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Strawberry Crunch Cookies Recipe

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★★★★★

4.2 from 51 reviews

Strawberry Crunch Cookies combine the sweet essence of strawberries with a crispy, buttery base, yielding a delightful cookie perfect for berry lovers. These cookies boast a light texture thanks to the creamed butter and sugars, accented by freeze-dried strawberries and strawberry cake mix for an intense berry flavor, finished with a crunchy buttery topping for a satisfying bite.

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

Topping

  • Crushed freeze-dried strawberries (amount unspecified; approximately ¼ cup for topping)
  • Crushed graham crackers (approximately ½ cup)
  • Melted butter (approximately 2 tablespoons)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your cookies evenly.
  2. Cream Butter and Sugars: In a large bowl, cream the softened butter with granulated sugar and brown sugar for 3-5 minutes until the mixture is light and fluffy, which contributes to the delicate texture of the cookies.
  3. Add Eggs: Add the eggs one at a time, mixing well after each addition to incorporate air and create a smooth batter.
  4. Add Vanilla: Stir in 2 teaspoons of vanilla extract for enhanced flavor depth.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined.
  6. Mix Dry and Wet: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
  7. Fold in Strawberries and Cake Mix: Gently fold in the crushed freeze-dried strawberries and strawberry cake mix evenly throughout the dough, ensuring berry flavor in every bite.
  8. Shape Cookies: Scoop rounded balls of dough onto a lined baking sheet, spacing each about 2 inches apart to allow spreading.
  9. Optional Topping Sprinkle: You may sprinkle extra crushed freeze-dried strawberries on top of each dough scoop for added visual appeal and flavor.
  10. Bake: Bake the cookies for 10-12 minutes, or until the edges are golden and the centers are set but still soft.
  11. Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes until stable enough to move.
  12. Prepare Crunch Topping: Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter to create a crunchy topping mixture.
  13. Apply Topping: Press the crunch topping onto each cooled cookie to add texture and an extra burst of flavor.
  14. Store: Store the completed cookies in an airtight container at room temperature for up to one week to maintain freshness.

Notes

  • Beat the butter and sugars until light and fluffy, approximately 4-5 minutes, which helps create a delicate cookie texture.
  • Fold in the freeze-dried strawberries gently to prevent mushiness while maintaining vibrant berry flavor.
  • Using fresh, ripe strawberries is recommended if fresh strawberries replace freeze-dried ones to enhance the natural flavor.

Keywords: Strawberry cookies, crunch cookies, berry cookies, strawberry dessert, baked cookies, strawberry cake mix cookies

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