why make this recipe
Strawberry Crunch Cookies are a delightful treat that combines the sweetness of strawberries with the classic taste of cookies. They are perfect for any occasion, whether it’s a casual snack, a dessert for a gathering, or just to satisfy your sweet tooth. The use of freeze-dried strawberries gives these cookies a unique flavor and beautiful color, making them visually appealing as well. Plus, they are simple to make, so you can enjoy fresh-baked cookies in no time!
how to make Strawberry Crunch Cookies
Ingredients:
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup crushed freeze-dried strawberries
- 1 cup chocolate chips (optional)
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, mix together the flour, baking soda, and salt. Gradually add this to the creamed mixture and mix well.
- Fold in the crushed freeze-dried strawberries and chocolate chips if using.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes or until lightly golden.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
how to serve Strawberry Crunch Cookies
These cookies are best served warm right out of the oven or at room temperature. You can enjoy them with a glass of milk, coffee, or tea. For a fun twist, try serving them with a scoop of ice cream or whipped cream for a delicious dessert treat!
how to store Strawberry Crunch Cookies
To keep your Strawberry Crunch Cookies fresh, store them in an airtight container at room temperature. They will stay good for about 5-7 days. If you want to keep them longer, you can freeze them for up to three months. Just make sure to place them in a freezer-safe bag or container.
tips to make Strawberry Crunch Cookies
- Make sure your butter is softened to room temperature for easier mixing.
- Don’t skip the freeze-dried strawberries as they add great flavor and texture.
- If you like your cookies chewy, take them out of the oven when they are lightly golden; if you prefer a crunchier texture, leave them in a minute or two longer.
- You can adjust the amount of sugar to your taste for a less sweet or more sugary cookie.
variation
For a twist on this recipe, try adding chopped nuts, such as walnuts or pecans, for added crunch. You can also substitute white chocolate chips for the regular chocolate chips for a different flavor combination.
FAQs
Q: Can I use fresh strawberries instead of freeze-dried?
A: It is best to use freeze-dried strawberries for this recipe since fresh strawberries have more moisture and can affect the texture of the cookies.
Q: Can I make these cookies ahead of time?
A: Yes! You can make the dough ahead of time and freeze it. Just scoop the dough onto baking sheets, freeze them, and then store them in an airtight container. Bake them fresh when you are ready!
Q: Are these cookies easy to make?
A: Absolutely! Strawberry Crunch Cookies are easy to follow and require basic baking skills, making them perfect for bakers of all levels.