Why Make This Recipe
Strawberry Crunch Cookies are a delightful treat that combines the sweetness of strawberries with a tasty crunch from crushed graham crackers. They’re fun to make and perfect for any occasion, whether it’s a holiday gathering, a picnic, or simply a snack at home. With their vibrant color and delicious flavor, these cookies are sure to brighten your day!
How to Make Strawberry Crunch Cookies
Ingredients:
- 1 cup strawberries, pureed
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup crushed graham crackers
Directions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the egg, vanilla extract, and strawberry puree, and mix well.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the crushed graham crackers.
- Drop spoonfuls 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
Serve the Strawberry Crunch Cookies fresh from the oven or at room temperature. They pair wonderfully with a glass of milk or a scoop of vanilla ice cream. You can also garnish them with extra strawberries or a drizzle of chocolate for an added touch.
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 up to a week. If you want to keep them longer, consider freezing them. Just make sure to separate layers with parchment paper to prevent sticking.
Tips to Make Strawberry Crunch Cookies
- Ensure your butter is softened to room temperature for easier mixing.
- For more intense flavor, use fresh strawberries when making the puree.
- Don’t overmix the dough when combining wet and dry ingredients; this will keep the cookies tender.
- Adjust the amount of crushed graham crackers if you want more crunch.
Variation
You can add white chocolate chips or nuts to the dough for different flavors and textures. Additionally, using other fruits like raspberries or blueberries could create a fun twist on the original recipe!
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Just thaw them and drain the excess liquid before pureeing.
2. What should I do if my cookies spread too much while baking?
Make sure your cookie dough is well-chilled before baking, and ensure your oven temperature is accurate.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just make sure to let it sit for a few minutes at room temperature before scooping onto the baking sheet.
Strawberry Crunch Cookies
Ingredients
Wet Ingredients
- 1 cup strawberries, pureed Use fresh strawberries for best flavor.
- 1/2 cup unsalted butter, softened Ensure butter is at room temperature.
- 1 egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup crushed graham crackers Adjust amount for more crunch.
Optional Add-ins
- 1/2 cup white chocolate chips or nuts Optional for added texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the egg, vanilla extract, and strawberry puree, and mix well.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the crushed graham crackers.
Baking
- Drop spoonfuls 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.