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Strawberry Crunch Cookies Recipe

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★★★★★

5 from 220 reviews

Delight in these Strawberry Crunch Cookies, a delightful twist on classic cookies featuring the natural tang of freeze-dried strawberries and the sweet depth of strawberry cake mix. Soft, chewy, and topped with a crunchy strawberry-graham cracker blend, these cookies offer a perfect balance of flavors and textures, making them a must-bake treat for any strawberry lover.

Ingredients

Scale

Wet Ingredients

  • 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

Dry Ingredients

  • 3 cups (360 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Special Ingredients

  • 1 cup (150 g) freeze-dried strawberries, crushed
  • 1 cup (150 g) strawberry cake mix

Topping Ingredients

  • Crushed freeze-dried strawberries (amount: approximately 1/2 cup)
  • Crushed graham crackers (approximately 1/2 cup)
  • Butter, melted (approximately 2 tablespoons)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
  2. Cream Butter and Sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar together for 3-5 minutes until the mixture is light and fluffy.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition to ensure even incorporation.
  4. Add Vanilla: Stir in the vanilla extract for enhanced flavor.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
  6. Mix Dry with Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
  7. Fold in Strawberry Mixes: Gently fold in the crushed freeze-dried strawberries and strawberry cake mix, distributing them evenly throughout the dough.
  8. Scoop Dough: Using a cookie scoop or spoon, place rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
  9. Optional Topping: Sprinkle extra crushed freeze-dried strawberries on top of each dough ball for additional crunch and flavor.
  10. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
  11. Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  12. Prepare Crunch Topping: Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter in a small bowl until well combined.
  13. Apply Topping: Once cookies are cooled, press the strawberry-graham cracker crunch topping onto each cookie to add texture and enhance flavor.
  14. Store Cookies: Store the finished cookies in an airtight container at room temperature for up to one week to maintain freshness.

Notes

  • For crushes, place freeze-dried strawberries and graham crackers in a zip-top bag and gently crush with a rolling pin or use a food processor for finer texture.
  • If you prefer a more pronounced strawberry flavor, add a teaspoon of freeze-dried strawberry powder or extra strawberry cake mix.
  • To keep cookies soft, avoid overbaking; edges should be lightly golden but centers slightly soft.
  • These cookies can be frozen before baking; scoop dough balls onto a baking sheet and freeze until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a couple of extra minutes to baking time.

Keywords: strawberry cookies, crunch cookies, freeze-dried strawberry cookies, strawberry dessert, soft cookies, homemade cookies, berry cookies

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