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Strawberry Crunch Cookies Recipe

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★★★★★

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.

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

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

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