Strawberry Crunch Cookies Recipe

Introduction

Strawberry Crunch Cookies are a delightful treat combining soft, chewy cookie dough with vibrant strawberry flavor and a satisfying crunchy topping. Perfect for those who love fruity desserts with a unique texture. These cookies bring a burst of summer berries to your baking tray anytime.

Ingredients

• 1 cup (240 ml) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) brown sugar, packed
• 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
• 1 cup (110 g) crushed graham crackers (for topping)
• 1/2 cup (100 g) melted butter (for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
2. Step 2: Add eggs one at a time to the creamed mixture, mixing well after each addition, then stir in the vanilla extract.
3. Step 3: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
4. Step 4: Fold in the crushed freeze-dried strawberries and strawberry cake mix until evenly distributed throughout the dough.
5. Step 5: Using a cookie scoop or two tablespoons, drop rounded balls of dough onto a lined baking sheet about 2 inches apart. Optionally, sprinkle extra crushed freeze-dried strawberries on top.
6. Step 6: Bake for 10-12 minutes, or until the edges are lightly golden and centers appear set. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
7. Step 7: While cookies cool, prepare the crunch topping by mixing crushed freeze-dried strawberries, crushed graham crackers, and melted butter until the mixture resembles wet sand.
8. Step 8: Once cookies are fully cooled, gently press the crunch topping onto the tops of each cookie for an added texture and flavor boost.

Tips & Variations

• For extra strawberry flavor, use high-quality freeze-dried strawberries and sprinkle some on top before baking.
• Substitute graham crackers in the topping with crushed digestive biscuits for a different crunchy texture.
• Ensure eggs are at room temperature to help the batter mix more evenly.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To freeze, place cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag. Thaw at room temperature before enjoying to retain their soft, chewy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries add moisture and may change the texture of the cookies. Freeze-dried strawberries are preferred to maintain crunch and intense flavor without adding extra moisture.

What if I don’t have strawberry cake mix?

You can omit the cake mix or replace it with a teaspoon of strawberry extract and a pinch of pink food coloring for a similar flavor and color boost.

Strawberry Crunch Cookies Recipe

Print Recipe

★★★★★

4.6 from 116 reviews

Delight in these irresistibly soft and chewy Strawberry Crunch Cookies, bursting with real strawberry flavor from freeze-dried strawberries and strawberry cake mix. Topped with a buttery, crunchy strawberry-graham cracker topping, these cookies combine vibrant color, delightful textures, and a perfect balance of sweetness, making them an ideal treat for sharing or gifting.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 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
• 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

Crunch Topping

• 1 cup (150 g) freeze-dried strawberries, crushed
• 1 cup (110 g) graham crackers, crushed
• 1/2 cup (100 g) unsalted butter, melted

Instructions

1. Preheat and prepare dough: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes. This creates a smooth, creamy base that gives the cookies a tender texture.
2. Add wet ingredients: Crack in the eggs one at a time, mixing well after each addition to ensure full incorporation. Stir in the vanilla extract to enhance the depth of flavor.
3. Mix dry ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and salt together until evenly combined, ensuring the structure and rise of the cookies are balanced.
4. Combine dough: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined to avoid overworking. The dough should be thick and slightly sticky, perfect for capturing the strawberry elements.
5. Fold in strawberries and cake mix: Gently fold in the crushed freeze-dried strawberries and strawberry cake mix, distributing them evenly throughout the dough to infuse bursts of strawberry flavor and vibrant color.
6. Scoop and bake: Using a cookie scoop or two tablespoons, drop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart to allow spreading. Optionally, sprinkle extra crushed freeze-dried strawberries on top for added crunch and visual appeal.
7. Bake: Bake the cookies in the preheated oven for 10-12 minutes, until edges are lightly golden and the centers appear set but still soft. The kitchen will fill with a wonderful strawberry and buttery aroma.
8. Cool cookies: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack. This step helps them firm up while maintaining a soft, chewy center.
9. Prepare crunch topping: In a medium bowl, combine the crushed freeze-dried strawberries, crushed graham crackers, and melted butter. Mix until the texture resembles wet sand and the strawberry color is vibrant.
10. Add topping: Once the cookies have completely cooled, gently press the crunch topping onto the tops of each cookie, creating a crunchy, flavorful finish that contrasts beautifully with the soft cookie base.
11. Store properly: Store the finished cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them by first freezing in a single layer until solid, then transferring to freezer bags. Thaw at room temperature before serving.

Notes

• Ensure butter and eggs are room temperature for best mixing results.
• Do not overmix the dough to keep cookies tender and chewy.
• For extra crunch, sprinkle additional crushed freeze-dried strawberries on top before baking.
• Use high-quality butter and fresh ingredients for optimal flavor.
• Cooling completely before adding the topping prevents it from melting into the cookies.
• Cookies can be frozen for up to 3 months without compromising taste or texture.

Keywords: strawberry cookies, crunchy cookies, strawberry dessert, baked cookies, strawberry cake mix cookies, freeze-dried strawberries, chewy cookies, homemade cookies