Once, some time ago, I made some soft, melt-in-your mouth cookies and posted them on the internet. A viewer got triggered and insisted that cookies must be crunchy. I have to disagree! Cookies can be crunchy, crisp, soft, chewy, sandy or anything your heart desires. These soft, pillowy cookies are light and airy like little clouds. They could almost be called little cakes. The texture is similar to whoopee pies, but not as sticky. They’re delightfully delicious and have been well-loved by my family for two generations. They’re perfect for a spring teatime treat or alongside a glass of lemonade at a picnic.
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Lemon Blueberry Cloud Cookies
Soft, pillowy cookies made with ricotta cheese and fresh blueberries, topped with a tangy lemon icing
Preheat the oven to 350ºF (180ºC). Line two cookie sheets with parchment paper.
In a medium-size bowl, whisk together the flour, baking powder and salt until well combined.
In a large bowl, beat the butter, with an electric mixer on medium speed, until smooth Add the ricotta cheese, sugar and lemon zest. Beat until well combined. Beat in the egg and vanilla until incorporated. On low speed, gradually mix in the flour mixture, just until combined. Fold in the blueberries.
Place rounded tablespoon-size portions of dough about 2 inches apart onto the cookie sheets. Top the cookies with additional blueberries. (If your cookie dough is sticky and hard to work with, refrigerate it just until it's easier to work with, about 30 minutes to 1 hour.)
Bake until the bottom edges of the cookies are lightly browned, about 11-13 minutes. Transfer the cookies to a cooling rack. Top the cooled cookies with icing. Best eaten the day they're made.
Icing
In a medium-size bowl, whisk together the powdered sugar, melted butter, salt and 1 tablespoon (15ml) of lemon juice until well combined. Add additional lemon juice as needed to achieve the desired consistency. Whisk until smooth.
In a large bowl, beat the whipped cream to soft peaks with an electric mixer at high speed. Add the powdered sugar, strawberry extract and food coloring in 3 separate additions. Continue beating just until stiff peaks are formed. Set aside in the refrigerator until ready to use.
Strawberry Rose Pancakes
In a large bowl, whisk the flour, sugar, baking powder and salt together until well combined. Set aside.
For each pancake, scoop 3-4 tablespoons of batter onto a hot oiled griddle. Flip the pancakes when bubbles form on the surface. Continue cooking until the pancakes puff and are lightly browned.
Recipe Notes
*To find the gel food coloring I used, click here.
We’ve all heard our parents telling their childhood stories of walking miles to school and suffering worse hardships than we ever had to. My mom used to tell me stories like that, but she had a sense of humor, so her stories were always fun to listen to. She used to tell me about her friend’s mother, who would make big, delicious oatmeal cookies. My mom would trade her baloney sandwich nearly every day to get one of those cookies from her friend. She reminisced about those cookies so much, that I set out to make her some when I learned to bake. She and my grandmother would taste test batch after batch of my cookies over the years. I have probably baked enough oatmeal cookies to circle the earth. Okay that’s an exaggeration, but seriously I have baked quite a few. Of all the oatmeal cookies I’ve baked, these are one of my favorites!
Most of the time when you see fruit added to an oatmeal cookie, it’s dried fruit, like raisins or cranberries. That’s mostly because if you just dump fruit into your cookie dough, the fruit releases water, leaving soggy spots in your cookies. To solve that issue, for this recipe, I macerate the blackberries before baking. The purple blackberry juice that’s released from the berries is used to make a beautiful lilac icing to drizzle over the cookies.
In a small, light colored saucepan, melt 1/2 cup (4 oz or 113g) of butter over medium heat, stirring occasionally, until deep golden and fragrant. Keep a close eye on it. It can go from toasted to burned very quickly. When you see brown particles form, remove from heat and immediately transfer the butter, including the particles, to a small bowl. Refrigerate until solid, about one hour.
Place the blackberries in a medium-size bowl. Sprinkle with granulated sugar and toss to coat. Let sit for 30 minutes until the berries release their juices.
Drain the blackberries and reserve the juices.
Preheat oven to 350ºF (180ºC). Line two large cookie sheets with parchment paper.
In a separate medium-size bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, beat the brown butter, softened butter and brown sugar until light and fluffy.
Add the eggs and vanilla extract in three separate additions and beat until well combined.
Stir in the flour mixture just until combined. Stir in the oats just until combined. Gently fold in the blackberries.
