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These Strawberry Swirl Sugar Cookies are my go-to when I want something extra cheerful from my cookie jar. With vibrant strawberry-swirled dough baked into soft and chewy vanilla sugar cookies, they look as irresistible as they taste. Ready in under an hour with just one mixing bowl and a little patience, they always earn me recipe requests at family get-togethers.
The first time I made these was for a summer picnic when fresh strawberries were everywhere. Now my nieces always ask for the swirly cookies with pink stripes whenever they come over.
Ingredients
- All-purpose flour: gives the cookies structure make sure to spoon and level for true chewiness
- Baking powder: ensures you get soft tender cookies with just the right lift
- Fine sea salt: balances every sweet bite and sharpens the strawberry notes
- Unsalted butter: brings rich flavor and perfect texture look for butter that is pale yellow and not greasy to the touch
- Granulated sugar: sweetens and crisps the edges measure and set aside extra for rolling to get that iconic sparkly coating
- Egg plus egg yolk: add moisture and richness always select eggs with bright yolks for the best flavor
- Vanilla extract: infuses the dough with cozy bakery warmth use pure vanilla for best taste
- Freeze-dried strawberries: give a natural punch of fruit color and flavor try to find ones with a strong strawberry aroma and crush until very fine for a vibrant result
Step-by-Step Instructions
- Make the Basic Dough:
- Cream butter and sugar together on medium-high speed for about three minutes until the mixture becomes pale and fluffy this step sets the foundation for a light cookie crumb
- Add Wet Ingredients:
- Mix in the whole egg the extra yolk and vanilla until the dough is completely blended remember to scrape the bowl so that everything is evenly mixed
- Incorporate Dry Ingredients:
- Gradually beat in the flour baking powder and salt just until the dough comes together be careful not to overmix to keep cookies tender
- Create Strawberry Dough:
- Remove just over half of the dough and set aside mix the finely crushed freeze-dried strawberries into the remaining dough in the mixer bowl until evenly pink
- Shape the Cookies:
- Using a cookie scoop form both plain and strawberry dough into separate balls then roll each into five inch logs set one plain and one strawberry log side by side and gently twist and flatten into a swirl finally roll into a ball keeping the swirl on top
- Chill if Needed:
- If you notice the dough getting too sticky or warm return it to the fridge for about fifteen minutes until firm enough to handle
- Coat and Arrange:
- Roll each dough ball in the reserved sugar to evenly coat arrange them on baking sheets lined with parchment spaced apart so they spread evenly flatten gently with your palm
- Bake:
- Place the trays in a three hundred fifty degree oven for eleven to twelve minutes until the cookies are set and the edges just begin to brown cool on the sheet for five minutes then transfer to a wire rack to finish cooling
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The freeze-dried strawberries are my secret weapon I love the concentrated fruity punch they add and the color makes every batch feel like a mini party It reminds me of summers spent in the strawberry patch with my grandma and these cookies always bring back those sweet memories
How To Store Your Cookies
To keep your cookies soft and chewy store them in an airtight container at room temperature for up to three days If you want them to last longer place a soft tortilla in the container with the cookies I picked up this trick from my aunt and it works wonders If you are making them ahead for a party freeze the shaped dough balls after swirling then bake straight from the freezer just add a minute or two to the bake time
Best Ingredient Swaps
If you cannot find freeze-dried strawberries you can use freeze-dried raspberries for a tart twist Avoid fresh fruit as it will make the dough too wet For a dairy free version, try a plant butter that is a one to one substitute for traditional butter Just be sure to use stick form for structure
How To Serve
These cookies shine at brunches baby showers and lunchboxes Pair with a glass of cold milk or some ice cream for an easy dessert I sometimes sandwich them with strawberry or vanilla buttercream for extra wow at special gatherings
Cultural or Family Connection
Swirled cookies like these have popped up at bake sales and birthday parties for as long as I remember The combination of pink and white dough is charmingly nostalgic and instantly brightens any table This recipe always sparks happy chatter about family baking days and which swirl is the prettiest
Recipe Questions & Answers
- → How do you achieve the swirl effect?
Shape plain and strawberry dough logs, join side by side, roll into a spiral, then tuck into a ball to reveal marbled layers.
- → Can I substitute fresh strawberries for freeze-dried?
No, fresh strawberries add excess moisture and won’t provide concentrated flavor or vibrant color. Stick to freeze-dried fruit.
- → How do I keep the cookies extra soft?
Add a small tortilla to the storage container—the trapped moisture keeps the baked goods tender for days.
- → What’s the best way to evenly crush freeze-dried strawberries?
For a fine powder, use a coffee grinder, mini food processor, or blender. Sift to remove any remaining large pieces.
- → Is chilling the dough necessary?
Chilling becomes helpful if the dough gets too sticky or soft—fifteen minutes in the refrigerator makes shaping easier.
- → Can these cookies be frozen?
Yes, shape the dough balls and freeze. When ready, bake from frozen, adding one or two extra minutes to the baking time.