Sohla El-Waylly's Fruity Doodle Cookies
These cookies have the soft, cakey texture of snickerdoodles but taste just like pie, with a crumble coating and concentrated fruit punch thanks to freeze-dried fruit. This recipe will not work with regular dried (dehydrated) fruit, which never gets dry enough to blend fine. Luckily, freeze-dried fruit is pretty easy to find these days and has become a total baking staple. Blend the fruit in a spice grinder or high-powered blender just before using, as the powder will quickly absorb humidity in the air and clump. I like these cookies best with the vibrant freeze-fried cherries or raspberries, but any fruit other than banana will work. (Banana contains a lot of starch and will result in a gummy and dense cookie)
Fruity Doodle Cookies
- 14 Tbsp Unsalted Butter or Vegan Butter At room temperature
- 1 1/4 Cup Granulated Sugar
- 1 Tbsp Diamond Crystal Kosher Salt
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1 Large Egg Straight from the fridge
- 2 Tsp Pure Vanilla Extract
- 1 Cup Freeze Dried Fruit Finely Ground
- 2 Cups All-Purpose Flour Plus 4 tsp
- Basic Crumble
- Stand Mixer or Hand Mixer
- Spice Grinder or High Powered Blender
- #40 Cookie Scoop
- Sheet Pans
- Parchment Paper
Set up: Position a rack in the center of the oven and heat to 350°F (177°C). Line two sheet pans with parchment paper.
Make the dough: In a stand mixer fitted with the paddle (or a large bowl and a hand mixer-see Notes), cream the butter, sugar, salt, baking powder, and baking soda on medium-high speed until light and fluffy, 3 to 5 minutes, stopping to scrape down the paddle and bowl twice during mixing.
Add the egg, vanilla, and ground freeze-dried fruit and mix on medium speed until well combined, about 1 minute, stopping to scrape the paddle and bowl once during mixing.
Add the flour and mix on low until the dough comes together, about 30 seconds.
Form the cookies: Place the crumble in a medium bowl. Using a #40 cookie scoop (see Notes) or 2 spoons, divide the dough into 2-tablespoon portions (35 grams each) and roll each portion into a ball. Drop each ball into the bowl of crumble. Working over the bowl to catch any falling crumble, cup the dough ball and crumble in your palms, then pack the crumble around the dough like you're making a small snowball (if you portion all the dough first, then try to roll in the crumble, it won't stick as well). Arrange the cookies on one of the lined sheet pans, spacing them 1½ inches apart.
Once you've filled one pan with cookies, bake while you form the remaining dough: Bake the cookies until puffed, cracked, and the crumble on the outside is set and dry, while the inside of the cookie still looks moist and steamy, 12 to 14 minutes (they will seem very soft out of the oven, but will set as they cool). Allow them to cool on the sheet pan for at least 10 minutes. Repeat with the remaining pan of cookies. Enjoy warm or within 3 days.
If using a hand mixer, you will need to increase the speed by one level and double the mixing times
If you’re using a cookie scoop to portion out the dough, be sure to level the dough in the scoop; otherwise your portions will be too big and the bake time will be off