Strawberry Swirl Sugar Cookies
Strawberry Swirl Cookies feature ultra-chewy vanilla sugar cookie dough swirled with vibrant strawberry-infused cookie dough. Soft, chewy, fruity, and ready in under 1 hour!
Servings 26 medium cookies
Ingredients
- 2 1/2 cups (318 grams) all-purpose flour, measured correctly*
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 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 extract
- 1.4 ounces (40 grams) freeze-dried strawberries**, crushed
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- 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.
- 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.
- 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.
- 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.
- 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. 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.
Video
Notes
*Be sure to measure your flour correctly. Too much flour will create a crumbly dough and tough, hard, bland cookies. Learn more about how to measure flour here.
**I find freeze-dried strawberries most consistently at Kroger, Target, or Trader Joe’s. You’ll likely need two bags. Crush the strawberries in a coffee grinder, small food processor, or small blender until very finely ground. If large chunks remain, sift through a fine mesh strainer before adding to the dough.