Strawberry Lemon Swirl Cookies
Strawberry Lemon Swirl Cookies
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 cup granulated sugar, for rolling
For the Lemon Half
- 1 tablespoon lemon zest
- 1 teaspoon lemon extract, optional
- as needed yellow food coloring, optional
For the Strawberry Half
- 1/2 cup freeze dried strawberries, finely crushed
- as needed red food coloring, optional
- 1 pinch salt
Optional Light Lemon Glaze
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
- 1 pinch salt
Instructions
- 1
In a large bowl, cream together the 1 cup (226 g) softened unsalted butter, 1/2 cup (100 g) granulated sugar, and 1/2 cup (110 g) light brown sugar until smooth and fluffy.
⏱️ 5 min
- 2
Add 1 large egg, 1 egg yolk, and 2 teaspoons vanilla extract to the creamed mixture. Mix until well combined and smooth.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the dry ingredients: 2 3/4 cups (344g) all-purpose flour, 3/4 teaspoon salt, 1/2 teaspoon baking soda, and 1/4 teaspoon baking powder.
⏱️ 2 min
- 4
Gradually add the mixed dry ingredients to the wet dough mixture. Fold in gently using a spatula or wooden spoon just until combined and no dry streaks of flour remain. Be careful not to overmix.
⏱️ 5 min
- 5
Separate the dough evenly into two portions. Each portion should weigh approximately 350-375 grams.
⏱️ 2 min
- 6
To one portion of dough (for the lemon half), add 1 tablespoon lemon zest (or 1 teaspoon lemon extract, if using) and optional yellow food coloring. Mix until the ingredients are fully incorporated and the dough is uniformly colored.
⏱️ 3 min
- 7
To the other portion of dough (for the strawberry half), add 1/2 cup finely crushed freeze dried strawberries, optional red food coloring, and a pinch of salt. Mix until the ingredients are fully incorporated and the dough is uniformly colored.
⏱️ 3 min
- 8
Scoop equal amounts of both the lemon and strawberry doughs, approximately 2-3 tablespoons of each. Combine the two dough portions side-by-side, twist them once, then gently roll them into a ball to create a swirl effect.
⏱️ 5 min
- 9
Roll each twisted dough ball in the 1/4 cup (50 g) granulated sugar to coat evenly.
⏱️ 2 min
- 10
Place the formed dough balls on a plate or tray and chill in the refrigerator for 30-40 minutes. This helps prevent spreading during baking.
- 11
While the dough is chilling, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 12
Arrange the chilled dough balls on the prepared parchment-lined baking sheet, leaving enough space between them for spreading.
⏱️ 1 min
- 13
Bake for 10 minutes. The edges of the cookies should appear set, but the center will still be slightly underbaked and soft. They will finish cooking on the pan as they cool.
⏱️ 10 min•🌡️ 350
- 14
Remove the baking sheet from the oven and let the cookies cool completely on the pan. This allows them to set properly.
- 15
If desired, prepare the optional lemon glaze: In a small bowl, whisk together 1 cup powdered sugar, 1-2 tablespoons lemon juice, and a pinch of salt until smooth and pourable. Drizzle the glaze over the completely cooled cookies.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Lemon Swirl Cookies
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 cup granulated sugar, for rolling
For the Lemon Half
- 1 tablespoon lemon zest
- 1 teaspoon lemon extract, optional
- as needed yellow food coloring, optional
For the Strawberry Half
- 1/2 cup freeze dried strawberries, finely crushed
- as needed red food coloring, optional
- 1 pinch salt
Optional Light Lemon Glaze
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
- 1 pinch salt
Instructions
- 1
In a large bowl, cream together the 1 cup (226 g) softened unsalted butter, 1/2 cup (100 g) granulated sugar, and 1/2 cup (110 g) light brown sugar until smooth and fluffy.
⏱️ 5 min - 2
Add 1 large egg, 1 egg yolk, and 2 teaspoons vanilla extract to the creamed mixture. Mix until well combined and smooth.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the dry ingredients: 2 3/4 cups (344g) all-purpose flour, 3/4 teaspoon salt, 1/2 teaspoon baking soda, and 1/4 teaspoon baking powder.
⏱️ 2 min - 4
Gradually add the mixed dry ingredients to the wet dough mixture. Fold in gently using a spatula or wooden spoon just until combined and no dry streaks of flour remain. Be careful not to overmix.
⏱️ 5 min - 5
Separate the dough evenly into two portions. Each portion should weigh approximately 350-375 grams.
⏱️ 2 min - 6
To one portion of dough (for the lemon half), add 1 tablespoon lemon zest (or 1 teaspoon lemon extract, if using) and optional yellow food coloring. Mix until the ingredients are fully incorporated and the dough is uniformly colored.
⏱️ 3 min - 7
To the other portion of dough (for the strawberry half), add 1/2 cup finely crushed freeze dried strawberries, optional red food coloring, and a pinch of salt. Mix until the ingredients are fully incorporated and the dough is uniformly colored.
⏱️ 3 min - 8
Scoop equal amounts of both the lemon and strawberry doughs, approximately 2-3 tablespoons of each. Combine the two dough portions side-by-side, twist them once, then gently roll them into a ball to create a swirl effect.
⏱️ 5 min - 9
Roll each twisted dough ball in the 1/4 cup (50 g) granulated sugar to coat evenly.
⏱️ 2 min - 10
Place the formed dough balls on a plate or tray and chill in the refrigerator for 30-40 minutes. This helps prevent spreading during baking.
- 11
While the dough is chilling, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 12
Arrange the chilled dough balls on the prepared parchment-lined baking sheet, leaving enough space between them for spreading.
⏱️ 1 min - 13
Bake for 10 minutes. The edges of the cookies should appear set, but the center will still be slightly underbaked and soft. They will finish cooking on the pan as they cool.
⏱️ 10 min•🌡️ 350 - 14
Remove the baking sheet from the oven and let the cookies cool completely on the pan. This allows them to set properly.
- 15
If desired, prepare the optional lemon glaze: In a small bowl, whisk together 1 cup powdered sugar, 1-2 tablespoons lemon juice, and a pinch of salt until smooth and pourable. Drizzle the glaze over the completely cooled cookies.
⏱️ 4 min