Introduction

Strawberry Crunch Cookies are a delightful twist on a classic treat, bursting with the sweet and tangy flavor of freeze-dried strawberries. These cookies combine a buttery base with a unique crunch from strawberry cake mix, making them perfect for snack time or sharing with friends.

The image shows a close-up of several round cookies placed on a white plate over a white marbled surface. Each cookie has a crumbly golden base layer, topped with a shiny, smooth pink jelly layer in the center, surrounded by crumbly streusel bits. On top, bright pink icing is drizzled in diagonal lines across the jelly and crumbs, adding a glossy texture and mild thickness. In the background, some cookies appear with a small whole red strawberry on top instead of the jelly layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (240 ml) unsalted butter
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
1 cup (150 g) strawberry cake mix

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper.
Step 2: In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 6: Gently fold in the freeze-dried strawberries and strawberry cake mix, distributing them evenly throughout the dough.
Step 7: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 10-12 minutes, or until the edges are golden and the centers are set.
Step 9: Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra flavor, add a handful of white chocolate chips or chopped nuts to the dough.
If you prefer a softer cookie, slightly underbake by 1-2 minutes.
Freeze-dried strawberries can be crushed into smaller pieces if you want less crunch and a more even strawberry flavor.

Storage

Store these cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the freezer for up to three months. Reheat briefly in the microwave to soften before serving, if desired.

How to Serve

The image shows several round cookies with a crumbly, light golden-brown base. Each cookie has a shiny, pink jelly layer spread in the middle, sitting just above the base. Small golden crumble bits are scattered on top of the pink jelly, adding texture. The cookies are finished with a smooth pink drizzle in diagonal lines across the top. They are arranged on a white plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries will release moisture and can change the texture of the cookies, making them softer and less crunchy. For best results, stick to freeze-dried strawberries in this recipe.

What is strawberry cake mix and where can I find it?

Strawberry cake mix is a pre-flavored dry mix used for baking strawberry-flavored cakes. You can find it in most grocery stores near other cake mixes or online. It adds extra strawberry flavor and a delightful crunch to the cookies.

Strawberry Crunch Cookies Recipe

Print Recipe

★★★★★

4.4 from 52 reviews

Delight in these Strawberry Crunch Cookies, featuring a perfect blend of crisp freeze-dried strawberries and sweet strawberry cake mix integrated into a classic buttery cookie dough. These cookies offer a unique fruity crunch and vibrant flavor, ideal for any occasion or sweet craving.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

3 cups (360 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (150 g) freeze-dried strawberries
1 cup (150 g) strawberry cake mix

Wet 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

Instructions

Prepare the Dough: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and mix well.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, freeze-dried strawberries, and strawberry cake mix.
Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix to maintain cookie tenderness.
Shape the Cookies: Scoop the dough into tablespoon-sized balls and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for spreading.
Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use freeze-dried strawberries instead of fresh to maintain crunch and prevent excess moisture.
Chilling the dough for 30 minutes before baking can help control spreading and improve texture.
Store cookies in an airtight container at room temperature for up to one week.
You can substitute strawberry cake mix with any fruit-flavored cake mix for a different twist.

Keywords: strawberry cookies, crunch cookies, strawberry cake mix cookies, freeze-dried strawberries, homemade cookies, fruity cookies