Description
Delicious strawberry and chocolate swirl cookies that are easy to make and perfect for any occasion.
Ingredients
Scale
- 3/4 cup (175g) white granulated sugar
- 3/4 cup (175g) freeze-dried strawberries
- 1 cup (227g) unsalted butter (at room temperature)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 1/2 cups (325g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1 large egg (beaten in a bowl with 2 tablespoons water)
Instructions
- In a food processor, add the sugar and strawberries and pulse until mixture turns to a reddish/pinkish powder.
- Transfer the strawberry sugar to the bowl of a stand-up mixer with the paddle attachment.
- Add the butter, vanilla extract and salt. Beat until the mixture is light and fluffy and turns a pale pink, 2 to 3 minutes.
- Add the flour, in two batches, and mix until combined. Remove half of the dough (you can eyeball this) and place on a sheet of plastic wrap.
- To the stand-up mixer with the remaining dough, add the cocoa powder and mix until the mixture is brown and chocolate-y throughout and the cocoa powder is thoroughly combined.
- Wrap the two doughs in plastic wrap, separately, and transfer to the fridge for 15 minutes.
- Roll out each dough so it’s a 7-inch square that’s 1/2-inch thick. Slice each square into 1/2-inch wide strips.
- You should end up with about 14 strips per batch of dough (28 strips total).
- Handling the strips delicately, place the logs, alternating between colors, next to one another.
- I placed 5 strips next to one another, as the first layer. Brush the top lightly with the beaten egg.
- And then repeat with the next layer, starting with the opposite color as before and alternating between colors.
- Repeat this process until you have 5 layers. (You’ll end with around 3 strips that will go unused—that’s ok!)
- Wrap the square log with plastic wrap and transfer to the freezer to chill for 10 minutes; you could chill it in the fridge for up to three days.
- Preheat the oven to 350 F and line a baking sheet with parchment.
- Slice the logs into 1/4-inch to 1/2-inch thick cookies. Place on the baking sheet giving them about 3 inches of space to spread.
- Bake for 10 to 12 minutes, until they’ve spread and have firmed up.
- Allow to cool completely on the baking sheet before transferring them to a cooling rack.
- Store in an airtight container.
Notes
- If any of the strips break during the building process, simply take the broken piece and place it next to the original piece. It’ll be fine once it’s all built. The egg wash will help everything bind together.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg