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Strawberry Crunch Cookies Recipe

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★★★★★

4.9 from 50 reviews

Delight in these decadent Strawberry Crunch Cookies, featuring a tender buttery base infused with strawberry cake mix and crushed freeze-dried strawberries. Topped with a crispy strawberry graham cracker crunch, these cookies offer a perfect balance of soft and crunchy textures, bursting with sweet strawberry flavor in every bite.

Ingredients

Scale

Cookie Dough

  • 1 cup (240 ml) unsalted butter, softened
  • 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, crushed
  • 1 cup (150 g) strawberry cake mix

Crunch Topping

  • 1/2 cup (75 g) freeze-dried strawberries, crushed
  • 1/2 cup (50 g) graham crackers, crushed
  • 3 tablespoons (45 g) unsalted butter, melted

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking once the dough is prepared.
  2. Cream Butter and Sugars: In a large bowl, beat softened butter with granulated and brown sugars together for 3-5 minutes until the mixture is light, fluffy, and creamy, ensuring a tender cookie texture.
  3. Add Eggs: Incorporate eggs into the creamed mixture one at a time, beating well after each addition to fully combine and incorporate air for a good rise.
  4. Mix in Vanilla Extract: Stir in 2 teaspoons of vanilla extract to enhance the cookie’s flavor profile.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly blended.
  6. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Mix gently until just combined to avoid overworking the dough, which can make cookies tough.
  7. Add Strawberry Mix-ins: Fold in the crushed freeze-dried strawberries and strawberry cake mix evenly throughout the dough to disperse the strawberry flavor and texture uniformly.
  8. Shape Cookies: Using a scoop or spoon, place rounded balls of cookie dough onto a lined baking sheet, spacing them about 2 inches apart to allow for spreading.
  9. Optional Extra Topping: If desired, sprinkle additional crushed freeze-dried strawberries on top of each cookie dough ball for an extra pop of strawberry flavor and color.
  10. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown and the centers are set but still soft to the touch.
  11. Cool Cookies: Let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely.
  12. Prepare Crunch Topping: In a small bowl, mix together crushed freeze-dried strawberries, crushed graham crackers, and melted butter until the mixture is crumbly but holds together when pressed.
  13. Add Crunch Topping: Once cookies are completely cooled, press the crunch topping onto the top of each cookie gently to adhere, adding a delightful texture contrast.
  14. Store Cookies: Store the finished cookies in an airtight container at room temperature for up to one week to maintain freshness and crunch.

Notes

  • For best results, use room temperature butter for easier creaming.
  • Freeze-dried strawberries add intense flavor without moisture, keeping cookies crisp.
  • You can substitute strawberry cake mix with your favorite strawberry-flavored baking mix.
  • Ensure cookies are fully cooled before adding the crunch topping to prevent melting.
  • Store cookies in a cool, dry place to maintain crispness.

Keywords: strawberry cookies, strawberry crunch cookies, bake strawberry cookies, strawberry dessert, fruit cookies

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