Name: Strawberry Crunch Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup freeze-dried strawberries, crushed; 1 cup white chocolate chips; 1 cup strawberry crunch topping (store-bought or homemade)

Ingredients

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar

2 large eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup freeze-dried strawberries, crushed

1 cup white chocolate chips

1 cup strawberry crunch topping (store-bought or homemade)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

Step 3: Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined.

Step 5: Gently fold in the crushed freeze-dried strawberries and white chocolate chips to distribute them evenly throughout the dough.

Step 6: Scoop the dough into 1.5-inch balls and roll each ball in the strawberry crunch topping to coat the exterior.

Step 7: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

Step 8: Bake for 10-12 minutes or until the cookie edges turn golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For thicker cookies, chill the dough in the refrigerator for about 30 minutes before baking to prevent spreading.

Try substituting the white chocolate chips with milk or dark chocolate chips if you prefer less sweetness.

If you can’t find strawberry crunch topping, crushed cornflakes tossed with a little sugar can be a crunchy alternative.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries add too much moisture to the dough, which can make the cookies soggy. Freeze-dried strawberries provide intense flavor without altering the texture.

What is strawberry crunch topping and where can I find it?

Strawberry crunch topping is a crispy coating often used on strawberry ice cream bars. It can be found in specialty baking stores or online. You can also make a simple version at home by mixing crushed cornflakes with freeze-dried strawberry powder and a little sugar.