Why Make This Recipe
Strawberry Crunch Cookies are a delightful treat that brings the sweetness of strawberries into a fun and crunchy cookie form. They are perfect for any occasion, whether you are having a casual get-together with friends or you just want a special dessert at home. The combination of freeze-dried strawberries and crushed cookies or graham crackers makes these cookies unique and delicious. Plus, they’re easy to make and will impress anyone who tries them!
How to Make Strawberry Crunch Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup freeze-dried strawberries, crushed
- 1/2 cup strawberry jam (optional for filling)
- 1 cup crushed cookies or graham crackers for crunch
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Gently fold in the crushed freeze-dried strawberries and crushed cookies or graham crackers.
- Scoop tablespoons of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- If desired, make a small indentation in the center of each cookie and fill with a bit of strawberry jam.
- Bake for 10-12 minutes, or until the edges are golden.
- Allow cookies 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
These cookies are best enjoyed fresh out of the oven when they are still warm. You can serve them on their own or with a glass of milk. They also pair well with fresh strawberries on the side for an extra touch of fruitiness. If you filled them with strawberry jam, you could even sprinkle some powdered sugar on top for a lovely presentation.
How to Store Strawberry Crunch Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They should stay good for about a week. If you want to keep them longer, you can freeze them. Just make sure to place them in a freezer-safe bag or container. When you are ready to enjoy them again, simply take them out and let them thaw at room temperature.
Tips to Make Strawberry Crunch Cookies
- Make sure your butter is softened before starting; this helps create a light and fluffy texture.
- When crushing the freeze-dried strawberries and cookies, try to make the pieces small but not too fine— a little texture adds to the crunch.
- If you want some extra flavor, try adding a pinch of cinnamon to the dough.
- For a more intense strawberry flavor, consider using strawberry extract or additional freeze-dried strawberries.
Variation
You can switch up the flavors by using different freeze-dried fruits, such as raspberries or blueberries. Instead of crushed cookies or graham crackers, you could use different types of nuts for added crunch.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries will not work as well in this recipe because they contain moisture. Stick with freeze-dried strawberries for the best results.
Can I make these cookies gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend, which works well for most cookie recipes.
How do I know when the cookies are done?
The cookies are done when the edges are golden brown. They may look a bit soft in the center, but they will firm up as they cool.
Strawberry Crunch Cookies
Ingredients
Dough Ingredients
- 1 cup unsalted butter, softened Make sure the butter is softened for light and fluffy texture.
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup freeze-dried strawberries, crushed Do not substitute with fresh strawberries.
- 1/2 cup strawberry jam Optional for filling.
- 1 cup crushed cookies or graham crackers For crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Gently fold in the crushed freeze-dried strawberries and crushed cookies or graham crackers.
- Scoop tablespoons of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- If desired, make a small indentation in the center of each cookie and fill with a bit of strawberry jam.
Baking
- Bake for 10-12 minutes, or until the edges are golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.