Strawberry Crunch Cookies
Delightful cookies featuring the sweetness of strawberries and a crunchy texture, perfect for any occasion.
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.
Notes
Best served warm. Store in an airtight container at room temperature for up to a week or freeze in a freezer-safe bag for longer storage.