Berry Swirl Cookies

Berry swirl cookies are made with freeze-dried blueberries and raspberries to create a fun marbled effect. They're surprisingly easy to make with one dough base and there's no chilling time, so you can have a batch ready in 30 minutes!

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Author Heather

Ingredients

1 cup (226 g) unsalted butter room temperature
1 ¼ cups (250 g) granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
2 ¾ cups (330 g) all-purpose flour *measured properly
1 teaspoon baking powder
½ teaspoon salt
2 ½ tablespoons (21 g) freeze-dried blueberry powder or .75 ounces
2 ½ tablespoons (21 g) freeze-dried raspberry powder or .75 ounces
¼ cup (50 g) granulated sugar for rolling

Instructions

Preheat oven to 350℉ and line a baking sheet with parchment paper. Set aside.
If you haven't yet, add your freeze-dried blueberries and raspberries, one at a time, to a food processor and pulse until you have fine powders of each. Set them aside for a later step.
In a large bowl, add butter and sugar. Using a hand mixer or stand mixer, cream together until light and fluffy, about a minute. Add eggs and vanilla extract and beat until fluffy, about a minute.
In a separate bowl, whisk (or sift) together the flour, baking powder, and salt.
Gradually stir dry ingredients into butter mixture until just combined.
Divide dough in half (use a kitchen scale for accurate results). Add blueberry powder to one half and raspberry powder to the other half. Stir to incorporate powders.
Use a medium (1.5 tablespoon) cookie scoop to scoop small portions of each color to create a marbled effect (scoop each dough twice per scoop). Alternatively, pinch a scant tablespoon of each color and roll into a ball with your hands. Roll balls in granulated sugar.
Place cookie dough balls 2 inches apart onto a parchment lined baking sheet (find the best marbling and place it face up).
Bake for about 12-14 minutes, or until cookies begin to crack on top and barely begin to brown around the edges. Allow to cool for 5 minutes before removing to a wire rack to cool completely.

Notes

Freeze-dried fruits - Freeze-dried blueberries and raspberries can be substituted with your favorite freeze-dried fruit like strawberry, mango, or banana. Fruits must be freeze-dried, not fresh or frozen. Adding fresh fruits to this recipe will result in a wet, messy dough.
* How to measure flour properly: Use a kitchen scale to measure flour for accurate results every time. If you don't have a kitchen scale, use the spoon and level method. Stir the flour (especially if it's been packed down in a bag/container), then gently spoon into the measuring cup, leveling off the top with a knife. Scooping with a measuring cup compacts flour into the cup and adds up to 25% extra to the recipe, resulting in dry, bland cookies that don't spread properly.
Storage: Cookies will keep for 3-5 days in a sealed container. To help keep cookies fresh, place a slice of bread in the container with the cookies. Replace the bread slice as needed.
Storing dough: Raw cookie dough will keep in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag.
More tips: Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!

Nutrition