Introduction

Strawberry Crunch Cookies are a delightful treat that combine the classic cookie texture with bursts of fruity strawberry flavor and a satisfying crunchy topping. Perfect for any occasion, these cookies offer a unique twist on traditional sweet treats.

The image shows a close-up of round cookies arranged closely on a white plate with a white marbled surface underneath. Each cookie has a golden crumbly base layer, topped with a glossy red jam layer, which looks smooth and shiny. On top of the jam, there are small crumbs scattered, adding texture. Bright pink icing is drizzled in thick lines across the surface of each cookie. The cookies are uniform in size and texture, with some slightly overlapping. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (240 ml) unsalted butter
1 cup (200 g) granulated sugar
1 cup (220 g) brown sugar
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
1 cup (150 g) strawberry cake mix
Crushed graham crackers (for topping, quantity as needed)
Melted butter (for topping, quantity as needed)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Cream the softened butter, granulated sugar, and brown sugar together for 3-5 minutes until light and fluffy.
Step 3: Add the eggs one at a time, mixing well after each addition.
Step 4: Stir in the vanilla extract for added flavor.
Step 5: In a separate bowl, whisk together the flour, baking soda, and salt until combined.
Step 6: Gradually mix the dry ingredients into the wet ingredients until just combined.
Step 7: Fold in the crushed freeze-dried strawberries and strawberry cake mix evenly into the dough.
Step 8: Scoop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
Step 9: Optionally, sprinkle extra crushed freeze-dried strawberries on top of each scoop of dough.
Step 10: Bake for 10-12 minutes until the edges are golden and the centers are set.
Step 11: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 12: Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter to create the crunch topping.
Step 13: Press the crunch topping gently onto each cooled cookie for added texture and flavor.
Step 14: Store the cookies in an airtight container at room temperature for up to one week.

Tips & Variations

For extra strawberry flavor, try folding in small white chocolate chips or swapping the vanilla extract for strawberry extract.
Freeze-dried strawberries can be crushed gently by hand or in a food processor—avoid grinding too fine to keep some texture.
To make gluten-free cookies, substitute the all-purpose flour with a gluten-free flour blend.

Storage

Store the strawberry crunch cookies in an airtight container at room temperature for up to one week. To keep the topping crisp, add it after the cookies have completely cooled. Reheat gently in a low oven if you prefer them warm, but avoid microwaving to maintain the crunch.

How to Serve

The image shows two stacked round cookies on a white plate placed on a white marbled surface, each cookie having three layers: a crumbly golden-brown base, a middle layer of red jam peeking through, and a top layer with light crumbly bits and thick pink icing drizzled in wavy stripes across the surface. The pink icing is glossy and smooth, contrasting with the rough texture of the cookie crumbs, and the red jam shines between the layers adding a juicy look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture that can change the cookie texture, leading to a softer dough. Freeze-dried strawberries are preferred for their intense flavor and crunch without adding moisture.

What is the purpose of the strawberry cake mix in the recipe?

The strawberry cake mix adds extra strawberry flavor and sweetness while helping create a tender crumb in the cookies. It enhances both taste and texture uniquely compared to using just flour.