I’m excited to share my recipe for Strawberry Crunch Cookies! These delightful cookies are bursting with sweet strawberry flavor and the little crunch from the freeze-dried strawberries makes them extra special. They’re a great treat for any occasion, or even just for a cozy night at home.
Your Ingredients List
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed freeze-dried strawberries
- 1/2 cup white chocolate chips (optional)
My Go-To Equipment
- Mixing bowls
- Baking sheets
- Measuring cups and spoons
- Whisk
- Electric mixer
- Cookie scoop or tablespoon
- Parchment paper (optional)
The Simple Steps to Follow
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually blend the dry ingredients into the creamed mixture.
- Fold in the crushed freeze-dried strawberries and white chocolate chips, if using.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Healthy Twists on a Classic
If you want to make these cookies a bit healthier, you can substitute some ingredients. Try using coconut oil instead of butter for a dairy-free option. You can also use whole wheat flour in place of all-purpose flour or reduce the sugar slightly. Adding in some oats can also give your cookies a nice chewy texture while boosting fiber.
Serving Suggestions From My Table
These cookies are perfect for any gathering. Serve them on a colorful platter at parties, or pack them in lunch boxes as a sweet treat. Pair them with a nice cup of tea or coffee for a cozy afternoon snack. You can even crumble them over ice cream or yogurt for a delicious dessert!
Getting It Just Right
For the best cookies, make sure your butter is softened but not melted. Creaming the butter and sugars well helps create a light texture. Don’t overmix the dough once you add in the flour. This will help you have soft and chewy cookies with just the right amount of crunch from the strawberries.
How to Store Leftovers
Keep your Strawberry Crunch Cookies fresh by storing them in an airtight container at room temperature. They should stay good for about a week. If you want to keep them longer, you can freeze the cookies. Just make sure to layer parchment paper between them to avoid sticking.
Enjoy Every Moment
Baking is more than just following a recipe; it’s about creating memories. These Strawberry Crunch Cookies are perfect for sharing with friends and family, and I hope they bring as much joy to your home as they do to mine. Enjoy every delicious bite!
A Few Common Questions
How do I make Strawberry Crunch Cookies?
To make Strawberry Crunch Cookies, you will need to cream together the butter and sugars, then add in the eggs and vanilla. Mix the dry ingredients separately and fold them into the wet mix along with the freeze-dried strawberries. Bake them at 350°F for 10-12 minutes.
Can I use fresh strawberries in lieu of freeze-dried for the cookies?
Fresh strawberries can add moisture to the dough, which might change the final texture of the cookies. I recommend sticking with freeze-dried strawberries for that delightful crunch and the right consistency.
Can I make these cookies gluten-free?
Yes! You can easily make these cookies gluten-free by using a gluten-free all-purpose flour blend. Just make sure the blend has a binding agent, like xanthan gum, to ensure the cookies hold their shape.
Print
Strawberry Crunch Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies bursting with sweet strawberry flavor and a crunch from freeze-dried strawberries.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed freeze-dried strawberries
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually blend the dry ingredients into the creamed mixture.
- Fold in the crushed freeze-dried strawberries and white chocolate chips, if using.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
For a healthier version, use coconut oil for a dairy-free option or whole wheat flour in place of all-purpose flour.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, strawberry, dessert, baking, snacks