• Recipe by
  • Prep time
    15 minutes
  • Cook Time
    15 minutes
  • Yield
    Approx. 20 cookies

Equipment: Parchment Paper Sheets & Stainless Steel Sheet Pan


226 grams (1 cup, 2 sticks) unsalted butter, room temperature

300 grams (1 ½ cups) granulated sugar

1 large egg plus 1 egg yolk (about 75 grams total)

½ teaspoon (2.5 ml) vanilla extract

300 grams (2 ½ cups) all-purpose flour

½ teaspoon kosher salt

½ teaspoon baking powder

6 to 6.5 oz (170-180 grams) total crushed, freeze-dried fruits of your choice such a strawberries, mangoes, and blueberries (see note)


Preheat oven to 375°F. Line a sheet pan or two with a Precut Parchment Paper Sheet.

In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, cream the butter and sugar until light and fluffy, 4-5 minutes.

Add the egg, egg yolk, and vanilla extract and beat for an additional 1-2 minutes to combine well.

In a separate bowl, mix together the flour, salt, and baking powder. Add to the butter mixture and mix gently to combine.

Fold in the freeze-dried fruits by hand until no dry spots remain and fruit is well-incorporated.

Scoop balls of cookie dough about 1½ inches in diameter onto the lined sheet pan. Leave 1½ inches of space between each ball of dough. If you only have one sheet pan, the dough can be baked in batches. Bake for 12-15 minutes, until the tops are lightly browned.

Cool cookies on pan for 5 minutes before removing to a wire rack. If baking in batches, scoop the remaining dough onto the pan and bake. The second batch can bake more quickly because the oven has been on longer, so keep an eye on the cookies around the 12-minute mark.

Store cooled cookies in an airtight on the counter for up to a week.

Note: It's important to use freeze-dried fruits, not regular dried fruits for this recipe. They are becoming more and more popular and can be found in packages usually ranging from 1 to 2 ounces at regular, big-box grocery stores or natural food stores. Use all one fruit, or a combination for an exciting new flavor. As pictured, this recipe used an equal amount of freeze-dried strawberries, blueberries, and mangoes. To prepare the freeze-dried fruits, you can crush them in a Ziploc bag or directly in the bag they come in. Use a rolling pin or the palm of your hand to firmly press down, breaking up the fruit. Some pieces will turn completely to dust, and some larger chunks will remain.

Fruity Sugar Cookies

Fruity Sugar Cookies

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Julia Estrada