Description
Enjoy these delightful Strawberry Crunch Cookies featuring a buttery base, crispy strawberry bites, and an easy prep process. Ideal for any gathering, these cookies bring a taste of summer to your table.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup freeze-dried strawberries
- 1 cup strawberry cake mix
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter with granulated and brown sugars until light and fluffy.
- Add eggs one at a time, mixing well after each, then stir in vanilla extract.
- Whisk together flour, baking soda, and salt, then gradually incorporate into the wet mixture.
- Fold in freeze-dried strawberries and strawberry cake mix gently.
- Scoop dough onto prepared sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are golden and centers are set.
- Cool cookies before topping with a mixture of crushed strawberries, crushed graham crackers, and melted butter.
Notes
For added flavor, mix in freshly grated lemon zest with the vanilla.
If your dough is sticky, chill for 30 minutes before scooping.
Store cookies in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg