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Strawberry Crunch Cookies

Sweet Strawberry Crunch Cookies to Brighten Your Day

Indulge in Strawberry Crunch Cookies that combine a crispy exterior with a chewy center, evoking sweet summer memories.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter adds richness and moisture; use salted butter if needed but reduce added salt
  • 1 cup Granulated Sugar contributes sweetness and assists with texture; can substitute with coconut sugar for a healthier option
  • 1 cup Brown Sugar provides moisture and a deeper flavor; light brown sugar works well as a substitute
  • 2 large Eggs binds the ingredients and adds moisture; use a flax egg for a vegan option
  • 2 teaspoons Vanilla Extract enhances flavor; can replace with almond extract for a different taste
  • 3 cups All-Purpose Flour forms the structure of the cookies; can substitute with a gluten-free blend
  • 1 teaspoon Baking Soda acts as a leavening agent; no substitutions recommended
  • 1 teaspoon Salt balances sweetness; omit if using salted butter
For the Strawberry Flavor
  • 1 cup Freeze-Dried Strawberries adds flavor and texture; fresh strawberries may alter moisture, use 75% less than freeze-dried
  • 1 cup Strawberry Cake Mix adds color and sweetness; can use vanilla cake mix for a different flavor
Optional Topping
  • 1/2 cup Crushed Graham Crackers adds crunch to your cookies; use additional graham crackers for more texture
  • 2 tablespoons Melted Butter holds the topping together; can substitute with coconut oil for dairy-free cookies

Equipment

  • mixing bowl
  • Electric Mixer
  • cookie scoop
  • Baking Sheets
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a large mixing bowl, cream together 1 cup of unsalted butter, 1 cup of granulated sugar, and 1 cup of brown sugar until light and fluffy, about 3–5 minutes.
  3. Add 2 large eggs one at a time, mixing well after each addition. Stir in 2 teaspoons of vanilla extract.
  4. In a separate bowl, combine 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Gradually incorporate this into the wet mixture.
  5. Gently fold in 1 cup of crushed freeze-dried strawberries and 1 cup of strawberry cake mix.
  6. Drop balls of dough onto lined baking sheets, spaced about 2 inches apart.
  7. Sprinkle additional crushed freeze-dried strawberries or graham crackers on top if desired.
  8. Bake for 10–12 minutes until edges are golden and centers are set.
  9. Allow cookies to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
  10. Mix crushed freeze-dried strawberries, crushed graham crackers, and 2 tablespoons of melted butter for the topping, and press onto cooled cookies.
  11. Serve and enjoy your Strawberry Crunch Cookies with a glass of milk or a scoop of vanilla ice cream.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 50mgSugar: 12gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

For best results, chill the dough for 30 minutes before baking to maintain shape and prevent excessive spreading.

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