Just the colours of this cookie alone will mesmerise all who set eyes on it. This recipe is from the famous baker Sarah Kieffer and is one of the the most popular recipes from her book “100 Cookies.” Please check out her methods and recipes on her blog, The Vanilla Bean Blog, because they are amazing and she is a true Master.
The colour is one thing, the taste is another wonder to behold. Only good things happen when chocolate, strawberry and vanilla meet.
This is a soft cookie with a tender crisp covering. Some small effort does goes into making 3 different flavours as the batter needs to be separated, coloured and rolled together as one cookie. The process itself is easy.
This recipe yields about 2 dozen cookies. Do not overcrowd the baking sheet. Roll about 6-7 cookies on one baking sheet and repeat the process to make more cookies.
Ingredients for Cookies
- 227 g room temperature butter
- 350 g granulated sugar
- 1 large egg plus 1 large yolk
- 364 g cake flour
- 3/4 tsp bicarbonate of soda
- 3/4 tsp salt
- 8 g freeze-dried strawberries
- 2 tsps vanilla extract
- 2 TB dark cocoa powder
- 2-3 drops pink gel food colouring
- sprinkles to roll cookie (optional)
Method to make Cookies
- Preheat oven to 180 degrees celsius.
- Adjust racks so that cookies are baked on the middle rack.
- Line a baking sheet with parchment paper.
- In a bowl, measure out flour, bicarb and salt. Mix to combine.
- In another bowl, measure out butter and beat with an electric beater till pale and creamy.
- Add sugar and beat till well incorporated.
- Add egg, yolk and vanilla extract and continue to beat till creamy and well combined.
- Add flour mixture and beat on a low speed to combine ingredients.
- Divide batter equally into 3 bowls.
- In one bowl, sift in 2 TB of cocoa powder and lightly beat on low speed to combine.
- In a food processor, blitz freeze-dried strawberries into a powder and add to the other bowl.
- Add pink food colouring.
- Lightly beat with clean beaters till well combined.
- Take a small piece of dough from each bowl (about 15 g each) and form 3 small balls.
- Set the balls close to each other so that they stick to each other.
- Gather the 3 coloured balls together and lightly roll to form one large ball. Make sure to lightly roll so as to show the distinct tri-coloured cookie dough.
- Roll lightly in sprinkles. (optional)
- Place balls on each cookie sheet about 10 cm apart from each other.
- Bake for 10 – 11 minutes till the cookies are puffed and ever so lightly brown at the cookie base.
- Turn tray halfway through baking process.
- Cool cookies for about 10 minutes on baking sheet.
