Description
These Strawberry Crunch Cookies are a delightful treat combining sweet, buttery cookie dough with the vibrant flavor of freeze-dried strawberries and the satisfying crunch of crushed graham crackers. Perfectly baked to golden perfection, these cookies offer a sweet and crunchy bite that’s ideal for snack time or dessert.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
Wet Ingredients
- 1/4 cup unsalted butter, softened
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla extract
Crunch and Flavor
- 1/4 cup freeze-dried strawberries, crushed
- 1/4 cup crushed graham crackers
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent the cookies from sticking.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer or whisk to cream together the softened butter and sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Wet Ingredients: Beat in the egg and vanilla extract to the creamed butter and sugar until the ingredients are fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda. Slowly add these dry ingredients to the wet mixture, stirring gradually until a uniform dough forms.
- Add Crunch and Flavor: Gently fold the crushed freeze-dried strawberries and crushed graham crackers into the cookie dough, distributing them evenly to ensure each cookie has bursts of flavor and crunch.
- Shape the Cookies: Using a spoon, drop dollops of dough onto the prepared baking sheet, making sure to space them about 2 inches apart to allow for spreading while baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 8-10 minutes or until the edges turn a light golden brown, indicating they are cooked but still soft inside.
- Cool: Remove the cookies from the oven and let them cool for a few minutes on the baking sheet. Then transfer them to a wire rack to cool completely, which helps them set perfectly and enhances the crunchiness.
Notes
- Ensure butter is softened at room temperature for better creaming.
- Do not overmix the dough once flour is added to keep cookies tender.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For extra crunch, lightly toast the graham crackers before crushing.
- You can substitute freeze-dried strawberries with freeze-dried raspberries for a different flavor twist.
