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Strawberry Crunch Cookies Recipe

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4.9 from 19 reviews

Strawberry Crunch Cookies offer a delightful blend of classic cookie flavors enhanced with freeze-dried strawberries and strawberry cake mix for a fruity twist and a crispy, flavorful crunch topping. Perfectly golden, soft in the center, and topped with a buttery strawberry crunch, these cookies make a delicious treat for any occasion.

Ingredients

Cookie Dough

  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup freeze-dried strawberries
  • 1 cup strawberry cake mix

Crunch Topping

  • Crushed freeze-dried strawberries (quantity roughly 1/2 cup)
  • Crushed graham crackers (quantity roughly 1/2 cup)
  • Melted butter (approximately 1/4 cup)

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 bowl, cream the softened unsalted butter with granulated sugar and brown sugar for 3 to 5 minutes until the mixture is light and fluffy, creating a smooth base for your cookie dough.
  3. Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, mixing well after each addition to ensure they are fully incorporated. Then stir in the vanilla extract for flavor enhancement.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until combined evenly, ensuring a well-distributed leavening agent and seasoning.
  5. Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix to maintain cookie tenderness.
  6. Fold in Strawberry Elements: Gently fold in the crushed freeze-dried strawberries and strawberry cake mix evenly into the dough to distribute the strawberry flavor thoroughly.
  7. Scoop Dough: Scoop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
  8. Optional Topping: Optionally sprinkle extra crushed freeze-dried strawberries on top of each dough ball for added color and flavor.
  9. Bake Cookies: Bake in the preheated oven for 12 minutes until the edges turn golden and the centers are set but still soft.
  10. Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  11. Prepare Crunch Topping: Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter together until evenly combined to form the crunch topping mixture.
  12. Apply Topping: Press the crunch topping gently onto the top of each cooled cookie to add a textured and flavorful finishing touch.
  13. Store Cookies: Store the cookies in an airtight container at room temperature for up to one week to maintain freshness and crunch.

Notes

  • For softer cookies, slightly reduce baking time and monitor closely during baking.
  • Freeze-dried strawberries can be crushed using a food processor or a resealable bag and rolling pin for ease.
  • Substitute strawberry cake mix with vanilla or white cake mix for variation.
  • Use room temperature butter to ensure easier creaming and better dough texture.
  • Store cookies in an airtight container to keep the crunch topping crisp.
  • Adjust sugar quantities down if you prefer a less sweet cookie.

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