Strawberry Crunch Cookies are a delightful twist on your classic cookie, combining the sweet, vibrant flavor of strawberries with a satisfying crunch that makes each bite so enjoyable. The mix of freeze-dried strawberries and strawberry cake mix gives these cookies their beautiful pink hue and irresistible fruity aroma. With a golden edge and a soft, chewy center, each cookie is a treat that brings a smile to any face.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Strawberry Crunch Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Strawberry Crunch Cookies

I first stumbled upon this recipe during a search for a quick dessert option for a picnic. Eager to find something unique yet simple, I decided to give Strawberry Crunch Cookies a try. The moment I took my first bite, I was hooked! They’re surprisingly easy to make, and their charming appearance can impress anyone without breaking a sweat. If you’re looking for a deliciously fun cookie to share or simply satisfy that sweet craving, you’ve come to the right place. I invite you to get your hands floury and try these delightful treats!

Why You’ll Love This Recipe

Simple & Quick: Effortlessly whip these up in just 20 minutes with a baking time of 10–12 minutes.
Irresistible Flavor: Experience an explosion of fruity flavor with every bite, thanks to the blend of freeze-dried strawberries and cake mix.
Eye-Catching Appeal: The vibrant pink color and crunch topping make them a stunning dessert that’s sure to wow your friends.
Flexible Serving: Perfect for snack time, parties, or even a cozy breakfast treat.
Diet-Friendly Options: Adjust the ingredients for gluten-free or vegan alternatives without sacrificing taste.

Ingredients You’ll Need

1 cup (240 ml) unsalted butter: Ensure it’s softened for easy creaming. This forms the base of the cookie, adding rich flavor. If you’re short on butter, you can use margarine, but it may alter the taste slightly.
1 cup (200 g) granulated sugar: This contributes to the sweetness and crispness. You can swap it with coconut sugar for a deeper flavor if desired.
1 cup (220 g) brown sugar: The molasses in brown sugar adds moisture and a hint of caramel flavor, making your cookies chewy. Light or dark brown sugar works fine.
2 large eggs: Eggs bind the ingredients together and help the cookies rise. Room temperature eggs mix better, ensuring a smoother batter.
2 teaspoons vanilla extract: Pure vanilla extract gives those wonderful aromatic notes. Avoid imitation vanilla for the best flavor.
3 cups (360 g) all-purpose flour: Essential for structure. Make sure to spoon and level your flour for accuracy. For gluten-free options, almond flour or a gluten-free blend can be substituted.
1 teaspoon baking soda: This is your leavening agent to help the cookies rise, creating a light texture. Ensure it’s fresh for best results.
1 teaspoon salt: A pinch of salt balances the sweetness and enhances all flavors.
1 cup (150 g) freeze-dried strawberries: These provide a concentrated strawberry flavor and fun texture. If you can’t find them, consider using fresh strawberries but be aware they may alter the dough consistency.
1 cup (150 g) strawberry cake mix: This powder gives our cookies a delightful strawberry taste and color without much fuss. You can experiment with different cake mixes for varied flavors.

How to Make Strawberry Crunch Cookies

Preheat Your Oven: First things first, preheat your oven to 350°F (175°C). This ensures your cookies bake evenly from the start.

Cream the Butters and Sugars: In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1 cup of brown sugar until the mixture is light and fluffy—about 3 to 5 minutes. The key here is to aerate the butter; this creates a nice texture in the final cookie.

Mix in the Eggs: Add 2 large eggs to your buttery mixture, one at a time, mixing well after each addition. This helps to integrate the eggs smoothly, ensuring a well-combined batter.

Add Vanilla Extract: Pour in 2 teaspoons of vanilla extract, stirring just until blended. The aroma will be intoxicating and enhance the overall flavor of the cookies.

Combine Dry Ingredients: In another bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt until well combined. This step prevents any clumping and ensures even distribution when added to the wet ingredients.

Mix Dry and Wet Ingredients: Gradually incorporate the dry ingredients into the butter and sugar mixture, mixing until just combined. Be careful not to overmix to keep the cookies tender.

Fold in Strawberries and Cake Mix: Gently fold in 1 cup of crushed freeze-dried strawberries and 1 cup of strawberry cake mix. The berries add a beautiful pop of flavor and color, so try to distribute them evenly throughout the dough.

