Strawberry Crunch Cookies Recipe

Introduction

Strawberry Crunch Cookies are a delightful treat that combine the sweetness of strawberries with a satisfying crunchy texture. These cookies offer a unique twist with freeze-dried strawberries and a crunchy topping that make every bite irresistible.

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Cream softened butter, granulated sugar, and brown sugar together for 3-5 minutes until light and fluffy.
3. Step 3: Add eggs one at a time, mixing well after each addition.
4. Step 4: Stir in vanilla extract for added flavor.
5. Step 5: In a separate bowl, whisk together flour, baking soda, and salt until combined.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Step 7: Fold in crushed freeze-dried strawberries and strawberry cake mix evenly.
8. Step 8: Scoop rounded balls of dough onto a lined baking sheet, spacing them 2 inches apart. Optionally, sprinkle extra crushed strawberries on top of each scoop.
9. Step 9: Bake for 10-12 minutes until the edges are golden and centers are set.
10. Step 10: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
11. Step 11: For the topping, mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter. Press this crunch topping onto each cooled cookie for added texture.

Tips & Variations

• Try substituting freeze-dried raspberries for a different berry flavor.
• For extra richness, chill the dough for 30 minutes before baking.
• Adding a handful of white chocolate chips pairs wonderfully with the strawberry taste.
• If strawberry cake mix is unavailable, use strawberry gelatin powder as an alternative.

Storage

Store these cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze the cookies for up to three months. When ready to eat, thaw at room temperature and press on the crunch topping again if needed 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 have more moisture, which will change the cookie texture and baking time. Freeze-dried strawberries are preferred for their concentrated flavor and crunch without adding extra moisture.

What is the purpose of the strawberry cake mix in the recipe?

The strawberry cake mix adds extra strawberry flavor and sweetness, as well as a tender crumb to the cookies, making them uniquely soft and flavorful.

Strawberry Crunch Cookies Recipe

Print Recipe

★★★★★

4.6 from 150 reviews

Delight in these Strawberry Crunch Cookies featuring a buttery base mixed with the vibrant flavors of freeze-dried strawberries and strawberry cake mix. Topped with a crunchy strawberry-graham cracker blend, these cookies offer a perfect balance of soft and crisp textures, ideal for a sweet treat or sharing with friends.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 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
• 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

• 1/2 cup (75 g) crushed freeze-dried strawberries
• 1/2 cup (60 g) crushed graham crackers
• 3 tablespoons (45 ml) melted unsalted 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, cream the softened unsalted butter, granulated sugar, and brown sugar together for 3-5 minutes until the mixture is light and fluffy, which helps create a tender cookie texture.
3. Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure even incorporation. Then, stir in the vanilla extract for enhanced flavor.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined to evenly distribute the leavening and seasoning.
5. Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the dough which can toughen the cookies.
6. Fold in Strawberry Mix: Gently fold in the crushed freeze-dried strawberries and strawberry cake mix, distributing them evenly throughout the dough.
7. Portion Dough: Scoop rounded balls of dough onto a lined baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
8. Optional Extra Topping: Optionally sprinkle extra crushed freeze-dried strawberries on top of each dough ball for a more vibrant strawberry presentation.
9. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers have set, indicating they are fully cooked but still soft inside.
10. Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes to firm up 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 well combined, creating a crunchy textured topping.
12. Apply Topping: Press the crunch topping firmly onto each cooled cookie to add a delightful texture contrast and strawberry burst.
13. Storage: Store the finished cookies in an airtight container at room temperature for up to one week to maintain freshness and crunchiness.

Notes

• Use room temperature butter for easier creaming and better texture.
• Do not overmix the dough once the flour is added to avoid dense cookies.
• Freeze-dried strawberries add concentrated strawberry flavor without moisture.
• For extra strawberry flavor, sprinkle additional crushed freeze-dried strawberries on top before baking.
• Let cookies cool completely before applying the crunch topping to ensure it sticks properly.
• Store in an airtight container to maintain crispness of the crunch topping.

Keywords: Strawberry cookies, crunchy topping cookies, strawberry cake mix recipe, freeze-dried strawberry cookies, easy dessert cookies