Strawberry Crunch Cookies Recipe

Introduction

Strawberry Crunch Cookies are a delightful twist on classic cookies, bursting with fruity flavor and a satisfying crunch. These treats combine freeze-dried strawberries and strawberry cake mix for a bright, sweet taste that’s perfect for any occasion.

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)
• Additional melted butter (for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Cream the softened butter, granulated sugar, and brown sugar in a large bowl for 3-5 minutes until the mixture is light and fluffy.
3. Step 3: Add the eggs one at a time, mixing well after each addition.
4. Step 4: Stir in the vanilla extract for added flavor.
5. Step 5: In a separate bowl, whisk together the flour, baking soda, and salt until well combined.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Step 7: Fold in the crushed freeze-dried strawberries and the strawberry cake mix evenly throughout the dough.
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 freeze-dried strawberries on top of each cookie dough ball for extra texture and color.
10. Step 10: Bake the cookies for 10-12 minutes, or until the edges are golden and the centers are set.
11. Step 11: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
12. Step 12: To make the topping, mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter in a small bowl.
13. Step 13: Once the cookies are fully cooled, press the crunch topping onto each cookie to add extra texture and flavor.

Tips & Variations

• For a richer flavor, try using browned butter instead of regular softened butter.
• If freeze-dried strawberries are hard to find, substitute with finely chopped dried strawberries for a similar taste.
• Add white chocolate chips or chunks for an extra sweet twist.
• Ensure not to overmix the dough once adding the dry ingredients to keep the cookies tender.

Storage

Store your Strawberry Crunch Cookies in an airtight container at room temperature for up to one week. To keep the crunch topping crisp, add it just before serving or reheat slightly in a warm oven for a few minutes to refresh the 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 alter the cookie texture and baking time. Freeze-dried strawberries are preferred for their concentrated flavor and crunch without adding extra moisture.

How do I crush freeze-dried strawberries for the recipe?

Place freeze-dried strawberries in a zip-top bag and gently crush them with a rolling pin or pulse briefly in a food processor until pieces are small but not powdered.

Strawberry Crunch Cookies Recipe

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4.5 from 138 reviews

Strawberry Crunch Cookies are a delightful treat combining the classic soft cookie texture with the vibrant flavor of freeze-dried strawberries and strawberry cake mix. These cookies feature a buttery dough studded with crushed freeze-dried strawberries and topped with a crunchy mixture of graham crackers and melted butter, delivering a perfect balance of sweetness and texture.

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

Ingredients

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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

• Crushed freeze-dried strawberries (amount relative to taste, approximate 1/3 cup)
• Crushed graham crackers (approximately 1 cup)
• Melted butter (about 3 tablespoons)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the optimal temperature for baking the cookies evenly.
2. Cream Butter and Sugars: Using a mixer, cream the softened unsalted butter with granulated sugar and brown sugar for 3-5 minutes until the mixture becomes light and fluffy, which is essential for a tender cookie texture.
3. Add Eggs: Incorporate the eggs one at a time into the creamed mixture, mixing thoroughly after each addition to ensure even distribution and proper emulsification.
4. Add Vanilla: Stir in 2 teaspoons of vanilla extract to enhance the cookie’s aroma and flavor complexity.
5. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt until uniformly mixed. This helps to leaven and season the dough.
6. Mix Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined to prevent overworking the dough which can cause toughness.
7. Fold in Strawberry Components: Gently fold in crushed freeze-dried strawberries and strawberry cake mix evenly throughout the dough for bursts of strawberry flavor and color.
8. Shape Dough: Using a scoop or spoon, form rounded balls of dough and place them onto a baking sheet lined with parchment paper, spacing each about 2 inches apart to allow for spreading.
9. Add Extra Strawberry Topping: Optionally, sprinkle additional crushed freeze-dried strawberries atop each cookie dough ball prior to baking for enhanced crunch and strawberry bursts.
10. Bake Cookies: Bake in the preheated oven for 10-12 minutes until the cookie edges turn golden and the centers appear set but still soft.
11. Cool Cookies: Remove cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, preventing breakage.
12. Prepare Crunch Topping: In a small bowl, mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter until the mixture is crumbly and holds together when pressed.
13. Apply Crunch Topping: Press the strawberry-cracker crunch topping firmly onto the top of each cooled cookie to add texture and flavor contrast.
14. Storage: Store the finished cookies in an airtight container at room temperature. They will remain fresh and flavorful for up to one week.

Notes

• Ensure butter is softened but not melted for better creaming results.
• Do not overmix the dough once the dry ingredients are added to keep cookies tender.
• Freeze-dried strawberries provide intense flavor without adding moisture, helping cookies maintain a good texture.
• You can substitute strawberry cake mix with strawberry gelatin powder if unavailable, adjusting sweetness as needed.
• For extra crunch, chill the dough for 30 minutes before baking.
• These cookies can be frozen after baking; thaw at room temperature before serving.

Keywords: strawberry cookies, crunch cookies, freeze-dried strawberries, strawberry dessert, buttery cookies, berry cookies