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Strawberry Crunch Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

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