Scoop the Dough: Using a cookie scoop or tablespoon, scoop rounded balls of dough onto a lined baking sheet. Make sure to space them about 2 inches apart; they spread a bit while baking.

Add Extra Strawberries (Optional): If you wish, sprinkle a few more crushed freeze-dried strawberries on top of each dough ball. This little touch adds extra flair and crunch to the finished cookie.

Bake: Slide the baking sheet in the oven and bake for 10 to 12 minutes, or until the edges are golden and the centers are set. You’ll want to socialize in the kitchen as your home fills with an enticing strawberry aroma!

Cool the Cookies: Once baked, let your cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up a little.

Prepare the Crunch Topping: While the cookies are cooling, mix together some crushed freeze-dried strawberries, crushed graham crackers, and melted butter to create the topping.

Dress the Cookies: Press the crunch topping onto each cooled cookie evenly. This extra layer not only gives a delightful texture but also elevates the cookie experience.

Storing & Reheating

Store your Strawberry Crunch Cookies in an airtight container at room temperature for up to one week. If you won’t finish them that quickly, consider refrigerating them for a fresher taste; just make sure to use a sealed container. For longer storage, freeze the cookies layered with parchment paper in an airtight container for up to three months. When ready to enjoy, simply reheat in a preheated oven at 300°F (150°C) for about 5 minutes—the cookies will be as delightful as the first day!

Chef’s Helpful Tips

Ensure your butter is softened but not melted for the right texture. Room temperature butter incorporates better with the sugars.
Overmixing the dough can lead to dense cookies, so mix until ingredients are just combined.
For an exciting flavor kick, consider adding a pinch of lemon zest or almond extract.
Experiment with the amount of freeze-dried strawberries to adjust the flavor intensity to your preference.
If you don’t have graham crackers for the topping, crushed vanilla wafers work just as well.
Bake a test cookie first! To ensure perfect baking time, scoop a single dough ball and bake it while you’re preparing the batch.

The Strawberry Crunch Cookies are a joyous creation, with their crispy edges and chewy centers channeling a blissfully sweet flavor in each delightful bite. Don’t hesitate to experiment with the ingredients, perhaps trying different freeze-dried fruits or cake mixes, to develop your unique spin on this treat. Your next gathering will only need these cookies to be a hit. Happy baking, and enjoy every strawberry-infused moment!

Recipe FAQs

Can I use fresh strawberries instead of freeze-dried?

Absolutely! While freeze-dried strawberries provide concentrated flavor and a great texture, you can use fresh strawberries. Just be mindful that they might change the dough’s moisture level, so you may want to add a bit more flour to compensate.

How do I know when my cookies are done?

Your cookies are done baking when the edges turn a lovely golden brown and the centers appear set. A good way to check is by gently touch the center; it should have a slight firmness yet still be soft.

How can I make these cookies gluten-free?

To convert this recipe into a gluten-free delight, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Most of these blends work great as a one-to-one replacement, but checking the specific product’s guidelines is always wise.

How do I maintain the crunch topping’s texture?

To keep your crunch topping fresh and crispy, store the cookies in a cool, dry place and avoid sealing them in an airtight container right after baking. Let them cool completely to ensure moisture doesn’t affect the toppings.

More Desserts & Appetizers Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Strawberry Crunch Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 20 minutes
Cook Time: 32 minutes
Total Time: 52 minutes
Yield: 12 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

Print Recipe

Description

These strawberry crunch cookies are an absolute delight, featuring freeze-dried strawberries and a crunchy topping. Perfect for any occasion, they combine ease of preparation with mouthwatering flavor to create a scrumptious treat everyone will love.

Ingredients

Scale

1 cup (240 ml) unsalted butter
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
1 cup (150 g) strawberry cake mix

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C).
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 a splash of vanilla extract for added flavor.
Whisk flour, baking soda, and salt in a separate bowl until combined.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in crushed freeze-dried strawberries and strawberry cake mix evenly.
Scoop rounded balls of dough onto a lined 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 for the topping.
Press the crunch topping onto each cooled cookie for added texture.
Store cookies in an airtight container at room temperature for up to one week.

Notes

Make sure the butter is softened for easier mixing.
For additional flavor, use fresh strawberries in addition to freeze-dried strawberries.
These cookies can be frozen for up to three months.