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Strawberry Crunch Cookies

Strawberry Crunch Cookies: Your New Favorite Summer Treat

Delight in these Strawberry Crunch Cookies that blend nostalgic flavors with a crispy crunch, perfect for summer gatherings and sweet afternoons.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter Room temperature
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar Dark brown sugar for enhanced flavor
  • 2 large Eggs For vegan alternative, use ground flaxseed mixed with water
  • 2 teaspoons Vanilla Extract Opt for pure vanilla
  • 2 cups All-Purpose Flour Substitute with gluten-free blend if needed
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
For the Strawberry Crunch Topping
  • 1 cup Freeze-Dried Strawberries Can adjust liquid if using fresh strawberries
  • 1 box Strawberry Cake Mix Can replace with another cake mix or omit
  • 1 cup Crushed Graham Crackers Consider using digestive biscuits
  • 1/4 cup Melted Butter Can substitute with coconut oil for dairy-free option

Equipment

  • Mixing Bowl
  • Electric mixer
  • Baking Sheet
  • parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream butter, granulated sugar, and brown sugar until fluffy.
  3. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
  4. Whisk together flour, baking soda, and salt; gradually mix into wet ingredients until just combined.
  5. Fold in freeze-dried strawberries and cake mix until evenly distributed.
  6. Drop rounded balls of dough onto the baking sheet, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes until edges are golden brown; let cool on the baking sheet for 5 minutes.
  8. Prepare the crunchy topping by mixing freeze-dried strawberries, graham crackers, and melted butter.
  9. Once cookies are cooled, gently press the topping onto each cookie.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 25mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week. Freeze for longer storage.

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