Maddy Friedman ’25
Looking for a treat to share with your special someone on Valentine’s Day? If so, you’re in luck! The best cookie recipe to ever grace the earth is just underneath with easy, step-by-step instructions. Hope you enjoy making these delicious treats!
Ingredients:
- 2 ½ cups plus 1 tablespoon all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup freeze-dried strawberries
- 1 cup [2 sticks] unsalted butter at room temperature
- 1 ¾ cups granulated sugar
- 1 large egg plus 1 large yolk
- 2 teaspoons pure vanilla extract
- 4 or 5 drops of red food coloring
- 2 tablespoons Dutch-process cocoa powder
- White and pink sprinkles
Steps:
- Preheat the oven to 350 F. Line three sheet pans with parchment paper.
- In a medium bowl, combine the flour, baking soda, and salt.
- In the bowl of a food processor fitted with a blade, pulverize the strawberries into a powder.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the sugar and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on medium speed until combined. Add the flour mixture and beat at low speed until it is just combined.
- Dump the dough out onto a work surface and divide it into two equal parts. Put one half of the dough back into the stand mixer and add the powdered strawberries and red food coloring. Mix on low speed until totally combined, then remove the dough.
- Pinch a small portion of each of the two doughs and press them gently together so they adhere to each other but keep their unique colors (I like to use an ice cream scooper for this part). Roll it into a ball, then roll the ball into the sprinkles. Place 6 or 7 cookies on each baking sheet. Bake the cookies one pan at a time, rotating halfway through baking.
- Bake at 350 F until the sides are set and the cookies are puffed, 10 to 11 minutes.
- Transfer the sheet pan to a wire rack and let the cookies cool. Enjoy!
*recipe from 100 Cookies baking book*