allows them to set up and prevents them from breaking when transferred. After 5 minutes, carefully transfer them to a wire rack to cool completely. The cookies will continue to firm up as they cool, achieving their perfect soft-baked consistency.
Tools You’ll Need
- Large mixing bowl
- Electric mixer (stand or hand-held)
- Medium bowl
- Whisk
- Plastic wrap
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Medium cookie scoop or tablespoon
- Two shallow bowls for rolling
- Wire cooling rack
Essential Success Tips
- Ensure butter and eggs are truly at room temperature. This allows for proper emulsification, creating a smoother dough and better cookie texture.
- Do not overmix the dough once the flour is added. Overmixing develops gluten, leading to tougher cookies. Mix just until combined.
- Chilling the dough is non-negotiable! It prevents the cookies from spreading too much, allows flavors to meld, and makes the dough easier to handle.
- The double sugar coating (granulated then powdered) is essential for the iconic crinkle top and adds a delightful textural contrast. Don't skimp!
- Bake only until the edges are just set and the tops are crinkled. Overbaking will result in dry, hard cookies. The centers should still look soft when removed from the oven.
Professional Cooking Secrets
- To achieve an even more intense strawberry flavor, lightly toast the freeze-dried strawberry powder in a dry pan for a minute or two before adding to the flour mixture. This deepens its fruity notes.
- For perfectly round cookies every time, immediately after removing the hot cookies from the oven, use a large round cookie cutter (larger than the cookie) to gently swirl around each cookie. This coaxes the edges back into a perfect circle.
- Consider adding a tiny pinch of citric acid (about 1/8 teaspoon) to the dry ingredients for an extra bright, tangy pop that enhances the strawberry flavor without making the cookies sour.
Notes
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days. They also freeze wonderfully for up to 3 months; thaw at room temperature.
- Variations: Feel free to experiment with other finely ground freeze-dried fruits like raspberries or blueberries for different flavor profiles. You can also add white chocolate chips for an extra layer of sweetness.
Frequently Asked Questions
Why did my cookies spread too much?
Cookies spreading too much can be due to several factors: butter being too soft or melted, not chilling the dough long enough (or at all), or your oven temperature being too low. Ensure your butter is softened but still cool to the touch, and always chill the dough for the recommended time.
Can I make these cookies without freeze-dried strawberries?
Yes, absolutely! For classic soft sugar cookies, simply omit the freeze-dried strawberry powder from the recipe. The base dough is delicious on its own and will still yield wonderfully soft, crinkly cookies.
How do I get the perfect crinkle top?
The double coating of granulated sugar followed by powdered sugar is key for the crinkled appearance. The sugar on the outside caramelizes and cracks as the cookie bakes and spreads. Ensure you roll the dough balls generously in both sugars.
Nutrition Facts (Per Serving)
Estimated per cookie (based on 24 servings): Calories: 210, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 35mg, Sodium: 90mg, Carbohydrates: 28g, Sugars: 18g, Fiber: 0.5g
Allergy Information
Contains dairy, eggs, and gluten. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure all other ingredients are certified gluten-free.
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