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Strawberry Crunch Cookies

Strawberry Crunch Cookies: A Nostalgic Summer Treat

Strawberry Crunch Cookies are a delightful combination of sweet strawberries and a crunchy topping, perfect for summer memories.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter Softened; substitute with margarine for a dairy-free option.
  • 1 cup Granulated Sugar Can be substituted with coconut sugar for a lower glycemic option.
  • 1/2 cup Brown Sugar Use light or dark based on preference.
  • 2 large Eggs Substitute with flax eggs for a vegan option (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
  • 1 tbsp Vanilla Extract Using pure vanilla extract yields the best results.
  • 2 cups All-Purpose Flour Substitute with a gluten-free blend if necessary.
  • 1 tsp Baking Soda Ensure it’s fresh for the best rise.
  • 1/2 tsp Salt Both sea salt and kosher salt are suitable.
For the Strawberry Crunch Topping
  • 1 cup Freeze-Dried Strawberries Concentrated fruity flavor; fresh strawberries can alter moisture.
  • 1 box Strawberry Cake Mix Can be swapped for vanilla cake mix.

Equipment

  • Oven
  • mixing bowl
  • Spatula
  • baking sheet
  • Parchment Paper
  • Hand mixer

Method
 

Step-by-Step Instructions for Strawberry Crunch Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add eggs one at a time, mixing thoroughly, then stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking soda, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients, stirring gently.
  6. Fold in the freeze-dried strawberries and strawberry cake mix.
  7. Scoop rounded balls of dough onto the baking sheet, spacing them apart.
  8. Bake the cookies for 10-12 minutes until edges are golden.
  9. Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.
  10. Prepare the crunchy topping by combining crushed freeze-dried strawberries, crushed graham crackers, and melted butter.
  11. After cooling, gently press the crunchy mixture onto each cookie.
  12. Serve and enjoy your Strawberry Crunch Cookies!

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

For chewier cookies, chill the dough for at least 30 minutes before baking.

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