Scoop 1/4 cup sized portions of dough, about 2 inches apart, onto the prepared cookie sheets. *I used a #16 2-ounce scoop.
Bake until the cookie tops are set and the edges are golden brown, about 13-15 minutes. Transfer the cookies to a cooling rack to cool completely.
Pass reserved blackberry juice through a sieve to remove the seeds.
In a small bowl, whisk together the powdered sugar, heavy cream and one tablespoon of the reserved blackberry juice until smooth. Add more blackberry juice, a little at a time, until the desired consistency is reached. Drizzle the icing over the cooled cookies.
If you landed here from one of my social media accounts, welcome! I’m really glad you’re here. I love to create fun, pretty and sweet treats like these delicious blueberry donut holes! The thing that really makes these special is the homemade blueberry sugar, which adds a burst of blueberry flavor. Freeze dried blueberries are combined with sugar to create a beautiful, flavorful sugar that you can use for many other things. It can also be used in tea, lattes, lemonade, cocktails or sprinkled on cookies or scones. Keep in mind that freeze dried blueberries are not the same as dried blueberries. Dried blueberries still contain some moisture, so they won’t work for this purpose.
The donut hole batter comes together quickly and easily. The most challenging part for me is frying them. I found that using a thermometer and testing one donut hole first, helps you determine the perfect oil temperature. Using a small portion scoop helps you get uniform donut holes. Make sure the outside of the scoop is clean between each donut to help them keep the round shape and avoid pointy tails.
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Blueberry Donut Holes with Homemade Blueberry Sugar
Process freeze dried blueberries and sugar in a food processor or a clean spice grinder until finely ground. Be careful not to over process or you may end up with powdered sugar.
Blueberry Donut Holes
In a medium bowl, whisk together flour, baking powder, nutmeg and salt. Set aside.
In a large bowl, beat sugar, eggs, melted butter, milk and vanilla extract until well combined.
Add flour mixture and mix just until combined. Do not over mix. A few lumps are okay.
Fold in chopped blueberries.
In a heavy saucepan, heat 1 1/2 inches of oil to 340ºF.
Drop tablespoon size portions of batter into hot oil. I used a #60 portion scoop.** Don't overcrowd the pan.
Cook donut holes until golden brown on all sides, about 2-4 minutes, flipping halfway through. If donut holes cook too quickly on the outside, turn heat down.
Briefly drain donut holes on paper towels, then toss warm donut holes in blueberry sugar. Serve immediately.
Recipe Notes
Success tips: Use a small ice cream scoop sprayed with nonstick spray to drop donut holes into oil. Make sure the outside of scoop is clean between each donut hole to keep the round shape and avoid tails on your donut holes.
Crinkle cookies, also known as crackle cookies, have been around for a very long time. The pretty, crispy, cracked exterior and the soft, moist interior are what we love about them! There’s definitely no shortage of recipes for crinkles out there, everything from chocolate to red velvet. I even saw an audacious cookie company selling lemon crinkles for twelve dollars each, more money than it will cost for this entire batch! So many of the recipes I tried were disappointing, especially the ones made with cake mix. So I created my own version and I’m sharing it with you. Here’s to making sure delicious lemon crinkle cookies are available for all to enjoy, not just a select few.
This recipe requires a bit of chilling, which I know many people don’t like because they’re impatient. I happen to be one of those people. Old fashioned crinkle cookies require about 3 hours of chilling. My recipe has the addition of cornstarch, which helps prevent spreading and allows for a shorter chilling time. As an added bonus, cornstarch makes the cookies more tender. Win win!
Fresh lemon zest and lemon juice in these cookies is crucial to the best lemon flavor. A bit of pure lemon extract is added to enhance that flavor. Don’t be tempted to use imitation extracts. The flavor will disappoint you. I added two drops of lemon yellow food color, which made them so pretty they look like pure sunshine!
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Lemon Crinkle Cookies
Lemon cookies with a crackled, crispy exterior and a soft, tender interior
I don’t think I’ve ever created a recipe that delighted all of my senses as much as these cookies. I used dried rosebuds in the cookie dough, but you can also use dried rose petals. Whether you purchase dried rose petals or make them yourself, they’re pleasantly fragrant with a subtle flavor. To find dried rose petals, click here. To find dried rosebuds, click here. I pinched the calyx and stem off of the rosebuds to avoid large crunchy bits in the cookies, then I crushed the roses with a mortar and pestle. You’ll hear the satisfying crunch of the delicate, dried rose petals. You can also place them in a plastic bag and roll over them gently with a rolling pin.
