Why Make This Recipe
Strawberry Crunch Cookies are a delightful treat that combines the sweetness of strawberries with a satisfying crunch. They are perfect for any occasion, from family gatherings to casual snacks. These cookies are easy to make and will bring a smile to anyone who tries them. With colorful freeze-dried strawberries and crispy cereal, they are not only tasty but also visually appealing.
How to Make Strawberry Crunch Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed freeze-dried strawberries
- 1 cup crushed cereal (like granola or corn flakes)
- Optional: powdered sugar for dusting
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, sugar, and brown sugar until smooth.
- Beat in the eggs and vanilla extract until well blended.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Fold in the crushed freeze-dried strawberries and crushed cereal until evenly distributed.
- Drop spoonfuls of dough onto a lined baking sheet, spacing them a couple of inches apart.
- Bake for 10-12 minutes, or until the edges are golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Optional: dust with powdered sugar before serving.
How to Serve Strawberry Crunch Cookies
These cookies are delicious on their own, but you can also serve them with a glass of milk or a scoop of ice cream for an extra special treat. They are great for parties, picnics, or as an afternoon snack.
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 a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to separate layers with parchment paper when freezing.
Tips to Make Strawberry Crunch Cookies
- Make sure your butter is softened to room temperature for better mixing.
- For a stronger strawberry flavor, you can add more crushed freeze-dried strawberries.
- If you want extra crunch, try adding nuts like chopped almonds or pecans.
- Keep an eye on the baking time; cookies can burn quickly.
Variation
You can customize these cookies by using different flavors of freeze-dried fruits, such as raspberries or blueberries. For a chocolate twist, add chocolate chips to the dough.
FAQs
Can I use fresh strawberries instead of freeze-dried strawberries?
Fresh strawberries can make the cookies soggy, so it’s best to stick with freeze-dried strawberries for this recipe.
What type of cereal works best for these cookies?
You can use any crunchy cereal, but granola or corn flakes give the best texture and flavor.
Can I make the dough ahead of time?
Yes, you can chill the dough in the refrigerator for up to 24 hours before baking. Just let it sit at room temperature for a few minutes before scooping onto the baking sheet.
Strawberry Crunch Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, sugar, and brown sugar until smooth.
- Beat in the eggs and vanilla extract until well blended.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Fold in the crushed freeze-dried strawberries and crushed cereal until evenly distributed.
- Drop spoonfuls of dough onto a lined baking sheet, spacing them a couple of inches apart.
- Bake for 10-12 minutes, or until the edges are golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.