Strawberry Swirl Sugar Cookies (Printable Version)
Soft sugar cookies with strawberry swirls, combining fruity notes and chewy vanilla for a delightful treat.
# What You'll Need:
→ Dry Ingredients
01 -
318 grams all-purpose flour, measured precisely
02 -
2 teaspoons baking powder
03 -
3/4 teaspoon fine sea salt
→ Wet Ingredients
04 -
226 grams unsalted butter, cool room temperature
05 -
250 grams granulated sugar
06 -
1 large egg
07 -
1 large egg yolk
08 -
1 teaspoon vanilla extract
→ Additions
09 -
40 grams freeze-dried strawberries, finely crushed
10 -
50 grams granulated sugar, for rolling
# Steps to Follow:
01 -
Preheat the oven to 175°C and line baking trays with parchment paper.
02 -
In a medium mixing bowl, whisk together flour, baking powder, and fine sea salt until evenly combined.
03 -
In a large bowl, beat butter and 250 grams granulated sugar with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes. Scrape down the sides as needed.
04 -
Add the whole egg, egg yolk, and vanilla extract to the creamed butter mixture, beating until thoroughly blended. Scrape the bowl as necessary.
05 -
Gradually mix in the prepared flour mixture until just combined, forming the dough.
06 -
Transfer just over half (about 435 grams) of the dough to a separate bowl. Add crushed freeze-dried strawberries to the dough remaining in the mixer and blend on low until fully incorporated.
07 -
Using a 1-tablespoon scoop, portion the plain and strawberry doughs separately. Roll each portion into a 5 cm log with lightly tapered ends.
08 -
Pair one plain and one strawberry log side by side, roll together into a flat spiral, then coil the spiral into a ball, keeping the swirl visible on top. Repeat with remaining dough portions.
09 -
Roll each dough ball in the reserved 50 grams granulated sugar to coat evenly. Position balls on prepared baking sheets, spaced 5 cm apart, and gently flatten with your palm.
10 -
Bake in preheated oven for 11–12 minutes, until set and beginning to brown at the edges.
11 -
Allow baked cookies to rest on the tray for 5 minutes, then transfer to a wire rack to cool completely.
12 -
Once cooled, store cookies in an airtight container at room temperature for up to 3 days to preserve freshness.
# Additional Notes:
01 -
If the dough becomes too soft or sticky, chill it in the refrigerator for 15 minutes before shaping.
02 -
Freeze-dried strawberries should be finely ground with a coffee grinder, food processor, or blender. Sift out large pieces for smooth dough incorporation.
03 -
For optimal texture, measure flour using a scale. Excess flour may result in tough or crumbly cookies.
04 -
To maintain softness, add a small tortilla to the airtight container when storing.