1. Start by making the the strawberry dough. To the melted butter add the brown and white sugars and whisk well to combine. Whisk in the egg yolk and the vanilla. In another bowl combine the flour, salt, and baking soda.

2. Pour half of the dry ingredients into the wet and stir. Add the diced strawberries and the rest of the dry ingredients and stir until everything is combined. Put in the fridge and chill for 30 minutes.

3. While the strawberry dough is chilling, make the milk dough. Cream together the softened butter, milk powder, and white sugar. Stir in the egg and vanilla extract. In another bowl combine the flour, salt, cream of tartar, and baking soda. Place this dough in the fridge for 15-20 minutes.

4. Preheat your oven to 350 degrees.

5. When both doughs are done chilling, take each dough and section into dough balls. The goal is to get an equal amount of strawberry dough and milk dough balls. You want to make them on the smaller side since you’re combining them to make 1 cookie and you don’t want the final cookie to be too large. I was able to get 22 strawberry and 22 milk powder cookie dough balls.

6. Make your cookies by taking one strawberry dough portion and one milk dough portion and gently mold to combine. You don’t want to mix them together, just mold enough so they stick to each other, you want to see the two separate cookie doughs. Gently press into more milk powder, then place on the baking sheet. Repeat until all the dough is used.

7. Bake the cookies at 350 degrees for 10 minutes.

Because these have fresh berries you can keep them at room temperature for 2 days. After that, store in the fridge so they don’t spoil.