Strawberry Crunch Cookies Recipe

Introduction

Strawberry Crunch Cookies are a delightful treat combining the sweet tartness of freeze-dried strawberries with a crunchy topping. These cookies offer a perfect balance of soft centers and crispy edges, ideal for any strawberry lover.

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
• Crushed graham crackers (for topping)
• Melted butter (for topping)

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 mix the dry ingredients into the wet ingredients 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.
9. Step 9: Optionally, sprinkle extra crushed freeze-dried strawberries on top of each dough ball.
10. Step 10: Bake for 10-12 minutes until edges are golden and centers are set.
11. Step 11: Cool cookies on the baking sheet for a few minutes before transferring to a wire rack.
12. Step 12: Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter to prepare the crunch topping.
13. Step 13: Press the crunch topping onto each cooled cookie for added texture.
14. Step 14: Store cookies in an airtight container at room temperature for up to one week.

Tips & Variations

• For extra strawberry flavor, try adding a teaspoon of strawberry extract in place of part of the vanilla.
• Use fresh strawberries to garnish before baking for a juicier variation, but reduce baking time slightly to prevent sogginess.
• Substitute the graham crackers in the topping with crushed pecans or almonds for a nutty crunch.
• Freeze the dough balls before baking to help maintain shape and improve texture.

Storage

Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, freeze the cookies in a sealed container for up to three months. Reheat cookies gently in a low oven or microwave to restore some freshness and soften the crunch topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular strawberries instead of freeze-dried?

Using fresh strawberries will add moisture and change the texture, making the cookies softer and potentially more cake-like. Freeze-dried strawberries are preferred for their concentrated flavor and crunchy texture.

What if I don’t have strawberry cake mix?

You can omit the strawberry cake mix or replace it with an equal amount of all-purpose flour and a teaspoon of strawberry extract or powdered freeze-dried strawberries to maintain flavor.

Strawberry Crunch Cookies Recipe

Print Recipe

★★★★★

5 from 130 reviews

Delight in these Strawberry Crunch Cookies, a perfect blend of tender cookie dough with bursts of freeze-dried strawberry flavor and a crunchy topping. Soft and chewy with a hint of cake mix sweetness, these cookies are ideal for strawberry lovers looking for a fruity, textured treat.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 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

Crunchy Topping

• 1/2 cup crushed freeze-dried strawberries (reserve from the 1 cup used in the dough)
• 1/2 cup crushed graham crackers
• 2 tablespoons melted butter

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies evenly.
2. Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together for 3-5 minutes until the mixture is light and fluffy, creating a smooth base for the dough.
3. Add Eggs: Incorporate eggs one at a time into the creamed mixture, mixing thoroughly after each addition to maintain a smooth consistency.
4. Add Vanilla Extract: Stir in the vanilla extract to enhance the flavor and aroma of your cookie dough.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined to ensure even distribution throughout the dough.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the dough and keeping the cookies tender.
7. Fold in Strawberries and Cake Mix: Gently fold in the crushed freeze-dried strawberries and strawberry cake mix to distribute the strawberry flavor and sweetness throughout the dough.
8. Shape Cookies: Using a scoop or spoon, place rounded balls of dough onto a baking sheet lined with parchment or silicone mat, spacing each cookie about 2 inches apart to allow for spreading.
9. Optional Topping: Sprinkle extra crushed freeze-dried strawberries on top of each cookie dough ball for enhanced strawberry flavor and visual appeal.
10. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden and the centers are set but still soft.
11. Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set properly.
12. Prepare Crunch Topping: In a small bowl, mix together crushed freeze-dried strawberries, crushed graham crackers, and melted butter until the mixture holds together slightly for easy pressing onto cookies.
13. Add Crunch Topping: Press the prepared crunch topping firmly onto the top of each cooled cookie to create a delicious, textured finish.
14. Store Properly: Keep the finished cookies in an airtight container at room temperature for up to one week to maintain freshness and crunch.

Notes

• For best results, ensure the butter is softened to room temperature before creaming with sugars.
• Do not overmix once the dry ingredients are combined to prevent tough cookies.
• Freeze-dried strawberries add intense flavor without moisture, so crushing them finely helps distribute flavor evenly.
• You can substitute crushed graham crackers with crushed digestive biscuits or cookies if preferred.
• If desired, chill the cookie dough for 30 minutes before baking to reduce spreading and enhance texture.
• Ensure cookies are fully cooled before adding the crunch topping to prevent it from melting.

Keywords: strawberry cookies, crunchy cookies, freeze-dried strawberries, strawberry cake mix, homemade cookies, dessert