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Strawberry Crunch Cookies Recipe

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4.4 from 96 reviews

Strawberry Crunch Cookies are delightful treats combining the sweetness of strawberry cake mix and the tartness of freeze-dried strawberries with a buttery cookie base. These soft, flavorful cookies are topped with a crunchy strawberry-graham cracker mixture, perfect for strawberry lovers craving a unique crispy texture.

Ingredients

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Cookie Dough

  • 1 cup (240 ml) unsalted butter, softened
  • 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

Crunch Topping

  • 1/2 cup (75 g) freeze-dried strawberries, crushed
  • 1/2 cup (50 g) graham crackers, crushed
  • 3 tablespoons (45 g) unsalted butter, melted

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the cookies perfectly.
  2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar for 3-5 minutes until the mixture is light in color and fluffy in texture.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate them into the mixture.
  4. Add Vanilla: Stir in the vanilla extract to enhance the flavor profile of the cookie dough.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning agents.
  6. Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet butter and sugar mixture, stirring until just combined to avoid overmixing which can toughen cookies.
  7. Fold in Strawberries and Cake Mix: Gently fold in the crushed freeze-dried strawberries and the strawberry cake mix to evenly distribute strawberry flavor throughout the dough.
  8. Portion Dough: Scoop rounded balls of dough onto a lined baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
  9. Add Extra Strawberries (Optional): Sprinkle a small amount of crushed freeze-dried strawberries on top of each dough ball for an extra burst of strawberry flavor and attractive appearance.
  10. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookie edges turn a golden color and the centers are set but still soft.
  11. Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  12. Prepare Crunch Topping: Mix together the crushed freeze-dried strawberries, crushed graham crackers, and melted butter until the mixture is crumbly but holds together when pressed.
  13. Apply Crunch Topping: Press the prepared crunch topping firmly onto the top of each cooled cookie to add texture and a delightful crunch.
  14. Store Cookies: Store the finished cookies in an airtight container at room temperature for up to one week to maintain freshness and crunch.

Notes

  • Be careful not to overmix the cookie dough once the dry ingredients are added to avoid tough cookies.
  • Freeze-dried strawberries add a strong strawberry flavor without additional moisture, keeping the cookies tender.
  • You can substitute strawberry cake mix with your favorite flavored cake mix for different variations.
  • If you prefer softer cookies, reduce baking time slightly and watch closely.
  • Make sure cookies are fully cooled before applying the crunch topping to ensure it adheres well.

Keywords: Strawberry Cookies, Crunch Cookies, Strawberry Dessert, Strawberry Cake Mix Cookies, Freeze-Dried Strawberry Cookies, Sweet Cookies

Find it online: https://heutigemahlzeiten.com/strawberry-crunch-cookies-recipe/