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Strawberry Crunch Cookies Recipe

Strawberry Crunch Cookies

Enjoy a delightful twist to your cookie cravings with these Strawberry Crunch Cookies, combining the tartness of strawberries with a crunchy texture.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup freeze-dried strawberries crushed
  • 1 cup strawberry cake mix

Equipment

  • Baking Sheet

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Cream softened butter, granulated sugar, and brown sugar for 3-5 minutes until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in a splash of vanilla extract for added flavor.
  5. Whisk flour, baking soda, and salt in a separate bowl until combined.
  6. Gradually mix the dry ingredients into the wet ingredients until just combined.
  7. Fold in crushed freeze-dried strawberries and strawberry cake mix evenly.
  8. Scoop rounded balls of dough onto a lined baking sheet, spacing them 2 inches apart.
  9. Optionally, sprinkle extra crushed strawberries on top of each scoop.
  10. Bake for 10-12 minutes until edges are golden and centers are set.
  11. Cool cookies on the baking sheet for a few minutes before transferring to a wire rack.
  12. Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter for the topping.
  13. Press the crunch topping onto each cooled cookie for added texture.
  14. Store cookies in an airtight container at room temperature for up to one week.

Notes

These cookies bring a unique texture and flavor with the use of freeze-dried strawberries and the addition of strawberry cake mix. They are perfect for a sweet treat or a special occasion.