Description
Delicious Strawberry Crunch Cookies are sweet, buttery treats featuring a unique strawberry-infused cookie base topped with a crunchy, tangy strawberry and graham cracker topping. Perfectly baked to golden edges with a soft center, these cookies offer a delightful combination of flavors and textures that everyone will enjoy.
Ingredients
Scale
For the Cookie Base:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup freeze-dried strawberries, crushed into powder
For the Strawberry Crunch Topping:
- 1 cup crushed graham crackers
- 1 cup freeze-dried strawberries, crushed
- ¼ cup powdered sugar
- ¼ cup unsalted butter (melted)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. Then add the egg and vanilla extract, mixing thoroughly to combine all ingredients evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and freeze-dried strawberry powder. Gradually incorporate this dry mixture into the butter mixture, stirring until a smooth dough forms.
- Shape Cookie Dough: Portion the dough into small balls, about 1 tablespoon each, and place them evenly spaced on the prepared baking sheet to allow room for spreading.
- Prepare Strawberry Crunch Topping: In a separate bowl, combine crushed graham crackers, crushed freeze-dried strawberries, powdered sugar, and melted unsalted butter. Mix until the topping mixture is crumbly yet holds together when pressed.
- Add Topping to Dough: Spoon a small amount of the strawberry crunch topping onto each dough ball and gently press it down to adhere and create a crunchy, flavorful topping.
- Bake the Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers are set but still soft.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up and maintains the crunchiness of the topping.
Notes
- Ensure the butter is softened, not melted, for proper creaming with sugar.
- Do not overbake; cookies will firm up as they cool.
- Freeze-dried strawberries provide intense flavor without adding moisture to the dough.
- Use parchment paper or silicone mats for easy cleanup and to prevent sticking.
- Store cookies in an airtight container at room temperature for up to 5 days.
