I love making Strawberry Crunch Cookies because they are simple, delicious, and have just the right amount of sweetness. The vibrant strawberry pieces add a nice touch, making them perfect for any occasion. They remind me of my mom, Eva, who always made the kitchen feel warm and cheerful when baking together.
Growing up, my dad, James, would help us bake these cookies on lazy Sunday afternoons. My sister, Jennifer, and I would sneak bits of dough when we thought no one was watching. Those memories add extra love to each batch I make today.
Your Ingredients List
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed freeze-dried strawberries
- 1/2 cup rolled oats
- 1/2 cup crushed cereal (like Cornflakes or similar)
My Go-To Equipment
For this recipe, I use a mixing bowl, a baking sheet, a spatula, and an oven. A hand mixer or regular whisk works great for mixing, too!
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.
- Beat in the eggs and vanilla extract until smooth.
- In a separate bowl, combine the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Fold in the crushed freeze-dried strawberries, rolled oats, and crushed cereal.
- Drop spoonfuls of the dough 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
You can swap out some ingredients for healthier options. Try using coconut oil instead of butter for a lighter touch. You can also replace half the all-purpose flour with whole wheat flour. Adding nuts like almonds or walnuts will give a great crunch and healthy fat.
Serving Suggestions From My Table
These cookies are perfect for any gathering. I love serving them warm with a scoop of vanilla ice cream or pairing them with a cup of tea in the afternoon. They also make great gifts, packed neatly in a jar with a cute ribbon.
Getting It Just Right
To ensure the cookies come out perfectly, be careful not to overmix the dough once you add the dry ingredients. Take them out of the oven just when the edges begin to turn golden, as they will keep cooking a bit while cooling on the baking sheet.
How to Store Leftovers
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them in a freezer bag. Just thaw them at room temperature before enjoying.
Enjoy Every Moment
Baking these Strawberry Crunch Cookies is not just about the result; it’s about the joyful time spent in the kitchen. Enjoy every moment, and don’t forget to share with loved ones.
A Few Common Questions
What can I replace if I don’t have freeze-dried strawberries for the Strawberry Crunch Cookies?
If you don’t have freeze-dried strawberries, you can use fresh strawberries, but chop them finely and reduce the amount slightly. The cookies may be a bit softer but will still taste great.
Can I add other ingredients to the Strawberry Crunch Cookies?
Absolutely! You can add chocolate chips, nuts, or even other dried fruits to the cookie dough. Just keep in mind that adding too many ingredients can change the texture.
How can I make the Strawberry Crunch Cookies more chewy?
To make the cookies chewier, you can try adding an extra egg yolk or replacing some of the granulated sugar with brown sugar. These small changes can create a softer, chewier texture.
Print
Strawberry Crunch Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious Strawberry Crunch Cookies with vibrant strawberry pieces, perfect for any occasion.
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed freeze-dried strawberries
- 1/2 cup rolled oats
- 1/2 cup crushed cereal (like Cornflakes)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar.
- Beat in the eggs and vanilla extract until smooth.
- In a separate bowl, combine the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Fold in the crushed freeze-dried strawberries, rolled oats, and crushed cereal.
- Drop spoonfuls of the dough 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
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in a freezer bag.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Strawberry Cookies, Crunch Cookies, Baking Recipes