Yield:
20 Cookies (#100 scoop)
Prep Time:
20 Minutes
Cook Time:
10 Minutes
Category
Desserts
Calories:
232
Carbs:
33.3
Fat:
9.7
Fiber:
0.8
Protein:
2.9
WW Points:
10
ingredients
2 ¾ cups plus 2 tablespoons bread flour
¾ teaspoon baking soda
¾ teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
1 ¾ cups granulated sugar
¼ of a vanilla bean or 1 tablespoon vanilla bean paste
1 large egg
1 egg yolk
½ heaping cup freeze-dried strawberries
⅓ cup freeze-dried blueberries
⅓ cup freeze-dried mango
¼ cup granulated sugar (50g), for rolling
Pink, purple, and yellow food coloring (optional, for vibrancy)
directions
Step 1:
Preheat the oven to 350°F. Line baking sheets with parchment paper.
Step 2:
In a medium bowl, whisk together the bread flour, baking soda, and salt. Set aside.
Step 3:
In a stand mixer, beat the butter on medium speed for 2–3 minutes, until pale and fluffy. Add the granulated sugar and continue beating for another 2–3 minutes, until creamy.
Step 4:
Mix in the vanilla bean or vanilla bean paste, egg, and egg yolk. Beat for 2–3 minutes, until well combined.
Step 5:
Add the flour mixture in batches on low speed, mixing just until combined.
Step 6:
Split the dough evenly into four bowls:
One bowl remains plain vanilla
Three bowls will be flavored
For each fruit flavor:
Grind the freeze-dried strawberries, blueberries, and mango separately in a spice grinder or mini blender until powdered. Sieve the strawberry powder to remove seeds. Add each fruit powder to its own bowl of dough. Add optional pink, purple, or yellow food coloring to enhance the color.
Step 7:
Using a #100 scoop, portion each dough. To form the cookies, gently press together one portion of each color and roll into a swirled dough ball. Roll each ball in granulated sugar to coat.
Step 8:
Place eight dough balls per tray, spacing at least 2 inches apart. Bake for 10 minutes, rotating the pan halfway and banging it once or twice on the oven rack to encourage spreading. Bake until the edges are lightly golden. Bang the tray again immediately after removing from the oven. While warm, use a round cookie cutter to “scoot” them into perfect circles.
Notes:
Slightly underbaking keeps the cookies soft and chewy once cooled.
Food coloring is optional; the fruit powder alone will tint the dough lightly.