Strawberry Crunch Cookies

why make this recipe

Strawberry Crunch Cookies are a delightful treat that brings the freshness of strawberries to your dessert table. These cookies combine soft and chewy textures with a beautiful crunch, thanks to the addition of freeze-dried strawberries and crushed cookies. With their bright flavor and pleasant sweetness, these cookies are perfect for any occasion, whether you’re sharing them with friends or enjoying them on your own.

how to make Strawberry Crunch Cookies

Ingredients

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup crushed freeze-dried strawberries
• 1 cup crushed cookies (like vanilla wafers or graham crackers)
• 1/2 cup mini chocolate chips (optional)

Directions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry mixture to the creamed mixture until well combined.
6. Fold in the crushed freeze-dried strawberries, crushed cookies, and mini chocolate chips (if using).
7. Drop rounded tablespoons of dough onto ungreased baking sheets.
8. Bake for 10-12 minutes or until the edges are lightly golden.
9. Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

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how to serve Strawberry Crunch Cookies

These cookies are best served warm or at room temperature. Pair them with a glass of milk or a cup of coffee for a perfect snack. They also make a lovely addition to a dessert platter for parties or gatherings.

how to store Strawberry Crunch Cookies

To keep your Strawberry Crunch Cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze them. Just place the cookies in a freezer-safe bag or container, and they can be stored for up to three months.

tips to make Strawberry Crunch Cookies

• Make sure your butter is softened to room temperature to ensure a smooth mix.
• For even more strawberry flavor, consider adding a little strawberry extract or additional crushed freeze-dried strawberries.
• Be careful not to overbake the cookies; they should be slightly soft in the middle when you take them out of the oven.

variation

You can replace the freeze-dried strawberries with other flavors, such as blueberries or raspberries, to create different fruity cookies. You can also experiment with different types of crushed cookies for a unique twist.

FAQs

Q1: Can I use fresh strawberries instead of freeze-dried strawberries?
A1: Fresh strawberries will not work the same way in this recipe. Freeze-dried strawberries have a concentrated flavor and won’t add extra moisture to the dough.

Q2: Can I make these cookies gluten-free?
A2: Yes! You can substitute the all-purpose flour with a gluten-free blend that you like. Just ensure that it includes a binding agent.

Q3: What can I do if my dough is too wet?
A3: If your dough seems too wet, try adding a little more flour, one tablespoon at a time, until you achieve the desired consistency.