Strawberry Crunch Cookies (Printable Version)

Buttery delights with freeze-dried strawberries and a crunchy topping for a flavorful, textured snack.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup unsalted butter, softened
02 - 2 large eggs
03 - 2 teaspoons vanilla extract

→ Sugars

04 - 1 cup granulated sugar
05 - 1 cup brown sugar, packed

→ Dry Ingredients

06 - 3 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1 teaspoon salt
09 - 1 cup freeze-dried strawberries, crushed
10 - 1 cup strawberry cake mix

→ Crunch Topping

11 - ½ cup crushed freeze-dried strawberries
12 - ½ cup crushed graham crackers
13 - 3 tablespoons melted butter

# Step-by-Step Guide:

01 - Preheat the oven to 350°F (175°C).
02 - Beat softened butter with granulated and brown sugars for 3 to 5 minutes until light and fluffy.
03 - Add eggs one at a time, mixing thoroughly after each addition, then stir in vanilla extract.
04 - Whisk together flour, baking soda, and salt in a separate bowl.
05 - Gradually add the dry mixture into the wet ingredients, stirring until just combined.
06 - Fold in crushed freeze-dried strawberries and strawberry cake mix evenly into the dough.
07 - Scoop rounded dough balls onto a lined baking sheet, spacing them about 2 inches apart.
08 - Optionally, sprinkle extra crushed freeze-dried strawberries on top of each dough ball.
09 - Bake for 10 to 12 minutes until edges are golden and centers are set.
10 - Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
11 - Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter to form the crunch topping.
12 - Press the crunch topping onto each cooled cookie to add texture.
13 - Store cookies in an airtight container at room temperature for up to one week.

# Additional Notes:

01 - For best texture, avoid overmixing the dough once flour is added.

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