Ingredients
Dry Ingredients
- 2 1/2 cups (318 grams) all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
Wet Ingredients
- 2 sticks (226 grams) unsalted butter, at cool room temperature
- 1 1/4 cups (250 grams) granulated sugar, plus 1/4 cup (50 grams) for rolling
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla bean paste
Flavoring
- 1.4 ounces (40 grams) freeze-dried strawberries, crushed
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and allow even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to evenly distribute these leavening and seasoning agents.
- Cream Butter and Sugar: In a large bowl, use an electric mixer with a paddle attachment on medium-high speed to beat the butter and 1 1/4 cups sugar until light and fluffy, about 3 minutes. Scrape down bowl sides as needed.
- Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla bean paste to the butter mixture and beat until completely combined, scraping down the bowl to ensure even mixing.
- Incorporate Flour Mixture: Slowly add the flour mixture into the wet ingredients, beating until just combined to form the cookie dough.
- Separate Dough and Add Strawberries: Remove just over half of the dough (approximately 435 grams) into a separate bowl. To the remaining dough in the mixer bowl, add the crushed freeze-dried strawberries and mix on low speed until evenly incorporated.
- Shape Dough Logs: Using a 1-tablespoon cookie scoop, portion out balls of the plain dough and roll each into a 5-inch log, tapering the ends slightly. Repeat with the strawberry dough.
- Form Swirled Cookies: Press one plain log and one strawberry log together side by side, then gently roll them into a flat spiral shape. Roll this spiral into a ball, keeping the swirl visible on top. Repeat with all dough.
- Chill if Needed: If the dough becomes too soft or sticky to handle during shaping, refrigerate for about 15 minutes until firm.
- Coat with Sugar: Pour the remaining 1/4 cup of sugar into a shallow dish. Roll each dough ball in the sugar to coat evenly.
- Arrange and Flatten: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly with your palm to encourage even baking.
- Bake: Bake the cookies for 11 to 12 minutes until they are set and edges begin to lightly brown.
- Cool and Store: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days. To maintain softness, include a small tortilla in the container.
Notes
- Measure flour correctly by spooning into the cup and leveling off for accurate results.
- If dough becomes too sticky to handle, refrigerate it for 15 minutes to firm up before shaping.
- Adding a small tortilla to the storage container helps keep cookies soft for longer.
- Freeze-dried strawberries add natural flavor without adding moisture to the dough.
- Use vanilla bean paste for more intense vanilla flavor compared to extract.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert Cookies
- Method: Baking
- Cuisine: American
