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If you ask us, there are no bad cookies; they’re all tasty in their own way. But some cookies—you know them when you see them—aren’t just tasty, but truly special. That’s what we thought when we first tried Sarah Kieffer’s Neapolitan cookies. Of course we had to riff on her recipe, and that’s how these berries and cream cookies were born.
Instead of food coloring, the cookies get their half-and-half hue (and flavor) from freeze-dried berries, which you can find online and in stores like Trader Joe’s or Target. We used a mix of strawberry and raspberry, but you can use any kind you like.
3 cups (360g) all-purpose flour
1 teaspoon kosher salt
¾ teaspoon baking soda
1 cup (226g/2 sticks) unsalted butter, at room temperature
1¾ cups (350g) granulated sugar
1 large (50g) egg
1 large (14g) egg yolk
2 teaspoons (9g) pure vanilla extract
¾ cup (12g) freeze-dried berries, such as strawberry, raspberry or a mix
1. In a medium bowl, whisk together the flour, salt and baking soda to combine.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar on medium speed until pale and fluffy, about 3 minutes. Add the egg and egg yolk, and mix to combine. Add the vanilla and mix to combine. Add the flour mixture and mix until just combined; reserve the medium bowl. (Try to not overmix the dough or the cookies will be tough.)
3. In in a food processor or high-speed blender, pulse the freeze-dried berries into a fine powder.
4. Divide the dough in half, and transfer one half to the reserved mixing bowl; set aside. To the stand mixer bowl, add the berry powder and mix on medium speed until just combined.
5. Preheat the oven to 350°F and line three baking sheets with parchment paper.
6. To form the cookies, pinch off a small piece (22g or a rough tablespoon) of each dough and lightly press them together, then roll the dough into a ball. Arrange the dough balls between the baking sheets (about 8 per sheet).
7. Bake the cookies one baking sheet at a time, until they are puffed and set but not golden on the edges, 9 to 10 minutes. Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. The cookies will keep in an airtight container at room temperature for 3 days.