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Strawberry Crunch Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/strawberry-crunch-cookies-recipe-2/