Strawberry Crunch Cookies Recipe

Introduction

Strawberry Crunch Cookies are a delightful treat combining the sweet, tart flavor of strawberries with a satisfyingly crunchy texture. These cookies blend freeze-dried strawberries and strawberry cake mix for a unique twist that’s perfect for any occasion.

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Step 3: Beat in the eggs one at a time, then add the vanilla extract and mix well.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring just until combined.
6. Step 6: Fold in the crushed freeze-dried strawberries and strawberry cake mix until evenly distributed throughout the dough.
7. Step 7: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Step 8: Bake for 10-12 minutes or until the edges are golden and the centers look set.
9. Step 9: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Tips & Variations

• For a burst of fresh flavor, add white chocolate chips or chopped nuts like almonds or pecans.
• If you prefer a softer cookie, reduce baking time by 1-2 minutes.
• Use high-quality freeze-dried strawberries for the best crunch and flavor.

Storage

Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed bag for up to three months. When reheating, warm briefly in the microwave or oven to restore softness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute fresh strawberries for freeze-dried strawberries?

Fresh strawberries contain moisture that will change the dough’s consistency and baking time. It’s best to use freeze-dried strawberries to maintain the cookie’s crunch and texture.

Is the strawberry cake mix necessary for the recipe?

The strawberry cake mix adds extra flavor and color, but if you can’t find any, you can substitute an equal amount of flour and add a teaspoon of strawberry extract for a similar effect.

Strawberry Crunch Cookies Recipe

Print Recipe

★★★★★

4.9 from 142 reviews

These Strawberry Crunch Cookies blend buttery sweetness with the vibrant tartness of freeze-dried strawberries and strawberry cake mix, delivering a uniquely textured and flavorful cookie with a delightful crunch in every bite.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dairy & Eggs

• 1 cup (240 ml) unsalted butter, softened
• 2 large eggs, room temperature

Sweeteners

• 1 cup (200 g) granulated sugar
• 1 cup (220 g) brown sugar, packed

Flours & Leavening

• 3 cups (360 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Flavorings & Add-ins

• 2 teaspoons vanilla extract
• 1 cup (150 g) freeze-dried strawberries, crushed
• 1 cup (150 g) strawberry cake mix

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ease cleanup.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes. This step ensures a tender cookie with a great crumb.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to enhance the flavor profile.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
5. Mix Dry Ingredients into Wet: Gradually add the dry ingredients into the wet butter mixture. Mix on low speed or fold gently by hand until just combined; overmixing can cause tough cookies.
6. Add Strawberry Elements: Gently fold in the crushed freeze-dried strawberries and strawberry cake mix into the cookie dough until evenly incorporated, ensuring bursts of strawberry flavor and a crunchy texture in every bite.
7. Shape Cookies: Scoop dough using a cookie scoop or tablespoon onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown but the centers still look slightly soft.
9. Cool: Remove the baking sheets from the oven and let the cookies cool for 5 minutes on the sheet, then transfer to a wire rack to cool completely. This helps cookies to set up with the perfect texture.

Notes

• Make sure the butter is softened but not melted for better creaming results.
• Using freeze-dried strawberries rather than fresh ensures the cookies maintain a crunchy texture rather than becoming soggy.
• Room temperature eggs mix more uniformly with the batter, providing better texture.
• Adjust baking time slightly if your cookies are larger or smaller than standard tablespoon-sized scoops.
• Store cookies in an airtight container at room temperature for up to 5 days to keep them fresh.

Keywords: strawberry cookies, crunchy cookies, strawberry dessert, baked cookies, strawberry crunch treats