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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.

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

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

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