Strawberry Swirl Cookies

      Tessa’s Recipe Overview

      Flavor: Reminiscent of strawberries and cream in cookie form.

      Texture: Extremely soft and perfectly chewy.

      Simplicity: Very easy – these cookies can be ready to taste in less than an hour!

      Why This Recipe Stands Out: Naturally pink, filled with genuine strawberry taste, and ideal for any strawberry enthusiast in your circle.

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      Attention all berry aficionados! These beautiful Strawberry Swirl Cookies are made just for you.

      These cookies draw inspiration from my highly popular Soft & Chewy Sugar Cookies but add a fresh, fruity flair! Half of the dough is infused with freeze-dried strawberries to deliver an amazing strawberry flavor without relying on artificial extracts or excess moisture.

      The outcome? A soft, chewy, fruity cookie displaying a stunning, naturally vibrant swirl.

      Free Cookie Customization Guide!

      A science-based guide that ensures you can bake perfect cookies every time!

      Prepare these delightful cookies alongside my Baked Strawberry Lemon Doughnuts for a Mother’s Day brunch or pair them with my gooey Raspberry Brownies for Valentine’s Day. They’re also ideal for a baby shower!

      Sprinkle of Science

      How to Make Strawberry Swirl Cookies

      My Top Tip: Accurately Measure Your Flour!

      Utilize a digital kitchen scale for measuring flour. Using measuring cups makes it exceedingly easy to accidentally add too much flour, leading to a crumbly dough and dry, hard, flavorless cookies.

      If you lack a scale, adopt the spoon-and-level method for measuring your flour.

      Butter Temperature

      Ensure your butter is at a cool room temperature, approximately 67°F. The butter should yield slightly when pressed but maintain its shape. If the butter is too warm, you may end up with sad, flat cookies.

      The Egg + Egg Yolk

      Don't omit the extra egg yolk! It contributes richness and chewiness. If you leave out the additional yolk, your sugar cookies won't achieve the same softness and chewiness.

      Also, make sure to use large eggs weighing about 56 grams in their shell. Using medium or extra-large eggs can alter the cookies' consistency.

      The Freeze-Dried Strawberries

      Freeze-dried fruits are free of excess moisture and provide a highly concentrated flavor. You’ll need 1.4 ounces (40 grams) of freeze-dried strawberries, so ensure you purchase a sufficiently large package or two smaller ones. You can find freeze-dried strawberries at Target, Trader Joe’s, or online here.

      For finely crushing the berries, a coffee grinder, a small food processor, or a small blender works best. Alternatively, you may place the strawberries in a zip-top bag and crush them using a mallet or similar tool.

      If you opt for hand-crushing or if larger chunks remain in your crushed strawberries, I suggest sifting through a fine mesh strainer before adding them to the dough for the best texture.

      Can I Use Dried, Fresh, or Frozen Strawberries?

      No, these cookies were specifically designed for finely ground freeze-dried strawberries. Replacing them with fresh, frozen, or dried strawberries will introduce too much moisture into the cookie dough, preventing the formation of swirls.

      2. Form each portion into about a 5-inch log, slightly tapering the ends.

      3. Lightly press one plain log and one strawberry log together.

      4. Roll them into a flat spiral shape.

      5. Roll the spiral into a ball, keeping the spiral on top.

      Note: If the dough starts becoming too soft or sticky, chill it in the refrigerator for a few minutes to firm up before continuing.

      ▢ 2 1/2 cups (318 grams) all-purpose flour, correctly measured*

      ▢ 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 and 1 egg yolk

      ▢ 1 teaspoon vanilla extract

      ▢ 1.4 ounces (40 grams) freeze-dried strawberries**, crushed

      Preheat the oven to 350°F. Line baking sheets with parchment paper. In a medium bowl, whisk the flour, baking powder, and salt together. In a large bowl, using an electric mixer with a paddle attachment on medium-high speed, beat the butter and 1 1/4 cups of sugar until light and fluffy, around 3 minutes. Scrape down the bowl's sides and bottom. Add the egg, egg yolk, and vanilla, mixing until incorporated, scraping as needed. Gradually add the flour mixture.

      Set aside just over half of the dough (about 435 grams) in a large mixing bowl. To the