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Strawberry Crunch Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://mixitwitjoe.com/strawberry-crunch-cookies-recipe/