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Delicious Strawberry Crunch Cookies

Strawberry Crunch Cookies combine the soft chew of a bakery-style cookie with the nostalgic strawberry crunch topping inspired by classic ice cream bars.
Calories:
Author: Sandra Myers

Ingredients

  • 1 cup 240 ml unsalted butter, softened
  • 1 cup 200 g granulated sugar
  • 1 cup 220 g brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups 360 g all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup 150 g freeze-dried strawberries, crushed
  • 1 cup 150 g strawberry cake mix
  • Topping: Extra crushed freeze-dried strawberries crushed graham crackers, melted butter

Instructions

  • Preheat oven to 350°F (175°C) and line baking sheets with parchment. Cream butter, granulated sugar, and brown sugar until light and fluffy (3–5 mins).
  • Add eggs one at a time, then mix in vanilla extract.
  • In a separate bowl, whisk flour, baking soda, and salt.
  • Gradually mix dry ingredients into wet until just combined.
  • Fold in crushed freeze-dried strawberries and strawberry cake mix.
  • Scoop dough onto baking sheets, spacing 2 inches apart. Optionally top with more crushed strawberries.
  • Bake 10–12 minutes until edges are golden and centers set. Cool on sheet before moving to rack.
  • Mix crushed strawberries, graham crackers, and melted butter for topping. Press onto cooled cookies.