Strawberry Crunch Cookies are delightful treats featuring a tender, buttery base loaded with the sweet tang of freeze-dried strawberries and strawberry cake mix. Topped with a crunchy blend of crushed freeze-dried strawberries, graham crackers, and butter, these cookies offer a perfect balance of soft and crisp textures, ideal for strawberry lovers looking for a unique twist on classic cookies.
Total Time:32 minutes
Yield:24 cookies
Ingredients
Cookie Dough
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
Crunch Topping
1/2 cup crushed freeze-dried strawberries
1/2 cup crushed graham crackers
3 tablespoons melted butter
Instructions
Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
Cream butter and sugars: In a large bowl, beat the softened unsalted butter with granulated and brown sugars for 3-5 minutes until the mixture is light and fluffy.
Add eggs and vanilla: Incorporate eggs one at a time, mixing well after each addition, then stir in the vanilla extract to enhance the flavor.
Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt until well combined.
Combine wet and dry: Gradually add the dry ingredients into the wet mixture, stirring just until combined without overmixing.
Fold in strawberries and cake mix: Gently fold in crushed freeze-dried strawberries and strawberry cake mix evenly throughout the dough.
Scoop dough: Using a spoon or cookie scoop, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them 2 inches apart. Optionally, sprinkle extra crushed freeze-dried strawberries on top of each cookie dough portion.
Bake cookies: Place the baking sheet in the oven and bake for 12 minutes or until cookie edges turn golden and centers are set.
Cool cookies: Allow the cookies to rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prepare crunch topping: Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter in a small bowl until the mixture is crumbly and combined.
Add crunch topping: Gently press the crunch topping onto the top of each cooled cookie to create a textured, flavorful finish.
Store properly: Keep the cookies in an airtight container at room temperature to maintain freshness for up to one week.
Notes
For softer cookies, reduce baking time by 1-2 minutes.
Freeze-dried strawberries add intense flavor without moisture; avoid using fresh strawberries in the dough.
Use parchment paper or silicone mats to prevent sticking.
You can substitute strawberry cake mix with plain cake mix plus 2 tablespoons of strawberry jam for similar results.
Store cookies in an airtight container to keep the crunch topping fresh and prevent sogginess.
