Tag: strawberry cookies

Strawberry Chocolate Chip Shortbread Cookies

Posted on by Mari Vasseur
Strawberry Chocolate Chip Shortbread Cookies

These cute kitties were created two years ago as a special request by someone who grew up playing with Webkinz. Do you remember the Strawberry Cloud Leopard? It was a cute pink Webkinz plushie. The cookies are made of tender, buttery shortbread dough. They get their natural color and flavor from freeze dried strawberries. Mini chocolate chips are added to make the adorable leopard spots. To watch the Strawberry Cloud Leopard Shortbread Cookies Instagram video, click here.

Heart shaped Strawberry Chocolate Chip Shortbread Cookies

I recently brought back the heart-shaped version of these cookies on social media, just in time for Valentine’s Day. Currently, the price of eggs is very high. These cookies don’t contain eggs, which is so helpful right now. They make a perfect shareable Valentine treat.

Strawberry Chocolate Chip Shortbread Cookies

Tender strawberry shortbread cookies dotted with mini chocolate chips
Print Recipe
Course Dessert
Servings 15 4-inch cat cookies or 20 3-inch heart cookies

Ingredients
  

  • 2 cups (255g) all purpose flour, sifted
  • ½ cup (64g) powdered sugar, sifted
  • ½ teaspoon fine sea salt
  • ¾ cup (18g) freeze dried strawberries not dried
  • 1 cup (227g) good quality unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 1/3-1/2 cup (57g-85g) mini semi sweet chocolate chips
  • Decor for leopards vanilla buttercream, finely shredded unsweetened coconut, heart candy sprinkles, melted chocolate optional

Instructions
 

  • Process the freeze dried strawberries to a powder with a small food processor or a clean spice grinder. Pass the powder through a sieve to strain out the seeds.
  • In a medium-size bowl, whisk the flour, powdered sugar and salt together.
  • In a large bowl, beat the butter until light and fluffy. Add the freeze dried strawberry powder and vanilla extract. Beat until well combined.
  • Add the flour mixture and beat just until dough comes together. Fold in 1/3 cup (57g) of mini chocolate chips for the leopards or 1/2 cup (85g) of mini chocolate chips for the hearts.
  • Divide the dough into two portions and form into disks. (Alternately, you can roll the dough between two sheets of parchment paper.) Wrap with plastic wrap and refrigerate for at least 1 hour or up to overnight.
  • Line two large cookie sheets with parchment paper. On a lightly floured surface, roll the dough to 1/4-inch thickness. Cut the cookies into your desired shapes. I used a 4-inch tall cat cookie cutter** for the leopards and a 3-inch tall heart cookie cutter for the hearts.
  • Place the cookies about 2-inches apart onto the prepared cookie sheets. To prevent excessive spreading, refrigerate the cut cookies for 30 minutes prior to baking, especially if your dough becomes warm as you work with it.
  • Preheat the oven to 325ºF (165ºC). Bake until the cookies are slightly puffed and the edges barely start to turn light golden brown, about 11-13 minutes. (Smaller cookies will need a shorter baking time.) Let the cookies cool on the cookie sheets for 3-4 minutes then transfer to a cooling rack to cool completely. Decorate as desired.

Notes

To find a cat cookie cutter, click here.
 
Keyword cookies, strawberry chocolate chip

Dark Chocolate Strawberry Marble Cookies

Posted on by Mari Vasseur
Dark Chocolate Strawberry Marble Cookies

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.

 

Dark Chocolate Strawberry Marble Cookies

by Mari Vasseur
Dark chocolate & strawberry marbled sugar cookies
Print Recipe
Course Dessert
Servings 18 cookies

Ingredients
  

  • 2 ¼ cups (284g) all purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (35g) freeze-dried strawberries, finely crushed to a powder (1 1/2 cups before crushing)
  • â…“ cup (28g) dark unsweetened cocoa powder

Instructions
 

  • In a medium-sized bowl, whisk together the flour, baking soda and salt until well blended.
  • In a large bowl, beat the butter, granulated sugar and brown sugar, with an electric mixer at medium speed, until pale 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 the freeze dried strawberries to half of the dough and mix just until combined. Add the 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.
Keyword chocolate, cookies, marble, strawberry