The finished cookies have a rustic, almost shabby chic look with their cracks, rose-speckled dough and beautifully imperfect dried roses. And of course, you’ll want to sample a warm cookie. The cookies will taste tender and slightly sweet with a hint of rose. I like a more subtle rose flavor in my baked goods. But if you prefer a stronger rose flavor, feel free to add a small amount of rose water to your dough. Start with 1/4 teaspoon, because a little goes a long way.
If you’re like me, you’ll taste a spoonful of the raspberry ganache because you can and should. For the raspberry ganache, please use a good quality white chocolate! In some recipes, it’s fine to use white chocolate chips or candy melts if you prefer, but NOT this one. In my humble, yet educated opinion, you should never use chocolate chips to make ganache. I studied chocolate in culinary school with a master chocolatier. I never use chocolate chips for ganache because they contain stabilizers that keep them from melting completely, which prevents you from having the smoothest ganache possible. They also contain less cocoa butter and tend to have a waxy mouth feel.
For this recipe, when it comes to butter, you should also be a little bit picky for successful baking. Low quality butter tends to contain more water and your cookies may spread too much. So make sure to use good butter. Your butter should be room temperature, but not warm. If the butter is shiny, it’s too warm. Don’t try to speed up the softening of butter with your microwave. That’s not a hack, in spite of what you may hear on the internet. Microwaves heat unevenly and will potentially melt your butter. The best way to speed up the softening of your butter is to simply cut it into cubes. By the time you get the rest of your ingredients ready, the butter should be soft enough to use. My last, but most important success tip, is to weigh your ingredients.
You’ll find this recipe and more delightful bakes, in my cookbook “Enchanted Baking.” Click here for more info.
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Raspberry Rose Shortbread Cookies
Rose petal shortbread cookies filled with white chocolate raspberry ganache
Preheat the oven to 350ºF (180ºC). Line two large baking sheets with parchment paper
In a large bowl, beat the butter, with an electric mixer on medium speed, until smooth. Add the rose petals and beat on low speed until combined.
Add the powdered sugar, vanilla extract and salt. Beat until well combined.
On low speed, mix in the flour in two additions. Beat just until combined.
Roll the dough into 1 1/4-inch balls, about 1/2 ounce (14g) each. Place the dough balls about 2 inches apart onto the prepared baking sheets.
Bake for 7 minutes, then remove from the oven. Press indentations into each cookie with a 1-inch diameter pastry tamper or with the flat top of a 1-inch diameter bottle cap.
Return the cookies to the oven and continue baking until the edges are light golden brown, about 5-6 more minutes.
If the indentations in your cookies lose definition, press again with the tamper or bottle cap while the cookies are still hot on the baking sheet.
Transfer the cookies to a cooling rack to cool completely.
Place the white chocolate in a medium heat safe bowl and set aside.
In a small saucepan over medium heat, bring the heavy cream to a simmer, just until bubbles form around the edges. Do not boil. Stir in the raspberry reduction and heat just to a simmer again. Do not boil.
Pour the hot cream mixture over the white chocolate, making sure all of the white chocolate is submerged. Let it sit for 2 minutes, then stir with a spatula until smooth.
Let the ganache cool until slightly thickened. Spoon about 1/2 teaspoon into the indentation of each cookie. The ganache will continue to firm up as it sits.
When the ganache in the cookies has firmed up, decorate with dried rosebud or rose petals, if desired.
Imagine you’re in a beautiful room, reclining on a plush velvet chaise lounge. There’s a dainty table nearby. On the table is a cake pedestal with a little pyramid of small, perfectly plump, pink pastries. They’re filled with sweet, luscious strawberry cream. And they’re all yours. This Strawberries & Cream Profiteroles recipe can make that dream come true. Maybe not the velvet chaise lounge, but really any comfortable chair will do while you indulge in these delicious little gems. Profiteroles have a way of making you feel regal and majestic. I think princesses and princes snack on them. Most of us don’t have a personal pastry chef or the budget to order from a French bakery every day, but we can certainly follow a recipe and make one of the easiest pastry doughs there is. Choux pastry or pate à choux is used to make profiteroles, cream puffs, eclairs, churros and other pastries. Once you get the hang of it, the possibilities are endless.
