Strawberry Crunch Cookies
150kcal
Ingredients
Main 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
Preparation
- 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.
Nutrition
Serving1gCalories150kcalCarbohydrates20gProtein2gFat7gSaturated Fat4gSodium100mgFiber1gSugar10g
Notes
Store cookies in an airtight container at room temperature for 3-4 days. For longer storage, freeze in a sealed bag for 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.