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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.

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

  • 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

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