Summer is here, and I'm ready to start baking with all of the summer berries. Pies, cakes, tarts - you name it. But one thing I really wanted to dream up this year is a cookie that would feature all of my favorite berries: raspberries, strawberries, and blueberries- a Triple Berry Cookie!
These Triple Berry Cookies are sweet and soft, with all the bold berry flavors of summer that you love. Freeze dried raspberries, strawberries, and blueberries are finely crushed and added into the dough.
A small scoop of each dough is combined to make the coolest design, and each cookie is rolled in sugar to give it that crackled, crunchy top. It's truly the best.
A FEW NOTES BEFORE WE GET STARTED
- Room Temperature Ingredients:Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
- Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
- Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
- Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
- I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Now let's get to baking! Preheat your oven to 350º F. Start off by blending together the butter and sugar. Scrape down the sides of the bowl, and then add in the eggs, one at a time. With the mixer on low, slowly add in the flour and salt, scraping down the sides of the bowl as needed.
Divide dough evenly into thirds, using a scale if possible. Add finely crushed and sifted freeze dried raspberries to the first dough along with a drop of red food coloring and mix just until combined. Wrap the dough up in plastic wrap and place it in the fridge to chill.
Wipe out your mixing bowl and repeat this process with the second dough by adding finely crushed and sifted freeze dried strawberries and a drop of pink food coloring. Wrap in plastic wrap and chill. Wipe out your bowl again and add in the third dough along with finely crushed and sifted freeze dried blueberries and a drop of blue food coloring. Wrap in plastic wrap and chill.
Now it's time to scoop! I recommend using a 1 tablespoon scoop because it gives you just the right amount of each dough. If you don't have one, you can use a 1 tablespoon measuring spoon.
Start off by taking the raspberry dough out of the fridge and scooping it into balls. Place each cookie dough ball closely together on a cookie sheet. Repeat this same process with the other two doughs, being sure to clean the scoop in between each flavor. Chill the doughs for an additional 10-15 minutes until they are slightly firm to the touch.
Next you'll get started on rolling. Take one dough ball of each flavor and gently press them together, using your hands to carefully roll them into one larger dough ball.
Then gently roll each dough ball in sugar and place them on a parchment lined baking sheet so that the side with the seam is facing up and you can see all three colors. Repeat this process until all cookies have been formed.
Pop them into the oven for 11-14 minutes until they are somewhat crackly on top. Let them sit on the sheet for about 10 minutes once you pull them out of the oven.
Now what flavor will you take a bite of first? Or will you bite into two flavors at once? Either way, you've got a delicious summer treat to enjoy!
Triple Berry Cookies
These Triple Berry Cookies are sweet and soft, with all the bold berry flavors of summer that you love. Freeze dried raspberries, strawberries, and blueberries are finely crushed and added into the dough. A small scoop of each dough is combined to make the coolest design, and each cookie is rolled in sugar to give it that crackled, crunchy top. It's truly the best.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 24 cookies
- Category: Dessert
Ingredients
- 8 oz (1 cup) unsalted butter, softened
- 396 grams (2 cups) sugar, plus more for topping
- 2 eggs
- 360 grams (3 cups) flour
- ¼ tsp salt
- 2 tbsp freeze dried raspberries, finely ground and sifted
- 3 ½ tbsp freeze dried strawberries, finely ground and sifted
- 3 ½ tbsp freeze dried blueberries, finely ground and sifted
- red food coloring for raspberry
- pink food coloring for strawberry
- blue food coloring for berry
Instructions
- Preheat oven to 350º F.
- Blend together the butter and sugar on medium speed until combined.
- Add in the eggs, one at a time, and continue to mix. Scrape down the sides of the bowl as needed.
- With the mixer on low, add in the flour and salt and mix just until combined, scraping down the sides of the bowl as needed.
- Evenly divide dough into three sections, using a scale if you have one.
- Place first ball of dough into mixer with the finely ground and sifted freeze dried raspberries and a drop of red food coloring. Mix on low just until combined. Wrap raspberry dough in plastic wrap and chill. Wipe out mixing bowl.
- Place second ball of dough back into the mixer with the finely ground and sifted freeze dried strawberries and a drop of pink food coloring. Mix on low just until combined and wrap in plastic wrap to chill. Wipe out mixing bowl.
- Place third ball of dough into mixer with the finely ground and sifted freeze dried blueberries and a drop of blue food coloring. Mix on low just until combined and wrap in plastic wrap to chill.
- Using a 1 tablespoon cookie scoop, begin to scoop each dough onto a parchment lined cookie sheet. Clean off your cookie scoop and repeat this process with the other two doughs. Chill for 10 minutes until they are somewhat firm to the touch.
- Take one dough ball of each flavor and gently press them together, using your hands to carefully roll them into one larger dough ball.
- Gently roll each dough ball in sugar and place them on a parchment lined baking sheet so that the side with the seam is facing up and you can see all three colors. Repeat this process until all cookies have been formed.
- Place the cookies several inches apart on a parchment lined cookie sheet.
- Bake the cookies for about 11-14 minutes. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.
- Enjoy!
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