Description
These Strawberry Crunch Cookies blend soft, buttery dough with freeze-dried strawberries. They’re quick to make, bursting with flavor, and visually appealing, ideal for any sweet craving or gathering.
Ingredients
- Unsalted Butter (1 cup, 240 ml)
- Granulated Sugar (1 cup, 200 g)
- Brown Sugar (1 cup, 220 g)
- Large Eggs (2)
- Vanilla Extract (2 teaspoons)
- All-Purpose Flour (3 cups, 360 g)
- Baking Soda (1 teaspoon)
- Salt (1 teaspoon)
- Freeze-Dried Strawberries (1 cup, 150 g)
- Strawberry Cake Mix (1 cup, 150 g)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together unsalted butter, granulated sugar, and brown sugar until fluffy.
- Add eggs one at a time, mixing well, and stir in vanilla extract.
- Whisk together flour, baking soda, and salt in a separate bowl.
- Gradually combine dry ingredients into the wet mixture.
- Fold in freeze-dried strawberries and strawberry cake mix gently.
- Scoop rounded dough onto the baking sheet, spacing them apart.
- Bake for 10 to 12 minutes until edges are golden and centers are set.
- Cool on the baking sheet briefly, then transfer to a wire rack.
- Mix crushed freeze-dried strawberries, graham crackers, and melted butter for topping.
- Press the crunch topping onto the cooled cookies.
Notes
Store cookies in an airtight container for up to a week at room temperature.
For longer storage, refrigerate in a sealed container for up to two weeks or freeze for three months.
Use room temperature ingredients for better incorporation into the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg