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Strawberry Crunch Cookies

Strawberry Crunch Cookies That Bring Joy in Every Bite

These Strawberry Crunch Cookies are a delightful treat, combining buttery, chewy centers with a crisp topping that brings joy in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Unsalted Butter Add richness and moisture; substitute with margarine for a dairy-free option.
  • 1 cup Granulated Sugar Sweetness enhancer for the dough; can be swapped with coconut sugar for a lower glycemic index.
  • 1/2 cup Brown Sugar Infuses moisture and a deeper flavor; adjust the ratio for chewier cookies.
  • 2 large Eggs Binds ingredients and adds moisture; substitute with flaxseed meal (1 tbsp flax + 3 tbsp water) for a vegan option.
  • 1 teaspoon Vanilla Extract Elevates the flavor profile; opt for pure vanilla for the best taste.
  • 2 cups All-Purpose Flour Provides structure; gluten-free all-purpose flour is a great alternative.
  • 1 teaspoon Baking Soda Acts as a leavening agent; make sure it's fresh for optimal results.
  • 1 teaspoon Salt Balances flavors; don’t skip it, stick to 1 tsp for the best outcome.
For the Strawberry Flavor
  • 1 cup Freeze-Dried Strawberries Infuses intense strawberry flavor and texture; can be swapped for fresh raspberries or blueberries.
  • 1 box Strawberry Cake Mix Adds another layer of strawberry sweetness; can be replaced with vanilla cake mix for a neutral base.
For the Topping
  • 1 cup Crushed Graham Crackers Adds a delightful crunch; try oatmeal cookies for a new texture.
  • 1/2 cup Melted Butter Binds the topping; ensure it’s not too hot when mixing with dry ingredients.

Equipment

  • Mixing bowl
  • Hand Mixer
  • Cookie Scoop
  • baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, cream unsalted butter, granulated sugar, and brown sugar for 3-5 minutes until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition, then add vanilla extract until combined.
  4. In another bowl, whisk together flour, baking soda, and salt.
  5. Gradually mix dry ingredients into wet mixture until just combined.
  6. Fold in freeze-dried strawberries and strawberry cake mix.
  7. Drop rounded spoonfuls of dough onto baking sheets, spacing them 2 inches apart.
  8. Bake for 10-12 minutes until edges are golden brown and centers are set but soft.
  9. Cool cookies on the baking sheet for a few minutes, then transfer to a wire rack.
  10. Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter. Press onto cookies.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 23gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 90mgPotassium: 40mgSugar: 10gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 5mg

Notes

Ensure butter is softened and not melted for best results. Chill dough before scooping for thicker cookies.

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