Strawberry Crunch Cookies Recipe

Introduction

Strawberry Crunch Cookies are a delightful twist on the classic cookie, bursting with the bright flavor of freeze-dried strawberries and a satisfyingly crisp topping. Perfect for strawberry lovers, these cookies combine soft, buttery dough with a crunchy, fruity finish.

Ingredients

• 1 cup (240 ml) unsalted butter
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups (360 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (150 g) freeze-dried strawberries
• 1 cup (150 g) strawberry cake mix
• Crushed graham crackers (for topping)
• Melted butter (for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: Cream the softened butter, granulated sugar, and brown sugar together for 3-5 minutes until light and fluffy.
3. Step 3: Add the eggs one at a time, mixing well after each addition.
4. Step 4: Stir in the vanilla extract to enhance the flavor.
5. Step 5: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until combined.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Step 7: Gently fold in the crushed freeze-dried strawberries and strawberry cake mix until evenly distributed.
8. Step 8: Scoop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Optionally, sprinkle extra crushed strawberries on top of each cookie for added color and flavor.
9. Step 9: Bake for 10-12 minutes, or until the edges are golden and the centers are set.
10. Step 10: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11. Step 11: To prepare the crunch topping, mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter until combined.
12. Step 12: Press a generous amount of the crunch topping onto each cooled cookie to add texture and flavor.

Tips & Variations

• For extra strawberry flavor, substitute some of the vanilla extract with strawberry extract.
• Use fresh strawberries by finely chopping and gently folding them in, but reduce added sugar slightly to balance moisture.
• To make the topping more decadent, add a sprinkle of white chocolate chips along with the crunch mixture.
• If freeze-dried strawberries are unavailable, substitute with freeze-dried raspberries or blueberries for a different berry twist.

Storage

Store these cookies in an airtight container at room temperature for up to one week. To keep the crunch topping fresh, add it just before serving or re-press if it softens after storage. Reheat briefly in a low oven or microwave if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries can be used, but they add moisture that may affect the cookie texture. It’s best to finely chop them and reduce added sugar slightly. The cookies may be softer and require a longer baking time.

What is the purpose of the strawberry cake mix in the recipe?

The strawberry cake mix adds extra strawberry flavor, a hint of sweetness, and helps give the cookies a lighter texture. It enhances the overall berry taste without overpowering the cookie base.

Strawberry Crunch Cookies Recipe

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★★★★★

4.7 from 56 reviews

• Author: Victor
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Delight in these Strawberry Crunch Cookies, a delightful treat combining the classic flavors of strawberry and sweet vanilla in a soft, buttery cookie base. With a crunchy topping made from freeze-dried strawberries and graham crackers, these cookies deliver a perfect balance of chewy and crisp textures, ideal for snacking or sharing at gatherings.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (240 ml) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups (360 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (150 g) freeze-dried strawberries, crushed
• 1 cup (150 g) strawberry cake mix

Crunch Topping

• ½ cup (70 g) crushed freeze-dried strawberries
• ½ cup (60 g) crushed graham crackers
• 3 tablespoons (45 ml) melted butter

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Instructions

1. Preheat Oven. Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
2. Cream Butter and Sugars. In a large bowl, cream the softened unsalted butter, granulated sugar, and brown sugar together for 3-5 minutes until the mixture is light and fluffy, creating the perfect base for your cookies.
3. Add Eggs. Incorporate the eggs one at a time, mixing well after each addition to ensure an even and smooth batter.
4. Add Vanilla. Stir in the vanilla extract for enhanced flavor and aroma.
5. Mix Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined.
6. Combine Wet and Dry. Gradually mix the dry ingredient mixture into the wet ingredients, stirring until just combined to avoid overmixing which can toughen the cookies.
7. Fold in Strawberry Elements. Gently fold in the crushed freeze-dried strawberries and strawberry cake mix until evenly distributed throughout the dough.
8. Scoop Dough. Use a scoop to place rounded balls of cookie dough onto a baking sheet lined with parchment paper, spacing each about 2 inches apart to allow for spreading.
9. Optional Strawberry Sprinkle. Optionally, sprinkle a little extra crushed freeze-dried strawberries on top of each dough ball for an intense strawberry flavor and attractive look.
10. Bake Cookies. Bake the cookies in the preheated oven for 10-12 minutes until the edges are golden and the centers are set but still soft.
11. Cool Cookies. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
12. Prepare Crunch Topping. In a small bowl, mix together the crushed freeze-dried strawberries, crushed graham crackers, and melted butter until well combined.
13. Apply Topping. Once the cookies have cooled, press the crunch topping onto the tops of each cookie to add a delightful texture contrast and extra flavor.
14. Store Cookies. Store the finished cookies in an airtight container at room temperature. They will keep fresh and tasty for up to one week.

Notes

• Ensure the butter is softened to room temperature for easier creaming and better cookie texture.
• Do not overmix the dough once the flour is added to prevent dense or tough cookies.
• Freezing the dough balls before baking can help maintain shape if desired.
• The crunch topping is best applied when cookies are fully cooled to avoid melting.
• These cookies can be stored at room temperature for up to one week or frozen for longer storage.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Strawberry cookies, crunch cookies, freeze-dried strawberries, strawberry cake mix, baked cookies, sweet dessert cookies