Prep time15 minutes
Cook Time15 minutes
YieldApprox. 20 cookies
Equipment: Parchment Paper Sheets
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.