Strawberry Crunch Cookies Recipe

Introduction

These Strawberry Crunch Cookies are a delightful twist on classic cookies, bursting with real strawberry flavor and a satisfying crunchy topping. Perfect for strawberry lovers who want a sweet treat with a bit of texture and a soft, chewy center.

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, quantity as needed)
• Melted butter (for topping, quantity as needed)

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 the 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 throughout the dough.
8. Step 8: Scoop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
9. Step 9: Optionally, sprinkle extra crushed freeze-dried strawberries on top of each dough ball for extra color and flavor.
10. Step 10: Bake for 10-12 minutes until the edges are golden and centers are set.
11. Step 11: Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
12. Step 12: Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter to create the crunchy topping.
13. Step 13: Press the crunch topping onto each cooled cookie to add extra texture and flavor.
14. Step 14: Store the finished cookies in an airtight container at room temperature.

Tips & Variations

• For an extra burst of strawberry flavor, add a teaspoon of freeze-dried strawberry powder to the cookie dough.
• If you prefer a softer cookie, reduce the baking time by 1-2 minutes.
• Try mixing in white chocolate chips for a creamy contrast to the strawberry crunch.
• Use gluten-free flour if you need a gluten-free option—adjust liquid slightly if dough feels dry.
• To make the topping easier to press on, chill the cookies before applying the crunch mixture.

Storage

Store these cookies in an airtight container at room temperature for up to one week. To keep the crunch topping crisp, add it just before serving or shortly after the cookies have cooled. If desired, warm cookies slightly before serving to enhance softness without losing the crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain more moisture and will change the dough’s texture, potentially making it too wet. Freeze-dried strawberries provide intense flavor without extra moisture, so they work best in this recipe.

How can I make these cookies dairy-free?

You can substitute the unsalted butter with an equal amount of a dairy-free margarine or coconut oil. Make sure your strawberry cake mix is also dairy-free or use a homemade substitute for that ingredient.

Strawberry Crunch Cookies Recipe

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★★★★★

4.5 from 69 reviews

Delight in these Strawberry Crunch Cookies that combine the sweetness of freeze-dried strawberries and strawberry cake mix with a crunchy topping made from crushed graham crackers. These cookies feature a buttery base rich with vanilla and brown sugar, baked to a perfect golden edge with a soft center, then topped with a flavorful crunch for extra texture and taste.

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

Topping

• 1/2 cup crushed freeze-dried strawberries
• 1/2 cup crushed graham crackers
• 2 tablespoons melted unsalted butter

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 mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar for 3-5 minutes until the mixture is light and fluffy, ensuring a smooth cookie base.
3. Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate them and create a uniform texture.
4. Add Vanilla: Stir in 2 teaspoons of vanilla extract to enhance the flavor of the 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 in the dough.
6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing which can make the cookies tough.
7. Fold in Strawberries and Cake Mix: Carefully fold in the crushed freeze-dried strawberries and strawberry cake mix, distributing them evenly throughout the dough for bursts of strawberry flavor.
8. Scoop Dough: Using a spoon or cookie scoop, portion out rounded balls of dough onto a baking sheet lined with parchment paper. Space the cookies about 2 inches apart to allow room for spreading.
9. Add Extra Topping (Optional): Optionally, sprinkle extra crushed freeze-dried strawberries on top of each dough ball for extra flavor and visual appeal.
10. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown and the centers are just set, indicating perfectly baked cookies.
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, which helps them firm up perfectly.
12. Prepare Crunchy Topping: Mix together the remaining crushed freeze-dried strawberries, crushed graham crackers, and melted butter to create the crunchy topping that adds texture and enhances the strawberry flavor.
13. Apply Crunch Topping: Once the cookies have cooled, gently press the strawberry graham cracker crunch topping onto each cookie to add a delightful crunch and boost the strawberry taste.
14. Store Cookies: Store the finished cookies in an airtight container at room temperature for up to one week to maintain freshness and flavor.

Notes

• For best results, use room temperature butter to achieve fluffy creaming with the sugars.
• Do not overmix the dough after adding dry ingredients to keep cookies tender.
• Freeze-dried strawberries provide intense strawberry flavor without added moisture.
• Crushing the freeze-dried strawberries finely helps distribute the flavor evenly.
• The crunchy topping adds texture but can be omitted if preferred.
• Cookies can be frozen after baking without the crunch topping for later enjoyment.

Keywords: Strawberry Crunch Cookies, strawberry cookies, freeze-dried strawberries recipe, crunchy cookies, dessert cookies, strawberry cake mix cookies