There’s something magical about baking that turns regular days into something special. Today, I’m sharing my tried-and-true recipe for Strawberry Crunch Cookies , perfect for any occasion—or just because. These delightful cookies pack a punch of strawberry goodness in every bite, bringing a little sunshine to your taste buds even on a rainy day here in Manhattan. I’ve made these for my family countless times, and each time, they disappear faster than I can bake them! If you’re intrigued by this, check out our delightful crescent roll breakfast recipes to add more sparkle to your mornings.
Why you’ll love this recipe
These cookies are easy to make, combining simple steps with delicious results. You’ll appreciate the soft, chewy texture created by the mix of freeze-dried strawberries and strawberry cake mix , offering that familiar sweetness everyone craves. Plus, the crunchy topping adds a lovely contrast, making every bite exciting. Perfect for picnics, lunchboxes, or a cozy treat with a cup of coffee!
Ingredients
- 1 cup (240 ml) unsalted butter
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (150 g) freeze-dried strawberries
- 1 cup (150 g) strawberry cake mix
Step-by-step instructions
Let’s dive into the process of making these delightful cookies.
- Preheat your oven to 350°F (175°C).
- Cream together softened butter, granulated sugar, and brown sugar for 3-5 minutes until the mixture becomes light and fluffy.
- Add the eggs one at a time, mixing well after each addition to ensure everything blends nicely.
- Stir in two teaspoons of vanilla extract for that lovely aromatic touch.
- In a separate bowl, whisk the flour, baking soda, and salt until everything is evenly combined.
- Gradually introduce the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the crushed freeze-dried strawberries and strawberry cake mix , making sure they are evenly distributed throughout the dough.
- Scoop rounded balls of dough onto a lined baking sheet, spacing them about two inches apart.
- If you’re extra crazy about strawberries, sprinkle a little more crushed strawberry on top.
- Bake for 10-12 minutes until the edges turn golden brown and the centers are set just right.
- Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack.
- Prepare a crunch topping by mixing crushed freeze-dried strawberries, crushed graham crackers, and melted butter.
- Press this topping onto each cooled cookie, creating a delightful texture contrast .
- Store these delicious cookies in an airtight container at room temperature—they’ll stay fresh for up to one week.
Recipe tips & variations
For an extra twist, you can try adding white chocolate chips to the dough for bits of creamy sweetness. If you prefer a tangy twist, a dash of lemon zest can also brighten up the flavors.
Storage & reheating
These cookies are best enjoyed fresh but can be easily stored. Just place them in an airtight container at room temperature, and they’ll keep their fresh taste for about a week. For a warm, just-baked feel, pop them in the oven at a low temperature for a few minutes.
FAQs
Can I use fresh strawberries instead of freeze-dried?
While fresh strawberries add a lovely freshness, they can introduce too much moisture into the dough. It’s best to stick with freeze-dried strawberries to maintain the desired texture.
Can I freeze the dough for later?
Absolutely! Scoop the dough into balls and freeze them on a tray. Once solid, transfer them to a freezer bag. Just bake directly from the freezer, adding a couple of extra minutes to the baking time.
What can I substitute for the graham crackers in the topping?
Crushed cereal or pretzels can work perfectly if you want a different crunch without the graham cracker taste.
Recipes you may like
Explore more simple delights by checking our breakfast potatoes recipe and quirky breakfast pizza recipe . Each has a unique twist that’s sure to start your day right!
Enjoy baking and savor every bite of your homemade Strawberry Crunch Cookies . These cookies surely will earn their place in your collection of family favorites!
Print
Strawberry Crunch Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful Strawberry Crunch Cookies that combine freeze-dried strawberries and strawberry cake mix for a magical treat.
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup freeze-dried strawberries
- 1 cup strawberry cake mix
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together softened butter, granulated sugar, and brown sugar for 3-5 minutes until the mixture becomes light and fluffy.
- Add the eggs one at a time, mixing well after each addition to ensure everything blends nicely.
- Stir in two teaspoons of vanilla extract for that lovely aromatic touch.
- In a separate bowl, whisk the flour, baking soda, and salt until everything is evenly combined.
- Gradually introduce the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the crushed freeze-dried strawberries and strawberry cake mix, making sure they are evenly distributed throughout the dough.
- Scoop rounded balls of dough onto a lined baking sheet, spacing them about two inches apart.
- If you’re extra crazy about strawberries, sprinkle a little more crushed strawberry on top.
- Bake for 10-12 minutes until the edges turn golden brown and the centers are set just right.
- Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack.
- Prepare a crunch topping by mixing crushed freeze-dried strawberries, crushed graham crackers, and melted butter.
- Press this topping onto each cooled cookie, creating a delightful texture contrast.
- Store these delicious cookies in an airtight container at room temperature—they’ll stay fresh for up to one week.
Notes
- For an extra twist, try adding white chocolate chips to the dough for bits of creamy sweetness.
- A dash of lemon zest can brighten up the flavors for a tangy twist.
- Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg