Strawberry Swirl Sugar Cookies (Print Version)
# Ingredients:
01 -
318 grams all-purpose flour
02 -
2 teaspoons baking powder
03 -
3/4 teaspoon fine sea salt
04 -
226 grams unsalted butter, at cool room temperature
05 -
250 grams granulated sugar, plus 50 grams for rolling
06 -
1 large egg plus 1 egg yolk
07 -
1 teaspoon vanilla extract
08 -
40 grams freeze-dried strawberries, crushed
# Instructions:
01 -
Preheat the oven to 350°F. Line baking sheets with parchment paper.
02 -
In a medium bowl, whisk together the flour, baking powder, and salt.
03 -
In a large bowl, use an electric mixer fitted 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 the sides of the bowl.
04 -
Add the egg, egg yolk, and vanilla to the butter mixture. Beat until combined, scraping the bowl as needed.
05 -
Slowly beat the flour mixture into the wet mixture until a cohesive dough forms.
06 -
Remove about 435 grams of dough and set aside. Add the crushed freeze-dried strawberries to the remaining dough in the bowl and mix on low speed until incorporated.
07 -
Using a small 1-tablespoon cookie scoop, portion the plain dough into balls. Shape each ball into a 5-inch log, tapering the ends. Repeat with the strawberry dough. Press one plain log and one strawberry log together side by side, then gently roll into a flat spiral shape. Roll the spiral into a ball with the spiral on top.
08 -
Roll each ball in the remaining 1/4 cup sugar to coat evenly. Place cookies on the prepared baking sheets, spacing them 2 inches apart. Flatten slightly with your palm.
09 -
Bake for 11 to 12 minutes, or until the cookies are set and just starting to brown at the edges. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
Be sure to measure flour correctly to avoid creating a crumbly dough or tough cookies.
02 -
To finely grind freeze-dried strawberries, use a coffee grinder, small food processor, or blender. Sift through a fine-mesh strainer if large chunks remain.
03 -
Store cookies in an airtight container with a small tortilla to keep them soft.