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–+ servings

Strawberry Crunch Cookies

Delicious, chewy cookies bursting with fruity crunch from freeze-dried strawberries, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

For the cookie dough
  • 1 cup Unsalted Butter (softened)
  • 3/4 cup Granulated Sugar
  • 3/4 cup Light Brown Sugar (optional, for deeper flavor)
  • 2 large Eggs (substitute with flax eggs for vegan option) For vegan option, use 2 flax eggs.
  • 1 teaspoon Vanilla Extract
  • 2 cups All-Purpose Flour (gluten-free flour is an option) Can use gluten-free flour if needed.
  • 1 teaspoon Baking Soda Ensure freshness for best rise.
  • 1/2 teaspoon Salt Himalayan salt can be used for a fun twist.
  • 1 cup Freeze-Dried Strawberries (crushed) Crushed to make them easier to mix.
  • 1 box Strawberry Cake Mix Vanilla cake mix can be used for a different flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs and vanilla extract until fully incorporated.
  4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, blending until just combined.
  5. Gently stir in the crushed freeze-dried strawberries and the strawberry cake mix until evenly mixed.
  6. Use a cookie scoop or tablespoon to drop dough balls onto parchment-lined baking sheets, spacing them a couple of inches apart.
Baking
  1. Place the trays in the oven and bake for about 10 to 12 minutes, or until the edges turn golden.
  2. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 100mgFiber: 0.5gSugar: 8g

Notes

For extra flavor, consider adding white chocolate chips or nuts. Store leftovers in an airtight container at room temperature for about a week, or freeze for up to three months.

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