Strawberry Crunch Cookies

These strawberry crunch cookies are a delightful treat bursting with fruity flavor and a satisfying crunch. They combine the sweetness of classic cookies with the bright tang of freeze-dried strawberries and a unique cake mix addition that elevates the texture and taste. Perfect for sharing or keeping all to yourself, these cookies have quickly become a favorite in my kitchen.

I first made these during a weekend bake-a-thon and was amazed how everyone loved the sweet crunch. Now they’re a go-to whenever I want something fruity and fun.

Ingredients

• Unsalted butter: one cup softened for that perfect tender dough
• Granulated sugar: one cup for classic sweetness and crispiness
• Brown sugar: one cup to add moisture and depth of flavor
• Large eggs: two to bind ingredients and help with structure
• Vanilla extract: two teaspoons for warmth and enhancing the strawberry notes
• All-purpose flour: three cups to build the base of the cookie dough choose fresh for best rise
• Baking soda: one teaspoon for proper leavening and a light texture
• Salt: one teaspoon to balance and elevate the flavors
• Freeze-dried strawberries: one cup crushed to pack in bright berry flavor without moisture
• Strawberry cake mix: one cup adds a subtle cakey texture and layering of strawberry taste

Instructions

Scoop and prepare your ingredients:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. This ensures even baking from the start. Line your baking sheet with parchment or silicone mat.

Cream the butter and sugars:

Using a stand or hand mixer, cream the softened butter with the granulated and brown sugar for 3 to 5 minutes until the mixture is pale, light, and fluffy. This incorporates air for tender cookies.

Add eggs and vanilla:

Add the eggs one at a time beating well after each addition to combine fully. Stir in two teaspoons of vanilla extract for flavor depth.

Mix dry ingredients:

In a separate bowl, whisk together the flour, baking soda, and salt until well blended. This ensures even distribution of leavening agents.

Combine wet and dry:

Gradually add the dry flour mixture to the wet ingredients. Mix gently just until you no longer see flour streaks being careful not to overmix which can make cookies tough.

Fold in the strawberry elements:

Gently fold in the crushed freeze-dried strawberries and strawberry cake mix evenly into the dough for that vibrant strawberry punch.

Portion the cookie dough:

Scoop rounded balls of dough onto the prepared baking sheet, spacing them about two inches apart to allow spreading.

Optional topping before baking:

If desired, sprinkle extra crushed freeze-dried strawberries on top for more color and crunch.

Bake until golden:

Bake the cookies for 10 to 12 minutes until the edges turn golden brown and the centers are set but still soft looking.

Cool cookies:

Allow the cookies to cool on the baking sheet for several minutes which helps them set before transferring them to a wire rack to cool completely.

Prepare and press the crunch topping:

Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter until crumbly. Press this crunch topping gently onto each cooled cookie to add texture and richness.

Store properly:

Place finished cookies in an airtight container at room temperature. They keep beautifully for up to one week.

My favorite ingredient is the freeze-dried strawberries which give this cookie its signature zesty pop. There was one family gathering when I brought these cookies that everyone kept asking for the recipe because of this unique strawberry crunch.

Storage tips

These cookies last well stored in an airtight container at room temperature for up to one week. If you want to keep them longer, freezing on a baking sheet and then transferring to a bag keeps them fresh for up to three months.

Ingredient substitutions

If you do not have strawberry cake mix you can substitute with additional flour and a teaspoon of freeze-dried strawberry powder or finely crushed dried strawberries to keep the flavor. For the crunch topping, graham crackers can be switched out with digestive biscuits or vanilla wafers.

Serving suggestions

Serve these cookies with a cold glass of milk or a cup of smooth cream tea. They also pair wonderfully with fresh strawberries or a scoop of vanilla ice cream for a more indulgent treat.

This recipe combines classic baking with modern twists ensuring a delightful treat that’s both simple and impressive.

FAQs about Recipes

→ What is the role of freeze-dried strawberries?

Freeze-dried strawberries add concentrated fruity flavor and a pleasant texture without adding moisture, helping maintain the crunch.

→ How can I achieve a crispy edge with a soft center?

Baking at 350°F for 10-12 minutes allows the edges to crisp while keeping the centers tender and chewy.

→ What is the purpose of the strawberry cake mix?

Strawberry cake mix enhances berry flavor and contributes to tender crumb and subtle sweetness in the dough.

→ Can I substitute graham crackers in the topping?

Yes, crushed digestive biscuits or shortbread cookies work well to maintain the crunchy texture.

→ How should the treats be stored to maintain freshness?

Store in an airtight container at room temperature for up to one week to keep the crunch and flavor intact.

→ Is there a way to add extra flavor to the dough?

Adding vanilla extract enhances the overall aroma and complements the berry notes beautifully.