Strawberry Crunch Cookies Recipe – Soft, Sweet & Irresistibly Crunchy
Experience a delightful burst of strawberry flavor and an irresistible crunch with every bite of these amazing cookies. Combining a soft, chewy cookie base with a vibrant, crunchy strawberry-graham cracker topping, this dish is a true celebration of texture and taste. Perfect for potlucks, parties, or a sweet treat any day, these cookies are sure to become a new favorite.
Prep Time
20 minutes
Cook Time
10-12 minutes
Total Time
Approximately 45 minutes (including cooling on sheet)
Servings
Makes about 24-30 cookies
Keywords
Why This Recipe Delivers
- Combines a soft, chewy cookie with an irresistible crunchy strawberry topping.
- Packed with vibrant strawberry flavor from freeze-dried fruit and cake mix.
- Offers a delightful contrast of textures in every bite.
- Perfectly balanced sweetness without being overly rich.
- A unique and impressive treat that's surprisingly easy to make.
Ingredients
- 226 grams (1 cup) unsalted butter, softened
- 200 grams (1 cup) granulated sugar
- 220 grams (1 cup) packed light brown sugar
- 2 large eggs, at room temperature
- 10 ml (2 teaspoons) vanilla extract
- 360 grams (3 cups) all-purpose flour
- 5 grams (1 teaspoon) baking soda
- 5 grams (1 teaspoon) fine sea salt
- 25-30 grams (1 cup, crushed) freeze-dried strawberries
- 120-150 grams (1 cup) strawberry cake mix (dry mix)
- For the Strawberry Crunch Topping:
- 25-30 grams (1 cup, crushed) freeze-dried strawberries
- 100 grams (1 cup, crushed) graham crackers
- 113 grams (½ cup) unsalted butter, melted
Instructions
- Preheat your oven to 175°C (350°F) and line several baking sheets with parchment paper to prevent sticking and ensure even baking. This preparation step is crucial for efficient baking.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, cream together the softened unsalted butter with the granulated sugar and packed brown sugar. Beat on medium-high speed for 3 to 5 minutes until the mixture is light, fluffy, and noticeably pale. This aeration is key to developing a tender cookie texture.
- Incorporate the eggs one at a time, mixing well after each addition until fully combined. Scrape down the sides of the bowl to ensure everything is evenly mixed. Then, stir in the vanilla extract until just incorporated. Avoid overmixing once the eggs are added.
- In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until thoroughly combined. This ensures the leavening agent and salt are evenly distributed throughout the dry ingredients, preventing pockets of unmixed components in your cookies.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough at this stage, as overmixing can develop too much gluten, leading to tough cookies.
- Gently fold in the 25-30 grams (1 cup, crushed) freeze-dried strawberries and the 120-150 grams (1 cup) dry strawberry cake mix until they are evenly distributed throughout the dough. The freeze-dried strawberries provide a concentrated burst of fruit flavor and a subtle textural element, while the cake mix enhances the strawberry essence and adds to the cookie's softness.
- Using a 45 ml (3-tablespoon) cookie scoop, form rounded balls of dough and place them approximately 5 cm (2 inches) apart on your prepared baking sheets. For an extra pop of color and flavor, you may optionally sprinkle a little more crushed freeze-dried strawberry on top of each cookie before baking.
- Bake the cookies in the preheated oven for 10 to 12 minutes. The edges should appear golden, and the centers should look set but still slightly soft. This indicates they are perfectly baked, ensuring a soft and chewy interior.
- Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. This resting period on the hot sheet helps the cookies set properly and prevents them from breaking when moved.
- While the cookies are cooling, prepare the Strawberry Crunch Topping. In a small bowl, combine the 25-30 grams (1 cup, crushed) freeze-dried strawberries, 100 grams (1 cup, crushed) graham crackers, and the 113 grams (½ cup) melted unsalted butter. Mix these ingredients thoroughly until they are well combined and form a crumbly mixture.
- Once the cookies are fully cooled to room temperature, gently press the prepared Strawberry Crunch Topping onto the top surface of each cookie. The coolness of the cookie will help the butter in the topping set, adhering the crunch mixture firmly.
Tools You’ll Need
- Stand mixer with paddle attachment (or hand mixer)
- Large mixing bowls
- Medium mixing bowl
- Whisk
- Rubber spatula
- Cookie scoop (45 ml / 3-tablespoon size recommended)
- Baking sheets
- Parchment paper
- Wire cooling rack
Essential Success Tips
- Ensure your butter is truly softened, not melted, for optimal creaming. It should yield slightly when pressed.
- Do not overmix the dough after adding the flour; this keeps the cookies tender.
- For uniform cookies, use a cookie scoop of consistent size.
- Crush freeze-dried strawberries into varying sizes for visual appeal and textural interest in the topping.
- Allow cookies to cool completely before applying the topping; this helps the topping adhere better and prevents it from melting.
Professional Cooking Secrets
- To intensify the strawberry flavor even further, lightly toast the dry strawberry cake mix in a pan over low heat for a few minutes before adding it to the dough. Let it cool completely before using.
- For perfectly round cookies, immediately after removing them from the oven, use a large round cookie cutter or the rim of a glass slightly larger than your cookies to gently 'scoot' around the edges, shaping them into perfect circles.
- Consider chilling the cookie dough for at least 30 minutes before baking. This helps prevent spreading and concentrates the flavors, resulting in a chewier cookie.
Notes
- Storage: Store Strawberry Crunch Cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze cookies (with or without topping) for up to 2 months. Thaw at room temperature before serving.
- Variations: Experiment with different flavored cake mixes (e.g., vanilla, lemon) and corresponding freeze-dried fruits for new flavor combinations. You could also add a drizzle of white chocolate over the finished cookies for extra indulgence.
Frequently Asked Questions
Can I use fresh strawberries instead of freeze-dried ones?
Freeze-dried strawberries are crucial for this recipe as they provide intense flavor without adding excess moisture, which can alter the cookie's texture. Fresh strawberries would make the dough too wet and could lead to a less crunchy topping.
My cookies spread too much. What did I do wrong?
Common reasons for spreading include butter being too warm (melted instead of softened), overmixing the dough, or the oven not being at the correct temperature. Ensure your butter is softened but still cool, mix just until combined, and verify your oven temperature with a thermometer. Chilling the dough can also help.
Can I make the topping ahead of time?
Yes, you can prepare the strawberry crunch topping up to a day in advance and store it in an airtight container at room temperature. Just give it a quick stir before applying to the cooled cookies.
Nutrition Facts (Per Serving)
Approximate per cookie (based on 24 servings): Calories: 250-280, Fat: 15-18g, Saturated Fat: 9-11g, Cholesterol: 40-50mg, Sodium: 140-160mg, Carbohydrates: 30-35g, Sugars: 20-25g, Protein: 2-3g.
Allergy Information
Contains dairy (butter), eggs, and wheat (flour, graham crackers, cake mix). Individuals with allergies to these ingredients should avoid this dish. For a gluten-free option, use a gluten-free all-purpose flour blend, gluten-free graham crackers, and a gluten-free strawberry cake mix, ensuring all components are certified gluten-free.
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