Strawberry Crunch Cookies Recipe

Introduction

Strawberry Crunch Cookies combine the sweet, fruity flavor of strawberries with a delightful crunchy texture. These cookies are perfect for berry lovers looking for a unique twist on a classic treat. Easy to make and irresistibly tasty, they’re sure to become a favorite in your cookie rotation.

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 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: In a separate bowl, whisk flour, baking soda, and salt 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 about 2 inches apart.
9. Step 9: Optionally, sprinkle extra crushed strawberries on top of each scoop for more berry flavor.
10. Step 10: Bake for 10-12 minutes until edges are golden and centers are set.
11. Step 11: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
12. Step 12: For the crunch topping, mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter.
13. Step 13: Press the crunch topping onto each cooled cookie to add texture and flavor.

Tips & Variations

• For extra crunch, lightly toast the crushed graham crackers before mixing with the topping ingredients.
• Use fresh strawberries finely chopped in place of freeze-dried for a moist berry burst.
• Swap strawberry cake mix with vanilla or white cake mix for a subtle change in flavor.
• Chill the dough for 30 minutes before baking to help cookies keep their shape.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep the crunch topping crisp, add it just before serving. For longer storage, freeze the baked cookies without topping for up to 2 months, then thaw and add the crunch topping before serving. Reheat slightly in a warm oven to refresh texture.

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 change the texture of the cookies. If you prefer fresh, finely chop and reduce other liquids slightly, but freeze-dried strawberries are best for maintaining the cookie’s crispness.

What if I don’t have strawberry cake mix?

You can substitute with vanilla or white cake mix, or simply omit it. The cookies will still be delicious, though the strawberry flavor may be less pronounced.

Strawberry Crunch Cookies Recipe

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★★★★★

4.4 from 63 reviews

Delight in these Strawberry Crunch Cookies, a perfect blend of buttery sweetness and vibrant strawberry flavor. Featuring crushed freeze-dried strawberries and strawberry cake mix folded into a classic cookie dough, topped with a crunchy mixture of graham crackers and butter for an irresistible texture contrast. These cookies bake to golden perfection, balancing softness with a crisp edge, making them an ideal treat for any occasion.

• Author: Dylan
• 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

Crunch Topping

• 1/2 cup (60 g) crushed freeze-dried strawberries
• 1/2 cup (60 g) crushed graham crackers
• 1/4 cup (56 g) unsalted butter, melted

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure an even baking temperature.
2. Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with granulated and brown sugars for 3-5 minutes until the mixture is light and fluffy, which helps incorporate air into the dough for a tender cookie.
3. Add Eggs: Add the eggs one at a time, mixing well after each addition to fully integrate them and maintain the creamy batter.
4. Add Vanilla Extract: Stir in the vanilla extract to enhance the flavor profile of the dough.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well blended.
6. Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overworking the dough and ensuring tender cookies.
7. Fold in Strawberry Elements: Gently fold in the crushed freeze-dried strawberries and strawberry cake mix evenly throughout the dough for a burst of strawberry flavor.
8. Scoop Dough: Using a spoon or cookie scoop, drop rounded balls of dough onto a lined baking sheet, spacing each about 2 inches apart to allow for spreading.
9. Optional Topping: If desired, sprinkle extra crushed freeze-dried strawberries on top of each cookie dough ball for added visual appeal and strawberry flavor.
10. Bake Cookies: Bake 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 set 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 until combined, creating a crunchy topping mixture.
13. Add Crunch Topping: Press the prepared crunch mixture onto the top of each cooled cookie to add texture and extra strawberry flavor.

Notes

• Make sure the butter is softened but not melted for best creaming results.
• Do not overmix once the flour is added to keep the cookies tender.
• Freeze-dried strawberries can be crushed using a food processor or a rolling pin in a sealed bag.
• The crunch topping adds texture but can be omitted if you prefer a softer cookie.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For a festive twist, consider drizzling melted white chocolate over the finished cookies.

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