These Strawberry Crunch Cookies are the perfect combination of soft, chewy cookies with a crunchy, fruity twist. A delightful treat for any occasion!
Why You’ll Love This Recipe
These Strawberry Crunch Cookies are a fun and flavorful twist on classic cookies. The freeze-dried strawberries give them a fruity, tangy flavor, while the crushed graham crackers add a delightful crunch. The result is a soft, chewy cookie with an unexpected crunchy texture. Perfect for anyone who loves a little variety in their cookies, these treats are easy to make and irresistible for both kids and adults. Whether you’re baking for a party, a family gathering, or just because, these cookies are sure to be a hit!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup freeze-dried strawberries, crushed
- 1/4 cup crushed graham crackers
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together sugar and butter until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, mix together flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Stir in the crushed freeze-dried strawberries and graham crackers until evenly distributed in the dough.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 8-10 minutes, or until the edges of the cookies are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Servings: 12 servings
Variations
- Add chocolate chips: Add a handful of white chocolate chips or dark chocolate chips for a decadent touch.
- More fruit: Try adding crushed freeze-dried raspberries, blueberries, or strawberries for a mixed berry crunch.
- Nutty Crunch: Add chopped nuts like almonds, walnuts, or pecans to the dough for added texture.
- Spices: Add a pinch of cinnamon or nutmeg to the dough for extra warmth and flavor.
Storage/Reheating
Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze the cookies for up to 2 months. Place them in an airtight container or freezer bag, and thaw them at room temperature when you’re ready to enjoy them.
Reheating: To warm them up, pop the cookies in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for a few minutes.
FAQs
1. Can I use fresh strawberries instead of freeze-dried strawberries?
Fresh strawberries may release too much moisture, so they are not ideal for this recipe. Stick to freeze-dried strawberries for the best texture and flavor.
2. Can I use honey or maple syrup instead of sugar?
You can substitute with honey or maple syrup, but it will change the texture slightly, making the cookies a bit softer. You may also need to adjust the flour slightly to compensate for the added moisture.
3. Can I make these cookies gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
4. How can I make the cookies chewier?
To make these cookies chewier, add an extra tablespoon of butter or a tablespoon of brown sugar for extra moisture.
5. Can I skip the graham crackers?
Yes, you can skip the graham crackers, but they add a lovely crunch and flavor. If you omit them, you may want to add a bit more flour to help with the dough consistency.
6. Can I freeze the dough?
Yes, you can freeze the cookie dough. Roll it into balls, place them on a baking sheet, and freeze until firm. Then transfer the dough balls to a freezer-safe bag or container. When ready to bake, just place the frozen dough balls on a baking sheet and bake as usual, adding a couple of extra minutes to the baking time.
7. Can I use a stand mixer to make these cookies?
Yes, you can use a stand mixer with the paddle attachment to cream the butter and sugar, then mix in the rest of the ingredients.
8. How do I know when the cookies are done?
The cookies are done when the edges are golden brown and the center is slightly soft. If they’re still soft, let them cool on the baking sheet for a few minutes—they will firm up as they cool.
9. Can I use regular crackers instead of graham crackers?
While graham crackers give a distinct flavor, you can substitute with other crushed crackers if needed. Graham crackers are traditional for their sweetness, so a plain cracker will give a different flavor.
10. Can I add more freeze-dried strawberries?
Yes, you can add more freeze-dried strawberries for a stronger fruity flavor, but be careful not to add too much as it may affect the dough’s consistency.
Conclusion
Strawberry Crunch Cookies are a delightful and unique treat, offering the perfect combination of chewy cookie texture with a crunchy twist from graham crackers and freeze-dried strawberries. These easy-to-make cookies are perfect for any occasion and are sure to please anyone with a sweet tooth. The addition of freeze-dried fruit gives them an extra pop of flavor, making them a perfect snack for both kids and adults alike. Enjoy these crispy, chewy, fruity cookies with a glass of milk or as a stand-alone snack!
Print
Strawberry Crunch Cookies – A Sweet and Crunchy Delight
Strawberry Crunch Cookies are a sweet and crunchy treat that combines soft, chewy cookies with a fruity twist. With freeze-dried strawberries and crushed graham crackers, these cookies deliver a delightful crunch and vibrant flavor. Perfect for any occasion, these cookies are easy to make and irresistible to both kids and adults. Whether you’re baking for a party or simply satisfying a sweet craving, these strawberry crunch cookies are sure to be a hit!
- Total Time: 20 minutes
- Yield: 12 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup freeze-dried strawberries, crushed
- 1/4 cup crushed graham crackers
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together sugar and butter until light and fluffy.
- Add Wet Ingredients: Beat in the egg and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, mix together flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Add Crunch and Flavor: Stir in the crushed freeze-dried strawberries and graham crackers until evenly distributed in the dough.
- Shape the Cookies: Drop spoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake: Bake for 8-10 minutes, or until the edges of the cookies are golden brown.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Add chocolate chips for a richer treat or more freeze-dried fruit for a stronger fruity flavor.
- For extra texture, add chopped nuts like almonds or walnuts.
- Use a pinch of cinnamon for a warm flavor boost.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