Remove from heat. Stir in strawberry extract. Set aside to cool completey.
Strawberries and Cream Filling
Bring milk to a boil in a small saucepan over medium heat.
Meanwhile, whisk sugar, cornstarch and salt together in a medium bowl. Add the egg and whisk until smooth.
When milk starts to boil, remove from heat and pour 1/3 of the hot milk into the egg mixture and whisk to combine.
Pour the egg mixture back into the remaining hot milk and cook over medium heat, whisking continuously, until the mixture comes to a boil and thickens.
Remove from heat. Stir in butter and vanilla extract.
Pour mixture through a sieve placed over a bowl. Cover the surface with plastic wrap and let cool completely.
In a medium bowl, whip heavy cream to stiff peaks with an electric mixer at high speed. Fold whipped cream into cooled strawberry pastry cream. Set aside in refrigerator.
Profiteroles
Preheat oven to 400ºF. Line 2 large baking sheets with parchment paper,
Combine water, butter and salt in a medium saucepan. Bring to a boil over medium heat.
Reduce heat. Add flour and stir vigorously with a wooden spoon until mixture pulls away from sides of pan and forms a ball.
Transfer mixture to the bowl of a stand mixer. Mix on low speed until steam dissipates and mixture cools to lukewarm.
Add eggs one at a time and beat on medium speed until smooth, stopping to scrape down bowl.
Transfer mixture to a piping bag fitted with a large round tip. (I used *Ateco tip 808)
Pipe 1 1/4-inch mounds, about 2 inches apart, on prepared baking sheets. Smooth tops with a wet finger.
Bake 15 minutes, then turn down the oven heat to 350ºF and continue baking until golden brown, about 8-10 more minutes. Using a toothpick or skewer, prick a small hole in each profiterole to allow steam to escape. Place on a wire rack to cool completely.
Use the tip of a paring knife to make a pilot hole in the bottom of each profiterole.
Place strawberries and cream filling into a piping bag fitted with a medium round piping tip. (I used **Wilton tip 12)
Place tip into the pilot holes and fill each profiterole with filling.
Strawberry Icing
In a medium bowl, whisk all icing ingredients together until smooth. Spoon over filled profiteroles. Refrigerate profiteroles until ready to serve.
This moist, flavorful banana bread is my favorite banana bread recipe to date. I like to add toasted pecans or chocolate chips to make it extra delicious.
Preheat the oven to 350ºF (165ºC). Line the bottom an 8 x 4-inch or a 9 x 5-inch loaf pan with parchment paper. Grease and flour the insides.
In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In a large bowl, whisk together the brown sugar, oil, eggs, sour cream and vanilla until smooth and well combined. Stir in the bananas until incorporated. Mix in the flour mixture just until combined. Do not over mix. Stir in the 1/2 cup of pecans if using. If using chocolate chips, set aside 1/4 cup (43g) for the top and stir in the remaining 1 cup (170g) of chocolate chips.
Transfer the batter to the prepared loaf pan. Sprinkle the loaf with the chopped pecans or 1/4 cup (43g)of chocolate chips. Bake until a toothpick inserted into the center of the loaf comes out clean, about 40-50 minutes. Cool in the pan for 10 minutes, then remove the loaf from the pan and transfer it to a cooling rack to cool completely.
Ever since a certain celebrity cut a hole from the middle of her favorite olive oil cake back in 2020, the internet has been obsessed with olive oil cakes. I must confess that I was a fan of olive oil cakes long before that. I first tasted one at a restaurant years ago and fell in love. The flavor and texture was so delightful, that all it needed was a dusting of powdered sugar on top. Now that the dust has settled, I’m sharing my favorite orange olive oil cake recipe. Not because it’s trendy, but because it’s a really delicious recipe that tastes like spring.
I made cute little orange scented, personal cakes that are really just elegant cupcakes. The recipe is easily adapted to your tastes. You can switch up the orange flavor and substitute with lemon or any citrus of your choice. Even if you don’t like olive oil, you’ll still like these little cakes. I used light olive oil, rather than extra virgin olive oil, for a more subtle olive oil flavor. It’s also able to withstand higher temperatures. Feel free to use your favorite olive oil or replace it with the oil you prefer. Grape seed, avocado, canola and vegetable oil are some examples of oils you can use as a replacement.
