Strawberry Crunch Cookies
Indulge in these delightful Strawberry Crunch Cookies that bring together nostalgic flavors and a satisfying crunch, perfect for any occasion.
Ingredients
For the Cookies
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed freeze-dried strawberries (for flavor and crunch)
For the Crunch Topping
- 1 cup crushed graham crackers (for a delightful crunch)
- 1/2 cup granulated sugar
- 1/2 cup melted butter
- 1 cup finely chopped strawberries (fresh or freeze-dried)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Gently fold in the crushed freeze-dried strawberries.
Crunch Topping Preparation
- In a small bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix until the crumbs are coated and crumbly.
Baking
- Using a cookie scoop or tablespoon, drop dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Press a few pieces of the crunch topping onto each cookie dough ball.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
For a dairy-free option, use coconut oil instead of butter. For gluten-free, substitute all-purpose flour with almond flour.