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Strawberry Crunch Cookies Recipe

Strawberry Crunch Cookies Recipe
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★★★★★

5.1 from 24 reviews

Strawberry Crunch Cookies offer a nostalgic blend of textures and flavors, combining a crispy topping with a soft, chewy center. Infused with the vibrant taste of freeze-dried strawberries and strawberry cake mix, these cookies deliver a delightful burst of fruity sweetness that conjures memories of carefree childhood days. Perfect for sharing or gifting, they brighten any occasion with their cheerful appearance and rich, wholesome taste.

Ingredients

Scale

Wet Ingredients

  • 1 cup (240 ml) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 cup (220 g) brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (100 g) melted butter (for topping)

Dry Ingredients

  • 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
  • 1 cup (110 g) crushed graham crackers (for topping)

Instructions

  1. Prepare the dough: Preheat the oven to 350°F (175°C). In a large bowl, cream together softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  2. Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring gently until just combined.
  3. Add strawberry components: Fold in crushed freeze-dried strawberries and strawberry cake mix evenly into the dough, creating vibrant pockets of flavor.
  4. Scoop and bake: Using a cookie scoop or tablespoons, drop rounded balls of dough onto a lined baking sheet, spacing about 2 inches apart. Optionally sprinkle extra crushed freeze-dried strawberries on top. Bake for 10-12 minutes or until edges are lightly golden and centers set.
  5. Cool cookies: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, allowing the soft chewy center to develop.
  6. Make the crunch topping: In a medium bowl, mix 1 cup crushed freeze-dried strawberries, 1 cup crushed graham crackers, and 1/2 cup melted butter until mixture resembles wet sand with visible strawberry pieces.
  7. Apply topping: Once cookies are fully cooled, gently press the crunch topping onto each cookie’s surface for added texture and flavor.
  8. Store properly: Keep cookies in an airtight container at room temperature up to one week, or freeze in a single layer then transfer to freezer bags for longer storage.

Notes

  • Use room temperature butter for optimal creaming.
  • Do not overmix flour to maintain tender cookies.
  • Chill dough for 30 minutes before baking to prevent spreading and enhance chewiness.
  • Try substituting freeze-dried strawberries with raspberries for a tart variation.
  • Add white chocolate chips or nuts for extra flavor and texture.
  • Gluten-free options can be made using coconut flour with adjusted liquids.
  • Store cooled cookies in airtight containers to preserve texture.
  • For more vibrant color, add a few drops of red food coloring to the dough.

Nutrition

Keywords: Strawberry cookies, crunchy topping cookies, freeze-dried strawberry cookies, chewy strawberry cookies, nostalgic desserts, berry cookies

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