Welcome to the delightful world of Strawberry Swirl Sugar Cookies! These cookies are not only visually stunning with their beautiful swirls, but they also offer a burst of strawberry flavor in every bite. Perfect for any occasion, they are sure to impress!
Tips for Success
Measuring your flour correctly is key to achieving the right texture. And don’t rush the mixing process; the fluffiness you create with the butter and sugar is what makes these cookies so wonderful!
Favorite Parts
This part’s so satisfying: shaping the dough into those pretty spirals! Trust me, it’s as fun as it sounds!
Ingredients
- Dry Ingredients:
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- Wet Ingredients:
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- Flavor Booster:
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Instructions
- Preparation:
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Step 1- Preheat the oven: Preheat the oven to 350°F. Line baking sheets with parchment paper.
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Step 2- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
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Step 3- Cream butter and sugar: 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 and bottom of the mixing bowl. Add the egg, egg yolk, and vanilla, and beat until combined, scraping the bowl down as needed. Slowly beat in the flour mixture.
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Step 4- Add strawberries: Remove just over half of the dough (about 435 grams) to a large mixing bowl and set aside. To the dough in the electric mixing bowl, add the crushed freeze-dried strawberries and mix on low speed until combined.
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Step 5- Shape the cookies: Using a small 1-tablespoon cookie scoop, portion out the plain dough and roll it into balls. Shape each ball into a 5-inch log, tapering the ends slightly. Repeat with the strawberry dough. Press one plain log and one strawberry log together side by side, then gently roll them into a flat spiral shape. Next, roll the spiral into a ball, keeping the spiral on top. Repeat with the remaining dough. If the dough gets too soft or sticky to handle at any point, refrigerate it for about 15 minutes until firmed.
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Step 6- Sugar coating: Place the remaining 1/4 cup sugar in a shallow dish. Roll each ball of dough in sugar to coat evenly. Place the shaped dough on the prepared baking sheets, spacing 2 inches apart, and flatten slightly with your palm.
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Step 7- Bake the cookies: Bake for 11 to 12 minutes or until the cookies are set and just beginning to brown at the edges. Cool for 5 minutes before removing to a wire rack to cool completely.
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Step 8- Storage: Cookies can be stored in an airtight container at room temperature for up to 3 days. To keep them soft, add a small tortilla to the container.
Nutrition
- Calories: 150, Fat: 7g, Carbs: 21g, Protein: 1.5g
Cooking techniques
Mixing until light and fluffy is crucial for the texture. Rolling the dough into logs and then spirals creates a beautiful pattern and texture in the cookies.
Variations or substitutions
Feel free to substitute other freeze-dried fruits like raspberries or blueberries for a different flavor twist!
Storage tips
Store in an airtight container to keep them fresh, and remember that adding a tortilla helps maintain softness.
Notes
Be sure to allow the butter to soften to room temperature for the best results.
