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Strawberry Crunch Cookies Recipe

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★★★★★

4.8 from 80 reviews

Delight in these Strawberry Crunch Cookies, combining the sweet, tangy essence of freeze-dried strawberries with a crunchy, buttery topping. Soft, flavorful cookies are enhanced by a unique strawberry-infused crunch, making them perfect for any occasion.

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

Crunch Topping

  • 1/2 cup (50 g) freeze-dried strawberries, crushed
  • 1/2 cup (55 g) crushed graham crackers
  • 3 tablespoons (45 g) melted unsalted butter

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature while you prepare the dough.
  2. Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together for 3-5 minutes until the mixture is light and fluffy, which helps create a tender cookie texture.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract to infuse the dough with flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
  5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until just combined to avoid overworking the dough.
  6. Fold in Strawberry Components: Gently fold in the crushed freeze-dried strawberries and strawberry cake mix to maintain the strawberry flavor and avoid mushiness.
  7. Scoop Dough: Using a spoon or cookie scoop, place rounded balls of dough onto a lined baking sheet, spacing them roughly 2 inches apart to allow spreading.
  8. Optional Topping: Sprinkle extra crushed freeze-dried strawberries on top of each dough ball for added color and flavor.
  9. Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges turn golden and centers are set, then remove from oven.
  10. Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  11. Prepare Crunch Topping: Mix the crushed freeze-dried strawberries, crushed graham crackers, and melted butter together until crumbly and well combined.
  12. Apply Crunch Topping: Once cookies are cooled, press the crunch topping onto the tops to add a delightful texture contrast.
  13. Storage: Store the finished cookies in an airtight container at room temperature for up to one week to maintain freshness.

Notes

  • Beat the butter and sugars for about 4-5 minutes or until light and fluffy to achieve a delicate cookie texture.
  • Fold in the freeze-dried strawberries gently to prevent them from becoming mushy; their crisp texture is key for flavor and crunch.
  • For the best strawberry flavor, use fresh, high-quality freeze-dried strawberries and strawberry cake mix.
  • Spacing cookies 2 inches apart prevents them from spreading into each other during baking.
  • The crunch topping enhances texture and makes these cookies uniquely delicious.

Keywords: Strawberry cookies, Crunchy cookies, Freeze-dried strawberries, Strawberry dessert, Strawberry cake mix cookies

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