Description

Strawberry crunch cookies are soft, chewy cookies infused with the sweet-tart flavor of strawberries and topped with a crunchy graham cracker mixture. Perfect for bake sales, holiday celebrations, or as a homemade snack. Easily made gluten-free, nut-free, or lower-sugar.

Ingredients

For the Cookies:

– 1 cup unsalted butter, softened (substitute plant-based butter for vegan diets)

– 1 cup granulated sugar

– 1 cup brown sugar

– 2 large eggs

– 2 tsp vanilla extract

– 3 cups all-purpose flour (substitute gluten-free flour if needed)

– 1 tsp baking soda

– 1 tsp salt

– 1 cup freeze-dried strawberries, crushed

– 1 cup strawberry cake mix (substitute strawberry extract or powder if preferred)

For the Crunch Topping:

– ½ cup crushed freeze-dried strawberries

– ½ cup crushed graham crackers

– 2 tbsp melted butter (optional, for better adhesion)

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a stand mixer or large bowl, cream softened butter, granulated sugar, and brown sugar for 3–5 minutes until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract for added flavor.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
Gently fold in crushed freeze-dried strawberries and strawberry cake mix until evenly distributed.
Scoop rounded balls of dough onto the prepared baking sheet, spacing them 2 inches apart. Optionally, sprinkle extra crushed strawberries on top of each scoop.
Bake for 10–12 minutes until edges are golden and centers are set. Cool cookies on the baking sheet for a few minutes before transferring to a wire rack.
Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter. Press the crunch topping onto each cooled cookie for added texture.

Notes

– Use room-temperature butter: This ensures smooth creaming and even mixing. Avoid overmixing the dough to maintain a tender texture.

– Storage: Store cookies in an airtight container at room temperature for up to 1 week. Freeze unbaked dough balls or baked cookies for longer storage; thaw at room temperature before serving. Avoid humid environments to prevent texture changes.

– Customizations: Add white chocolate chips, sprinkles, or chopped dried fruits for variety. Swap graham crackers with crushed pretzels or nuts for unique twists.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert / Cookies
Method: Baking
Cuisine: American / Sweet Treats

Nutrition

Serving Size: 1 cookie
Calories: ~180
Sugar: 15g
Sodium: 100mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg