Description
Delight in these Strawberry Crunch Cookies, a perfect blend of crispy and chewy, capturing the essence of summer with every bite.
Ingredients
- Cookie Base: 1 cup Unsalted Butter (room temperature), 1 cup Granulated Sugar, 1/2 cup Brown Sugar, 2 large Eggs (room temperature), 2 tsp Vanilla Extract, 2 cups All-Purpose Flour (gluten-free blend optional), 1 tsp Baking Soda, 1/2 tsp Salt
- Fruity Goodness: 1 cup Freeze-Dried Strawberries, 1 box Strawberry Cake Mix
- Crunchy Topping: 1/2 cup Crushed Freeze-Dried Strawberries, 1 cup Crushed Graham Crackers, 1/4 cup Melted Butter
Instructions
- Preheat oven to 350°F (175°C).
- Cream together softened butter, granulated sugar, and brown sugar for 3-5 minutes until light and fluffy.
- Add eggs one at a time, mixing well. Stir in vanilla extract.
- Whisk together flour, baking soda, and salt; gradually mix into wet ingredients until just combined.
- Gently fold in freeze-dried strawberries and strawberry cake mix.
- Scoop dough onto a lined baking sheet, leaving 2 inches between each. Optionally sprinkle crushed strawberries on top.
- Bake for 10-12 minutes until edges are golden. Cool on the baking sheet before transferring to a rack.
- For topping, mix crushed strawberries, graham crackers, and melted butter. Press onto each cooled cookie.
Notes
- Substitute all-purpose flour with a gluten-free blend if needed.
- Optionally, add more crushed freeze-dried strawberries for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American