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.
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
Topping
- Crushed freeze-dried strawberries (amount as desired)
- Crushed graham crackers (approx. 1/2 cup)
- Melted butter (about 2 tablespoons)
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 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.
- Add eggs: Add the eggs one at a time, mixing thoroughly after each addition to ensure even incorporation into the batter.
- Add vanilla extract: Stir in 2 teaspoons of vanilla extract to enhance the cookie’s flavor with a sweet, aromatic note.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- 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.
- 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.
- 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.
- Optional topping sprinkle: If desired, sprinkle extra crushed freeze-dried strawberries on top of each dough ball for additional crunch and color.
- 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.
- 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.
- Prepare crunch topping: In a small bowl, mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter until the mixture resembles coarse crumbs.
- Add crunch topping: Press the prepared crunch topping firmly onto the top of each cooled cookie to add texture and enhance the strawberry flavor.
- 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
