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.

Ingredients

Scale

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

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
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.
Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Add Vanilla Extract: Stir in 2 teaspoons of vanilla extract for enhanced flavor.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid over-mixing.
Fold in Strawberries and Cake Mix: Gently fold in the crushed freeze-dried strawberries and strawberry cake mix evenly throughout the dough.
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.
Optional Strawberry Topping: Sprinkle extra crushed freeze-dried strawberries on top of each cookie dough ball for added flavor and texture.
Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden and the centers are set.
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.
Prepare Crunch Topping: Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter together in a bowl to make the crunchy topping.
Apply Crunch Topping: Press the prepared crunch topping firmly onto the top of each cooled cookie to add texture and flavor.
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