Strawberry Crunch Cookies Recipe

Introduction

Strawberry Crunch Cookies offer a delightful combination of soft, chewy cookie goodness with bursts of intense strawberry flavor and a satisfying crunch. Perfect for strawberry lovers, these cookies bring a vibrant color and unique texture that will impress at any gathering.

Ingredients

• 1 cup (240 ml) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) brown sugar, packed
• 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
• 1 cup (110 g) crushed graham crackers (for crunch topping)
• 1/2 cup (100 g) melted butter (for crunch topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
2. Step 2: Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Step 3: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined.
4. Step 4: Fold in the crushed freeze-dried strawberries and strawberry cake mix evenly through the dough.
5. Step 5: Using a cookie scoop or two tablespoons, drop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart. Optionally, sprinkle extra crushed freeze-dried strawberries on top.
6. Step 6: Bake for 10-12 minutes until the edges are lightly golden and centers are set. Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
7. Step 7: To make the crunch topping, combine crushed freeze-dried strawberries, crushed graham crackers, and melted butter in a bowl until the mixture resembles wet sand.
8. Step 8: Once cookies are completely cooled, gently press the crunch topping onto the tops of each cookie to add texture and flavor.

Tips & Variations

• Use room temperature butter for best creaming results and a tender cookie texture.
• Do not overmix after adding the flour to keep the cookies soft and chewy.
• Try freeze-dried raspberries instead of strawberries for a tart twist.
• Add ½ cup white chocolate chips for a creamy sweetness contrast.
• Incorporate chopped nuts like almonds or pecans for extra crunch and richness.
• For a gluten-free version, substitute coconut flour and adjust liquids accordingly.
• Drizzle melted chocolate over cooled cookies for a gourmet finish.

Storage

Store Strawberry Crunch Cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies by placing them in a single layer on a baking sheet until solid, then transfer to a freezer bag. Thaw at room temperature before enjoying. This helps maintain freshness and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried ones?

Using fresh strawberries will add moisture and may change the cookie’s texture, potentially making them soggy. If you use fresh strawberries, reduce other liquids slightly and consider finely dicing them to distribute the moisture more evenly.

How can I make these cookies more chewy?

For chewier cookies, use more brown sugar than granulated sugar and chill the dough for about 30 minutes before baking. Chilling helps reduce spreading and enhances chewiness.

Strawberry Crunch Cookies Recipe

Print Recipe

★★★★★

4.6 from 105 reviews

Delight in these Strawberry Crunch Cookies that perfectly blend the softness of traditional cookies with a vibrant strawberry punch and a delightful crunchy topping. Made with a mix of freeze-dried strawberries and strawberry cake mix, they offer a unique fruity flavor and an irresistible texture contrast that makes every bite memorable.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: Approximately 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, packed
• 2 large eggs, room temperature
• 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 cup (150 g) crushed freeze-dried strawberries
• 1 cup (110 g) crushed graham crackers
• 1/2 cup (100 g) melted butter

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
2. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together for 3-5 minutes until light and fluffy, creating a luscious base for the cookies.
3. Add Eggs and Vanilla: Crack in the eggs one at a time, blending well after each addition, then mix in the vanilla extract to enrich the flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined to ensure even distribution of leavening and flavor.
5. Incorporate Dry Ingredients: Gradually add the dry mixture into the wet ingredients, stirring gently until just combined to avoid overmixing and keep the cookies tender.
6. Fold in Strawberries and Cake Mix: Gently fold in the crushed freeze-dried strawberries and strawberry cake mix to create pockets of strawberry flavor and color throughout the dough.
7. Portion Dough: Using a cookie scoop or two tablespoons, drop rounded balls of dough onto a lined baking sheet, spacing them 2 inches apart to allow for spreading.
8. Optional Topping: Sprinkle additional crushed freeze-dried strawberries on top of each cookie for added texture and visual appeal.
9. Bake Cookies: Bake in the preheated oven for 10-12 minutes or until edges turn lightly golden and centers appear set, filling your kitchen with a wonderful strawberry aroma.
10. Cool Cookies: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, allowing them to firm up while retaining a chewy center.
11. Prepare Crunch Topping: In a medium bowl, mix 1 cup crushed freeze-dried strawberries, 1 cup crushed graham crackers, and 1/2 cup melted butter until the mixture resembles wet sand with a vibrant pink hue.
12. Add Crunch Topping: Once cookies are completely cooled, gently press the crunch topping on top of each cookie to add an irresistible texture and finishing touch.
13. Store Properly: Store cookies in an airtight container at room temperature for up to one week, or freeze them in a single layer before transferring to a freezer bag for longer storage.

Notes

• Use room temperature butter for easier creaming and better dough texture.
• Don’t overmix after adding flour to keep cookies tender.
• Use a cookie scoop for uniform cookie size and even baking.
• Chill dough for 30 minutes if you prefer chewier cookies and to reduce spreading.
• Freeze dough balls for later baking, adding a couple of minutes to baking time if baked frozen.
• Try substitutions like freeze-dried raspberries or adding white chocolate chips for variations.
• Store cookies completely cooled to maintain desired texture.

Keywords: Strawberry cookies, Crunch cookies, Freeze-dried strawberries, Strawberry dessert, Homemade cookies, Crunch topping