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Strawberry Crunch Cookies

Irresistible Strawberry Crunch Cookies That Brighten Your Day

These Strawberry Crunch Cookies are a delightful blend of soft, chewy centers and crunchy toppings, perfect for summer picnics or cozy evenings.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Use room-temperature butter for optimal creaming and flavor.
  • 1 cup Granulated Sugar Adds sweetness and structure; can be replaced with coconut sugar.
  • 1 cup Brown Sugar Enhances flavor and contributes to chewiness; light brown sugar can be used.
  • 2 large Eggs Binds ingredients together; use room temperature for better mixing.
  • 2 teaspoons Vanilla Extract Brings depth of flavor; almond extract is an alternative.
  • 3 cups All-Purpose Flour The main ingredient for structure; can swap with gluten-free blend.
  • 1 teaspoon Baking Soda Helps the cookies rise; ensure freshness for best results.
  • 1 teaspoon Salt Balances sweetness; kosher salt is a good choice.
For the Crunch Topping
  • 1 cup Freeze-Dried Strawberries Adds fruity flavor and texture; avoid fresh strawberries.
  • 1 cup Strawberry Cake Mix Enhances strawberry flavor; consider pink lemonade mix.

Equipment

  • mixing bowl
  • hand mixer
  • measuring cups
  • measuring spoons
  • Baking sheets
  • parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
  3. Incorporate eggs one at a time, mixing well, and then add vanilla extract.
  4. Whisk together the all-purpose flour, baking soda, and salt in a separate bowl, then add to the wet mixture.
  5. Gently fold in crushed freeze-dried strawberries and strawberry cake mix.
  6. Drop rounded balls of dough onto baking sheets, leaving space in between.
  7. Bake for 10-12 minutes until edges are golden and centers appear set.
  8. Prepare the crunchy topping by mixing crushed freeze-dried strawberries, crushed graham crackers, and melted butter.
  9. Press the crunchy topping onto each cookie once they have cooled slightly.
  10. Allow cookies to cool completely on a wire rack before serving.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 70mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 2mgCalcium: 15mgIron: 0.5mg

Notes

These cookies can be stored in an airtight container for up to 1 week at room temperature. For longer storage, freeze them for up to 3 months.

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