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Strawberry Crunch Cookies

Irresistible Strawberry Crunch Cookies to Brighten Your Day

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Delight in the sweet, fruity explosion of Strawberry Crunch Cookies, a perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup unsalted butter Soften before use for easier mixing.
  • 3/4 cup granulated sugar Can be substituted with coconut sugar for a less refined option.
  • 3/4 cup brown sugar Light or dark brown sugar both work well; dark yields a richer taste.
  • 2 large eggs Egg replacers can be used for a vegan alternative (e.g., flax eggs).
  • 1 teaspoon vanilla extract Use pure extracts for best results; imitation may alter taste.
  • 2 cups all-purpose flour For gluten-free, substitute with a 1:1 gluten-free baking blend.
  • 1 teaspoon baking soda Make sure it’s fresh for optimal results.
  • 1/2 teaspoon salt A pinch of sea salt can add sophisticated flavor.
  • 1 cup freeze-dried strawberries Fresh strawberries can be used, but may alter texture; reduce other liquids.
  • 1 box strawberry cake mix Using a different flavored cake mix can create unique variations.
For the Crunch Topping
  • 1 cup crushed graham crackers Select honey or traditional for a classic taste.
  • 1/4 cup melted butter Use this for a crispy, flavorful finish.
  • 1/4 cup extra freeze-dried strawberries Sprinkle them on top for additional visual appeal.

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Cookie Scoop
  • Baking Sheets
  • Parchment Paper
  • Wire Rack

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare baking sheets with parchment paper or silicone mats.
  2. Cream softened unsalted butter, granulated sugar, and brown sugar in a large mixing bowl using an electric mixer for 3-5 minutes until light and fluffy.
  3. Add large eggs one at a time, mixing well after each addition. Then, mix in vanilla extract until smooth.
  4. In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually mix dry ingredients into wet ingredients on low speed until just combined.
  5. Fold in freeze-dried strawberries and strawberry cake mix until evenly distributed.
  6. Use a cookie scoop to drop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
  7. Bake the cookies for 10-12 minutes until edges are lightly golden and centers are set.
  8. Cool cookies on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. In a small bowl, mix together crushed graham crackers, crushed freeze-dried strawberries, and melted butter until crumbly.
  10. Once cookies are cool, gently press the graham cracker topping onto tops of each cookie and allow to set.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 10mgIron: 1mg

Notes

For best results, chill the dough for 30 minutes before baking, ensure butter is softened, and use fresh ingredients for optimal taste.

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