Strawberry Crunch Cookies
Delightful strawberry cookies with a crunchy texture and a sweet, tangy flavor, perfect for summer indulgence.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed freeze-dried strawberries
- 1/2 cup oats
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, and then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually blend the dry mixture into the creamed mixture until just combined.
- Fold in the crushed freeze-dried strawberries and oats.
- Drop rounded tablespoons onto ungreased baking sheets, keeping a little space between each.
Baking
- Bake for 10-12 minutes or until the edges are golden brown.
- Let cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
Store in an airtight container at room temperature for up to a week, or freeze for up to three months. Reheat in the microwave for a few seconds to regain freshness.