Strawberry Crunch Cookies Recipe

Introduction

These Strawberry Crunch Cookies combine the sweet, tangy flavor of strawberries with a delightful crunchy topping. Perfect for snack time or sharing with friends, they offer a fun twist on classic cookies with freeze-dried strawberries and strawberry cake mix baked right in.

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).
2. Step 2: Cream softened butter, granulated sugar, and brown sugar together 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. Optionally, sprinkle extra crushed strawberries on top.
9. Step 9: Bake for 10-12 minutes until edges are golden and centers are set.
10. Step 10: Cool cookies on the baking sheet for a few minutes, then transfer to a wire rack.
11. Step 11: Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter to make the crunch topping.
12. Step 12: Press the crunch topping onto each cooled cookie for added texture.

Tips & Variations

• Use fresh freeze-dried strawberries crushed finely for a more even berry flavor throughout the cookie.
• Substitute graham crackers with digestive biscuits or crushed nuts for a different crunch texture in the topping.
• Try adding white chocolate chips for extra sweetness and contrast.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For best texture, add the crunch topping just before serving. To refresh, warm cookies briefly in a low oven or microwave before enjoying.

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 dough’s texture and baking time. Freeze-dried strawberries are recommended for consistent crunch and concentrated flavor.

What if I don’t have strawberry cake mix?

If strawberry cake mix isn’t available, try substituting with vanilla or plain cake mix and add extra freeze-dried strawberries for flavor. You can also add a small amount of strawberry extract to boost the berry taste.

Strawberry Crunch Cookies Recipe

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★★★★★

4.6 from 86 reviews

Delight in these Strawberry Crunch Cookies, a perfectly sweet and fruity treat featuring the unique texture of freeze-dried strawberries and a crunchy graham cracker topping. Soft and chewy on the inside with a delicious crunch on top, these cookies are ideal for strawberry lovers looking for a fun twist on a classic cookie.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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

Crunchy Topping

• Crushed freeze-dried strawberries (amount not specified, estimate 1/4 cup)
• Crushed graham crackers (estimate 1/2 cup)
• Butter, melted (estimate 2 tablespoons)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare it for baking the cookies.
2. Cream Butter and Sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar together for 3-5 minutes until the mixture becomes light and fluffy, ensuring a smooth cookie texture.
3. Add Eggs: Add the eggs one at a time, mixing well after each addition to incorporate air and maintain the batter’s smooth consistency.
4. Add Vanilla Extract: Stir in 2 teaspoons of vanilla extract to enhance the flavor of your cookies.
5. Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
6. Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients until just combined to avoid overmixing and keep the cookies tender.
7. Fold in Strawberry Components: Gently fold in the crushed freeze-dried strawberries and strawberry cake mix evenly throughout the dough for fruity flavor bursts.
8. Shape Cookies: Scoop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart to allow for spreading.
9. Optional Strawberry Sprinkle: Optionally, sprinkle extra crushed freeze-dried strawberries on top of each dough ball for added color and flavor.
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: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
12. Prepare Crunch Topping: Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter to create the crunchy topping.
13. Apply Crunch Topping: Once the cookies are fully cooled, press the prepared crunch topping gently onto each cookie for an added texture and flavor contrast.
14. Store Cookies: Store the finished cookies in an airtight container at room temperature for up to one week to maintain freshness.

Notes

• Make sure the butter is fully softened to cream properly with the sugars.
• Do not overmix the dough once adding dry ingredients to prevent tough cookies.
• Using freeze-dried strawberries ensures vibrant strawberry flavor without extra moisture.
• The crunch topping adds a lovely texture contrast; don’t skip it if you want the full experience.
• If you don’t have strawberry cake mix, you can substitute with a strawberry-flavored gelatin powder or omit it for a less intense strawberry flavor.
• Cookies can be frozen before applying the crunch topping and topped after thawing for convenience.

Keywords: Strawberry cookies, freeze-dried strawberries, crunchy cookie topping, strawberry dessert, easy cookies