Description

Strawberry Crunch Cookies are a delightful treat with a perfect blend of flavors. These cookies are easy to make, featuring buttery goodness, freeze-dried strawberries, and a sweet crunch from the topping. Ideal for gatherings or just a tasty snack any time of the day!

Ingredients

Scale

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

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Instructions

Preheat your oven to 350°F (175°C).
Cream softened butter, granulated sugar, and brown sugar for 3-5 minutes until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in a splash of vanilla extract for added flavor.
In a separate bowl, whisk flour, baking soda, and salt until combined.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in crushed freeze-dried strawberries and strawberry cake mix evenly.
Scoop rounded balls of dough onto a lined baking sheet, spacing them 2 inches apart.
Optionally, sprinkle extra crushed strawberries on top of each scoop.
Bake for 10-12 minutes until edges are golden and centers are set.
Cool cookies on the baking sheet for a few minutes before transferring to a wire rack.
Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter for the topping.
Press the crunch topping onto each cooled cookie for added texture.
Store cookies in an airtight container at room temperature for up to one week.

Notes

For extra flavor, consider adding white chocolate chips to the dough.
Ensure the butter is softened for the best creaming results.
These cookies can be kept fresh in an airtight container for up to a week.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg