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.
Ingredients
Scale
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
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- 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.
- Add Eggs. Incorporate the eggs one at a time, mixing well after each addition to ensure an even and smooth batter.
- Add Vanilla. Stir in the vanilla extract for enhanced flavor and aroma.
- Mix Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined.
- 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.
- Fold in Strawberry Elements. Gently fold in the crushed freeze-dried strawberries and strawberry cake mix until evenly distributed throughout the dough.
- 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.
- 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.
- 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.
- Cool Cookies. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Crunch Topping. In a small bowl, mix together the crushed freeze-dried strawberries, crushed graham crackers, and melted butter until well combined.
- 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.
- 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
