Strawberry Crunch Cookies Recipe

Introduction

Strawberry Crunch Cookies are a delightful treat that combines the sweet, tangy flavor of strawberries with a satisfying crunch. These soft, chewy cookies bring a burst of fruity goodness in every bite, perfect for any occasion or just a comforting snack.

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

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 the eggs one at a time, 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 until combined.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. The dough should be thick and slightly sticky.
5. Step 5: Fold in the crushed freeze-dried strawberries and strawberry cake mix, distributing evenly throughout the dough.
6. Step 6: Using a cookie scoop or two tablespoons, drop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart. Optionally, sprinkle some extra crushed strawberries on top.
7. Step 7: Bake in the preheated oven for 10-12 minutes, until edges are lightly golden and centers are set.
8. Step 8: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use room temperature eggs to ensure a smooth, well-mixed dough.
• For extra strawberry flavor, try adding white chocolate chips or a drizzle of strawberry glaze after baking.
• If you can’t find freeze-dried strawberries, finely chopped dried strawberries can be a substitute, though the crunch will be less pronounced.
• Chilling the dough for 30 minutes before baking can help cookies hold their shape better.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat chilled or frozen cookies in a warm oven for a few minutes to restore softness and enhance flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have a high moisture content that can alter the dough consistency and texture, making cookies spread too much or become soggy. Freeze-dried strawberries are preferred for their intense flavor and crunch without added moisture.

What is the purpose of adding strawberry cake mix?

Strawberry cake mix intensifies the strawberry flavor and adds a lovely pink hue to the cookies, making them more vibrant and flavorful.

Strawberry Crunch Cookies Recipe

Print Recipe

★★★★★

4.7 from 98 reviews

These Strawberry Crunch Cookies are a delightful treat that combines the sweet, buttery richness of classic cookies with the vibrant tartness and crunch of freeze-dried strawberries and strawberry cake mix. Perfectly chewy with a slight golden edge, these cookies bring a burst of strawberry flavor in every bite, making them an irresistible dessert or snack.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 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

Dry Ingredients

• 3 cups (360 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Flavorings

• 1 cup (150 g) freeze-dried strawberries, crushed
• 1 cup (150 g) strawberry cake mix

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking and set the right cooking environment.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process should take about 3-5 minutes and creates a creamy base for the cookie dough.
3. Add Eggs and Vanilla: Crack in the eggs one at a time, mixing well after each addition to fully incorporate them. Add the vanilla extract and mix until the flavor is evenly distributed in the batter.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. This ensures even distribution of leavening agents and seasoning.
5. Mix Dry into Wet: Gradually add the dry mixture into the wet ingredients, stirring gently until just combined to avoid overmixing and to maintain dough texture.
6. Fold in Strawberry Ingredients: Gently fold in the crushed freeze-dried strawberries and strawberry cake mix to evenly distribute the strawberry flavor and create pockets of fruity crunch throughout the dough.
7. Scoop Dough: Using a cookie scoop or two tablespoons, drop rounded balls of dough onto a lined baking sheet, spacing them approximately 2 inches apart to allow for spreading during baking. Optional: sprinkle extra crushed freeze-dried strawberries on top for added crunch and visual appeal.
8. Bake Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
9. Cool: Remove cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely which helps them firm up while retaining a chewy center.

Notes

• Ensure butter and eggs are at room temperature for better mixing and consistent texture.
• Do not overmix the batter after adding flour to prevent tough cookies.
• Freeze-dried strawberries add crunch and intense flavor; avoid using fresh strawberries in this recipe.
• For extra strawberry flavor, sprinkle some crushed freeze-dried strawberries on top before baking.
• Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.

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