Strawberry Crunch Cookies Recipe

Introduction

Strawberry Crunch Cookies offer a delightful twist on the classic cookie with bursts of fruity flavor and a satisfyingly crunchy topping. These treats combine freeze-dried strawberries and strawberry cake mix for an extra special taste that’s perfect for sharing or enjoying anytime.

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
• Additional crushed freeze-dried strawberries (optional, for topping)
• Crushed graham crackers (for crunch topping)
• Melted butter (for crunch topping)

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 to enhance flavor.
5. Step 5: In a separate bowl, whisk together the all-purpose 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 the 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 added texture and color.
10. Step 10: Bake for 10-12 minutes until the edges are golden and the centers are set.
11. Step 11: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
12. Step 12: To prepare the topping, mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter until crumbly.
13. Step 13: Press the crunch topping onto each cooled cookie to add a delightful texture and flavor boost.

Tips & Variations

• Use frozen or fresh strawberries chopped finely instead of freeze-dried for a softer texture and more moisture.
• For an extra burst of strawberry flavor, add a teaspoon of strawberry extract alongside the vanilla.
• To make the cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
• Consider drizzling melted white chocolate over the cookies for an elegant finishing touch.

Storage

Store the cookies in an airtight container at room temperature for up to one week to keep them fresh. If you prefer, you can freeze the baked cookies for up to three months; just thaw them at room temperature before enjoying. Reheat gently in a microwave for a few seconds to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular dried strawberries instead of freeze-dried?

Regular dried strawberries have more moisture and can make the dough softer and less crisp. Freeze-dried strawberries maintain their crunch and intense flavor, which works best in this recipe.

What can I substitute for strawberry cake mix?

If you don’t have strawberry cake mix, you can use vanilla cake mix with added freeze-dried strawberries or strawberry gelatin powder to mimic the flavor.

Strawberry Crunch Cookies Recipe

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★★★★★

4.6 from 96 reviews

• Author: Lily
• Total Time: 32 minutes
• Yield: About 24 cookies 1x

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Description

Delight in these Strawberry Crunch Cookies, a perfect blend of soft, buttery cookie dough enriched with the sweet tartness of freeze-dried strawberries and strawberry cake mix. Finished with a crunchy topping of crushed freeze-dried strawberries, graham crackers, and melted butter, these cookies offer a wonderful contrast of textures and flavors, ideal for snack time or dessert.

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Ingredients

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Cookie Dough Ingredients

• 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 Ingredients

• 1/2 cup (75 g) freeze-dried strawberries, crushed
• 1/2 cup (60 g) graham crackers, crushed
• 1/4 cup (56 g) unsalted butter, melted

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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 bowl, cream the softened butter with granulated and brown sugar for 3-5 minutes using a mixer, until the mixture is light and fluffy.
3. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
4. Add Vanilla Extract: Stir in 2 teaspoons of vanilla extract for enhanced flavor.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid over-mixing.
7. Fold in Strawberries and Cake Mix: Gently fold in the crushed freeze-dried strawberries and strawberry cake mix evenly throughout the dough.
8. Scoop Dough: Using a spoon or cookie scoop, form rounded balls of dough and place them on a lined baking sheet, spacing them about 2 inches apart.
9. Optional Strawberry Topping: Sprinkle extra crushed freeze-dried strawberries on top of each cookie dough ball for added flavor and texture.
10. Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden and the centers are set.
11. Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
12. Prepare Crunch Topping: Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter together in a bowl to make the crunchy topping.
13. Apply Crunch Topping: Press the prepared crunch topping firmly onto the top of each cooled cookie to add texture and flavor.
14. Storage: Store the cookies in an airtight container at room temperature for up to one week to maintain freshness and crunch.

Notes

• Ensure butter is softened to room temperature for easier creaming.
• Do not overmix the dough to keep cookies tender and soft.
• Freeze-dried strawberries add a natural tartness and crunch—crush them gently for even distribution.
• The topping can be varied by adding nuts or coconut flakes for extra texture.
• Cookies can be frozen before topping; add the crunch topping after thawing for best texture.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Strawberry cookies, Crunch topping, Freeze-dried strawberries, Strawberry cake mix, Soft cookies, Dessert recipe, Homemade cookies