Red White and Blue Cookies

In a medium sized mixing bowl, melt the butter in 20 second intervals until it's just melted.
Whisk in the granulated and brown sugar, followed by the egg and vanilla.
Add in the flour, baking powder, baking soda, and salt. Mix the ingredients together *just* until the last streak of flour disseapears.
Divide the dough into thirds into three separate bowls. (about 150g each)
From this point, you'll want to only mix until the dough is fully cohesive to avoid over-mixing the dough.
To one bowl, mix in the butterfly pea powder. To another, mix in the freeze-dried raspberry powder. To the last bowl, mix in the white chocolate.
Use a 1 tbsp. cookie scoop to dish out each flavor of the dough.
Take one of the raspberry dough and flatten it in your hand, then flatten a white chocolate dough on top of it, followed by the butterfly pea powder dough. Roll the flattened dough into a ball.
Repeat until you have used all of the dough. If you want to make the dough a little more uniform, you can press it into a 3 tbsp. cookie scoop and release it.
Chill the dough in the fridge for at least 30 minutes to allow it to firm up.
Preheat the oven to 350°F / 175°C. Line a baking sheet with parchment paper or a silicone baking mat.
Place the dough balls evenly spaced apart to allow room for spreading, and top them with more white chocolate if desired.
Bake for 10-12 minutes, or until the edges turn golden brown and the middle has almost completely set.
Immediately after taking the cookies out of the oven, you can take a bowl that is slightly larger than the cookies and swirl it around over the cookies to make them a little more uniform and circular. Serve and enjoy!

Ingredients

Instructions

Notes

Nutrition