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Strawberry Crunch Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

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