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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.

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

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

Find it online: https://lieblingsmahlzeit.com/strawberry-crunch-cookies-recipe/