Introduction

Strawberry Crunch Cookies are a delightful twist on classic cookies, featuring the sweet tang of freeze-dried strawberries and a crunchy topping. These treats offer a perfect balance of soft centers and crispy edges with a burst of fruity flavor in every bite.

The image shows a close-up of two round cookies stacked on top of each other on a white plate, placed on a white marbled surface. Each cookie has three layers: the base is crumbly and light golden brown with a rough texture, the middle layer is a visible red jam filling with small seeds, and the top layer is a crumbly streusel topping with pale beige crumbs. Bright pink icing is drizzled in thick lines over the whole top of each cookie, adding a smooth and shiny texture that contrasts with the crumbs. In the background, there are more cookies slightly blurred, giving depth to the image. photo taken with an iphone --ar 4:5 --v 7

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, crushed
1 cup (150 g) strawberry cake mix
Optional topping: crushed graham crackers and melted butter (quantities as desired)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Cream the softened butter, granulated sugar, and brown sugar together for 3-5 minutes until the mixture is light and fluffy.
Step 3: Add the eggs one at a time, mixing well after each addition to fully incorporate them.
Step 4: Stir in the vanilla extract for added flavor.
Step 5: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until combined.
Step 6: Gradually add the dry ingredients into the wet ingredients, mixing until just combined to avoid overworking the dough.
Step 7: Fold in the crushed freeze-dried strawberries and strawberry cake mix evenly through the dough.
Step 8: Scoop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart to allow for spreading.
Step 9: Optionally, sprinkle extra crushed freeze-dried strawberries on top of each dough ball for a vibrant look and extra flavor.
Step 10: Bake in the preheated oven for 10-12 minutes, until the edges turn golden and the centers are set.
Step 11: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 12: For the crunch topping, mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter until well combined.
Step 13: Press the prepared crunch topping gently onto each cooled cookie to add texture and a burst of flavor.

Tips & Variations

For a softer cookie, slightly underbake by a minute or two and let them finish cooking on the baking sheet.
To enhance the strawberry flavor, consider adding a teaspoon of strawberry extract along with the vanilla.
Use white chocolate chips instead of or in addition to the strawberry cake mix for an extra sweet contrast.
If freeze-dried strawberries are unavailable, chopped dried strawberries can be used but will change texture slightly.

Storage

Store the Strawberry Crunch Cookies in an airtight container at room temperature for up to one week. To keep the crunch topping crisp, avoid stacking cookies directly on top of each other. Reheat gently in a low oven or microwave for a few seconds if you prefer warm cookies.

How to Serve

The image shows a close-up of small round cookies arranged on a white plate placed on a white marbled texture. Each cookie has a crumbly light golden-brown base with a center filled with bright red jam that looks glossy and smooth. On top of the jam, there are scattered small crumbles of the same cookie dough. Over the jam and crumbs, there are three thick pink icing stripes drizzled evenly across each cookie. In the background, more cookies are visible, some partially topped with whole red raspberries. The overall look is colorful with soft textures and a mix of crumbly, smooth, and glossy layers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture that can affect the cookie texture. Freeze-dried strawberries are preferred as they add flavor and crunch without extra moisture. If using fresh strawberries, chop finely and reduce other liquid ingredients slightly, but expect a softer cookie.

Is strawberry cake mix necessary in the recipe?

The strawberry cake mix adds extra flavor and moisture that enhances the overall taste of the cookies. If you can’t find it, you can increase the amount of freeze-dried strawberries or add a little strawberry extract as a substitute, but the texture may vary slightly.