Introduction

Strawberry Swirl Sugar Cookies are a delightful twist on a classic favorite. Featuring a beautiful marbled effect from crushed freeze-dried strawberries, these cookies are as tasty as they are eye-catching. Perfect for sharing or enjoying with a cup of tea.

The image shows a close-up of several round swirl cookies arranged closely together on a white marbled surface. Each cookie has two layers: a pale beige layer and a soft pink swirl layer, creating a spiral pattern on the top. The texture looks slightly crumbly and soft, with sugar crystals sprinkled on the surface, giving a subtle sparkle. The cookies are slightly thick and have a smooth yet slightly rough feel due to the sugar. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350°F. Line baking sheets with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
Step 3: In a large bowl, beat the butter and 1 1/4 cups sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl. Add the egg, egg yolk, and vanilla, and beat until combined, scraping the bowl as needed. Slowly beat in the flour mixture.
Step 4: Remove just over half of the dough (about 435 grams) to a separate large bowl and set aside. To the dough remaining in the mixer bowl, add the crushed freeze-dried strawberries and mix on low speed until combined.

Step 5: Using a small 1-tablespoon cookie scoop, portion out the plain dough and roll 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 remaining dough. If dough becomes too soft or sticky, refrigerate for about 15 minutes until firm.
Step 6: Place the remaining 1/4 cup sugar in a shallow dish. Roll each dough ball in sugar to coat evenly. Place the shaped dough balls on prepared baking sheets, spacing 2 inches apart, and flatten slightly with your palm.
Step 7: Bake for 11 to 12 minutes, or until the cookies are set and beginning to brown at the edges. Cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

Tips & Variations

Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off to avoid dry, dense cookies.
If you can’t find freeze-dried strawberries, you can substitute with strawberry jam swirled into half the dough, though the texture will differ.
For a fun twist, try adding a pinch of lemon zest to the dough for a subtle citrus note.

Chilling the dough before shaping can make handling easier, especially in warm kitchens.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. To keep them soft longer, add a small tortilla or slice of bread to the container to maintain moisture. Reheat gently in the microwave for a few seconds if you prefer them warm.

How to Serve

The image shows a large white plate full of round swirl cookies with two layers: a pale yellow soft dough and a pink dough twisted together in a spiral pattern, topped with a light sugar coating giving a slight sparkle. Surrounding the main plate are smaller white plates; one holds two more swirl cookies, and another has a single cookie with a bite taken out, showing the soft texture inside. A bowl of fresh red strawberries, some whole and some cut in half revealing bright interiors, is placed nearby. The entire scene is set on a white marbled textured surface with soft lighting highlighting the colors and details. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have too much moisture and will alter the dough’s texture, making it sticky and difficult to work with. Freeze-dried strawberries are best for maintaining the right texture and flavor.

How do I prevent the cookies from spreading too much?

Make sure your butter is at cool room temperature, not melted. If the dough feels too soft, refrigerate it before shaping. Also, avoid using too much sugar when rolling the cookie balls, as excess sugar can cause spreading.