Description
Strawberry Crunch Cookies are a sweet and crunchy delight featuring a tender cookie base studded with crushed freeze-dried strawberries and graham crackers. These easy-to-make cookies offer a perfect balance of fruity flavor and satisfying texture, ideal for snacks or dessert.
Ingredients
Scale
Cookie Dough
- 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
Add-ins
- 1/4 cup freeze-dried strawberries, crushed
- 1/4 cup crushed graham crackers
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Wet Ingredients: Beat in the egg and vanilla extract thoroughly, ensuring the ingredients are well combined and the dough starts to come together.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually add these dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the dough.
- Add Crunch and Flavor: Fold in the crushed freeze-dried strawberries and graham crackers evenly throughout the dough to distribute the fruity crunch and extra texture.
- Shape the Cookies: Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges turn a golden brown, indicating they are cooked through.
- Cool: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely, ensuring a crisp texture.
Notes
- You can store these cookies in an airtight container for up to 5 days to maintain freshness.
- For a more intense strawberry flavor, add a teaspoon of strawberry extract along with the vanilla.
- Freeze-dried strawberries should be crushed finely to distribute evenly in the dough without large chunks.
- If you prefer softer cookies, reduce the baking time by 1-2 minutes.
- Graham crackers add both flavor and crunch; for a gluten-free option, substitute with gluten-free crackers.
