Strawberry Crunch Cookies
These colorful Strawberry Crunch Cookies combine juicy strawberries with an irresistible crunch, making them a delightful treat for any occasion.
Ingredients
Cookie Base Ingredients
- 1 cup butter, softened Use unsalted butter for best results.
- 1 cup granulated sugar
- 1 cup brown sugar Packed brown sugar is recommended.
- 2 large eggs Room temperature eggs are best.
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup crushed strawberries Use ripe strawberries for best flavor.
- 1/2 cup crushed cookies (e.g., graham crackers or vanilla wafers) These add the crunch.
- powdered sugar for dusting Optional, for serving.
Instructions
Preparation
- 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.
- Combine the flour, baking soda, and salt; gradually blend into the creamed mixture.
- Fold in the crushed strawberries and crushed cookies until evenly distributed.
- Drop by rounded tablespoons onto ungreased cookie sheets.
Baking
- Bake for 10 to 12 minutes in the preheated oven or until edges are golden.
- Allow to cool on wire racks.
- Optionally, sprinkle with powdered sugar before serving.
Notes
Use ripe strawberries for the best flavor; chill your dough for about 30 minutes before baking for a thicker cookie. You can also experiment with different crushed cookies for added flavor.