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Strawberry Crunch Cookies

Delicious Strawberry Crunch Cookies for a Sweet Treat

These Strawberry Crunch Cookies blend freeze-dried strawberries and crunchy toppings for a delightful treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter use for better control over saltiness
  • 1 cup granulated sugar adds sweetness and tenderness
  • 1 cup packed brown sugar enhances chewiness
  • 2 large eggs binds ingredients together
  • 2 teaspoons vanilla extract pure extract elevates flavor
  • 3 cups all-purpose flour essential for cookie structure
  • 1 teaspoon baking soda helps cookies puff up
  • 1 teaspoon salt balances sweetness
For the Crunchy Finish
  • 1 cup freeze-dried strawberries, crushed adds fruity flavor and color
  • 1 cup crunchy toppings such as crushed cookies or nuts

Equipment

  • Mixing Bowl
  • electric mixer
  • Baking sheets
  • Parchment Paper
  • Spatula
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream together the butter, granulated sugar, and brown sugar until smooth and fluffy.
  3. Beat in the eggs one at a time, along with the vanilla extract until well combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the creamed mixture until just incorporated.
  6. Fold in the crushed strawberries and crunchy toppings until evenly distributed.
  7. Drop generous tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
  8. Bake for 10-12 minutes until edges turn golden brown, while centers remain slightly soft.
  9. Cool on sheets for 5 minutes before transferring to wire racks to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 60mgSugar: 10gVitamin A: 400IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Refrigerate dough for 30 minutes before baking for thicker cookies. Check cookies early to prevent overbaking.

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