Description
Savor the delightful taste of Strawberry Crunch Cookies, featuring crispy edges and chewy centers. Perfect for gatherings, quick snacks, and sweet celebrations, these cookies blend strawberries and a light crunch for a joyful treat!
Ingredients
- Unsalted Butter (1 cup/240 ml)
- Granulated Sugar (1 cup/200 g)
- Brown Sugar (1 cup/220 g)
- Large Eggs (2)
- Vanilla Extract (2 teaspoons)
- All-Purpose Flour (3 cups/360 g)
- Baking Soda (1 teaspoon)
- Salt (1 teaspoon)
- Freeze-Dried Strawberries (1 cup/150 g)
- Strawberry Cake Mix (1 cup/150 g)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add eggs one at a time and mix well, then add vanilla extract and blend.
- Whisk together flour, baking soda, and salt in a separate bowl.
- Gradually combine dry ingredients with the wet mixture without overmixing.
- Fold in freeze-dried strawberries and cake mix until evenly distributed.
- Scoop rounded balls of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are golden and centers are soft.
- Let cookies cool slightly before transferring to a wire rack.
- Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter, and press onto cookies for topping.
- Store cookies in an airtight container at room temperature.
Notes
For a gluten-free option, use a 1:1 baking blend instead of all-purpose flour.
To avoid tough cookies, don’t overmix the dough when combining wet and dry ingredients.
Chill the dough for an hour if cookies spread too much during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg