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

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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.

Nutrition

Serving Size: 1 cookie
Calories: 215
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 0g
Protein: 2g
Cholesterol: 40mg