This is optional– try brushing the shaped cookies with egg
white + water and sprinkling with coarse sugar. Adds a lovely sparkle and
crunch! See my recipe note below– the cookie dough uses 1 egg + 1 egg yolk, so
this is the perfect place to use up that leftover egg white.
Another option to spruce up your layered cookies: a dip in
melted chocolate! You need melted chocolate for the chocolate cookie dough
layer, so save a little extra for dipping the baked cookies. See my recipe note
for instructions.
Ingredients
Base Cookie Dough
- 2 and 1/2 cups (310g) all-purpose flour (spoon & leveled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (230g; 2 sticks) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature* (see note)
- 1 and 1/2 teaspoons pure vanilla extract
- optional: 1 Tablespoon water and coarse sugar for sprinkling on top*
For the Strawberry Dough
- 1 and 1/2 Tablespoons (12g) all-purpose flour
- 1 Tablespoon (20g) strawberry jam
- 1/2 teaspoon almond extract*
- pink or red food coloring*
- optional: 1/4 teaspoon strawberry extract for extra flavor*
For the Chocolate Dough
- 1 and 1/2 Tablespoons (8g) unsweetened natural cocoa powder(or dutch process)
- 1 ounce (28g) semi-sweet chocolate, melted and slightly cooled
Instructions
- Make the dough: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 2 minutes. Add the eggs and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and sticky. Remove from the mixing bowl. No need to rinse out the mixing bowl.
Full Instructions : Click Here
