🖋️ Written by Emma
why make this recipe
Strawberry Crunch Cookies are a delightful treat that combines the sweetness of strawberries with the chewy texture of cookies. They’re perfect for a summer party, a snack for your kids, or even as a sweet gift for friends. The vibrant flavor of freeze-dried strawberries adds a unique twist, making these cookies a standout choice. Plus, they are easy to make and sure to please everyone!
how to make Strawberry Crunch Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 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)
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the crushed freeze-dried strawberries and white chocolate chips, if using.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Strawberry Crunch Cookies
These cookies are best served warm or at room temperature. You can enjoy them as is, or pair them with a glass of milk or a cup of tea for a delightful treat. They also make great additions to cookie plates for celebrations or parties.
how to store Strawberry Crunch Cookies
To keep your Strawberry Crunch Cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them for a longer time, you can freeze the cookies in a freezer-safe bag. Just make sure to separate layers with parchment paper to prevent sticking.
tips to make Strawberry Crunch Cookies
- Make sure your butter is softened to room temperature for better mixing.
- Don’t overmix the cookie dough; stir until just combined for soft cookies.
- For a extra strawberry flavor, add more crushed freeze-dried strawberries.
- If you like a bit of tartness, consider adding some lemon zest to the dough.
variation
You can try different mix-ins like chopped nuts, or replace the white chocolate chips with milk or dark chocolate chips for a different flavor twist. Consider adding a sprinkle of sea salt on top of the cookies before baking for a sweet and salty contrast.
FAQs
1. Can I use fresh strawberries instead of freeze-dried strawberries?
Fresh strawberries contain too much moisture and won’t provide the same crunch and flavor. It’s best to use freeze-dried strawberries for this recipe.
2. Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 3 days. Just scoop and bake when you’re ready.
3. How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden and the center looks set. They will continue to cook slightly after being removed from the oven.
Strawberry Crunch Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the crushed freeze-dried strawberries and white chocolate chips, if using.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
