Strawberry Crunch Cookies
These delightful Strawberry Crunch Cookies combine the sweetness of strawberries with a tasty crunch from crushed graham crackers, making them perfect for any occasion.
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.
Notes
Store cookies in an airtight container at room temperature for up to a week. They can also be frozen, separating layers with parchment paper.