This recipe contains almond flour. It helps with texture and flavor, so it’s a necessary ingredient. Almond flour can be pricey, but it’s good to have on hand. Adding it to your baked goods will make them more moist and tender. To find almond flour click here,
Heat the oven to 350ºF (180ºC). Grease and flour a 12 serving muffin pan.
In a medium bowl, whisk together the cake flour, almond flour, baking powder, baking soda and salt. Set aside.
In a large bowl, beat the sugar, eggs, orange zest and vanilla extract together until smooth.
Gradually mix in the olive oil and beat until well combined.
Stir in the dry ingredients in two additions, alternating with the milk and orange juice. Stir just until combined. Do not over mix.
Fill the prepared muffin pan cups 2/3 full with batter. Do not overfill or cakes will be more difficult to remove.
Bake for 10-12 minutes or until the tops look light golden, but still moist and a toothpick inserted comes out clean. They bake very quickly, so check them a few minutes early to avoid over baking.
Cool the cakes in pan for 5 minutes. Remove them from pan and transfer to a cooling rack.
Brush the warm cakes with orange simple syrup and allow to cool completely.
When the cakes have cooled, dust with powdered sugar.
Orange Simple Syrup
In a small saucepan, stir together the sugar, orange juice, lemon juice, and orange zest.
Cook over low heat, stirring occasionally, just until the sugar is dissolved.
If you love chocolate cake, this is the post for you! Chocolate cake is one of the best comfort foods there is. I’ve tasted many over the years, but my all time favorite was one I had growing up. I’ve spent years trying to duplicate the moist, nostalgic cake from my childhood. I noticed that nearly every chocolate cake recipe on the internet is a variation of the century-old recipe from the Hershey’s Cocoa tin. I think many people have passed it down as a family recipe, each grandmother adding her own personal touch. Even some celebrity chefs have claimed it as their own. It’s an easy, delicious, moist recipe and its popularity is well deserved. You can tweak the flavor additions a bit to make it your own too. It’s a recipe that’s hard to mess up.
This cake is topped with the ultimate silky, smooth, deeply chocolate frosting. I developed this recipe mostly because I couldn’t find a chocolate frosting recipe that didn’t taste gritty and/or look speckled from the cocoa powder. Swiss meringue buttercream with melted chocolate added is one alternative. But, while it is smooth, silky and perfect for piping, it’s missing that deep chocolate richness. Another option is chocolate ganache. It looks rich and creamy in those viral videos, but it’s a little too rich and overpowering to use as frosting in my opinion.
I think this frosting is the one! It has the best of both worlds, velvety but not too rich. You’ll notice that this frosting contains maple syrup. The syrup gives it a very subtle maple flavor in the background, but mostly, it helps to make the frosting silky and gives it shine. You can adjust the sweetness level of the frosting by choosing the chocolate you prefer. I used bittersweet chocolate, which I think is just right. This recipe makes enough frosting to frost a 2-layer 6-inch cake. You can easily double the recipe for larger cakes.
Preheat the oven to 350ºF (180ºC). Line the bottoms of two 6-inch cake pans with parchment paper. Grease the insides and dust with a mixture of equal parts flour and cocoa powder. Wrap the cake pans with damp cake strips if you have them.
Sift the flour, cocoa powder, baking powder, baking soda and salt together in a medium bowl. Add the sugar and stir util well combined.
Combine the the egg, egg yolk, buttermilk, vegetable oil and vanilla extract in a small bowl. Whisk lightly to combine.
Add the egg mixture to the dry ingredients and mix on low speed with an electric mixer, until combined. Stop the mixer. Scrape the sides and the bottom of the bowl with a spatula. Turn the mixer up to medium speed and beat for 30 seconds.
Add the hot coffee and stir until well combined.
Pour the batter into the prepared cake pans, dividing batter evenly between the pans. Bake until a toothpick inserted into the center of the cakes comes out clean, about 25-28 minutes without cake strips or about 28-32 minutes with cake strips.
Let the cakes cool in the pans for 10 minutes then remove the cakes from the pans and transfer to a cooling rack.
Trim the cake layers to your desired thickness, from 1-inch to 1 1/2-inches thick. Fill and frost with chocolate buttercream frosting.
Chocolate Buttercream Frosting
In a small saucepan over low heat, whisk together the maple syrup, water, cocoa powder and espresso powder until smooth. Set aside to cool to room temperature.
Melt the chocolate in a medium bowl set over a pan of gently simmering water, making sure the water doesn't touch the bottom of the bowl. Remove from heat and set aside to cool to lukewarm.
