Strawberry Crunch Cookies
Sweet and crispy cookies bursting with strawberry flavor and topped with a crunchy graham cracker mixture, perfect for quick baking, gifting, and sharing.
Equipment
- Large bowl
- Mixer (hand or stand)
- Baking sheets
- Parchment paper or silicone baking mat
- Wire rack
- Cookie scoop or spoon
Ingredients
For the Cookie Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup freeze-dried strawberries crushed
- 1 cup strawberry cake mix
For the Crunchy Topping
- 0.5 cup crushed graham crackers for topping
- 2 tbsp melted butter for topping
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Step 2: In a large bowl, beat softened butter, granulated sugar, and brown sugar together for 3-5 minutes until light and fluffy.
- Step 3: Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Step 4: In a separate bowl, whisk together flour, baking soda, and salt.
- Step 5: Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Step 6: Fold in crushed freeze-dried strawberries and strawberry cake mix gently.
- Step 7: Use a cookie scoop or spoon to drop rounded balls of dough 2 inches apart on prepared baking sheets. Optionally, sprinkle extra crushed freeze-dried strawberries on top.
- Step 8: Bake cookies for 10-12 minutes until edges are golden and centers set.
- Step 9: Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Step 10: Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter for the topping.
- Step 11: Press the crunchy topping onto the tops of each cooled cookie to finish.
- Step 12: Enjoy immediately or package as gifts.
Notes
Softened butter is key for tender cookies. Freeze-dried strawberries provide intense flavor without moisture. Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze cookies without topping and add topping fresh after thawing.