introduction
These strawberry crunch cookies are sweet, crisp at the edge, and soft inside. They use crushed freeze-dried strawberries for strong berry flavor and a nice crunch. You can add chocolate chips if you like.
why make this recipe
The recipe is quick and easy. It uses simple pantry items and one easy swap — freeze-dried strawberries — to add big flavor. You will get a bright strawberry taste without messy fresh fruit.
how to make Strawberry Crunch Cookies
Start by gathering your ingredients and preheating the oven. Cream the butter and sugars, add eggs and vanilla, mix dry ingredients, then fold in the crushed freeze-dried strawberries and any chips. Drop spoonfuls on a sheet and bake until the edges turn light gold.
Ingredients :
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup crushed freeze-dried strawberries
- 1 cup chocolate chips (optional)
Directions :
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually blend into the creamed mixture.
- Fold in the crushed freeze-dried strawberries and chocolate chips if using.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes or until edges are lightly golden.
- Cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
how to serve Strawberry Crunch Cookies
Serve them warm or at room temperature. They go well with a glass of milk, tea, or coffee. You can also sandwich ice cream between two cookies for a quick dessert.
how to store Strawberry Crunch Cookies
Let the cookies cool fully. Store in an airtight container at room temperature for 3–4 days. For longer storage, freeze in a sealed bag up to 3 months. To freeze dough, shape balls, freeze on a tray, then transfer to a bag and bake from frozen with an extra minute or two.
tips to make Strawberry Crunch Cookies
- Crush freeze-dried strawberries in a bag or food processor until they are small crumbs.
- Measure flour by spooning into the cup and leveling off to avoid dense cookies.
- Do not overmix after adding flour. Mix just until combined.
- Watch baking time. Remove when edges are light gold; centers stay soft.
- Use room-temperature butter for easy creaming.
variation (if any)
- Use white chocolate or milk chocolate chips.
- Add 1 tsp lemon zest for a bright twist.
- Swap vanilla for almond extract for a nutty note.
- Make them gluten-free with a 1-to-1 gluten-free flour blend.
FAQs
Q: Can I use fresh strawberries instead of freeze-dried?
A: Fresh strawberries add too much moisture and will change the dough. Use freeze-dried for crunch and strong flavor.
Q: Why are my cookies flat?
A: You may have used too little flour or melted butter. Chill the dough 15–30 minutes or add a bit more flour.
Q: Can I freeze the cookie dough?
A: Yes. Freeze shaped dough balls on a tray, then store in a freezer bag. Bake from frozen, adding a minute or two to the bake time.
Q: How do I keep the cookies soft?
A: Don’t overbake. Store with a slice of bread in the container to help keep them soft for a day or two.
Q: Can I skip the chocolate chips?
A: Yes. The cookies will still taste great with just the strawberry crunch.
Conclusion
For a simple version you can follow this Easy Strawberry Crunch Cookies guide: Easy Strawberry Crunch Cookies – Practically Homemade. If you want another clear recipe with notes, see this Strawberry Crunch Cookies page: Strawberry Crunch Cookies – Big Bear’s Wife. For a shortcake-style idea and more variations, check Strawberry Crunch Shortcake Cookies here: Strawberry Crunch Shortcake Cookies | Moribyan.
Strawberry Crunch Cookies
Ingredients
- 1 cup butter, softened Use room-temperature butter for easy creaming.
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract Can be swapped with almond extract for a nutty note.
- 2 3/4 cups all-purpose flour Measure by spooning into the cup and leveling off to avoid dense cookies.
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup crushed freeze-dried strawberries Crush until small crumbs in a bag or food processor.
- 1 cup chocolate chips Optional; can use white or milk chocolate chips.
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually blend into the creamed mixture.
- Fold in the crushed freeze-dried strawberries and chocolate chips if using.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes or until edges are lightly golden.
- Cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
