I baked so many cookies last Christmas. These were by far the best! From the Vanilla Bean blog, I adored each bite and I’m a savory girl. They are nostalgic. When i was little, my grandparents always got neopolitan ice cream. I’d try to get a bite of each flavor without the other and then I’d mix and match. My approach to eating these cookies was the same. The strawberry equally compliments the vanilla which equally compliments the chocolate and round and round it goes.

I think it’s time to make these again.

• 2 1/2 cups plus 1 tablespoon [364 g] all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup of freeze-dried strawberries, which equals 8 grams (measured before pulsing) , pulsed into a powder
• 1 cup [2 sticks | 227 g] unsalted butter room temperature
• 1 3/4 cup [350 g] granulated sugar
• 1 large egg plus 1 large yolk
• 2 teaspoons pure vanilla extract
• 2 or 3 drops red food coloring optional
• 2 tablespoons Dutch-process cocoa powder
• Sprinkles or granulated sugar for tops

Preheat oven to 350 degrees. Line 2 baking sheets with parchment.

In a medium bowl, mix flour, baking soda and salt.

In a stand mixer, mix on medium speed butter and sugar until fluffy. Add egg, yolk, vanilla and mix until combined.

Slowly add flour mixture to wet ingredients.

Divide dough into 3 equal parts. Place 1/3 back in mixer and add pulsed strawberries and food coloring if using. mix until combined. Set aside.

Wipe out mixer and add 1/3 dough to mixer with cocoa powder. Mix until just combined.

Directly from the site: “Pinch a small portion (about 1/2 oz [15 g]) of each of the three doughs, and press them gently together, so they adhere to each other, but keep their unique colors. Press the piece into a cookie scoop or roll it into a ball, then roll the ball into sprinkles or granulated sugar. Place 6 or 7 cookies on each sheet pan.” To get that craggy top, put in the ice cream scoop and when you squeeze the trigger, it scrapes across the top. Add sprinkles if using.

“Bake the cookies one pan at a time, rotating halfway through baking. Bake until the sides are set and the cookies are puffed, 10 to 11 minutes.”

Let cool and enjoy!