Strawberry Crunch Cookies Recipe

Introduction

Strawberry Crunch Cookies are a delightful twist on classic cookies, bursting with fruity flavor and a satisfying crunch. These treats combine freeze-dried strawberries and strawberry cake mix for a uniquely sweet and textured bite.

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Cream softened butter, granulated sugar, and brown sugar for 3-5 minutes until light and fluffy.
3. Step 3: Add eggs one at a time, mixing well after each addition.
4. Step 4: Stir in vanilla extract for added flavor.
5. Step 5: Whisk flour, baking soda, and salt in a separate bowl until combined.
6. Step 6: Gradually mix the dry ingredients into the wet ingredients until just combined.
7. Step 7: Fold in crushed freeze-dried strawberries and strawberry cake mix evenly.
8. Step 8: Scoop rounded balls of dough onto a lined baking sheet, spacing them 2 inches apart.
9. Step 9: Optionally, sprinkle extra crushed strawberries on top of each scoop.
10. Step 10: Bake for 10-12 minutes until edges are golden and centers are set.
11. Step 11: Cool cookies on the baking sheet for a few minutes before transferring to a wire rack.
12. Step 12: Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter for the topping.
13. Step 13: Press the crunch topping onto each cooled cookie for added texture.
14. Step 14: Store cookies in an airtight container at room temperature for up to one week.

Tips & Variations

• For extra crunch, substitute graham crackers with crushed nuts like almonds or pecans in the topping.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To refresh the crunch, warm them briefly in the oven or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain more moisture, which can affect the cookie texture. Freeze-dried strawberries are best to keep the cookies crisp and crunchy.

Is strawberry cake mix necessary?

Strawberry cake mix adds extra flavor and sweetness, but if unavailable, you can substitute with additional freeze-dried strawberries and a bit of sugar.

Strawberry Crunch Cookies Recipe

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★★★★★

5 from 50 reviews

• Author: Ella
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

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Description

These Strawberry Crunch Cookies are a delightful twist on traditional cookies, combining the sweet tang of freeze-dried strawberries and strawberry cake mix with a buttery, soft cookie base. Finished with a crunchy topping made of crushed strawberries, graham crackers, and melted butter, these cookies offer a perfect balance of chewy and crispy textures, ideal for dessert or a sweet snack.

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Ingredients

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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

Topping

• Crushed freeze-dried strawberries (amount as desired)
• Crushed graham crackers (approx. 1/2 cup)
• Melted butter (about 2 tablespoons)

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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 together the softened unsalted butter, granulated sugar, and brown sugar for 3-5 minutes until the mixture is light and fluffy, which helps create a tender texture.
3. Add eggs: Add the eggs one at a time, mixing thoroughly after each addition to ensure even incorporation into the batter.
4. Add vanilla extract: Stir in 2 teaspoons of vanilla extract to enhance the cookie’s flavor with a sweet, aromatic note.
5. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
6. Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing, which can toughen the cookies.
7. Fold in strawberry ingredients: Gently fold in the crushed freeze-dried strawberries and strawberry cake mix evenly through the dough to distribute the strawberry flavor and texture.
8. Scoop dough: Using a cookie scoop or spoon, form rounded balls of dough and place them onto a lined baking sheet, leaving about 2 inches of space between each to allow for spreading during baking.
9. Optional topping sprinkle: If desired, sprinkle extra crushed freeze-dried strawberries on top of each dough ball for additional crunch and color.
10. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown and the centers are set but still soft.
11. Cool cookies: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely to room temperature.
12. Prepare crunch topping: In a small bowl, mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter until the mixture resembles coarse crumbs.
13. Add crunch topping: Press the prepared crunch topping firmly onto the top of each cooled cookie to add texture and enhance the strawberry flavor.
14. Store cookies: Store the finished cookies in an airtight container at room temperature for up to one week to maintain freshness and crunch.

Notes

• Make sure the butter is softened (not melted) for the creaming step to ensure proper texture.
• Do not overmix the dough once dry ingredients are added to maintain cookie tenderness.
• Freeze-dried strawberries provide concentrated flavor and a crunchy texture; crush them finely for best distribution.
• For a stronger strawberry taste, sprinkle extra crushed freeze-dried strawberries on top before baking.
• Cookies store best in an airtight container to keep the crunch topping from becoming soggy.
• This recipe can be doubled for larger batches; adjust baking sheets and time accordingly.

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

Keywords: Strawberry cookies, Freeze-dried strawberries, Crunch topping, Sweet cookies, Dessert cookies