In a large bowl, beat the butter with an electric mixer at medium speed, until smooth and light in color. Add the powdered sugar and salt and continue beating until smooth and well combined.
Gradually add the the cooled maple syrup mixture and beat on low speed until combined.
Stir in the melted chocolate until well combined. Smooth out any air bubbles by stirring gently with a rubber spatula.
Recipe Notes
*For smoothest results, use chopped bar chocolate and make sure chocolate is completely melted. Do not use chocolate chips. Chocolate chips do not melt completely and can make your frosting lumpy.
Sending sunshine your way with these cute, delicious bite-size mini cakes. Lemon Buttermilk Cakelets are tender and moist with a burst of fresh lemon flavor. They’re easy to make and they bake up quickly. They make an adorable addition to a spring teatime, baby shower or summer picnic.
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Lemon Buttermilk Cakelets
Mini lemon cakes with lemon icing by Brownie Mischief
Measure the juice of 1 lemon. Add enough water to equal 1/4 cup (89ml). In a small saucepan, simmer the lemon juice and water mixture with the sugar and lemon zest, stirring occasionally, until the sugar is dissolved. Set aside to cool, then strain out the lemon zest.
Cakelets
Preheat the oven to 350ºF (180ºC). Grease and flour a 24-serving mini muffin pan* or use liners.
In a medium-size bowl, whisk the flour, baking powder, baking soda and salt together until well combined.
In a large bowl, whisk the sugar, oil, eggs, lemon zest and extracts together until smooth and well blended. Mix in the flour mixture in 2 additions alternating with half of the buttermilk after each addition. Stir just until combined. Do not over mix.
Fill the muffin cups 2/3 full. (I used a portion scoop). Bake until a toothpick inserted into the center of the cakes comes out clean, about 8-10 minutes. Be careful not to over bake to avoid drying out the cakes. Let the cakes cool in the pan for 5 minutes, then remove them from the pan and transfer them to a cooling rack. (Repeat with any remaining batter.)
Icing
In a medium-size bowl, whisk together the powdered sugar, melted butter and 3 tablespoons of lemon juice. Add additional lemon juice as needed to achieve the desired consistency. Whisk until smooth. Spoon the icing over the cooled cakes.
To the indecisive German baker who invented marble cake, I thank you! Marble cake, sampler platters and tasting flights are the perfect solution for those times when you just can’t decide. Let’s take one more decision off the table. No longer will we have to decide between chocolate and strawberry cookies. These marble cookies are the best of both worlds. Chocolate and strawberry are opposites in many ways, but complement each other so well. After all, who doesn’t love chocolate covered strawberries?
The dark chocolate cocoa powder gives these cookies a deep chocolate flavor. Freeze dried strawberries provide the sweet strawberry flavor and color. I crushed the strawberries with a mini food processor, but you can also use a mortar and pestle, a clean spice grinder or a sturdy plastic bag and a rolling pin. When you crush the 1 1/2 cups of freeze dried strawberries called for in the recipe, you’ll end up with about 1/3 cup of strawberry powder. To find freeze dried strawberries, click here.
This recipe makes about eighteen cookies but you can also make nine large cookies. Follow the instructions in parentheses for large cookies.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In a large bowl, cream the butter, granulated sugar and brown sugar, with an electric mixer at medium speed, until light and fluffy.
Beat in the eggs and vanilla extract in three separate additions, making sure each addition is incorporated before adding the next.
On low speed, mix in flour mixture just until combined.
Divide the dough in half. Leave half of dough in the bowl and place the other half in a separate bowl.
Add freeze dried strawberries to half of the dough and mix just until combined. Add cocoa powder to the other half of the dough and mix just until combined.
Roll the dough into 1 1/2 teaspoon size balls. (For large cookies, roll the dough into tablespoon size balls.) To form the cookies, place two chocolate dough balls and two strawberry dough balls in your hand in a checkerboard pattern. Roll into a ball. Repeat with the remaining dough balls and refrigerate for 30 minutes.
Preheat oven to 350ºF (180ºC). Line two large cookie sheets with parchment paper.
Place the dough balls about two inches apart on the prepared cookie sheets. Bake 10-12 minutes, until cookies are set and edges are golden. (For large cookies, bake 14-15 minutes.) Transfer to cooling rack. (For large cookies, cool on cookie sheet one minute, then transfer to cooling rack.
